Basic Jasmine RiceThis is the way my grandmother cooked rice. This technique produces rice that has some firmness and texture. If you prefer a softer, fluffier texture, add a little more water. Do not stir rice while cooking. Place 2 cups JADE Jasmine Rice in a 2 1/2- to 3- quart pan. Add water to cover generously, swish rice around to rinse. Drain off water. Add enough water to cover the surface of rice about 1 to 1 1/4 inch (about 2 1/4 to 2 1/2 cups; more water makes softer rice). Boil gently, uncovered, over high heat until most of the water evaporates and surface of rice appears, 8 to 10 minutes. Cover pan tightly and reduce heat to low; cook until rice is tender to bite, 10 to 15 minutes (do not stir). If rice is firmer than desired, sprinkle rice with 2 to 4 tablespoons water; cover and cook until desired texture, 5 to 10 minutes longer. Makes 4 1/2 to 5 cups rice. |
Broccoli and Shrimp Linguine with Sesame SoyDon’t know what to cook for dinner? This is perfect answer; you’re likely to have everything on hand. 1/2 pound dried linguine In a 5- to 6-quart pan, bring 2 1/2 to 3 quarts water to a boil over high heat. Add pasta; stir to separate. Cook, uncovered, until pasta is barely tender to bite, about 7 minutes. Stir in shrimp and broccoli; cook until shrimp turn pink and broccoli is tender-crisp to bite, about 3 minutes. Drain. Pour noodle mixture into a large serving bowl; add JADE Sesame Soy Marinade to taste and mix. Makes 3 servings. |
Chili-Cheese PizzaUse a purchased baked pizza crust (such as Boboli) as a base for this unique pizza. 1/4 cup JADE Thai Hot-Sweet Chili Sauce Spread chili sauce over pizza crust. Sprinkle with corn (or chicken) and cheese. Bake in a 425° oven until cheese is lightly browned, about 15 minutes. Sprinkle with cilantro leaves. Makes 4 servings. |
Chicken and Spinach SaladStir-fry chicken and pour over spinach and fruit for this hot and cold salad. 8 cups baby spinach leaves In a wide shallow bowl, combine spinach, mango, and onion. Place a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add oil and chicken. Stir-fry until chicken is white throughout, 3 to 4 minutes. Stir in ginger sauce to taste. Pour over spinach and mix. Serves 3 or 4. |
Chicken with Spinach and Sesame SaucePound chicken breasts to make quick-cooking scaloppini. 2 boned and skinned chicken breast halves (5 to 6 oz. each) Place chicken between sheets of plastic wrap and with a mallet gently pound to 1/4-inch thick. Sprinkle lightly with salt and pepper. Coat pieces lightly with flour. In a nonstick 12-inch frying pan over high heat, add oil. Cook chicken until lightly browned on both sides, about 3 minutes total. Remove from pan. Add spinach, stir-fry until wilted, about 2 minutes; drain off excess liquid. Arrange chicken, spinach, orange slices, and rice on plates. Drizzle with sesame sauce to taste. Makes 2 servings. |
Chinese Barbecued PorkThis roasted pork tenderloin resembles the barbecued pork (char sieu) that you see hanging in Chinese delicatessens. Serve with more JADE Mekong Ginger Sauce or hot mustard to dip into for an appetizer, or use in sandwiches, salads, soups, and noodles. Tuck into Hawaiian sweet rolls for party sandwiches. 1 pork tenderloin (1 lb.) Place pork and 1/4 cup Mekong ginger sauce in a 1 gallon ziplock bag, seal bag and coat pork with sauce. Chill at least 1 hour or up to the next day, turning bag occasionally. Lift pork from sauce (discard remaining sauce in bag) and set on a rack in a foil-lined 9- by 13-inch baking pan. Bake in a 425° oven for 20 minutes. Baste with remaining 1/4 cup ginger sauce and continue roasting, basting occasionally, until a thermometer inserted in center of thickest part reads 155°, 20 to 30 minutes longer. Let rest at least 5 minutes. Serve warm or cool. Thinly slice across the grain. |
Chinese Chicken Noodle Salad with Peanut SauceThis easy salad is always a hit. Vary the vegetables; other options include thin slivers of carrots, snow peas, or celery. 4 cups cooked angel hair noodles (8 oz. dry pasta), rinsed with cold water Mix noodles with 1/2 cup peanut sauce. Place in a wide shallow bowl. Mound cucumber, red pepper, and chicken on noodles. Drizzle with more peanut sauce to taste. Sprinkle with onions and cilantro. Serves 4. |
