Snap Pea Salad with Lime Wasabi Dressing
Boil water and add 1 cup snap peas. Let boil for 2 minutes. Drain. Mix 2 teaspoons wasabi paste (which can be made with wasabi powder and water),
2 tablespoons lime juice (fresh or not), and 2½ tablespoons vegetable oil. Toss lettuce spring greens and blanched snap peas with lime wasabi dressing and serve.
Asian Noodle Soup
Cook 6 oz udon (soba) noodles according to package directions. Drain. Meanwhile, heat 6 cups chicken stock, 3 tablespoons low-sodium soy sauce, 2 teaspoons dark brown sugar, and 2 teaspoons minced ginger root. Bring to a boil and add 1 cup snap peas, 1 cup shiitake mushrooms, sliced, and ¾ cup bok choy, sliced. Let cook for 3 to 4 minutes. Divide noodles between four bowls. Top with vegetables and broth. Top with wonton strips if desired.
Hoisin Beef Lettuce Wraps
Line a baking sheet with foil. Lay 1 lb flank steak on top and season with salt and pepper. Preheat broiler to high. Broil steak for 3 minutes (6 inches from heat). Brush on 2 tablespoons hoisin sauce and broil for 2 more minutes. Flip steak over, brush and broil. If steak is not cooked through, move to lower rack and cook until desired doneness. Let steak rest for 5 minutes and slice against grain. Prepare 1 cup rice according to package directions. Fill lettuce leaves with rice, slices of steak, green onion, and sesame seeds. Dilute ¼ cup of hoisin sauce with 2 tablespoons water. Serve wraps with diluted sauce.
Edamame and Chicken Stir Fry
Cut two 6-oz boneless and skinless chicken breast halves into thin strips. Season with salt and pepper. Toss with 1 tablespoon cornstarch. Heat 1 tablespoon veggie oil in a large skillet. Add chicken and cook until lightly browned, or about five minutes. Remove to a plate. Add another tablespoon of oil to skillet. Cook 1 small red onion, thinly sliced, and 2 cloves minced garlic, for about 3 minutes. Add ½ head cabbage and cook for 3 more minutes. Stir in 2 cups edamame, shelled, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, and chicken. Cook about 5 minutes. Season with salt and pepper. Can serve with cooked linguini noodles or udon (soba) noodles if desired.
Shrimp Pad Thai
Bring a large pot of water to boil and remove from heat once it boils. Add 8 oz rice noodles and soak for 3 minutes. Drain and rinse under cold water. In a small bowl, whisk together the following: ¼ cup chile sauce, ¼ cup lime juice, 3 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 tablespoon anchovy paste. In a large skillet, heat 2 tablespoons veggie oil. Add 4 cloves garlic, minced, and 1 lb shrimp, peeled and deveined. Cook for about 3 minutes until shrimp starts to turn pink. Remove shrimp and set aside. Heat another swirl of oil. Add noodles and chile mixture. Cook for 1 minute. Add 3 cups bean sprouts, 8 chopped scallions, and pre-cooked shrimp. Add 1 large egg, beaten lightly. Stir well, and cook for 2 minutes.