2010 Fiesta Asian Cuisine Recipe Book
Cover recipe courtesy of KA-ME, page 7
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Lanterns‌ In celebration of Chinese New Year, Fiesta presents a collection of contemporary Asian recipes designed to help you usher in the light of the new year with open mind, body and spirit. You are invited to come along for the journey as we explore the intoxicating flavors and aromas of the enchanting Far East and greet 2010 with hope for everlasting peace, harmony and tranquility.
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Thai Curry Rice Bowl Ingredients 1 pound boneless beef sirloin 2 tablespoons vegetable oil 1 red bell pepper, cut into strips 1 small onion, cut into strips 1½ cup Kikkoman Thai Red Curry Sauce 2 cups cooked rice
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Directions Cut beef across the grain into ½-inch wide strips. Heat oil in a hot wok or large skillet over high heat. Add the beef strips and stir-fry for 2 minutes. Add pepper and onion and stir-fry for 4 minutes until vegetables are tender. Add Thai Red Curry Sauce, stirring until sauce boils. Divide beef and rice among 4 plates and serve hot. (Makes 4 servings)
Ingredients 1 pound (about 21) large shrimp ²⁄³ cup Kikkoman Lime Ponzu 1 can (11 ounces) Mexican-style corn, drained ¼ cup red onion, chopped 1 avocado, diced small ½ cup cilantro, chopped 2 garlic cloves, minced 1 teaspoon chili powder
celebration Lime Ponzu Seared Shrimp with Corn Salsa
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Directions Shell and devein shrimp and place into a shallow bowl. Pour ¹⁄³ cup of Lime Ponzu over shrimp, stir and set aside. Combine remaining ingredients to make corn salsa. Mix well and refrigerate for at least 20 minutes. Heat vegetable oil in a large skillet. Drain the shrimp and add to the pan when the oil is hot, searing on both sides until shrimp turn pink. Remove shrimp from pan and top with corn salsa. (Makes 4 servings)
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Ingredients 1 medium banana 1 cup sliced frozen strawberries 1 cup frozen blueberries ž cup Kikkoman PEARL Organic Soymilk (Creamy Vanilla)
Creamy Soy Berry Smoothie Directions Combine banana, strawberries and blueberries in a blender or food processor. Pour in soymilk, cover and blend until smooth. (Makes 2 servings) * For a sweeter smoothie, add Âź cup fruit juice, such as apple, pineapple or orange.
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Ingredients 1 package KA-ME Lo Mein Noodles 3 tablespoons stir-fry oil (International Collection) 8 ounces skinless chicken breast, thinly sliced against the grain ¼ cup soy sauce (Kikkoman) 6 ounces snow peas, bok choy leaves or broccoli florets 1 scallion, trimmed and thinly sliced diagonally 8 shiitake mushrooms caps, thinly sliced 1 large garlic clove, minced 1 ounce ginger, minced 1 teaspoon sesame oil (International Collection) Freshly ground black pepper
Chinese New Year Noodles Directions Cook noodles in boiling water until tender yet firm, about 3 – 5 minutes. Drain. In a large skillet, heat 1 tablespoon stir-fry oil over high heat. Stir-fry chicken with 1 tablespoon soy sauce until cooked through, about 5 minutes. Set chicken aside. Add 1 tablespoon stir-fry oil to the skillet and cook vegetables until just tender, about 2 minutes. Set
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aside. Add remaining stir-fry oil to the skillet and stir-fry the garlic and ginger until fragrant, about 1 minute. Add noodles, chicken and vegetables. Toss well and season with remaining soy sauce and sesame oil. Add black pepper to taste and toss until heated through. Serve hot, garnished with scallions. (Makes 2 – 4 servings)
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Dynasty Stuffed Peppers
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Ingredients 2 medium green bell peppers 1 medium red bell pepper ½ pound ground beef 1 can (8 ounces) Dynasty Sliced Water Chestnuts, drained and chopped 2 tablespoons tomato paste 1 cup cooked Nishiki or Botan Rice, cooled 2 cloves garlic, finely chopped 1 tablespoon Dynasty Plum Sauce 1 teaspoon soy sauce 1 egg, lightly beaten 6 slices Swiss cheese
Directions Preheat oven to 350ºF. Cut tops off peppers and discard. Remove seeds, cut in half and set aside. In a mixing bowl, combine beef, water chestnuts, tomato paste, rice, garlic, plum sauce, soy sauce and egg. Mix well. Place 6 pepper halves in a 13x9x2-inch baking dish. Scoop ½ cup of beef mixture into each pepper. Cover and bake for 45 – 60 minutes, or until meat is fully cooked. Top each pepper with a slice of Swiss cheese and bake for an additional 3 minutes, or until cheese is melted. (Makes 6 servings)
Ingredients ½ pound lean ground pork 1 tablespoon soy sauce 1 tablespoon ginger, diced 1 tablespoon green onion, chopped 1 tablespoon garlic, minced 1 eggplant, cubed 1 tablespoon Dynasty Sesame Seed Oil Ÿ cup Dynasty Plum Sauce 1 teaspoon Dynasty Szechwan Chili Sauce