Chinese Pork StewServe with hot rice to soak up the plentiful juices. 4 pounds boneless pork butt Trim excess fat off pork and discard. Cut pork into about 1-inch chunks. In a 5- to 6-quart pan over high heat, combine pork, sesame soy marinade, water, star anise, and chilies. Cover and bring to a boil, reduce heat and simmer until pork is almost tender when pierced, about 45 minutes. Meanwhile, peel carrots and cut diagonally into 1/2-inch thick slices. When pork is almost tender, add carrots. Simmer, covered, until pork and carrots are tender when pierced, 15 to 25 minutes. Skim and discard fat. Pour into a bowl and sprinkle with onions. Serves 8 to 10. |
Chinese Turkey TumbleThis is a simplified version of a classic Chinese banquet appetizer adapted for a quick meal or party appetizer. For a quick casual meal, spoon this savory ground meat mixture and rice into iceberg or butter lettuce cups to eat like a taco. For an appetizer, omit rice and offer meat mixture to spoon into iceberg lettuce cups or Belgian endive spears. 1 pound lean ground turkey or chicken Crumble turkey into a nonstick 10- to 12-inch frying pan over high heat. Stir until meat is crumbly and lightly browned, about 5 minutes. Add water chestnuts, green onion, and ginger sauce. Stir until hot, 2 to 3 minutes. Stir in cilantro. Spoon into a dish. To eat, fill a lettuce leaf with a spoonful of rice and turkey; roll up to eat. Makes 4 main-dish, 8 appetizer servings. |
Coconut Jasmine RiceCoconut milk adds a slight sweetness and creaminess to this rice. Serve with grilled shrimp or fish brushed with JADE Mekong Ginger Sauce or Thai Hot-Sweet Chili Sauce. 2 1/2 cups JADE Jasmine rice In a heavy 3- to 3 1/2-quart pan over high heat, bring jasmine rice, coconut milk, water, and salt to a boil. Reduce heat to medium-high, cook, uncovered, until most of the liquid is absorbed, about 10 minutes. Reduce heat to low, cover and cook until rice is tender to bite, 10 to 15 minutes. If rice is firmer than you prefer, add 2 to 3 tablespoons water, cover and cook over low heat, 5 to 10 minutes longer. Makes 4 to 6 servings. |
Coconut Shrimp with Hot-Sweet Chili SauceDip grilled coconut-marinated shrimp into chili sauce for an appetizer or entrée. Freeze leftover coconut milk to use another time. 1 pound shelled and deveined shrimp (21 to 31 per lb.), rinsed and drained Mix shrimp, 2 tablespoons hot-sweet chili sauce, and coconut milk. Cover and chill at least 1 hour or up to 1 day. Thread shrimp onto slender skewers. Broil shrimp, 3 to 4 inches from heat, on a rack in a broiler pan, turning once, until shrimp are opaque in thickest part (cut to test), 5 to 7 minutes. Line a platter with cucumber slices. Set shrimp on top. Drizzle about 3 tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste. Makes 8 appetizer servings or 2 to 3 entrée servings. |
Ginger-Glazed Baby Back RibsThese ribs are finger-licking good. If time is short, skip marinating step and bake ribs until browned, then baste generously with sauce and bake until glazed. 2 racks baby back pork loin ribs (about 1 1/2 lb. each) Set each rack of ribs in a 1 gallon ziplock bag. Pour 1/3 to 1/2 cup ginger sauce into each bag. Seal bag and turn to coat ribs completely. Chill at least 4 hours or until the next day, turning bag occasionally. Lift ribs from sauce and place ribs, meaty-side up, in a single layer, on a rack in a 12- by 17-inch foil-lined baking pan; discard sauce in bag. Bake in a 425° oven until browned on both sides, turning once, 20 to 25 minutes a side. Brush top generously with remaining ginger sauce. Return to oven, bake, basting occasionally, until sauce is bubbly and lightly browned, 7 to 10 minutes. Turn ribs over and, coat other side with ginger sauce. Bake, basting occasionally, until ribs are nicely glazed and browned, 7 to 10 minutes longer. Makes 4 to 6 servings. |
JADE Satay with Sichuan Peanut SauceThroughout Southeast Asia, street vendors sell sticks of grilled meat to dip into a spicy peanut sauce. Serve with Thai chili cucumbers (see recipe under Thai Hot and Sweet Chili Sauce) to refresh the palate after each bite. 3 pounds skinned and boned chicken breast or thigh Cut chicken into 3/4-inch cubes. Mix chicken with the JADE Mekong Ginger Sauce. Cover and chill, stirring occasionally, 30 minutes to 1 day. Thread chicken on soaked bamboo skewers. Cook on a grill 2 to 4 inches above high heat on a gas grill or solid bed of hot coals, turning as needed, until chicken is browned on all sides and white in thickest past (cut to test), 10 to 12 minutes. To serve, offer JADE Sichuan Peanut Sauce to spoon over chicken or dip into. Makes 12 appetizer or 6 main dish servings. |
