Upload
hadfield-communications
View
228
Download
1
Tags:
Embed Size (px)
DESCRIPTION
Fiesta Asian Cook Book
Citation preview
2010 Fiesta Asian Cuisine Recipe Book
Cover recipe courtesy of KA-ME, page 7
2
Fiesta Asian R
ecipe B
oo
k 2010 |
L a n t e r n s …
In celebration of Chinese
new Year, Fiesta presents a
collection of contemporary
asian recipes designed to help
you usher in the light of the
new year with open mind, body
and spirit. You are invited to
come along for the journey
as we explore the intoxicat-
ing flavors and aromas of the
enchanting Far east and greet
2010 with hope for everlasting
peace, harmony and tranquility.
3
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
1 pound boneless beef sirloin
2 tablespoons vegetable oil
1 red bell pepper, cut into strips
1 small onion, cut into strips
1½ cup Kikkoman thai red Curry sauce2 cups cooked rice
Directions
Cut beef across the grain into
½-inch wide strips. Heat oil in a hot
wok or large skillet over high heat.
Add the beef strips and stir-fry for
2 minutes. Add pepper and onion
and stir-fry for 4 minutes until
vegetables are tender. Add Thai
Red Curry Sauce, stirring until
sauce boils. Divide beef and rice
among 4 plates and serve hot.
(Makes 4 servings)
Thai Curry Rice Bowl
4
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
1 pound (about 21) large shrimp
²⁄³ cup Kikkoman Lime Ponzu1 can (11 ounces) Mexican-style
corn, drained
¼ cup red onion, chopped
1 avocado, diced small
½ cup cilantro, chopped
2 garlic cloves, minced
1 teaspoon chili powder
Directions
Shell and devein shrimp and place
into a shallow bowl. Pour ¹⁄³ cup
of Lime Ponzu over shrimp, stir
and set aside. Combine remaining
ingredients to make corn salsa.
Mix well and refrigerate for at least
20 minutes. Heat vegetable oil in
a large skillet. Drain the shrimp
and add to the pan when the oil
is hot, searing on both sides until
shrimp turn pink. Remove shrimp
from pan and top with corn salsa.
(Makes 4 servings)
Lime Ponzu Seared Shrimp with Corn Salsa
celebration
5
Fiesta Asian R
ecipe B
oo
k 2010 |
Directions
Combine banana, strawberries
and blueberries in a blender or
food processor. Pour in soymilk,
cover and blend until smooth.
(Makes 2 servings)
* For a sweeter smoothie, add
¼ cup fruit juice, such as apple,
pineapple or orange.
Ingredients
1 medium banana
1 cup sliced frozen strawberries
1 cup frozen blueberries
¾ cup Kikkoman PearL Organic soymilk (Creamy Vanilla)
Creamy Soy Berry Smoothie
6
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
1 package Ka-Me Lo Mein noodles
3 tablespoons stir-fry oil (International
Collection) 8 ounces skinless chicken breast,
thinly sliced against the grain
¼ cup soy sauce (Kikkoman)
6 ounces snow peas, bok choy leaves
or broccoli florets
1 scallion, trimmed and thinly
sliced diagonally
8 shiitake mushrooms caps,
thinly sliced
1 large garlic clove, minced
1 ounce ginger, minced
1 teaspoon sesame oil (International
Collection)
Freshly ground black pepper
Directions
Cook noodles in boiling water until
tender yet firm, about 3 – 5 minutes.
Drain. In a large skillet, heat 1 table-
spoon stir-fry oil over high heat.
Stir-fry chicken with 1 tablespoon
soy sauce until cooked through,
about 5 minutes. Set chicken aside.
Add 1 tablespoon stir-fry oil to the
skillet and cook vegetables until
just tender, about 2 minutes. Set
prosperity
Chinese New Year Noodles
aside. Add remaining stir-fry oil
to the skillet and stir-fry the garlic
and ginger until fragrant, about
1 minute. Add noodles, chicken
and vegetables. Toss well and
season with remaining soy sauce
and sesame oil. Add black pep-
per to taste and toss until heated
through. Serve hot, garnished with
scallions. (Makes 2 – 4 servings)
7
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
2 medium green bell peppers
1 medium red bell pepper
½ pound ground beef
1 can (8 ounces) Dynasty sliced Water Chestnuts, drained and chopped
2 tablespoons tomato paste
1 cup cooked nishiki or Botan rice, cooled
2 cloves garlic, finely chopped
1 tablespoon Dynasty Plum sauce1 teaspoon soy sauce
1 egg, lightly beaten
6 slices Swiss cheese
Directions
Preheat oven to 350ºF. Cut tops
off peppers and discard. Remove
seeds, cut in half and set aside.
In a mixing bowl, combine beef,
water chestnuts, tomato paste,
rice, garlic, plum sauce, soy sauce
and egg. Mix well. Place 6 pepper
halves in a 13x9x2-inch baking
dish. Scoop ½ cup of beef mixture
into each pepper. Cover and bake
for 45 – 60 minutes, or until meat
is fully cooked. Top each pepper
with a slice of Swiss cheese and
bake for an additional 3 minutes,
or until cheese is melted. (Makes
6 servings)
Dynasty Stuffed Peppers
8
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
½ pound lean ground pork
1 tablespoon soy sauce
1 tablespoon ginger, diced
1 tablespoon green onion, chopped
1 tablespoon garlic, minced
1 eggplant, cubed
1 tablespoon Dynasty sesame seed Oil¼ cup Dynasty Plum sauce
1 teaspoon Dynasty szechwan Chili sauce
Directions
Mix pork with soy sauce, ginger,
green onion and garlic in a small
bowl. Let stand for 15 minutes.
