Cook Time 10 mins Level          Easy


Total Time: 34 min .:Easy    6 servings
:
Barbecued Chinese Chicken Lettuce Wraps
Ingredients
2 cups, 4 handfuls, :
1 tbsp vegetable oil
1 cup mushrooms, diced
1/2 pound chicken, diced small
1/2 red bell pepper, diced small
1 clove garlic, minced
3-4 tbsp Chinese barbecue sauce (you
can buy a store bought one)
Iceberg lettuce
Rice (optional)

Directions:

1- In a large skillet or wok heat your oil.
Add the mushrooms, chicken, and bell
pepper. Stir, cooking over medium heat,
for 5 minutes.
2- Add the garlic and continue cooking
until the chicken is cooked through.
3- Add the sauce and raise the heat
until sauce is coating the mix.
4- Serve with lettuce leaves and rice, if
desired.
Asian Grilled Salmon
Ingredients
1 side fresh salmon, boned but skin on (about 3
pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic


Directions

Light charcoal briquettes in a grill and brush the
grilling rack with oil to keep the salmon from
sticking.

While the grill is heating, lay the salmon skin side
down on a cutting board and cut it crosswise into
4 equal pieces. Whisk together the mustard, soy
sauce, olive oil, and garlic in a small bowl. Drizzle
half of the marinade onto the salmon and allow it
to sit for 10 minutes.

Place the salmon skin side down on the hot grill;
discard the marinade the fish was sitting in. Grill
for 4 to 5 minutes, depending on the thickness of
the fish. Turn carefully with a wide spatula and grill
for another 4 to 5 minutes. The salmon will be
slightly raw in the center, but don't worry; it will
keep cooking as it sits.

Transfer the fish to a flat plate, skin side down,
and spoon the reserved marinade on top. Allow
the fish to rest for 10 minutes. Remove the skin
and serve warm, at room temperature, or chilled


Prep Time: 10 Min   Cook Time:5 Min   Easy    
Ingredients
4 boneless pork loin chops, cut 1/4 inch
thick
4 (7 inch) French bread baguettes, split
lengthwise
4 teaspoons mayonnaise, or to taste
1 ounce chile sauce with garlic
1/4 cup fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced
lengthwise
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Directions

1. Preheat the oven's broiler. Place the
pork chops on a broiling pan and set under
the broiler. Cook for about 5 minutes,
turning once, or until browned on each side.
2. Open the French rolls and spread
mayonnaise on the insides. Place one of
the cooked pork chops into each roll.
Spread chile sauce directly on the meat.
Sprinkle with a little lime juice and top with
slices of onion, cucumber, cilantro, salt and
pepper. Finish with another quick drizzle of
lime juice.
Vietnamese Sandwich
Thai Easy Fried Bananas
Start with some ripe bananas and
frozen spring-roll wrappers (the smaller
ones are preferred). Allow wrappers to
thaw for 5-10 minutes, then open
packet and carefully separate the first
wrapper from the pack

Begin to wrap banana. Tuck end under
and continue to roll .Finish rolling
banana and secure end with water.

Fry bananas until golden brown.
Remove from oil and drain.

Enjoy hot fried bananas plain, or with
chocolate sauce and ice cream
Chai Tea Chewies
http://www.foodnetwork.com/topics/easy-asian/index.html
http://allrecipes.com/recipe/vietnamese-sandwich/detail.aspx
http://thaifood.about.com/od/quickeasythairecipes/ss/friedbananas.htm
http://www.asianfood-recipes.com/ThaiRecipes/ThaiFoodRecipes.php
Jasmine tea & mint sorbet
yield: Makes about 3 cups
Ingredients
4 heaped tbsp jasmine tea leaves
100g golden caster sugar
15g mint , leaves only


1.Mix the jasmine tea, caster sugar
and mint leaves with 500ml boiled
water and steep for 10 mins, stirring
occasionally. Strain the liquid
through a fine sieve. Leave to cool
and then thoroughly chill in the
fridge.

2. Churn in ice-cream maker
according to the manufacturer's
instructions then pour into container
and freeze for 20 mins before
serving. Or freeze in a container in
the freezer, stirring every couple of
hours and transfer to the fridge 15
mins before serving to soften
enough to scoop.

Epicurious.com
  Sake Sunrise
1 1/2 ounces sake
ice 1 cup orange juice
1/4 ounce grenadine
Directions:
1
Pour sake over ice in a
tall glass.
2
Fill glass with orange
juice, use as much as you
like.
3
Pour grenadine on top
Mandarin Pear Sunrise
1 (15 1/4 ounce) can pears,
chilled and drained (save
juice )
1 (11 ounce) can mandarin
oranges, chilled and drained
1 (6 ounce) container vanilla
yogurt (can use low carb if
desired )
1 tablespoon honey (I used
two )
Directions:
1
In a blender combine pears
and oranges until pureed.
2
Then add yogurt and honey
,blend for 3 minutes or until
well blended (if too thick
add a bit of juice to thin out).
Add to Meal Planner
Ginger Beer Fizz
Asian Pear Cocktail
Ingredients
2 Asian pears peeled, cored,
and roughly chopped
1 cup shochu or sake
1 tablespoon lemon juice
Large ice cubes
4 green shiso (perilla) leaves

Directions
Put the pear, shochu and
lemon juice in a blender and
puree until smooth. Pass the
pear puree through a very fine
mesh sieve (or a regular sieve
lined with cheesecloth). Press
on the solids to get as much
juice out as possible.

Fill 4 glasses with large ice
cubes and put a shiso leaf in
each glass. Use a blunt object
to pound the ice and shiso to
release its flavors. Divide the
pear mixture between the 4
glasses and serve.
3/4 cup all-purpose flour
1 teaspoon ground cardamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 cup butter or margarine,
softened
1/4 cup NESTEA® Unsweetened
Instant 100% Tea
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon coarse sugar or 2
teaspoons granulated sugar
Preheat oven to 350°F (175°C).
Lightly grease baking sheets.
Combine flour, cardamom, ginger
and salt in small bowl. Beat brown
sugar, granulated sugar and butter
in small mixer bowl until combined.
Beat in Nestea, egg and vanilla
extract until creamy. Gradually stir
in flour mixture. Drop by rounded
teaspoon onto prepared baking
sheets. Sprinkle with coarse sugar.
Bake for 9 to 10 minutes or until
centers are set and edges are
lightly browned. Cool on baking
sheets for 2 minutes; remove to
wire racks to cool completely
A beer cocktail with a twist,
this drink combines the
smooth flavor of Tsingtao
Pure Draft with the
refreshing recipe is by Chef
Martin Yan.

•3/4 cup Tsingtao Pure Draft
beer
•3/4 cup ginger beer
•3 quarter-sized slices
ginger

Preparation:

Instructions:

Fill a tall glass with ice
cubes. Add the beer, ginger
beer and ginger and stir
well.
.
Kakigōri (かき氷?)
is a Japanese
shaved ice dessert
flavored syrup and
condensed milk
.
Usually sold in
summer festivals
at the beach,
restaurants and
cafes
.
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