Tofu noodles

tofu noodle saladTofu noodles—Ever try them? They look like cooked noodles, but they are made from pressed bean curd, aka tofu. Use these high protein noodles as a base for an easy no-cook salad. Simply add some sliced vegetables and drizzle with JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade. The neutral tasting noodles literally soak up the flavor of the sauce.

Serve this quick salad for an easy lunch. Vegetarians will especially appreciate the satisfying make-up of these nutritious noodles. Vegetables add crunch and color.sliced asparagus

Tofu Noodle Salad

Vary the vegetables based on the season. For spring, snap the tough ends off thick stalks of raw asparagus and thinly slice the stalks on the diagonal. Look for the tofu or bean curd noodles in the refrigerator of Asian supermarkets.

Makes 2 main dish or 3 to 4 side-dish servings

1 package (8 oz.) fresh tofu noodles (aka fresh bean curd sticks)

1 cup thinly sliced raw asparagus

1/2 cup thinly slivered carrots

1/4 cup JADE Sesame Soy Marinade or JADE Sichuan Peanut Sauce, or to taste

2 tablespoons chopped fresh cilantro

  1. Place noodles in a bowl and loosen strands slightly. Add asparagus, carrot, and JADE Sesame Soy Marinade or JADE Sichuan Peanut Sauce to taste. Mix lightly. Sprinkle with cilantro.

 

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Spicy Sichuan noodles

sichuan noodles

With JADE Sichuan Sauces, you can make a noodle bowl that rivals a restaurant version of the popular dan dan noodles. While the noodles cook, lightly brown ground meat. Spoon meat over noodles and drizzle with spicy JADE Sichuan Peanut Sauce to taste. Presto, in minutes you have an instant meal in a bowl.

Spicy Sichuan Noodles

Serve the noodles with stir-fried spinach, blanched Chinese broccoli, or green beans. Or if you like, add a handful of bean sprouts to the bowl.

Makes 2 or 3 servings

1 tablespoon vegetable oil

8 ounces ground pork, turkey, or beef

1 tablespoon soy sauce

8 ounces dried Chinese noodles or 12 ounces fresh Chinese noodles (loosen with hands)

1/3 cup Jade Sichuan Peanut Sauce, or to taste

3 tablespoons thinly sliced green onion

1. In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and stir to separate. Cook until noodles are barely tender to bite, 1 to 3 minutes for fresh, 5 to 6 minutes for dried. Drain noodles. Rinse well with hot water and drain again. Place the noodles in 2 or 3 bowls, cover to keep hot.

2. Meanwhile, set a 12-inch nonstick frying pan over medium-high heat. When the pan is hot, add oil and meat. Stir often until meat is loose and crumbly and begins to brown, 3 to 5 minutes. Add soy sauce and stir until meat is lightly browned, about 1 minute. Spoon equal portions of the meat mixture over each bowl of noodles. Drizzle with Jade Sichuan Peanut Sauce to taste. Sprinkle with green onions and toss lightly.

 

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Where to buy Jade Peanut Sauce online

Jade Peanut Sauce

 

 

 

 

 

We know it is sometimes difficult to find JADE Sauces, especially if you live outside the West Coast. Now you have more options to buy the sauces, especially the best-selling JADE Sichuan Peanut Sauce, online.

You usually get a better value, especially with shipping costs, when you buy several bottles at a time. Don’t worry about the sauce going bad, it keeps a long time. Have a stash on hand ready for impromptu hostess gifts.

Check out these sites by clicking on their links.

If you have any problem finding a JADE sauce, contact us at info@jadesauce.com

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Vegetables for Chinese New Year

bok choy with peanut sauceHappy New Year! Gong Hay Fat Choy! Welcome to the year of the Goat (aka referred to as sheep or ram). On February 19,2015, the Chinese will celebrate the New Year or Spring Festival.

There is much symbolism in this two week celebration. Families will decorate their houses with branches of quince or plum blossoms. They set out bowls of tangerines with leaves or oranges to bring good luck, wealth, and long lasting relationships. Children wish their elders prosperity for the new year, and in return they will receive lucky red envelopes filled with money.

Many foods served during the new year have auspicious meanings. In this easy recipe for bok choy, green vegetables symbolize growth in business. A garnish of red chiles scares away evil demons and brings luck. JADE Sichuan Peanut Sauce spices up the flavor

Baby Bok Choy with Jade Sichuan Peanut Sauce

Baby bok choy, also known as Shanghai bok choy, are small heads with broad green stems and leaves. Lightly brown the cut side of the heads, and then add water and steam. Or if you like, omit the oil and simply add vegetable and water to hot pan, cover and pan steam.

