Four Asian Recipes
Chicken Teriyaki
For Marinade-
500mg of Chicken Thighs
1/4 cup of canola oil
Juice of half an orange
2 tbs of honey
1 1/2 tbs of soy sauce
1 tsp of finely sliced ginger
1 tsp of finely sliced garlic
Thickly sliced onion
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For Cooking-
3-4 tbs of canola oil
some garlic
Black pepper
Paprika
Marinate the chicken in the marinade for at least 5 hours.
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Heat oil in a wok.
Place garlic in the oil until it toasts, then remove it.
Sprinkle black pepper and paprika in the oil.
Place the chicken and cook until done.
Mongolian Beef
For the sauce-
Vegetable oil
1-2 teaspoons minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
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1 1/2 pounds flank steak
1/2 cup cornstarch
1/4 teaspoon red pepper flakes, optional
1 bunch green onions, cut on diagonal into 2-inch pieces
Cut the flank steak into small cubes and cover with cornstarch.
In a saucepan, heat 2 teaspoons of vegetable oil and sauté the garlic and the ginger.
Once soft, add the soy sauce, water, and brown sugar.
Leave on simmer.
In a wok, cook the steak until it's almost done.
Add the sauce and stir everything together until the sauce thickens.
Serve with green onion.
Stir Fry Vegetables
3 or 4 tablespoons of oil. Flavor the oil by toasting garlic and then take out,.
Add paprika, black pepper, a little cayenne to oil.
then put in the vegetables. Keep on high heat.
Add about half teaspoon of sesame oil, if you have it.
Add about 2 teaspoons of soy sauce.
when the vegetables are almost cooked, add hoisin sauce or oyster sauce and add ginger
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White Rice
290 ml water for 225g of rice.
Bring water to boil with rice. As soon as it starts boiling turn down to low. Simmer for 20 minutes without taking top off.
Take off heat and let sit on counter for 15 minutes without taking the top off.
Fluff the rice in a bow.