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  • Sauteed Fiddleheads



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    Sauteed Fiddleheads

    Course salad
    Cuisine Korean

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    cups


    Ingredients

    Course salad
    Cuisine Korean

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    cups


    Ingredients


    Instructions
    1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.

    2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.


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  • Korean Spicy Chicken Tenders with Sweet Apple



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     Korean Spicy Chicken Tenders with Sweet Apple
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
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  • Honey Walnut Shrimp



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     Honey Walnut Shrimp
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
    2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
    3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
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  • Chinese meats Soup



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     Chinese meats Soup
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
    3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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  • Green Onion Cakes



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     Green Onion Cakes
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Instructions
    1. Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
    2. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
    3. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side.
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  • Asian Chicken and Rice



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     Asian Chicken and Rice
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
    2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
    3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
    4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
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  • Chinese Cabbage Salad



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     Chinese Cabbage Salad
    Course salad
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
    2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
    3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
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  • Wasabi Trout



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     Wasabi Trout
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
    2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
    3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Sesame Seared Tuna



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     Sesame Seared Tuna
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Instructions
    1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
    2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
    3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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