Ginger Lime Dipping Sauce And Warm Beef On Cool Noodles Recipes

GINGER-LIME DIPPING SAUCE

Steps:

• In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime juice or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate dictates. Set aside for 30 minutes to let the ginger bloom before serving.
• Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.

STUFFED SQUID WITH GINGER-LIME DIPPING SAUCE

Steps:

• Clean the squid as directed on page 323, reserving the tentacles. Finely chop the tentacles, and then put them in a bowl.
• To make the filling, add the pork, mushrooms, noodles, onion, ginger, fish sauce, pepper, and sugar to the tentacles and use your fingers or a spatula to mix well.
• Stuffing the squid bodies is difficult at first, but you will quickly get the hang of it. First, use a sharp knife to remove a scant 1/8 inch of the pointy tip of the squid bodies. This hole acts as a vent, so that air bubbles don't form that would prevent you from filling the entire cavity. Next, hold a body with one hand and use your other hand to stuff. Start out with a small amount of filling and push it in with your index or middle finger, gently squeezing the squid tube to force the filling to the tail end. (Or, fill a pastry bag outfitted with a 1/2-inch round tip and pipe in the filling.) Continue stuffing until only 1/2 to 3/4 inch of the body remains unstuffed. Do not overstuff the squid, or it may burst during cooking. "Stitch" the opening closed by inserting a toothpick down through the wide end (head hole) and then back up again. As the squid are stuffed, place them on a paper towel to blot up excess moisture. Discard any left over filling or save for another use.
• The initial searing of the squid can be fairly dramatic, so you may want to have a splatter guard handy. In a large skillet, heat the oil over medium-high heat. When it is hot, add the squid and sear, turning as needed, for about 2 minutes, or until lightly golden on all sides. Reduce the heat to medium and continue frying, moving the squid around to ensure even cooking. After 10 minutes, the squid should be tight and firm, like a well-filled balloon, and be nicely browned. Remove from the pan and let cool for 5 to 10 minutes.
• To serve, remove the toothpick from each squid. Cut each squid on the diagonal into slices about 1/4 inch thick. Arrange the slices on a platter, with the dipping sauce in a bowl in the center for people to help themselves. Serve the squid hot or at room temperature.

GINGER DIPPING SAUCE

Steps:

• Whisk together all of the ingredients in a small bowl until well combined.

GINGER-LIME BEEF STIR-FRY

Steps:

• Rinse, stem and seed bell pepper; trim and discard white veins.
• Cut pepper into strips about 1/4 inch wide and 2 inches long.
• Rinse beef and pat dry.
• Cut across the grain into 1/16 to 1/8-inch thick slices, then cut slices into bite-size pieces.
• Pour oil into a large nonstick frypan or wok over high heat.
• When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes.
• Pour from pan into a bowl.
• Add beef to pan over high heat and stir just until no longer pink, about 2 minutes.
• With a slotted spoon, transfer meat to bowl with pepper.
• To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger, and chili flakes.
• Boil over high heat, stirring often, until mixture is reduced to about 1/3 cup, 5 to 6 minutes.
• Pour beef and bell pepper back into pan and stir until hot, about 30 seconds.
• Spoon stir-fry onto a serving platter or individual plates and sprinkle with cilantro.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

GINGER LIME DIP

Steps:

• In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.

GINGER-LIME DIPPING SAUCE AND WARM BEEF ON COOL NOODLES

Steps:

• For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks.
• Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside.
• Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside.
• Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat.
• Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients.