Asian Garlic Noodles

There's a restaurant in San Francisco famous for this Asian-American fusion garlic noodle dish - Thanh Long.  I love pasta tossed with lots of butter, garlic and parmesan cheese and knew that adding an Asian sauce would make it even better.  The sauce is equal parts of soy sauce, oyster sauce, fish sauce, sugar and water.  Five or six cloves of garlic are finely chopped and sauteed in equal parts butter and olive oil.  The sauce is then added and cooked noodles are tossed in the sauce.  Serve topped with parmesan cheese.  Any Asian noodle or spaghetti can be used.  I like thin spaghetti and used it in this recipe. 

Teriyaki Chicken

I love the flavor of teriyaki sauce and I think it's much better homemade.  The word teriyaki derives from teri which refers to a shine, and yaki which refers to broiled or grilled.  Teriyaki dates back to 17th century Japanese cooking.  Chicken pieces are marinated in a mixture of soy sauce, rice vinegar, sake, sugar or honey, and garlic.  I skewered chicken tenders after marinating for several hours and broiled for about 15 minutes, turning them halfway through.  Sprinkle with sesame seeds and serve with rice for a quick and easy Japanese takeout dish.

Stir-Fry Bean Sprouts

Potstickers

I love potstickers but have always had to wait and enjoy them when I go to a Chinese restaurant.  I discovered that Trader Joe's has frozen potstickers that are so delicious and so easy to make.  The ones I like best are the pork and vegetable gyoza.  1 1/2 tablespoons of canola is heated in a non-stick pan, then the potstickers are added and cooked on medium for 4 minutes.  Then add 4 tablespoons of water, put a lid on the pan, reduce the heat and steam for about 6 minutes.  For a dipping sauce I mix soy sauce with a splash of vinegar.  This is one of my favorite quick 15-minute meals.

Hobak Jun (Korean Fried Zucchini)

This is the Korean version of tempura.  The recipe is simply sliced zucchini lightly dredged in flour then dipped in egg and pan-sauteed until golden brown.  Serve with a dipping sauce made with soy sauce, vinegar, sesame seed salt, and a drizzle of sesame oil.

Cambodian Pineapple and Pork Soup

Japanese Onigrazu