Tempura Asparagus with Soy Dipping Sauce


Tempura Asparagus with Soy Dipping
Print Recipe
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Tempura Asparagus with Soy Dipping
    Print Recipe
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Ingredients
      Soy Dipping Sauce
      Asparagus
      Servings: people
      Instructions
      Soy Dipping Sauce
      1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
      Asparagus
      1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
      2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
      3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
      4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
      5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

      Ahi Tuna with Edamame Wasabi Relish


      Ahi Tuna with Edamame Wasabi Relish
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Ahi Tuna with Edamame Wasabi Relish
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Ingredients
          Edamame Wasabi Relish
          Ahi Tuna
          Servings: people
          Instructions
          Edamame Wasabi Relish
          1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
          Ahi Tuna
          1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
          2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
          Recipe Notes

          I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.

          Rusty Chicken


          Rusty Chicken
          Print Recipe
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Rusty Chicken
            Print Recipe
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Ingredients
              Servings: people
              Instructions
              1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
              2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
              3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
              Recipe Notes

              Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.

               

              Asian Kohlrabi Slaw


              Asian Kohlrabi Slaw
              Print Recipe
                Servings Prep Time
                6-8 people 30 minutes
                Servings Prep Time
                6-8 people 30 minutes
                Asian Kohlrabi Slaw
                Print Recipe
                  Servings Prep Time
                  6-8 people 30 minutes
                  Servings Prep Time
                  6-8 people 30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
                  2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
                  Recipe Notes

                  To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

                  Makes approximately 6 cups of salad.

                  Chicken and Celery Peanut Noodles


                  Chicken and Celery Peanut Noodles
                  Print Recipe
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time
                    15 minutes
                    Chicken and Celery Peanut Noodles
                    Print Recipe
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
                      2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
                      3. Cook noodles as per package directions and allow to drain in colander while proceeding.
                      4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
                      5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
                      Recipe Notes

                      I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.