Orientalblend Recipes

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ORIENTAL SALAD



Oriental Salad image

Make and share this Oriental Salad recipe from Food.com.

Provided by Shannon 24

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 head cabbage, shredded
1 cup bean sprouts
2 -3 green onions, chopped
1/4 cup salted sunflower seeds
1 (3 5/8 ounce) package chicken-flavored ramen noodles, Ichiban chicken (reserve the seasoning packet)
3 -4 cups chow mein noodles, dry
1/2 cup oil
2 -4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
salt
pepper

Steps:

  • Mix cabbage, bean sprouts and onions in large bowl.
  • In small bowl or dressing container, combine dressing ingredients. Mix well.
  • Half an hour before serving add seeds and noodles.
  • Ten minutes before serving add dressing.
  • Stir to coat.
  • Enjoy!

ORIENTAL BLEND



Oriental Blend image

This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips.

Provided by Sharon123

Categories     Asian

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8

2 tablespoons sesame seeds, roasted
1 tablespoon dried onion flakes
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon dried lemon zest
1 teaspoon dry mustard
1 tablespoon green bell pepper flakes

Steps:

  • To roast sesame seeds, place in a hot skillet and stir until they start turning a golden brown, about 2 minutes. Watch them carefully, they burn quickly. Let them cool.
  • I make the bell pepper flakes by dicing them very finely and placing in 350*F. oven until they dry, about 15-20 minutes. Watch carefully so they don't get too crispy!
  • Mix well and store in an airtight container.
  • Use in stir fries or salads and salad dressings, to give a lot of flavor!

Nutrition Facts : Calories 4.1, Fat 0.3, Sodium 0.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.1

SEA BASS WITH ORIENTAL SAUCE



Sea Bass with Oriental Sauce image

Yield Serves 2

Number Of Ingredients 8

1 tablespoon peanut oil
2 6- to 8-ounce sea bass fillets
2 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon oriental hot sesame oil (optional)

Steps:

  • Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.

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