Makes 4 servings

8 to 10 ounces baby bok choy
1 tablespoon vegetable oil (optional)
1/3 cup water
2 to 3 tablespoons Jade Sichuan Peanut Sauce or Jade Sesame Soy Marinade, or to taste
Cilantro leaves (optional)
Chopped fresh or pickled red chiles or red bell pepper (optional)

1. Cut the bok choy lengthwise in halves or quarters to make sections about 1 inch thick at base. Soak in water for a few minutes, than swish around to dislodge dirt. Drain.

2. Set a 12-inch frying pan over medium-high heat. When the pan is hot, add oil and rotate pan to spread oil. Place bok choy, cut-side down, in pan. Add water. Cover and cook until bok choy is barely tender to bite, about 3 minutes. Drain off excess water, if present, and arrange the bok choy on a serving dish. Drizzle with JADE Sichuan Peanut Sauce to taste. Sprinkle with cilantro leaves and red chiles, if desired.

 

 

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Quick Asian Meatloaf pie

meatloaf pieWestern-style meat loaves are usually baked in loaf pans or fat dense logs and generally take a good hour or more to cook. Inspired by a Chinese steamed pork hash that reminds me of moist savory meatloaf, I created this baked meatloaf pie.

I quickly seasoned ground beef with Jade Sesame Soy Marinade and onions. Instead of forming the meat mixture into a thick dense brick or log, I flattened the mixture into a  thin patty in a pie dish. In this new shape, the mixture cooked through in half the time of a traditional meatloaf. The result tasted moist and savory. Serve Asian-style with hot cooked rice and stir-fried vegetables. Or eat it Western style with mashed potatoes.  Leftover meatloaf also makes delicious sandwiches.

Sesame Soy Meatloaf Pie

For a light fresh supper, serve this pie-shaped meatloaf on a bed of  salad greens.

Makes 4 servings

1 pound ground beef
1/2 cup chopped onion
2 large eggs
2 tablespoons dry sherry or water
1/4 cup Jade Sesame Soy Marinade
2 teaspoons cornstarch
1 teaspoon honey
3 to 4 tablespoons thinly sliced green onions

1.  Preheat oven to 400°F.

2. In a bowl, mix the beef, chopped onion, eggs, sherry, 2 tablespoons JADE Sesame Soy Marinade, and cornstarch. Transfer mixture to an 8- or 9-inch pie pan and pat in an even layer.

3. Bake in 400° F oven for 15 minutes. Meanwhile in a small bowl, mix 2 tablespoons JADE Sesame Soy Marinade and honey. After 15 minutes of baking, brush top of meatloaf with honey mixture. Continue baking until top is browned and meatloaf is no longer pink in center (cut to test), about 10 minutes longer. Remove from oven and sprinkle with green onions. Cut in wedges.

 

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Holiday appetizer

pork and pepper lettuce wrapsWith JADE sauces it is easy to create appetizers for holiday parties. Cook ground pork or turkey until crumbly, then add bright color with red bell pepper, crunch with chopped jicama, and zesty flavor with JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce.

For an easy buffet presentation, ask guests to scoop the warm mixture into crisp lettuce leaves, then wrap up to eat.

jicamaPork and Pepper Lettuce Cups

 Jicama is a whitish to  tan-skinned tuber. Remove the skin to reveal the white, crunchy, slightly sweet flesh. Look for it in  farmers’ markets, Asian, Mexican, and many supermarkets. Ones from the farmers’ markets may be lighter in color and  juicier. Canned water chestnuts work as substitute.

Many Asian supermarkets sell lean ground pork.

Makes about 12 appetizer servings

1 tablespoon vegetable oil
1 pound ground lean pork or turkey
1 cup peeled and chopped jicama or water chestnuts
3/4 cup chopped red bell pepper
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
1/2 cup JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce or to taste
Small lettuce leaves, rinsed and crisped, such as little gem, butter lettuce, Belgian endive, iceberg
 

 1. Set a nonstick 10- to 12-inch frying pan over medium-high heat. When the pan is hot, add oil and rotate pan to spread oil. Crumble turkey into pan and stir until meat is crumbly and lightly browned, 4 to 5 minutes. Add jicama, red pepper, onion, and JADE Sauce to taste. Stir until hot, 2 to 3 minutes. Stir in cilantro.

 2. Transfer mixture into a serving bowl. Serve with a basket of the lettuce leaves. Let diners spoon the hot or warm mixture into the leaves to eat. Or if desired, spoon mixture into lettuce leaves and pass.

