I’m finally getting my engagement ring! Keep in mind that I was married in May and he actually proposedlast October lol. I wanted it custom designed to match the idea I had in my head though so I was willing to wait to get it exactly right.
Can you feel my excitement?
Pictures of my ring (its white gold with purple and black sapphires):
Ok, sorry – let’s get back to the whole point of this blog: the food.
I realized recently that I haven’t really been doing any Asian inspired dishes lately and have been cooking more and more Mexican inspired ones. I’m pretty sure this is in direct reaction to the fact that I usually always tend to default to Asian dishes and in an effort to get away from that I’ve just replaced one cuisine with another *sigh*.
So I figured it was time to go back to my roots and throw an Asian dish together with some of things lurking in my pantry.
I’ve split the recipes up for easy printing but feel free to make one or the other or both or neither as the case may be.
And honestly I skewered the meatballs but since I was broiling them anyway I think next time I’d just skip that step and throw them on top of the broiler pan. I mean, it did make them a little bit easier to turn but I don’t think it’s strictly necessary.
A note on the timing – it looks like this takes forever but a lot of it is inactive time and you could take shortcuts. You can buy ½ oz of dried shiitakes (cheaper) but then you have to let them soak in boiling water for at least 30 to 40 minutes. Alternatively, you could also buy about 3 to 4 ounces or about ½ cup of fresh shiitakes (a little more expensive) and just chop them up to cut the time down.
30 minutes of the prep time is letting the meatballs rest in the fridge so they hold together better for skewering, but if you were really in a rush, don’t skewer them and just throw them on the broiler pan (which is what I’d probably do next time).
- 0.5 oz dried shiitakes or ½ cup fresh shiitake mushroom caps
- 1 pound lean ground turkey
- 1/4 cup coarse dry whole-wheat breadcrumbs panko
- 1 large egg white
- 1 green onion, green and white part finely chopped
- 2 teaspoons cornstarch
- 2 teaspoons minced fresh ginger
- 3 cloves of garlic, minced
- 3/4 teaspoon honey
- 1/2 tsp 5 spice powder
- 1/3 tsp Salt
- 1/3 tsp Pepper
- 1/4 cup mirin
- 1/4 cup reduced-sodium soy sauce
- 1/2 tablespoon lemon juice
- 2 tablespoons molasses (use brown sugar if you don't have molasses)
- 2 teaspoons minced fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Place shiitakes in a small bowl; cover with boiling water and let soak for
- 30 - 40 minutes. Drain the mushrooms. Remove and discard the stems; finely chop the caps (if you're using fresh mushrooms start by discarding stems and finely chopping the caps). Combine the chopped caps, ground turkey, panko, egg white, green onion, cornstarch, ginger, garlic, honey, salt and pepper in a large bowl. Gently mix until well combined. Shape into 16 meatballs
- Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
- Combine mirin (or sherry), soy sauce, lemon juice, brown sugar and ginger in a small saucepan; bring to a boil over high heat. Stir in the cornstarch-water mixture, reduce heat to medium-low and cook, stirring frequently, until slightly thickened, 2 to 5 minutes.
- Preheat oven to 400 degrees F.
- Prepare a broiler pan, spraying well with nonstick spray
- Thread the meatballs onto skewers, 4 per skewer (if using skewers). Bake at 400 for 10 minutes.
- Remove from oven and switch the oven to broil.
- Brush the tops with the glaze and broil for 4 – 5 min. Turn the kebabs over, brush with more glaze and broil for another 4 – 5 min. Make sure internal temperature of meatball is at 165 degrees F - if necessary flip and glaze again and broil until done.
- Drizzle the kebabs with any leftover glaze and sesame oil; sprinkle with sesame seeds. Let rest for at least 5 minutes before serving
- 4 ounces uncooked rice stick noodles
- 2 cups boiling water
- ¼ cup low sodium soy sauce
- 1 teaspoon vegetable oil
- 2 tablespoons minced peeled fresh ginger
- 2 Tbsp chile garlic sauce (use less if you don’t like things spicy)
- 10 garlic cloves, minced
- 1 cup thinly sliced onion
- 1 lb green beans, trimmed and cut into 1 inch pieces
- 3 1/2 tablespoons mirin (sweet rice wine), divided
- 3/4 cup low-salt chicken broth
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 2 green onions, only the green part thinly sliced for garnish (optional)
- Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.
- Steam green beans for 3 – 4 minutes or until tender. Immediately plunge into ice water.
- Heat vegetable oil in skillet over high heat. Add onions, and 2 tablespoons mirin; stir-fry 3 minutes. Add ginger, chile paste, and garlic, and stir-fry 1 minute. Add green beans and stir fry for another 3 minutes. Add ¼ cup soy sauce, 1 1/2 tablespoons mirin, chicken broth, sugar, and sesame oil; bring to a boil. Add noodles; cook 4 minutes or until liquid is absorbed. Spoon noodle mixture onto serving platter; sprinkle with chopped green onion tops.
And once again I’m reminded of why I love Asian dishes. Something about the flavors of soy and ginger and garlic just equals yummy to me.