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Bulgogi Beef (Korean Barbecued Beef) Recipe

Posted by Seattle Girl on 11/03/2010
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A famously delicious Korean tradition of marinating trimmed lean slices of beef in tamari, garlic & spices, then grilling till the sweet-savory marinade caramelizes crispy on the beef. Directions: 1. With the back of a knife, pound each slice of beef lightly to tenderize it. 2. In a...

Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots

Posted by Seattle Girl on 03/04/2010
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9.33/10 | 3 votes

This recipe was inspired by the Simply Ming show. Try it out, it's simply delicious! Directions: Add the oil to a stock pot and heat over high heat. Add the pork shoulder and sear until golden brown on all sides, about 4 minutes. Add the garlic, ginger and scallion and saute them...

Vegetable Spring Rolls W/ Baked Seasoned Tofu

Posted by ADMIN on 09/26/2007
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1. Gently squeeze the cooked bean thread noodles to release excess moisture. Chop them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and scallions. 2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the water and soak just until pliable, 30...

Vegetarian Risotto

Posted by ADMIN on 09/26/2007
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In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before...

Vermicelli Salad with Sliced Pork

Posted by ADMIN on 09/26/2007
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Trim pork loin of fat, pound flat and slice into thin strips. Break the vermicelli into threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt. Cook until al dente. While the pasta cooks, heat the oil in a wok or large skillet over medium high heat. Stir fry the pork strips in...

Vietnamese Dressing

Posted by ADMIN on 09/26/2007
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Finely shred the chili peppers. Combine all ingredients in a bowl and stir to dissolve the sugar. Refrigerated in a covered container, the dressing will keep up to a week. Makes about 1 1/2 cups.

Vietnamese Fried Rice

Posted by ADMIN on 09/26/2007
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FOR SEASONING LIQUID 2 tb Asian fish sauce 1 1/2 tb Rice vinegar 2 tb Sugar RICE 5 c Chilled cooked rice 2 1/2 tb Corn oil 2 tb Garlic; minced 1 ts Dried red pepper flakes 1/4 c Cilantro and/or mint; -chopped 1/4 c Dry-roasted peanuts; chopped Finely chop...

Vietnamese Grilled Pork With Rice Stick Noodles

Posted by ADMIN on 09/26/2007
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Blend pork marinade ingredients in a food processor or a blender. Combine with pork in a shallow dish and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours. Soften rice stick noodles in hot water, cook until just tender, rinse under cold water, and drain....

Vietnamese Hot-And-Sour Shrimp Soup

Posted by ADMIN on 09/26/2007
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Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into 2-inch lengths, and smash with the flat side of a knife. Core and seed the tomato, and cut into 1/4-inch-thick wedges. Peel, score down the back and devein the shrimp. Rinse well. Soften the rice noodle sticks in hot water...