 

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Bok choy salad

bok choy saladBok choy reigns as a staple in the Chinese diet. I have eaten it all my life—stir-fried or blanched, but never raw and cold.

Recently at Chino, a hot new restaurant in San Francisco, I ordered an intriguing  bok choy salad. It was bright and fresh with a unique crunch. The raw bok choy’s broad green stems contributed a crisp texture and a mouth-watering juicy succulence.

With JADE Sesame Soy Marinade, it is easy to create a fast version of the salad. To make the dressing, simply mix the JADE Sesame Soy Marinade with a little rice vinegar and hot chile flakes. Add sliced raw bok choy, cherry tomatoes, and red onion and mix lightly together.

bok choyBok Choy Salad with Sesame Soy Dressing

I used baby bok choy (aka Shanghai bok choy) to make this salad. This variety has green stems and leaves.

Makes 4 servings

12 ounces baby bok choy (6 to 8 small heads)
2 tablespoons JADE Sesame Soy Marinade
2 tablespoons rice vinegar
1/4 teaspoon dried hot chile flakes or to taste
1/3 cup thinly slivered red onion
8 to 12 cherry tomatoes, cut in halves

1. Trim stem ends off bok choy and separate stems. Immerse in a cold water and let stand about 5 minutes. Rinse and drain well. If done ahead, wrap bok choy in a towel and slip into a plastic bag and chill up to 1 day. Blot leaves dry, if wet. Slice stems and leaves on the diagonal into about 1-inch wide strips to make about 6 cups.

2. In a large bowl, stir together JADE Sesame Soy Marinade, vinegar, and chile flakes. Add onion, tomatoes, and bok choy. Mix lightly to coat bok choy.

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Seasonal noodle stir-fry

Rice Noodles with PorkFor a quick one-pan meal, I often invent a noodle stir-fry using seasonal vegetables, meat, and rice noodles. The secret ingredient is JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade. A few spoonfuls of the JADE sauces instantly seasons the noodles.

The bounty from the farmers’ market often inspires me to create. Last weekend, I bought Chinese long beans, napa cabbage, and red bell pepper. I cut the vegetables into thin slivers and soaked dried rice noodles (a pantry staple for me)  in hot water to soften. In a hot wok, I stir-fried the vegetables and a little meat until the vegetables were crisp-tender, then added the soaked and drained noodles and JADE sauce to taste. Presto, I had a complete meal for two ready in minutes.

Rice Noodle Stir-fry with Pork and Vegetables

Feel free to vary the vegetables based on the season. You can substitute common green beans for the Chinese variety, but may need to add a little more water when stir-frying them.

Look for the dried rice noodles (also called rice sticks; often used to make pad Thai) in the international section of many supermarkets and in Asian grocery stores. Prep all ingredients before you start stir-frying. When stir-frying the noodles, scrap down pan sides so they don’t stick.

Makes 2 or 3 main-dish servings

8 ounces dried rice noodles (about 1/4-inch wide)
2 or 3 tablespoons vegetable oil
8 ounces ground pork or beef
1 small onion (6 oz), cut in thin slivers
1 small red bell pepper (6 oz), cut in thin slivers
8 ounces Chinese long beans or green beans, ends trimmed, cut in 3-inch lengths
1/2 teaspoon salt
5 to 7 tablespoons water, or as needed
2 cups thinly sliced napa cabbage or common cabbage
3 or 4 tablespoons JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade, or to taste

1. In a large bowl, soak the noodles in very hot (not boiling) water until loose and pliable, 5 to 10 minutes. Drain noodles, rinse, and drain again.

2. Set a well-seasoned or nonstick 14-inch wok over high heat. When the pan is hot, add 2 tablespoons oil and rotate pan to spread oil. Add the pork and stir-fry until meat is lightly browned and crumbly, 2 to 3 minutes. Add onion, bell pepper, beans, and salt; stir-fry until onion browns, about 1 to 2 minutes. Add 3 tablespoons water and stir-fry until beans are bright green, about 2 minutes. Add cabbage and stir-fry until hot, about 1 minute.

3. Reduce heat to medium-high. Add the drained and rinsed noodles and 2 tablespoons water. If they stick, add 1 tablespoon oil. Stir-fry until the noodles soften, about 2 minutes. If the noodles still seem chewy and firm, add another 1 to 2 tablespoons water and stir-fry until they are barely tender to bite. Stir in JADE Sauce to taste. Transfer to bowls or plates. If desired, offer additional JADE sauce to add to taste.

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Skirt steak and red peppers

sesame soy skirt steakA gift card to Prather Ranch, a meat shop in San Francisco’s Ferry Building  inspired this recipe. Among the market’s many options were skirt steaks. Compared to tender beef steaks such as rib-eye or tenderloin, the chewier skirt steaks were a bargain. A good thing, because I actually prefer the robust flavor of this long skinny cut that is part of the diaphragm muscle.