JADE Sesame-Soy Pasta with Shrimp and AsparagusThis one-pot meal makes a healthy and quick choice for a weeknight supper. 1/2 pound dried angel hair pasta In a 5- to 6-quart pan, bring 2 1/2 to 3 quarts water to a boil over high heat. Add pasta. Cook, uncovered, 3 minutes. Stir in shrimp, asparagus, and peas; cook until shrimp turn pink, 1 to 2 minutes. Drain. In a large serving bowl, mix JADE Sesame Soy Marinade and vinegar. Add pasta mixture and mix well. Makes 3 servings. |
Jasmine Rice and Mango SaladThis light citrus-scented salad makes a delicious companion to grilled salmon, shrimp, or chicken. 2 cups JADE Jasmine Rice Fill a 2 1/2- to 3-quart pan with rice and 1 to 2 quarts water; swish rice to rinse; drain off water and repeat until water runs clear. In the pan, combine the drained rice, 1/2 teaspoon salt, and 4 cups water. Cover and bring to a boil over high heat. Reduce heat to low and cook until rice is tender to bite, 10 to 15 minutes; do not stir. Drain rice in a colander and rinse with cold water; drain well. In a wide serving bowl, mix orange and lemon peel, orange and lemon juice, and sugar. Peel mangoes and cut in about 1/2-inch pieces. Add mangos and rice to juice mixture; mix gently. Add salt to taste. Sprinkle with mint. Makes about 8 servings. |
Korean Barbecued BeefServe these savory grilled beef slices with hot cooked rice and the Thai Chili Cucumbers (see recipes for JADE Thai Hot-Sweet Chili Sauce) and if you like, kim chee, a spicy Korean pickle. Or serve with a spinach salad dressed with JADE Toasted Sesame Sauce. 1 beef flank steak (about 1 3/4 lb.) Slice steak across the grain at about a 45° angle to make 1/4-inch thick slices. Mix beef slices with sesame-soy marinade. Cover and chill at least 30 minutes or up to 4 hours. Lay slices flat on an oiled grill above high heat on a gas grill or solid bed of hot coals. Cook, turning once, until browned on both sides, 5 to 6 minutes total. Makes 6 servings. |
Korean Noodles and VegetablesOffer this classic noodle dish with Korean Barbecued Beef or serve by itself as a quick meal. 12 dried shiitake mushrooms (1 1/2 oz.) Rinse mushrooms and soak in hot water until soft, about 15 minutes. Lift out mushrooms and squeeze dry. Trim off and discard stems. Cut mushroom caps into 1/4-inch wide strips. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain and cut in about 8 inch lengths. Chop tofu or beef into about 1/4-inch pieces. Mix tofu with 2 tablespoons sesame-soy marinade. Set a 12-inch nonstick frying pan over high heat, when pan is hot, add 2 tablespoons oil, yellow onion, beans, bell pepper, green onions, and mushrooms. Stir until yellow onions are slightly softened, 4 to 6 minutes. Pour into a large bowl. Return pan to high heat. Add 1 tablespoon oil and tofu or beef; stir until lightly browned, 2 to 3 minutes. Add to vegetables. Return pan to high heat and add drained noodles, 1/4 cup sesame-soy, and pepper. Stir until noodles are hot, 1 to 2 minutes. Add to bowl and mix well, adding more sesame-soy to taste, if desired. Makes 4 to 6 servings. |
One-Pot Peanut Noodle SoupThis one-pan meal makes a rich flavored whole-meal soup. 1/2 pound ground turkey or pork In a 5- to 6-quart nonstick pan over high heat, stir turkey until meat is crumbly and lightly browned, about 5 minutes. Add broth and 1/3 cup peanut sauce. Cover pan and bring to a boil. Add fettuccine and peas; stir to separate noodles. When boil resumes, simmer, uncovered, stirring occasionally, until pasta is tender to bite, about 3 minutes. Ladle noodles and soup into bowls. Add more peanut sauce to taste, if desired. Garnish each bowl with cilantro or baby greens. Makes 3 servings. |
Pan Grilled Tofu SteaksThis is a quick and easy vegetarian main dish. Serve with rice and broccoli, seasoned with a little sesame-soy marinade. 12 ounces to 1 pound firm tofu Rinse tofu. Cut in 1/2-inch thick slabs. Lay on towels and blot dry. In a 10- to 12-inch nonstick frying pan over medium heat, add oil and tilt to coat pan. Lay tofu in pan and cook until browned on both sides, turning once, 6 to 8 minutes total. Transfer to plates and drizzle with sesame soy marinade to taste. Sprinkle with onions. Makes 3 servings. |
Roasted Salmon Salad with Toasted Sesame SauceJADE Toasted Sesame Sauce does double duty in this dish. It glazes the salmon as it roasts and dresses the salad greens. 4 pieces boned salmon fillet (4 to 6 oz. each) Rinse salmon, pat dry and set pieces, skin-side down, slightly apart on an oiled baking pan. Spread 1 tablespoon sesame sauce over each piece of fish. Bake in a 425° oven until fish is barely opaque in thickest part (cut to test), 12 to 15 minutes. Meanwhile, on 4 dinner plates arrange equal portions of salad greens; sprinkle with tomatoes and cucumber. Set a piece of salmon on each salad. Drizzle greens and fish with sesame sauce to taste. Makes 4 servings. |
Roasted Sesame AsparagusCoat asparagus in Jade Toasted Sesame Sauce, then roast in the oven for a delicious side dish with roast chicken or grilled fish. 1 1/2 pounds asparagus, rinsed Snap off and discard tough ends of asparagus. In a 10- by 15-inch baking pan, mix spears with 1/4 cup sesame sauce. Spread in a single layer and bake in a 450° oven, shaking pan occasionally, until tender when pierced and lightly browned, 10 to 15 minutes. Transfer to platter and drizzle with more sesame sauce to taste. Serve hot or cool. Makes 4 servings. |
Sesame Noodle BowlAssemble a quick noodle salad in a bowl. 2 cups hot or cool cooked noodles (angel hair, rice noodles, soba) Place noodles in a large bowl. Top with spinach, bean sprouts, shrimp, tomatoes, and green onion. Drizzle with toasted sesame sauce to taste. Makes 1 serving. |
Sesame Soy ChickenThis is an easy way to season oven-roasted chicken. 3 pounds chicken drumsticks In 1 or 2 large ziplock bags, combine chicken and enough sesame soy marinade to coat. Seal bag and chill, turning bag occasionally, at least 2 hours or until the next day. Lift chicken out of marinade and arrange slightly apart on an oiled foil-lined 12- by 16-inch baking pan. Bake in a 400° oven until chicken is browned and no longer pink near bone (cut to test), 35 to 45 minutes. Makes about 4 servings. |
Sesame Spinach and Chicken Citrus SaladCitrus adds a fresh touch to this lunch salad. 8 cups baby spinach leaves, rinsed and crisped In a large bowl combine spinach, chicken, kumquats, and onion. Add JADE Toasted Sesame Sauce to taste and mix. Makes 2 or 3 servings. |
Spiced Malaysian RiceServe this aromatic rice with roasted or grilled chicken or fish. 2 cups JADE Jasmine Rice Fill a 3- to 4-quart pan with rice and 2 to 3 quarts water; swish rice to rinse. Drain in a fine strainer. Rinse and dry pan. In the same pan over medium heat, melt butter. Add shallots, garlic, and ginger; stir often until shallots are limp, 2 to 3 minutes. Add coriander, cumin, anise, cinnamon, cloves, and tiny seeds from cardamom pods. Stir until spices are fragrant, 1 to 2 minutes. Add rice and broth. Bring to a boil over high heat; cook, uncovered, until most of the liquid evaporates and surface of rice appears, about 10 minutes. Cover and reduce heat to low. Cook, without stirring, until rice is tender to bite, 10 to 15 minutes. Use whole spices as a garnish or remove. Makes 4 to 6 servings. |
Thai Chili CucumberServe these cucumbers with satay (recipe under Sichuan Peanut Sauce), grilled seafood, chicken, or hamburgers. 1 cucumber (8 oz.) Peel or score cucumber with a fork, if desired. Cut cucumber lengthwise in half; then scrape out and discard seeds. Thinly slice cucumber. Combine cucumber, onion, rice vinegar, and the hot-sweet chili sauce in a bowl. (If made ahead, cover and chill up to 2 hours.) Sprinkle with cilantro and peanuts. Makes about 4 servings. |
Wilted Spinach with Toasted Sesame SauceServe with grilled fish or tofu. 1 pound spinach leaves, rinsed well Set a 5- to 6-quart pan over high heat. Add spinach, stir until it wilts, about 1 minute. Drain, when cool enough to handle press out excess liquid. Serve warm, cool, or cold. If serving cold, cool, cover, and chill. Mix wilted spinach with 2 to 3 tablespoons sesame sauce. Drizzle with more sesame sauce to taste. |
Wok-grilled Steak and OnionsServe this quick stir-fried steak with hot rice. 1/2 pound boneless top sirloin beef steak, cut in 1/8 inch thick slices Mix beef with 2 tablespoons soy marinade. Place a wok or 10- to 12-inch frying pan over high heat. When pan is hot add 1/2 tablespoon oil and yellow and green onions. Stir-fry until onion is lightly browned, about 2 minutes. Remove from pan. Add remaining 1 tablespoon oil and beef, stir until meat is lightly browned, 3 to 4 minutes. Add onions and more sesame soy marinade to taste; stir until hot, about 1 minute. Pour into a bowl. Makes 2 servings. |