Dale loved this one! It's spicy so that is no surprise. Actually a little too spicy for me. I'll reduce the red pepper next time as another reviewer did. I did not salt the cucumbers because I don't like my cucumbers wilted.

Here is the original link.

Korean Cucumber Salad

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

• 
  YIELD: 8 servings (serving size: about 1/4 cup)

Ingredients

• 3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
• 2 teaspoons kosher salt
• 2 tablespoons minced green onions
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dark sesame oil

Preparation

• Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
• Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Cooking Light
JUNE 2007

Beef-Broccoli Lo Mein

Here is another recipe we enjoyed. It has a bit of a kick to it so adjust the amount of chile paste based on your preference.

Here is what my recipe looked like:



















Here is what the original recipe looks like:

Beef-Broccoli Lo Mein

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Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies.

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil (I didn't have this, so I used 1/2 canola oil and 1/2 sesame oil)
  
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups chopped broccoli (I used a variety of broccoli, sugar snap peas, & red pepper.)
  
• 1 1/2 cups vertically sliced onion
• 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chile paste with garlic

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Nutritional Information

Calories: 327 (26% from fat)

Fat: 9.3g (sat 3g,mono 3.6g,poly 1.6g)

Protein: 21.7g

Carbohydrate: 39.1g

Fiber: 2.9g

Cholesterol: 36mg

Iron: 3.6mg

Sodium: 382mg

Calcium: 47mg

Marion Winik, Cooking Light, OCTOBER 2003

We made this for our guests tonight, along with the Asian Green Bean Salad shown in the next post. Both of these recipes were really good! I ended up having only 1 1/2 hours to marinate the chicken but it was still delicious. I will definitely try it again and marinate it the entire 4 hours.

The bonus is that both of these could be made in advance. For example, both could be made the morning of a dinner with guests and then all you would need to do is grill the chicken right before your meal. We served grilled corn on the cob and watermelon in addition to these two Asian-inspired dishes. So easy and delicious!

Here is the link to the recipe online.

Asian Barbecue Chicken

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"This is a recipe I love to make for family and friends. I usually serve it with roasted sesame asparagus and a sesame-noodle salad. Let the chicken marinate overnight for best results." -Jen McDonald, Centerville, VA

Yield

4 servings (serving size: 2 thighs)

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon curry powder
• 3 garlic cloves, minced
• 8 (6-ounce) chicken thighs, skinned (I used b/s chicken breasts.)
  
• Cooking spray
• Lime wedges (optional)
• Green onion tops (optional)

Preparation

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories: 297 (23% from fat)

Fat: 7.7g (sat 2g,mono 2.4g,poly 1.9g)

Protein: 39.2g

Carbohydrate: 16.1g

Fiber: 0.4g

Cholesterol: 161mg

Iron: 2.7mg

Sodium: 706mg

Calcium: 39mg

Cooking Light, MARCH 2002

Asian Green Bean Salad

We had guests over tonight and made this salad to go along with the Asian Grilled Chicken. It packed a little punch and was delicious. We will definitely make this again.

My plan was to substitute sugar snap peas (stated below as an option for the green beans) because I had them on hand. However, when I went to assemble the salad, I noticed that my stock of peas (a favorite snack) did not make up the 1 lb. I needed. Fortunately, the reviews had suggested that broccoli might be a good substitute. In the end, I made quite a few substitutions to this salad but I guarantee the original recipe would be just as good and the added bonus is that it can be altered to taste without losing the "yum" factor.

In my opinion, this salad could also be used on its own as a light dinner.

Here is the link to the recipe online.

I've noted my substitutions tonight in the recipe below.

Asian Green Bean Salad

Category Winner: Sides and Salads, Cooking Light Ultimate Reader Recipes Contest

"I created this make-ahead dish to have after a long day at work. Snow peas can be substituted for the beans. Garnish with a cilantro sprig." —Linda Dalton, Stoughton, MA

Yield

8 servings (serving size: 1 cup)

Ingredients

• Salad:
• 3 ounces uncooked linguine (We agreed that we would use more noodles next time. I used whole wheat linguine.)
  
• 1 pound green beans, trimmed (I used 1/2 lb. sugar snap peas & 1/2 lb. broccoli florets.)
  
