ASIAN

ROSE’S ORIENTAL NOODLES AND SMOKED CHICKEN
Rose Shen, my dear friend from Taiwan, taught me how to make this. She didn’t have a recipe, she just showed me and I wrote it down because I wanted to remember and try it myself.

Clean cut chicken pieces (like frying chicken) and cover with salt and any other seasoning that tastes good to you. Steam chicken with a little water until tender.
To smoke the chicken:
Cover the bottom of a big pot with foil and then put brown sugar on top of the foil. Pot chicken on a rack on top of the brown sugar. Melt sugar and as it burns, it will smoke the chicken. Allow chicken to brown, turning as necessary.

To make the noodles:
Boil the asian noodles. Chop your veggies (any fresh ones that you choice) and stir fry in a skillet. Add juice from the steamed chicken and then add the boiled noodles. Continue to stir fry and add any greens last. Season as needed.


ASIAN ALMOND CHICKEN
Serves 2.
1 chicken breast
oyster sauce
garlic, minced
onion
red bell pepper
cooking oil/butter
soy sauce
white wine vinegar
sugar
almonds
Marinate chicken in oyster sauce and minced garlic at least 1 hour. Mix vinegar, soy sauce, sugar, add leftover sauce from marinade. Chop almonds and toast. Cut onion and red pepper into strips (today I added thinly sliced carrots). Cut chicken to bite size or strips. Heat oil and butter in wok to very hot. Stir-fry chicken until golden and seared. Add veggies and stir fry until almost tender. Add sauce and stir fry until well coated. Serve immediately with rice, topping with toasted almonds.
(Updated 1/3/16)


ASIAN-STYLE LETTUCE WRAPS
It ain’t PF Chang’s, but it’s pretty good!

Serves 4.
1 med. onion, finely chopped
1 t. minced garlic
1 pound ground meat (your choice, I like beef, you also mix with 1/2 pound of two different kinds)
1 t. soy sauce
1 T. oyster sauce
1/2 c. finely chopped water chestnuts
8 pieces of crisp lettuce, large leaves.
1 T. sesame seeds, toasted

Spray skillet and heat. Cook onion, garlic, and meat until browned. Add soy and oyster sauces and water chestnuts, stir, reduce heat. Cook, uncovered for 5 min. stirring occasionally. Sprinkle sesames over meat before serving. Let each person roll their own meat into their lettuce as they eat it.
(I usually serve rice with this and sometimes Greg will eat his meat over the rice instead of in the lettuce.)