I soaked the steak in JADE Sesame Soy Marinade for a couple of hours, then grilled it with whole green onions and sweet red peppers. Serve this dynamite combination for a late summer supper.

Grilled Sesame Soy Steak and Sweet Peppers

You can substitute flank steak for the skirt steak. Instead of cutting the flank steak into smaller pieces, simply marinate and grill the whole flank steak, 5 to 6 minutes a side for medium-rare. Slice the steak crosswise into thin slanting slices.

Look for the sweet red peppers at your farmers’ market now through early fall. Or use red bell peppers.

Makes 4 servings

1 beef skirt steak (about 1 1/2 lb.)
3/4 cup Jade Sesame Soy Marinade, or as needed
4 to 8 green onions
4 small red sweet red peppers such as shishito, gypsy, Anaheim (or 1 large red bell pepper, cut into quarters lengthwise)
1 tablespoon vegetable oil

 1. Cut the steak crosswise into 4 equal lengths. In a heavy-duty plastic bag or shallow bowl, coat the steak with 1/3 to 1/2 cup JADE Sesame Soy Marinade. Seal bag or cover bowl. Chill steak, turning occasionally, 1 to 4 hours.

2. Trim root ends off the green onions. Trim the green tops so they are 4 to 6 inches long. On a dinner plate, mix 2 to 3 tablespoons JADE Sesame Soy Marinade and the oil. Place the onions and peppers on a plate and turn to coat with the oil mixture.

3. Lightly oil the grill and preheat over high heat. When the grill is hot, lift the steak pieces from marinade and place on grill. Cook over high heat, until browned, 2 to 3 minutes a side for medium-rare. Transfer the steaks to a serving platter or dinner plates. Set the green onions and peppers on grill and cook until lightly charred, about 1 minute a side for green onions, 2 to 3 minutes a side for red peppers. Place onions and peppers alongside steak.

 

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Jade vegetarian noodle salad

Vegetarian noodle saladAt a casual noodle house in Seattle, my sister-in-law ordered her favorite dish, a composed vegetarian salad. Mounds of colorful vegetables cascaded over cooked noodles and a chunk of tofu to make a stylish main-dish salad. A small decanter of soy-sesame dressing accompanied the plate. The salad, like the café, was modern and fresh.

The most complicated element of the preparation was the salad dressing, but with JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade,  this salad is effortless.

It’s so easy to duplicate this salad for an easy summer lunch or light supper. This is free-form salad. You can vary the ingredients to fit what you have on hand. Even leftover cooked vegetables and meats work. Choose a variety of vegetables. Or replace tofu with cooked tiny shrimp, even thinly sliced leftover cooked steak or cooked chicken. Mound the elements separately on plates or wide shallow bowls for a company-worthy presentation.

JADE Vegetarian Noodle Salad Plate

If you don’t like tofu uncooked, pan brown drained, dried tofu slices in an oiled non-stick frying pan over medium-high heat, until browned on both sides, 5 to 8 minutes total. Or for a non-vegetarian version replace tofu with 1 to 1 1/2 cups cooked tiny shrimp, thinly sliced leftover cooked steak, or shredded cooked chicken.

Makes 2 main dish servings

4 ounces dried soba noodles or Chinese wheat noodles 
1/3 cup JADE Sichuan Peanut Sauce or Sesame Soy Marinade, or to taste
8 to 12 ounces firm tofu (see note above)
1/2 to 3/4 cup each of 3 or 4 different vegetables such as thinly slivered carrots, red bell peppers, cucumbers, cooked green beans, napa or common cabbage
1/2 to 3/4 cup fresh cut raw or cooked corn kernels (optional)
1/2 cup cherry tomatoes, cut in halves
3 tablespoons thinly sliced green onions

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook just until barely tender to bite, 3 to 5 minutes. Drain and rinse well with cold water, and drain again. In a bowl mix noodles with 2 tablespoons of the JADE sauce.

2. Drain tofu at least 5 minutes in a colander. Cut tofu into 1/2-inch thick slices. If desired, cut in smaller bite-sized pieces. Set tofu on towels and pat dry. (If you prefer, pan browned tofu, see note above.)

3. On each of 2 large shallow bowls or dinner plates, place half the noodles in a mound. Set half the tofu alongside. Mound vegetables, corn, and tomatoes in separate piles around the noodles. Sprinkle green onions over noodles. Offer JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade to drizzle over salad to taste. Mix lightly.

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