asian recipes | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Wed, 28 Feb 2018 22:22:45 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 asian recipes | James & Everett https://jamesandeverett.com 32 32 35272068 Grilled Baby Bok Choy https://jamesandeverett.com/2013/07/28/grilled-baby-bok-choy/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-baby-bok-choy https://jamesandeverett.com/2013/07/28/grilled-baby-bok-choy/#respond Sun, 28 Jul 2013 15:41:10 +0000 https://jamesandeverett.com/?p=3277 Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai …

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Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai Bak Choi (上海白菜) is prized for its mild flavor and tender texture.

As part of my summer “Keep the heat out” campaign, I decided to try it on the grill, and was very pleased with the results. The little cabbages held up extremely well, and grilled up tender and delicious. I will definitely do this one again. Now….. time to plan an Asian inspired back yard party.

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Grilled Baby Bok Choy
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Grilled Baby Bok Choy

An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Christoph

Ingredients

  • 4 heads baby bok choy, about 1 pound
  • ¼ cup rice wine vinegar
  • 2 tablespoon chili garlic sauce
  • 2 teaspoons light brown sugar
  • 2 tablespoon sesame oil
  • ½ teaspoon ground black pepper
  • soy sauce

Instructions

  • Heat grill on high. Brush to clean and reduce to low.
  • Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
  • In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
  • Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
  • Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.
The post Grilled Baby Bok Choy first appeared on James & Everett.]]> https://jamesandeverett.com/2013/07/28/grilled-baby-bok-choy/feed/ 0 3277 Asian Chicken Salad https://jamesandeverett.com/2012/05/17/asian-chicken-salad/?utm_source=rss&utm_medium=rss&utm_campaign=asian-chicken-salad https://jamesandeverett.com/2012/05/17/asian-chicken-salad/#respond Thu, 17 May 2012 14:30:59 +0000 https://jamesandeverett.com/?p=907 Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal. Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin …

The post Asian Chicken Salad first appeared on James & Everett.]]>

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.

Asian chicken salad
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Asian Chicken Salad

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.
Course Main Course, Salad
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Christoph

Ingredients

Chicken

  • 4 boneless, skinless chicken thighs or breasts
  • 3 tablespoons bbq sauce
  • 3 tablespoon hoisin sauce
  • 1 tablespoon char siu sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Chinese five spice

Salad

  • romaine lettuce or mixed greens
  • 1 small can mandarin orange slices, drained
  • red pepper, cut into strips
  • jalapeno pepper, cut into strips
  • celery, thinly sliced
  • scallion, thinly sliced
  • snow peas
  • bean sprouts
  • 3 tablespoons cilantro, rough chopped
  • slivered almonds, toasted
  • ½ cup chow mein noodles for garnish

Asian dressing

  • 1/3 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black sesame seed
  • 2/3 cup vegetable oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon ginger root, minced

Instructions

Chicken

  • Mix together the sauces and spice. Brush on the chicken and grill over medium heat.
  • Remove from grill and allow to cool.

Salad

  • Place all ingredients in a large bowl and toss to combine.

Dressing

  • Wisk all ingredients together in a small bowl.

Assemble

  • Toss the salad with the dressing. Top with slices of grilled chicken and chow mein noodles.

Notes

Plan around 6 oz of chicken per serving. I grilled chicken for this dish, however this could also be a great way to use up some left overs.
Feel free to add any of your favorite salad ingredients. In the interest of time you could use a bottled Asian dressing, there are many good ones available.
An egg roll makes the perfect addition to this salad.

 

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