Sushi Dipping Sauce

1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (Green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Directions

combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang


For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary


Instructions
1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover,
reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the
water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to
cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe
bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both
sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a
little bit of dressing and usually add more to suit my taste preferences. Alternatively you
can save the dressing for later and add when you are ready to eat; however the flavors of
the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish
with cashews and green onions. Serve chilled or at room temperature with lime wedges if
desired.

Maggie's Dumplings

Ingredients - make 5 dozens of them

1. 1 large pack ground pork from Winco, around 2 and half pounds meat
2. 1 pack of dumpling wrappers from Asian Market- the green pack ( They have different thickness, so far, the green pack is my favorite)
3. 1 bushel green onion, finely chopped
4. 2 Table spoons soy sauce
5. 2 teaspoons corn starch
6. 2 teaspoons salt
7. 3-5 cloves of garlic, smashed
8. 2 eggs
9. ½ cup water (maybe more or less, depends on how you prefer your pork to loosen up)
10. Other vegetables finally chopped (optional), if you use vegetables, you might not need water at all since vegetables usually have quite a bit of juice in it.

Directions

1. Put the pork in a large mixing bowl, and add corn starch, salt, eggs, soy sauce, green onion, garlic and water/vegetables. Mix all the ingredients well, until meat is loosen and pretty.
2. Set a bowl of water aside
3. Open the wrapper, and make your dumplings just like the night at Julia’ house.
4. Freeze them for 2 hours on a cookie sheet, them put them in a zip lock bag, and freeze up until many months. Or call your friends up, have a dumpling party, eat them all. :-)

Cooking methods:

1. Dumpling soup: in a 2 quart sauce pan, boil 60% full water, put dumpling in (maybe 20?), bring to a boil, turn heat to medium, leave lid open, let it boil for 10 minutes or until meat is all the way cooked. Take the dumplings out, and dip in the dip, enjoy.
2. Dumpling soup 2: in a 2 quart sauce pan, out 50% full water or chicken broth, put sliced up 1 carrot slices, 1 tomatoes, mushrooms, salt bring to a boil, add dumplings in, cook until meat is cooked, add 2 table spoons of soy sauce, some cilantros or chopped green onions, and your real health and yummy soup is ready. I don’t know how well everyone handles soup, but, this is healthy and better for you. But I understand if you are going the 1 option. J
3. Steamed dumplings, just like the name, you steam the 1 layer dumplings for 10-15 minutes until meat is done cooking, you are good to go. Dip in the dipping sauce you made or bought.
4. Fried dumplings, as I showed you, 2 table spoons of oil in a NONE STICK pan, put the dumplings in the pan, put water in the pan until dumplings are half way covered with water. Cook it about 15 minutes or until meat is all the way cooked. – My personal favorite. If you like a little crispy in the bottom, watch carefully right before the water is all mostly all the way cook out, let it cook a little longer, or you can check frequently until the perfect crispiness you wanted. Practice makes it better!

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

Asian Noodle Salad

Salad Ingredients:

1 package Linguine Noodles, cooked, rinsed, and cooled

1/2 head sliced Napa Cabbage, or more to taste

1/2 head sliced Purple Cabbage, or more to taste

1/2 bag Baby Spinach, or more to taste

1 whole Red Bell Pepper, sliced thin

1 whole Yellow Bell Pepper, sliced thin

1 whole Orange Bell Pepper, sliced thin

1 bag Bean Sprouts (also called Mung Bean Sprouts)

Cilantro, up to 1 bunch, to taste

3 whole Scallions, sliced

3 whole Cucumber peeled and sliced

1 can (about 10 oz. ) whole Cashews, lightly toasted in skillet

Dressing Ingredients:

1 whole Lime, juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up to 3 Tablespoons) Sesame Oil

1/3 Cup Brown Sugar

3 Tablespoons Fresh Ginger, chopped

2 cloves Garlic, chopped

2 whole Hot Peppers or Jalapenos, chopped

chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro

Servings: 6

Soy Lime Sauce

1/4 cup lime juice (approximately 2 limes)

1/4 cup soy sauce

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 tablespoon dried minced onions

1 to 2 tablespoons minced garlic (refrigerated kind or fresh)

Mix everything up and serve as desired

- serve over meat, chicken, fish or salad

- use as a marinade

- stir-fry meats and/or veggies in it

- use it as a dip for artichokes

Grilled Teriyaki Chicken

1/3 cup water

1/4 cup chicken broth

1/4 cup soy sauce

1 teaspoon minced garlic

2 boneless skinless chicken breast halves

In a small saucepan, combine all the ingredients but the chicken. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Grill chicken, covered, over medium heat for 7 - 8 minutes on each side or until a meat thermometer reaches 170 degrees.

Sweet and Sour Chicken

3/4 cup sugar
1/2 cup vinegar
1/4 cup water
3 Tbl ketchup
1 Tbl soy sauce
Dash of salt (can be omitted)
Corn starch

For sauce:
Combine sugar, vinegar, water, soy sauce, salt, and ketchup in small sauce pan. In a separate bowl, combine 1 Tbl corn starch to 1/4 to 1/2 cup water. Add to sauce pan and stir constantly until the sauce thickens. Pour over chicken.

For chicken:
Dip chicken breast in beaten egg, then cover in corn starch. Fry until golden brown (does not need to be cooked through). Add sauce and cook at 350 for 1 hour.