Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
an use a ready-prepared pastry flan case or make your
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
et aside.
For the Asian chicken burger:
Combine the
iece of salmon atop Asian-Style Noodles.
Asian-Style Noodles: Cook
br>Meanwhile, to make the Asian herb salad, combine salad greens
d cut in shortening with pastry blender until mixture is crumbly
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
rilled eggplant; drizzle with the asian vinaigrette.
Top with the
or chilled, with the Asian Mayonnaise.
ASIAN MAYONNAISE: (Make ahead).
%; IRON 8%.
Crunchy Asian Slaw:
Whisk in salad
Make the Tri-Color Asian Slaw: Put all ingredients in
Place the room temp pastry. Cut the pastry to 6 equal squares
Toss turkey with soy sauce, oyster sauce, chili sauce, sesame oil and Chinese five spice. Cover and chill for 30 mins. Thread turkey onto skewers, alternating with onion and pepper. Reserve marinade.
Heat a large frying pan over high heat and cook kebabs for 6-7 mins per side, or until cooked through.
Meanwhile, in a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer for 3-4 mins until thickened.
Serve kebabs with steamed rice and Asian greens. Drizzle with sauce.
lice thickly.
For the Asian greens, heat oil in a
br>3) Roll out the pastry squares into 8\" circles. Using
Heat oil in a wok or large frying pan on high. Stir-fry garlic and ginger 30 seconds, or until fragrant. Add chicken, in 2 batches. Stir-fry 3-4 mins each, until golden. Return all chicken to wok along with sauces and sugar. Stir-fry 1-2 mins. Add tomatoes and bring to a boil. Reduce heat to low and toss in Asian greens. Simmer gently, stirring, 2-3 mins. Serve with brown rice.
Preheat broiler to medium. For the marinade, combine sauce, honey and garlic in a bowl. Add pork, tossing to coat.
Place pork on a wire rack in a baking dish. Broil for 15-20 mins, turning and basting occasionally, until cooked through.
Meanwhile, add oil to a pan over high heat. Add the Asian greens and stir-fry for 2-3 mins. Serve with pork, along with green onions and steamed rice.
snow peas, bok choy or Asian greens) and beans.
Add