Cooking Weblog

If you like Asian food you’ll love this! Easy to make and very tasty. This is one of my favorite Asian recipes, I hope it will be one of yours soon.

Ingredients:

2lbs. boneless pork ( roast or chops )

10oz. Yoshida sauce ( this is an asian stlye bbq sauce, you can find it in the ethnic food section of your store )

3 to 4 green onions ( sliced )

1 thumb ginger ( about 2oz. thin sliced )

1 pkg. chuko soba noodles ( also found in the ethnic section )

16oz. bag of frozen stir fry vegetables

sesame oil

sesame seeds

chow mien noodles

water

Method: pork

Trim excess fat from pork roast and cut into 1 inch steaks ( if using chops this should already be done for you ) and place in a big ziplock bag. Pour 8oz. yoshida sauce, ginger and green onions into the bag, mix well and marinate for at least 4 hours, overnight is better ( 8 hours ) in the refrigerator ( place on a plate or in a bowl just in case your bag leaks ).

Discard marinade and grill on medium heat for 5 to 7 minutes a side or until done ( at least 155 degrees internal temperature ). You will want to keep an eye on it because the sugar in the marinade will burn if the pork is too close to the flames. If you can change the level of your grill adjust to a distance of about 4 inches between fire and pork and close the lid.

Note: For cooking in the oven place a rack on the bottom of a baking dish and arrange your pork on rack leaving a little space between each piece and bake at 400 degrees for about 15 to 20 minutes flipping the pork at the half way point ( about 7 to 10 minutes ).

Transfer to a plate and cover and let stand for 5 minutes. Slice into 1/4in. slices.

Method: stir fry noodles

Add remaining yoshida sauce ( 2oz. ) and a tablespoon of sesame oil to a big skillet and cook on a medium heat for about a minute ( until it just starts to bubble ). Add your stir fry vegetables and cook just long enough to thaw ( not cook ) the vegetables ( about 1 more minute ). Add your dry chuko soba noodles and 1 cup of water and cover. After about 3 to 5 minutes stir mixture and check to see if noodles need more water and add a little at a time ( re-covering ) until noodles are al dente.

Note: When adding more water give the mixture a little time to absorb the liquid. The noodles will get mushy on you if you add too much.

Now all you have to do is plate and sprinkle chow mien noodles and sesame seeds over the top. Now is a good time to drizzle with soy sauce and maybe a little more sesame oil if desired.

Makes 6 to 8 servings

Tip:

It is usually preferred to use fresh vegetables instead of frozen but sometimes it is not cost effective for the home cook. In order to cook a vegetable stir fry ( in this case ) you would have to buy a whole list of vegetables just to use a little of each. For instance I would have to buy broccoli, green beans, carrots, celery, onions, water chestnuts, snap peas etc. This can get costly and wasteful if you don’t use it all. Frozen vegetables can also be fresher than “fresh”. Most frozen vegetables are harvested and flash frozen immediately which can significantly reduce the amount of decay time. When you buy something in the produce section of your local store do you really know when that product was picked, how long it took to reach your store and how long it has been sitting on the shelf?

I hope this little bit of information will prove to be helpful to you in your culinary endeavors.

Until next time…. HAPPY COOKING!

Need kitchen supplies? Check out www.onestopcook.com

Here is a little something I whipped up last night. I hope you try it.

INGREDIENTS Broccoli Beef )

2 1/2 lbs. Beef ( chuck roast or sirloin )

2 Broccoli Crowns

1/3 Cup Yoshida sauce ( you can find this in the Asian section of your store or with the BBQ sauce )

1/4 Cup Teriaki sauce

3 Cloves garlic ( crushed )

1 Teaspoon pepper

1 Teaspoon onion powder ( not onion salt )

Peanut oil ( for frying )

Method:

Cut broccoli into bite-size pieces.

Trim fat from meat and discard fat.

Cut against the grain into thin, bite-size pieces. ( about half a finger long )

Pour Yoshida sauce, Teriaki sauce, garlic, pepper and onion powder into a zip-lock bag and marinate for at least 2 hours.

