Asian Inspired Week: Night 2-4

Being busy at work is really getting in the way of my blogging. Also part of my re-dedication to getting in shape I took two yoga classes this week and poor CC has pneumonia so I have been on nurse duty. Needless to say, I am way behind on my week of asian recipes posts. Ready for some rapid fire recipes??

Night 2 was Green Curry Basil Chicken. This recipe came straight from the 'Thai Kitchen' green curry paste jar.

Green Curry with Basil

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste (I use 2, 4 would be crazy spicy)
1/3 cup vegetable or chicken stock
2-3 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs. brown sugar
1⁄4 cup chopped basil leaves
1 1⁄2 cups assorted vegetables, cut into 1” pieces (I like bamboo shoots, you could do red bell pepper, peas, or your favorite combination)
12 oz. chicken breast, cut into 1” pieces
Rice (I prefer Uncle Ben's 90 sec brown rice**)

Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over cooked Thai Kitchen Jasmine Rice and garnish with basil.

** Does anyone have a rice cooker that they are just in love with? I can't cook rice on the stove to save my life and rely on Uncle Ben's 90 sec microwave rice. But I grew up on basmati and want to make it myself. HELP!!

On we go to Night 3, and this is the gem of the week. Thank you Ruby for introducing me to this divine recipe for Crispy Ginger and Garlic Asian Turkey Lettuce Wraps.

Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps

Ingredients:

• 1/2 cup finely chopped carrots
• 1/2 cup water
• 1 (20-ounce) package lean ground turkey
• 1 cup chopped shiitake mushrooms
• 1 (8-ounce) can water chestnuts, drained and chopped
• 3 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1/3 cup teriyaki sauce
• 3 tablespoons creamy peanut butter
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1/2 cup sliced green onions
• 1 head iceberg lettuce, separated into leaves
• Hoisin sauce (optional)

Preparation:

1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet. 2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. 3. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. 4. Add green onions, and cook, stirring constantly, 1 minute. 5. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired. P.S The trick to getting the lettuce off in nice full cups is to cut the stem and pull from the back where it was originally attached.

Sidenote: as I am writing this I am also watching It's Always Sunny in Philadelphia. This has to be the funniest show currently on television. FX 10pm Thursdays watch it.

Night #4 is another Ellie Krieger recipe, this time Fried Rice with Scallions, Edamame, and Tofu. Except I always substitute shrimp for tofu and this time I also added shiitake mushrooms left over from the night before. It was not so long ago that I didn't even like mushrooms, but lately I cannot get enough of them. Speaking of, my friend Mrs. Brownie is going to guest blog a fantastic stuffed Portobello recipe soon - I'm holding her to it!

Fried Rice with Scallions, Edamame, and Tofu
1 tablespoon plus

• 1 teaspoon canola oil, divided
• 2 large cloves garlic, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups leftover cooked brown rice
• 3/4 cup finely diced red pepper
• 3/4 cup cooked, shelled edamame
• 1/2 cup fresh or frozen, thawed, corn
• 6 ounces firm tofu, cut into
• 1/4-inch cubes
• 2 eggs, beaten
• 3 tablespoons low-sodium soy sauce
  

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic,scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

I hereby declare Asian Inspired Week a success!