Asianstuffedeggs Recipes

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ASIAN-STYLE STUFFED PEPPERS



Asian-Style Stuffed Peppers image

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

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

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

JAPANESE DEVILED EGGS



Japanese Deviled Eggs image

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

9 eggs
2 tablespoons sesame seeds
½ cup mayonnaise
2 teaspoons soy sauce
2 teaspoons wasabi paste
2 teaspoons rice wine vinegar
2 tablespoons thinly sliced green onions
4 tablespoons panko bread crumbs

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 EGGS



Asian Stuffed Eggs image

Make and share this Asian Stuffed Eggs recipe from Food.com.

Provided by Sharon123

Categories     Asian

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 inch fresh gingerroot, pelled and finely grated
2 -3 thin scallions, finely chopped
1 garlic clove, grated
2 tablespoons tamari soy sauce
1 teaspoon hot sauce
3 -4 tablespoons mayonnaise (just enough to bind)
black pepper
fresh cilantro, chopped (or a few whole leaves for garnish)

Steps:

  • Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled eggs upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
  • Break the egg yolks up a little bit using a fork. Add the ginger, scallions, garlic, tamari, hot sauce, mayonnaise and pepper. Mash until smooth and check the seasonings, adjusting if necessary.
  • Fill the egg whites, overstuffing them a little.
  • Garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs. Enjoy!

Nutrition Facts : Calories 94.8, Fat 6.5, SaturatedFat 1.8, Cholesterol 213, Sodium 266.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.9, Protein 6.7

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