Heat 1 tablespoon sesame oil
in a large frypan and stir in egg-
plant. Cook for 3 minutes, or until
softened. In the same pan, stir the
pork mixture into the eggplant and
cook for another 3 minutes, or until
browned. Add plum sauce and chili
sauce. Cook, stirring often, for 3
minutes until well coated and fully
cooked. Remove from heat and
serve with rice. (Makes 4 servings)
Eggplant with Pork
fortune
9
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
1 can (11 ounces) mandarin oranges,
drained, juice reserved
Water as needed
1 tablespoon vegetable oil, divided
1 teaspoon salt
1 cup adolphus Long Grain Premium select White rice2 tablespoons Thai sweet chili sauce,
plus additional for topping
1 pound medium shrimp,
peeled and deveined
12 large leaves bibb or
iceberg lettuce
1 cup carrots, matchstick cut or shredded
Directions
Combine juice with enough
water to equal 2 cups; pour into a
saucepan. Stir in 1 teaspoon each
of the oil and salt and bring to a
boil. Stir in rice, cover and reduce
to a simmer. Cook until liquid is
absorbed. Stir in oranges and chili
sauce; set aside. Heat remaining oil
in a large skillet over medium heat.
Add shrimp and sauté until cooked
through. Arrange lettuce leaves on
a platter and spoon rice mixture
into the center of each leaf. Top
with carrots, shrimp and chili sauce
to taste. (Makes 6 servings)
Mandarin Orange Rice & Shrimp Lettuce Wraps
tradition10
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
2 tablespoons peanut oil
4 ounces Golden star stir Fry Vegetables1 carrot, peeled and julienned
½ cup scallions, finely sliced
2 cups cooked Golden star Jasmine riceSoy sauce to taste
Salt to taste
¼ cup cooked meat or seafood (optional)
1 egg, beaten
Directions
In a medium-sized pan, sauté stir
fry vegetables and carrot in peanut
oil. Add scallions and cooked
Jasmine rice. Continue to mix the
ingredients together, seasoning
with soy sauce and salt to taste.
After 2 – 3 minutes, add cooked
meat and/or seafood. In a small
bowl, beat the egg and fry in a
separate pan. When done, dice
egg and add to the rice, mixing
thoroughly. Serve immediately.
(Makes 4 – 6 servings)
Golden Star Fried Rice
tradition11
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
2 tablespoons International Collection Oil (Chinese stir Fry, thai Wok, toasted sesame or Fiery toasted sesame)¼ cup onions, diced
½ cup snow peas
1 sweet red pepper, cut into strips
1 pound cooked large shrimp
12 ounces cooked rice noodles
2 tablespoons soy sauce
¼ cup sesame seeds
Directions
Heat the oil of your choice in a wok
and stir-fry the vegetables until
crisp, but tender. Add the shrimp
and cook for 2 minutes. Add the
noodles, soy sauce, sesame seeds
and remaining oil to the wok and
stir-fry until all ingredients are
heated through. Serve in a deep
bowl. (Makes 4 servings)
Shrimp & Sesame Stir Fry with Noodles
12
Fiesta Asian R
ecipe B
oo
k 2010 |
Ingredients
4 boneless, skinless chicken breasts
¼ cup fresh lime juice
1 teaspoon honey
1 tablespoon green Thai curry paste
12 wooden skewers, soaked in water
for at least 30 minutes
2 tablespoons cilantro, minced
¾ cup san-J Gluten Free thai Peanut sauce
Directions
Preheat broiler. Cut each chicken
breast into 3 long strips. Combine
lime juice, honey and curry paste
in a medium bowl. Add chicken
strips to the mixture, cover and
marinate in refrigerator for at least
30 minutes. Thread each chicken
strip onto a skewer. Place on a
baking sheet and broil for 3 min-
utes on each side, or until cooked
through. Garnish each skewer
with fresh cilantro and serve with
San-J Peanut Sauce for dipping.
(Makes 6 servings)
Chicken Satay with Peanut Sauce
honor
13
Fiesta Asian R
ecipe B
oo
k 2010 |
14
Fiesta Asian R
ecipe B
oo
k 2010 |
Year OF the t IGer …
With the light of a new moon
upon us, may you go forth in
celebration of family, friends
and loved ones with the spirit
of the season at your back.
May the legends of old greet
you with each and every flavor
you encounter, and may they
carry you through another
year of success and prosperity.
15
Fiesta Asian R
ecipe B
oo
k 2010 |
Y o u R I n T E R n A T I o n A L S T o R E …
these are some of the fine products showcased in the 2010 Fiesta asian
Cuisine recipe Book. Come see us today for the best in fresh produce,
fine seafood and delectable bakery goods. For these recipes and more,
trust Fiesta – your International store.
This recipe book also available online at www.fiestamart.com ©C
op
yrig
ht 2
010
Had
field
Co
mm
unic
atio
ns, I
nc. |
800
.442
.326
6