Pan-Asian Recipes

Miso Snapper with Asian Vegetables

Miso Snapper with Asian Vegetables
It's all about the marinade! This recipe flavors snapper with a miso paste, ginger, and scallion marinade and a separate vegetable marinade made with peanut oil, rice wine vinegar, soy sauce, and sesame oil.
Author:
Cuisine: Asian
Recipe type: Dinner, Lunch
Ingredients
  • "Snapper Filets (or any form white fish like cod or
  • halibut work well too)" (4) 6 ounce
  • white miso paste ½ cup
  • Mirin (sweet rice wine, available at most grocery stores) ¼ cup
  • fresh ginger 1½ tablespoons
  • scallions 3 tablespoons
  • peanut oil 1 tablespoon
Preparation
  1. In a large bowl, combine peanut oil, rice wine vinegar (not Mirin), soy sauce and sesame oil.
  2. Toss vegetables (except for the bok Choy leaves) in the marinade.
  3. In a separate bowl, combine miso paste, mirin ginger and scallions. Pour marinade over fish. Allow both the vegetables and fish to marinade for at least 30 minutes and up to 2 hours.
  4. Place a bed of bok Choy in the bottom of the steamer and place the marinated fish over it. Discard excess marinade.
  5. Drain the vegetables and place in the top portion of the bamboo steamer (carrots first, then peas, topped with chopped bok Choy)
  6. Place steamer over a 14 inch IMUSA wok with 2 inches of water. Bring water to a boil over medium high heat. Once water is boiling and steam is visible reduce heat to medium and continue cooking for 10 to 12 minutes. Turn off heat and remove steamer from wok.
  7. Place bamboo steamer over a large plate and serve with jasmine rice.

Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
If you love dumplings, you'll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • non-stick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons
Preparation
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.
 

Fried Rice with Chicken and Ham

Fried Rice with Chicken and Ham
A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner
Ingredients
  • cooked jasmine rice that has been cooled to room temperature 5 cups
  • peanut oil 3 tablespoons
  • eggs 2
  • sweet white onion like Vidalia ½ cup
  • scallions 3 tablespoons
  • chicken breast (a store bought rotisserie chicken breast saves time) 1
  • thick sliced deli ham ½ cup
  • soy sauce or more as needed 3 tablespoons
  • For Shrimp Sauce:
  • mayonnaise ⅓ cup
  • rice wine vinegar 2 teaspoons
  • soy sauce 1 teaspoon
  • granulated sugar pinch
  • paprika 1 teaspoon
  • garlic powder 1 teaspoon
  • milk 1 tablespoon
Preparation
  1. Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
  2. add the beaten egg until lightly scrambled followed by the chicken and ham.
  3. Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
  4. Add the soy sauce all over the rice while stirring quickly.
  5. Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
   

Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
To prepare, make sure to use the IMUSA sauté pan
Author:
Cuisine: Asian
Recipe type: Snack, Appetizer, Lunch, Dinner
Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4
Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.