fortune Eggplant with Pork
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Directions Mix pork with soy sauce, ginger, green onion and garlic in a small bowl. Let stand for 15 minutes. Heat 1 tablespoon sesame oil in a large frypan and stir in eggplant. Cook for 3 minutes, or until softened. In the same pan, stir the pork mixture into the eggplant and cook for another 3 minutes, or until browned. Add plum sauce and chili sauce. Cook, stirring often, for 3 minutes until well coated and fully cooked. Remove from heat and serve with rice. (Makes 4 servings)
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Ingredients 1 can (11 ounces) mandarin oranges, drained, juice reserved Water as needed 1 tablespoon vegetable oil, divided 1 teaspoon salt 1 cup Adolphus Long Grain Premium Select White Rice 2 tablespoons Thai sweet chili sauce, plus additional for topping 1 pound medium shrimp, peeled and deveined 12 large leaves bibb or iceberg lettuce 1 cup carrots, matchstick cut or shredded
Mandarin Orange Rice & Shrimp Lettuce Wraps
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Directions Combine juice with enough water to equal 2 cups; pour into a saucepan. Stir in 1 teaspoon each of the oil and salt and bring to a boil. Stir in rice, cover and reduce to a simmer. Cook until liquid is absorbed. Stir in oranges and chili sauce; set aside. Heat remaining oil in a large skillet over medium heat. Add shrimp and sautĂŠ until cooked through. Arrange lettuce leaves on a platter and spoon rice mixture into the center of each leaf. Top with carrots, shrimp and chili sauce to taste. (Makes 6 servings)
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Golden Star Fried Rice Ingredients 2 tablespoons peanut oil 4 ounces Golden Star Stir Fry Vegetables 1 carrot, peeled and julienned ½ cup scallions, finely sliced 2 cups cooked Golden Star Jasmine Rice Soy sauce to taste Salt to taste ¼ cup cooked meat or seafood (optional) 1 egg, beaten
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Directions In a medium-sized pan, sauté stir fry vegetables and carrot in peanut oil. Add scallions and cooked Jasmine rice. Continue to mix the ingredients together, seasoning with soy sauce and salt to taste. After 2 – 3 minutes, add cooked meat and/or seafood. In a small bowl, beat the egg and fry in a separate pan. When done, dice egg and add to the rice, mixing thoroughly. Serve immediately. (Makes 4 – 6 servings)
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Shrimp & Sesame Stir Fry with Noodles Ingredients 2 tablespoons International Collection Oil (Chinese Stir Fry, Thai Wok, Toasted Sesame or Fiery Toasted Sesame) ¼ cup onions, diced ½ cup snow peas 1 sweet red pepper, cut into strips 1 pound cooked large shrimp 12 ounces cooked rice noodles 2 tablespoons soy sauce ¼ cup sesame seeds Fiesta Asian Recipe Book 2010 | 12
Directions Heat the oil of your choice in a wok and stir-fry the vegetables until crisp, but tender. Add the shrimp and cook for 2 minutes. Add the noodles, soy sauce, sesame seeds and remaining oil to the wok and stir-fry until all ingredients are heated through. Serve in a deep bowl. (Makes 4 servings)
Ingredients 4 boneless, skinless chicken breasts Ÿ cup fresh lime juice 1 teaspoon honey 1 tablespoon green Thai curry paste 12 wooden skewers, soaked in water for at least 30 minutes 2 tablespoons cilantro, minced ž cup San-J Gluten Free Thai Peanut Sauce
honor Chicken Satay with Peanut Sauce
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Directions Preheat broiler. Cut each chicken breast into 3 long strips. Combine lime juice, honey and curry paste in a medium bowl. Add chicken strips to the mixture, cover and marinate in refrigerator for at least 30 minutes. Thread each chicken strip onto a skewer. Place on a baking sheet and broil for 3 minutes on each side, or until cooked through. Garnish each skewer with fresh cilantro and serve with San-J Peanut Sauce for dipping. (Makes 6 servings)
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Y e a r of t h e Tig e r ‌ With the light of a new moon upon us, may you go forth in celebration of family, friends and loved ones with the spirit of the season at your back. May the legends of old greet you with each and every flavor you encounter, and may they carry you through another year of success and prosperity.
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Y o u r I n ter n ati o n al S t o re … These are some of the fine products showcased in the 2010 Fiesta Asian Cuisine Recipe Book. Come see us today for the best in fresh produce, fine seafood and delectable bakery goods. For these recipes and more,
This recipe book also available online at www.fiestamart.com
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