Great Asian food is all about the sauces. These are the two I use for my Hibachi style meal.
1. Cook 1 1/2 cups white rice in rice cooker or on stove and set aside
2. Cut various vegetables. I use: zucchini, carrots, onions, broccoli, and mushrooms (also minced ginger)
3. heat 2 tbsp oil in a non-stick skillet on high heat. Add vegetables and saute until tender (adding more oil if needed)
4. When the veggies are tender add 2 tbsp of the Korean BBQ sauce (or other sweet asian sauce) and toss to coat. (Add sesame seeds if desired)
5. Place veggies into a serving bowl.
6. In a separate skillet heat 2 Tbsp butter over medium high heat. Sear steaks (any cut will do) for 2 min on each side. Remove to a cutting board and cut into cubes.
**Use the same method with chicken
7. Place cubes back into pan and saute until desired cooking stage. Add 2 Tbsp Korean BBQ sauce and toss to coat. Add sesame seeds if desired)
8. Meanwhile in the non-stick skillet melt 2 Tbsp butter over medium heat 2 eggs and scramble
10. Add cooked rice and 1/4 cup peas and toss to fry. Then add 2 Tbsp soy sauce and stir to mix
11. Plate up and enjoy.
I like to serve this meal with my Ginger dressing. Its great on a pre-meal salad and also as a sauce for the hibachi meal. I like to use a combination of the ginger dressing and the Yum Yum sauce. So delicious
Ginger Dressing
1. In a food processor, mince 2 carrots, 2 stalks celery, piece of peeled fresh ginger
2. In a blender, add minced vegetables and following ingredients
1/3 cup rice wine vinegar, 1/2 cup oil, 2 tsp lemon juice, 2 Tbsp water, 2 Tbsp soy sauce, 2 Tbsp sugar,
2 Tbsp ketchup and 1 tsp onion powder
3. Blend until smooth
Creamy Asian Salad Dressing
1/2 cup mayo
2 Tbsp rice vinegar
2 Tbsp mirin
2 Tbsp brown sugar
1 Tbsp soy sauce
2 Tbsp oil
*Optional 1/8 tsp sesame seed oil
Put all ingredients in a lidded glass jar. Shake until combine and smooth. Store in the fridge.