Add peanut oil and equal portions of beef and broccoli and cook on medium high heat in a skillet, saute until done ( about 8 min. ) Repeat.

Note: It is best to do this in batches. Too much food in the pan will make meat steam instead of fry.

Note: You can add a little more Yoshida sauce and Teriyaki sauce to your mix if needed. This is helpful for the first few batches, as most of the marinade will remain in the bag.

INGREDIENTS: ( Fried Rice )

3 Cups cooked rice

1 Cup mixed vegetables

1 Egg

3 Tablespoons peanut oil

1 Tablespoon Sesame oil

Method:

Here is a great tip for scrambling an egg. Put your egg in a bowl and whisk as normal. Stir in a teaspoon of water.

Microwave on high for 1 minute and you have an instant scrambled egg. Pretty cool! Just give it a stir.

Add peanut oil and mixed vegetables to skillet and cook on medium high heat for 3 minutes.

Add scrambled egg.

Add cooked rice and sesame oil and saute for 10 minutes.

INGREDIENTS: ( Egg Rolls )

1lb. Ground beef

1 Large carrot

1/2 Medium size onion ( brown )

1 Stalk celery

1 Egg

1 Teaspoon salt

1 Teaspoon pepper

3 Cloves garlic ( crushed )

1 Teaspoon onion powder ( not onion salt)

2 Tablespoons Teriyaki Sauce

10 Egg roll wraps or spring roll wraps

2 to 3 cups Vegetable oil ( for frying )

Method:

Dice carrot, celery and onion into very small dice.

Here is a dicing tip: cut carrot into strips ( match-stick size ) then cut into small dice.

Add ground beef and break it down as much as possible, the smaller the pieces the better, about like taco meat. Cook until half browned and then add everything but the egg and wraps.

It should look like this when it is done. Let cool completely.

Note: If you try to roll up your egg rolls while the mixture is still hot it will turn your egg roll wrappers into mush ( not good )

Whisk egg for an egg wash and set aside.

Take about 1/3 of a cup ( packed ) of the cooled mixture and place on your wrap.

Fold bottom corner over and press mixture in ( you want it packed tight ). Brush remaining corners with the egg wash. Fold outside corners in and roll it up tightly.

This is what it should look like. Keep going until you have used all of the mixture. It will make 10-12 egg rolls. Heat oil to 350 degrees. If you have a deep fryer it will be easy. If not, heat oil in a 2 quart sauce pan using a thermometer to identify the temperature. Fry 2 to 3 at a time and place on paper towels to drain. They take 2 to 4 minutes to fry or until golden brown.

Now it’s time to eat!

Serves 4-6

Note: ALWAYS be careful when cooking with oil, it is very hot and will stick to your skin and your clothes and will continue to burn you. If you do get burned you will need to immediately submerge the affected area into ice water to stop the “cooking”. I have heard of people spreading butter on a burn, all this does is keep the heat in.

If you are in need of some high quality cookware I have created a website just for you. You can find it at http://www.onestopcook.com

Please come back to see more recipes and tips, and, by all means, feel free to comment.

Here is a great recipe for you. I just created another masterpiece!! For those who like Asian cuisine… give this a try.

Ingredients

• 1 piece (2 inches) Fresh Ginger, peeled and thinly sliced
• 1/2 Red Onion, cut into 1-inch chunks
• 4 cloves Garlic coarsely chopped
• 1/2 cup chopped fresh Cilantro or Flat-Leaf Parsley
• 1/4 cup dry Red Wine
• 1/8 cup Soy Sauce
• 1/8 cup Teriyaki Sauce
  
• 1/4 cup Vegetable Oil
• 1/2 teaspoon Black Pepper
• 1 London Broil (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds)

Cooking Instructions

Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, teriyaki sauce, oil, and pepper and process to combine.

Place the steak in a zip lock bag large enough to hold it and add the marinade. Let marinate in the refrigerator for at least 2 hours, ideally 4 hours turning bag around to incorporate marinade into meat.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)

Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, cutting against the grain, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once. Enjoy!

Note: you can substitute pork loin instead of london broil.

David,

One Stop Cook