Asian-flavored Stir-fry

There are many variation of stir-fry dishes, but here is one that uses veggies in the Aug. 30, 2014 Share!

One bunch Asian Greens (Tat Soi or Pac Choi orYukina Savoy)

One-quarter to one-half  Daikon Radish ( depending on size)

One sweet red pepper

one-half onion

one-two garlic cloves

optional: one-half kohlrabi (not traditional but tasty!)

olive oil, or part toasted sesame oil

Chop onion and mince garlic. If the Daikon Radish skin is rough, peel first and then dice. Chop red pepper and kohlrabi, if using. Wash Asian Greens well and then chop, using leaves and stems.

Heat oil and saute garlic and onion. Add radish, kohlrabi and pepper, continuing to saute and stir. When radish and kohlrabi are tender, add Asian greens, cooking until stems are tender.

Serve over rice and top with Peanut Sauce.

Sesame Peanut Noodles

1 pound dry spaghettini or thin spaghetti pasta
1 cup snow peas, sliced vertically, optional
½ cup chunky or super-chunky peanut butter
¹⁄₃ cup rice wine vinegar
¹⁄₃ cup sugar
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon toasted, Asian-style sesame oil
¼ cup Thai sweet chile sauce (see note)
1 ½ teaspoons finely minced garlic
1 teaspoon finely minced ginger
1 tablespoon sesame seeds, lightly toasted in small pan or in oven
¼ cup chopped fresh cilantro
1 large carrot, cut into tiny matchsticks
2 cups bean sprouts
4 green onions, thinly sliced
½ cup salted roasted peanuts, chopped

Note: Thai sweet chile sauce is a sweet and hot sauce that has a translucent quality about it. The label usually says “for chicken” or has a picture of a chicken on it. It is available at well-stocked Asian grocers. This is not the same as the extremely spicy, hot Chinese chile paste.

Break spaghettini in half and cook in boiling water according to package directions until just cooked. Drain pasta and rinse in cold water. Drain very well and set aside.

Bring small pan of water to boil. Add snow peas and count to 5. Drain immediately and rinse in cold water. Drain well.

In large bowl, whisk together peanut butter, vinegar, sugar, soy sauce, water, sesame oil, chile sauce, garlic and ginger until smooth.

Add cooked pasta, snow peas, sesame seeds, cilantro, carrot, bean sprouts, green onions and peanuts to dressing. Toss together, coating pasta and vegetables well with dressing. Makes 10 servings.

Per serving: 350 calories; 12.5 g fat (2 g saturated fat; 32 percent calories from fat); 49 g carbohydrates; 9 g sugar; 0 mg cholesterol; 494 mg sodium; 12 g protein; 4 g fiber.

Recipe from Foodnetwork.com

From The Detroit News: http://www.detroitnews.com/article/20140626/LIFESTYLE05/306260022#ixzz36Q86C3h9

Garlic Scape Pesto

Spread on bread or crackers, put on pasta, use with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Makes six servings

3 ½ ounces garlic scapes, cut into 2-inch pieces

1/4 cups grated Parmesan cheese

             3 ½ T.  olive oil

¾ t. lemon juice

ground black pepper to taste

Directions

1. Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.