Ingredient: soy sauce

Thai-Style Fragrant Rice

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 Thai-Style Fragrant Rice
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Course Side Dish
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Course Side Dish
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Instructions
  1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
Recipe Notes

Original recipe: https://www.allrecipes.com/recipe/143212/thai-style-fragrant-rice/

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Nutrition Facts
Thai-Style Fragrant Rice
Amount Per Serving
Calories 497 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 19g 95%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 182mg 8%
Potassium 335mg 10%
Total Carbohydrates 69g 23%
Dietary Fiber 3g 12%
Sugars 3g
Protein 8g 16%
Vitamin A 2%
Vitamin C 5%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Ginger-Sesame Dressing

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 Ginger-Sesame Dressing
This turned out amazing! I actually used it as the dresing for a slaw, which we had by itself and also as a condiment on a pork sandwich, using this same dressing to warm/marinade the pork with. Thank you Taste Of Home magazine for the awesome idea!
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Course Condiment
Prep Time 15 minutes
Servings
servings
Ingredients
Course Condiment
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.
Recipe Notes

Original recipe: https://www.epicurious.com/recipes/food/views/ginger-sesame-dressing-238744

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Nutrition Facts
Ginger-Sesame Dressing
Amount Per Serving
Calories 152 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 231mg 10%
Potassium 25mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 0.1g 0%
Sugars 5g
Protein 1g 2%
Vitamin C 1%
Calcium 1%
* Percent Daily Values are based on a 2000 calorie diet.

Asian-Style Pork Ribs

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 Asian-Style Pork Ribs
These were really good! My first Foodi/pressure cooker recipe - woot!
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Put soy sauce, brown sugar, water, Asian sweet-chili sauce, ginger, and pepper in pressure cooker/multi-pot/Foodi. Stir to combine.
  2. Cut pork ribs into 3 pieces and place in cooker.
  3. Cook on High for 30 minutes. Give 10 minute natural release, then release pressure. Pork should be fork-tender. And tasty! Remove to bowl and cover.
  4. Spoon about 1 Tbsp of the hot liquid into a small bowl or container, and whisk in cornstarch.
  5. Set multi-pot/Foodi to sear, or pour liquid to a small pan, and heat to medium until boiling. Add cornstarch mix and whisk. Cook for ~4-5 minutes or until reduced to the desired thickness. Add port back to it to coat and heat. Serve warm on rice or rice noodles, or just whatever sounds good! Can add chopped green onion for garnish if desired.
Recipe Notes

Recipe adapted from:  https://www.tasteandtellblog.com/slow-cooker-pork-roast/

Can also cook for 5-6 hours on low in slow cooker.  Wold work for a roast, also.  In fact, I thought it was a pork loin roast, until it thawed and I opened the package.

Adapt cooking time as needed for larger pieces or different cut of pork.

 

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Nutrition Facts
Asian-Style Pork Ribs
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Cholesterol 56mg 19%
Sodium 1462mg 61%
Potassium 2mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 0.04g 0%
Sugars 22g
Protein 27g 54%
Vitamin A 1%
Vitamin C 1%
Calcium 0.05%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Fried Rice with Ham

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 Fried Rice with Ham
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
  2. In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
  3. Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
  4. Add ham, bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.
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Nutrition Facts
Fried Rice with Ham
Amount Per Serving
Calories 309 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 74mg 25%
Sodium 1215mg 51%
Potassium 83mg 2%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 2g
Protein 17g 34%
Vitamin A 1%
Vitamin C 8%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Char Siu (Chinese BBQ Pork)

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 Char Siu (Chinese BBQ Pork)
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Course Main Dish
Cuisine Chinese
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Recipe Notes

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

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Jerk Chicken

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 Jerk Chicken
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Course Main Dish
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Course Main Dish
Servings
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Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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Three Cup Chicken Recipe

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 Three Cup Chicken Recipe
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Course Main Dish
Cuisine Chinese
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
  2. Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.
Recipe Notes

This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender. If you don’t have a clay pot, you can use a regular wok to make this dish.

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Three Teacup Chicken

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 Three Teacup Chicken
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
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