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A New Book of Asian-Inspired Cooking Makes it Easy |
| ARA Content |
(ARA) - It's light, healthy and delicious and we can't get enough of it. Asian food is one of the most popular choices right now for eating out or eating in. Americans are flocking to Chinese, Japanese, Vietnamese and Thai restaurants in record numbers, and more of us are preparing Asian dishes at home. With the right cookbook, even the novice chef can prepare great-tasting Asian meals.
A wide array of original recipes for appetizers, vegetables, salads, rice and noodle dishes and entrees complemented by natural sauces are featured in the new cookbook "200 Years with San-J." The 112-page book contains a working glossary and product index, providing American cooks with valuable information about the preparation and history of many traditional Asian foods. It also boasts an array of beautiful color photographs of the exquisitely prepared recipes, providing a visual guide for the at-home chef.
"Since Asian-influenced foods continue to grow in popularity, "200 Years with San-J" showcases both time-honored Japanese dishes as well as traditional American favorites," says Director of Marketing Kathy Mattisz. "With our cookbook, you can add delicious Asian dishes to your list of all-time favorites, while expanding your culinary repertoire."
Here's one easy recipe from "200 Years with San-J:"
Vietnamese Salad Rolls
8 ounces fresh raw medium shrimp, deveined and tails removed
8 large round rice paper wrappers
8 ounce package rice vermicelli noodles, cooked according to package instructions
1 large carrot, julienned thinly
3 tablespoons Thai basil, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh cilantro, chopped
4 leaves Romaine lettuce, chopped
1/2 cup San-J Thai Peanut Sauce
In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place it flat on a cutting board. In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total. Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.
Makes 4 appetizer servings.
SIDEBAR:
Here are two more recipes from the San-J cookbook.
Gyoza (Pork Potstickers)
1 1/2 pounds ground pork
1 head green cabbage, very finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, finely minced
1 small yellow onion, peeled and minced
6 fresh or reconstituted shiitake mushrooms, stems removed, finely diced
1 teaspoon toasted sesame oil
1 tablespoon San-J Tamari
1 small egg, beaten (optional)
2 packages round potsticker wrappers
1 small bowl of warm water
vegetable oil San-J Tamari Dipping Sauce
2 tablespoons San-J Tamari
1/2 lime or lemon, juiced
1/2 teaspoon toasted sesame oil
1/2 teaspoon dried red pepper flakes
In a medium mixing bowl, prepare the potsticker filling by combining the pork, cabbage, garlic, ginger, onion, mushrooms, sesame oil and San-J Tamari until combined. If the mixture does not adhere, add the optional beaten egg as a binder.
To stuff the potsticker wrappers, dip your index finger into the warm water and moisten the entire outer edge of one potsticker wrapper. Scoop 1 teaspoon of the filling and place the filling in the center of the wrapper. Fold over the wrapper to create a pouch and crimp the edges shut with your fingers. Place on a baking sheet and cover with a damp dishtowel. This prevents the potstickers from becoming dry. You may sprinkle the cookie sheet with a little cornstarch to keep the potstickers from sticking to each other. Continue stuffing and crimping until you have prepared at least 80 potstickers. (Note: At this point, you may freeze any remaining filling for future use.)
In a large sauté pan, heat 2 tablespoons vegetable oil to medium heat. Cook the potstickers in batches, six at a time, without crowding the pan. Brown one side of the potstickers and add 1 to 2 tablespoons of water. Quickly cover the sauté pan with an airtight lid to steam the potstickers. As soon as the water has evaporated, remove the potstickers to a warmed serving platter. Keep warm as you repeat the cooking process with the remaining potstickers.
To prepare the San-J Tamari Dipping Sauce, combine the San-J Tamari, lime or lemon juice, sesame oil and red pepper flakes in a small bowl. Whisk thoroughly and let stand for several minutes to allow the flavors to marry. Serve the potstickers with the sauce.
Makes about 80 potstickers.
Pan-Seared Ahi Tuna Steaks
4 8-ounce fresh tuna steaks, cut about 1-inch thick
Vegetable oil
Salt and pepper to taste
1 cup untoasted sesame seeds
Tamari-Ginger Sauce Ingredients
1/4 cup San-J Tamari
1/8 cup rice wine vinegar
1/8 cup fresh lime juice
3 tablespoons sugar
2 green onions, thinly sliced
2 teaspoons fresh ginger, minced
1 teaspoon toasted sesame oil
1/2 teaspoon dried red pepper flakes
Pat the tuna steaks very dry using paper towels. Rub both sides of each steak with vegetable oil and season with salt and pepper. Pour the sesame seeds onto a shallow plate or dish. Coat each side of the steaks with the sesame seeds by pressing the fish into the seeds
.
Heat vegetable oil in a nonstick sauté pan over high heat until the oil is very hot and just about to smoke. Add the tuna steaks and sear for 45 seconds without moving the steaks. Reduce the heat to medium and continue to cook for another 1 1/2 minutes. Flip the steaks over and cook for another 2 minutes for rare tuna steaks, or 3 minutes for medium-rare. Cut the steaks on the diagonal into 1/4-inch slices. Plate the tuna steak slices on a platter lined with lettuce leaves.
Prepare the dipping sauce by whisking together in a small bowl the San-J Tamari, vinegar, lime juice, sugar, green onion, ginger, sesame oil and red pepper flakes. Whisk vigorously to blend. Serve immediately with the tuna steaks.
Makes 4 servings.
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| About the Author |
©2004 All rights reserved
Courtesy of ARA Content
EDITOR'S NOTE: San-J International, makers of traditional Tamari soy sauce as well as Tamari-based sauces, soups, salad dressings and crackers, published "200 Years with San-J" to commemorate their bicentennial this year. San-J began brewing its award-winning Tamari soy sauce in 1804, the same year President Thomas Jefferson sent Lewis and Clark to explore the American West. San-J products are still made using centuries-old methods, and people the world over have responded to the company's long-standing commitment to great taste and premium quality.
This year marks San-J's 200th anniversary. San-J's parent company, San Jirushi, got its start in Japan in 1804. In 1987, San-J built the first Tamari soy sauce brewery outside of Japan in Richmond, Va. Today, San-J continues to produce a wide assortment of premium, natural Asian cooking sauces, salad dressings, grilling sauces, miso soups and rice crackers in addition to their flagship product, Tamari soy sauce. San-J pioneered organic Tamari soy sauce production and they now sell two organic Tamari varieties, as well as an organic Shoyu. To commemorate their bicentennial, San-J has released their first cookbook, 200 Years with San-J, highlighting distinctive recipes featuring their Asian-inspired products. "200 Years with San-J" is available free (with a shipping and handling charge) while supplies last. Please send check or money order for $2.99 (to cover shipping and handling) to: San-J International, Inc., Attn: Cookbook Offer, 2880 Sprouse Drive, Richmond, VA 23231 (allow 4 to 6 weeks for delivery, one per household). For more information on San-J please visit their Web site at www.san-j.com.
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