Oriental Fare Seizes the Sizzle!

Oriental cuisine is my second favorite thing to cook right behind Mexican/Tex-Mex. I mostly do stir-fry, but I have also made red-cooked, noodle, fried, and steamed dishes and miscellaneous other dishes such as pot stickers. Here is an eclectic collection of Oriental recipes for you to try!

Beef Satays over Thai Salad
Source: Quick from Scratch - Herbs

• 1 1/2 pounds sirloin steak, cut into 1-inch cubes
• 4 stalks lemongrass, bottom third only, peeled and minced
• 2 cloves garlic, minced
• 3 tablespoons cooking oil
• 2 1/2 tablespoons lemon juice
• 2 3/4 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon water
• 3/4 teaspoon rice-wine vinegar
• Pinch dried red pepper flakes
• 1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
• 2 carrots, grated
• 1 cucumber, peeled, halved, seeded, and diced
• 1/2 cup lightly packed cilantro leaves
• 1/4 cup chopped fresh mint

In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil, 1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes. In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays. Serves 4

Thai Chicken with Basil
Source: Quick from Scratch - Herbs

Serves 4

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 teaspoons sugar
• 2 tablespoons cooking oil
• 1 large onion, cut into thin slices
• 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
• 3 cloves garlic, minced
• 1 1/2 cups lightly packed basil leaves

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

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