• 2 cups diagonally sliced celery
• 1 cup thinly sliced red bell pepper
• 1/2 cup (1/2-inch) slices green onions
• 1/3 cup chopped fresh cilantro
• 
  Dressing:
• 1/4 cup rice wine vinegar (I used rice vinegar.)
  
• 1/4 cup low-sodium soy sauce
  
• 2 tablespoons dark sesame oil
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon) (I used a red chili pepper.)
  

Preparation

1. To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.

2. To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.

Nutritional Information

Calories: 101 (34% from fat)

Fat: 3.8g (sat 0.5g,mono 1.5g,poly 1.6g)

Protein: 3g

Carbohydrate: 14.9g

Fiber: 3.1g

Cholesterol: 0.0mg

Iron: 0.8mg

Sodium: 282mg

Calcium: 42mg

Linda Dalton, Stoughton, MA, Cooking Light, MARCH 2008

Stir-Fried Beef with Broccoli and Bell Peppers

Yield

6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

Ingredients

• 1 pound flank steak, trimmed
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 3 1/2 tablespoons water, divided
• 2 tablespoons oyster sauce
• 1/4 teaspoon crushed red pepper
• 3/4 pound broccoli
• 2 tablespoons canola oil, divided
• 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
• 4 cups hot cooked long-grain rice

Preparation

1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Nutritional Information

Calories: 323

Fat: 10.7g (sat 2.7g,mono 5.1g,poly 1.8g)

Protein: 21.2g

Carbohydrate: 35.2g

Fiber: 2.8g

Cholesterol: 26mg

Iron: 3.2mg

Sodium: 273mg

Calcium: 62mg

Diane Morgan, Cooking Light, JULY 2009

Emily's family tried this when Teresa visited in June and it was a winner!

Black Bean and Corn Wonton Cups

I have actually used these wonton cups for other recipes. They are good with chicken salad and we always use them with lettuce wraps too. Dale likes the lettuce wraps in these cups more than he likes them wrapped in lettuce leaves. They make a good presentation so they are great for parties.

I have been concerned about the sharp corners with children so I usually buy the wonton circles instead of the squares and that takes care of the problem.

Directly link to the online recipe here.



Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers
17 Ratings : 12 ReviewsRead all Reviews Rate/Review this Recipe



36 wonton skins
2/3 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup sour cream

Cilantro sprigs, if desired

1.
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2.
Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Nutrition Information:
1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch *Percent Daily Values are based on a 2,000 calorie diet.


Do-Ahead Tip
Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving.

Special Touch
Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Lettuce Wraps

This is one of my absolute favorite recipes. I omit the cashews and substitute grated jicama in place of the water chestnuts because Dale doesn't like them. I usually cut the sesame seeds in half and never make the sauce. Although, mom prefers these with the sauce so it's probably based on your personal preference.


Lettuce Wraps

2 chicken breasts (cooked and diced)
1/2 cup shredded carrots
1/2 cup chopped celery
1 can chopped water chestnuts
4 tbsp cashews
2 green onions chopped
2 Tbsp sesame seed
2 stalks cilantro leaves
1 tsp fresh ground ginger

Stir fry all of the above in:
1 Tbsp olive oil
1/3 c. soy sauce
2 tbsp rice wine vinegar

Serve with sauce:
1/2 c. soy sauce
1/4 tsp spicy Chinese mustard
1 tsp peanut sauce
1/8 tsp fire oil

Wrap in cool, dry ice-burg lettuce

Oriental Inspired Chicken Salad

Very delicious oriental-style chicken salad that is much different from the traditional and well-known version.

Chicken Salad

Marinate 2 skinless and boneless chicken breasts in "Chalka's MMM sauce" for several hours in the refrigerator. Bake, cool and cut into thin strips.

l/2 large Napa cabbage sliced very thin starting at the top.
4 ounces raw snow peas, thinly slivered lengthwise
4 green onions thinly sliced including all green tops
2 small red peppers, thinly slivered
l/2 cup chopped parsley

Combine all the above in a large serving bowl. Cover and refrigerate until ready to serve.

Dressing:

l/2 cup vinegar
2/3 cup vegetable oil
2 T smooth peanut butter
3 T sugar
2 Tsp Dijon mustard
2 tsps soy sauce
l/4 cup Redi egg ( or 2 egg yolks)
Salt and pepper to taste

Place all the dressing ingredients in a blender; process on high until smooth. Refrigerate, covered, until ready to use. (Makes l pint) Extra dressing may be stored in the refrigerator for two days.