SLIM ASIAN DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 8h
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, soy sauce, ginger, salt, pepper and chili sauce. Stuff or pipe into egg whites. If desired, garnish with chopped green onion and black sesame seeds. Chill until serving.
Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 90mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
JAPANESE DEVILED EGGS
Great twist on a old favorite.
Provided by Mya
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 55m
Yield 18
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
- Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
- Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 2.1 g, Cholesterol 95.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 122.1 mg, Sugar 0.3 g
ASIAN STUFFED PORTABELLAS
Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
- Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
- In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
- In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH
This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating!
Provided by HawaiiChef79
Categories Vegetable
Time 45m
Yield 4 piece, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
- Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
- If desired, put the wedge back on top of the eggplant.
- ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
- Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
- Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.
FRIED STUFFED CHINESE EGGPLANT
Provided by Xiao Yang
Categories Pork Vegetable Appetizer Side Fry Eggplant Deep-Fry Gourmet Dairy Free Tree Nut Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.
- Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).
- Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.
ASIAN STUFFED ZUCCHINI
"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350° for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions., In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes., Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
ASIAN-STYLE STUFFED PEPPERS
This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.
Provided by Shannon Mitchell
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
- Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
- Bake peppers in the preheated oven until tender, 30 to 45 minutes.
- Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
- Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
- Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g
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