Fresh Asparagus Salad

This recipe has evolved over the years. 

I found the original in an old Chinese cookbook,

since then I have adjusted the sauce ingredients 

and added the mushrooms and tomatoes.  

Here it is in its final state, I think!

You will need:  1 - 1 1/2 lbs. fresh young asparagus, 

some sliced button mushrooms, and a couple of tomatoes.  

Snap off the tough root ends of the asparagus and discard, slice the stalks 1 1/2" using a diagonal cut, blanch in boiling water until tender crisp--don't over do it or you will have mushy asparagus.

Drain and shock in cold cold water to stop the cooking.  

Let it rest, drain, and dry completely.

Saute the sliced mushrooms in a little olive oil until it is tender.  

Drain on paper towels.

Chop the tomatoes and remove the seeds.  Alternately you can use grape or cherry tomatoes sliced in half.
Put the asparagus, mushrooms, and tomatoes in a bowl.  Mix up the sauce in a separate bowl:

4 tsp soy sauce, 1 tsp sugar, 2 tsp dark sesame oil, 2 tsp oyster sauce--mix it up.

Pour the sauce over the veggies and toss, toss, toss.  

This can be served cold or at room temp.  

Today I forgot the sesame seeds which can be sprinkled on at the end.  

Close up of the salad.  yum, Yum, and YUM!  

Enjoy friends!

Teriyaki Chicken Thighs with Asparagus Salad

These are skinless and boneless thighs.  The dark meat is rich and delicious!  

So gather up the ingredients and let's get cooking.

6 Chicken thighs 

1/4  C. low sodium Soy Sauce

2 Tbl. Rice Vinegar

2 Tbl. Brown Sugar

2 garlic cloves, grated or minced

1 tsp. grated fresh ginger root

1/4 tsp. Red Pepper Flakes.

Combine the marinate ingredients, mix well, and pour into a zip lock bag.  

Throw in the chicken thighs, mush them around.

Seal the bag and into the fridge for 2-4 hours.

Here's a close up on grating the ginger root, do the garlic the same way!

Time's up!  Take the chicken thighs out of the marinate,

and arrange them on a broiler pan.

Turn the oven broiler on high and broil these for 8 - 10 minutes,

flip them over and broil for another 8 minutes.  They will be really tender!

The finished product.  Tender and very flavorful.  

Note: sprinkle on some sesame seeds.

There was fresh asparagus at the store today, 

so along with the chicken I made this salad:

Slice some asparagus spears crosswise into about 1 1/2 inch slices

Slice some mushrooms, and halve a few grape tomatoes.

Steam the asparagus until tender crisp, 

and saute the mushrooms in olive oil until tender.

Mix up the dressing:  

1 part soy sauce, 1 part oyster sauce, 1 part olive oil, 1 part  honey.

Pour on the dressing, toss and mmmmmmm.

Serve this salad cold or at room temp.

Enjoy, friends!

Not Your Ordinary Fried Rice

Usually at the Chinese restaurants, in my experience, there is a plate of rice with some peas and seasonings, a trace of scrambled egg, and it is called "fried rice". This is my version and hearty enough for dinner.

Gather up the players. Sliced celery and carrots, diced onion, scrambled egg, shredded cabbage, steamed peas, brown rice (pre-cooked) and some left over cubed steak -- chicken, pork, or shrimp can also be used.

Heat up some oil in the skillet, add the celery, carrots, and onions. Stir fry until veggies are tender crisp.

Next add in the cooked meat of your choice to brown and warm up.

Shredded cabbage goes in next.

Next comes the steamed peas, scrambled eggs, and the pre-cooked brown rice.

Mix it all up and let the flavors combine; everything gets warmed up. Then gather the ingredients for the sauce. Use equal parts of soy sauce and oyster sauce, add a splash of sesame oil and a dash of hot sauce to your liking.

Add the sauce slowly and stir, don't add too much sauce, just enough to lightly cover all the ingredients. yum, Yum, and YUM.

Tonight we also had mini egg rolls with sweet and sour sauce and hot mustard on the side. Get your chop sticks and get busy eating. Enjoy friends!