Chinese Chicken Salad

Ingredients
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Directions
Preheat oven to 350 degrees F.


Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.


In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


SOURCE

Salad

Vegetarian Steamed Dumplings

Ingredients

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Bowl of water, plus additional water for steamer
• 35 to 40 small wonton wrappers
• Non-stick vegetable spray, for the steamer

Directions

Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

SOURCE

Tofu

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Ingredients:

3 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon chili paste with garlic

1 tablespoon peanut oil

2 (12-ounce) filet mignons

Freshly ground pepper

Directions:

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:

1 head Bibb lettuce, torn into bite-size pieces

3 cups mizuna leaves, torn into bite-size pieces

1/4 cup chiffonade Thai basil or regular basil, optional

1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices

2 carrots, julienned

5 radishes, thinly sliced

8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing, recipe follows

Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon finely diced shallot

1 tablespoon finely grated fresh ginger

2 teaspoons sugar

2 tablespoons peanut oil

Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SOURCE

Tuna Burgers with Carrot-Ginger Sauce

Ingredients

For the Sauce:

• 1 small carrot, roughly chopped
• 1 1/2-inch piece ginger, peeled
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the Burgers:

• 1 pound sushi-grade tuna
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated fresh ginger
• Kosher salt and freshly ground pepper
• 1 cup spicy sprouts, for garnish
• 4 whole-grain hamburger buns
• 1/2 avocado, sliced

 

Directions

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

SOURCE:  Tuna Burgers with Carrot-Ginger Sauce