Char Siu Asparagus

Char siu, as you probably already know, is that red roast pork you find in dishes you order at a Chinese restaurant. It's sweet and juicy, and goes well with any dish. And asparagus? Everybody knows what that is.

I've combined the two and came up with a very, very easy and delicious entrèe.

If you can't find char siu already made at the supermarket or your local grocer, you can get some from a Chinese restaurant. Or get a package of char siu marinade at an Asian store and make it yourself. (Hint: Don't cut off the fat.)

Ingredients 

• CHAR SIU PORK, ¼ to ½ pound
• ASPARAGUS, 20-24 spears, cut into 2-3-inch pieces
• BUTTER, 2 tablespoons
• GARLIC, 1 clove, minced
• WATER, 3 tablespoons
• SALT, to taste

Directions 

1. Slice the char siu into 1/8” pieces. It will be easier to slice if the cooked meat is cold.
2. Microwave the pieces for about a minute to warm them.
3. Melt the butter in a large non-stick pan and add the asparagus.
4. Add the minced garlic and the water to facilitate steaming.
5. Toss the asparagus, salting to taste, then cooking until tender.
6. Add the char siu and toss again until mixed with the asparagus.
7. Serve with steamed jasmine rice.

Creamy Tuscan Garlic Chicken

This is easy to make. And it’s as delicious as can be. I ddn’t have chicken breasts, but I did have several three-packs of skin-on, bone-in chicken thighs in the freezer from a former sojourn to Costco. So I substituted them and they were perfect for this dish!

I didn’t change anything else, and the dish was a big hit with the family. I served it on linguine, which pairs very well with creamy sauce.

Ingredients 

• CHICKEN BREASTS, 1½ pounds, boneless, skinless, thinly sliced
• OLIVE OIL, 2 Tablespoons
• HEAVY CREAM, 1 cup
• CHICKEN BROTH, ½ cup
• GARLIC POWDER, 1 teaspoon
• ITALIAN SEASONING, 1 teaspoon
• PARMESAN CHEESE, ½ cup
• FRESH SPINACH, 1 cup, chopped
• SUN-DRIED TOMATOES, ½ cup

Directions 

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to the pan.
3. Whisk over medium high heat until it starts to thicken.
4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
5. Add the chicken back to the pan and stir.
6. Serve over pasta if desired.

Japanese Vegetable Soup

This hearty soup is called “Kenchinjiru” by the Japanese. This is a subtly delicious, hearty soup for a chilly day. A bowlful will definitely satisfy even the heartiest of appetites. Excellent for vegans.

Ingredients: Dashi (Broth)

• KONBU (DRIED KELP), 4" X 4" square
• SHIITAKE MUSHROOMS, 4
• WATER, 5 cups for konbu, 1 cup for mushrooms

Ingredients: Soup

• FIRM TOFU, 7 ounces
• KONNYAKU, ½ package
• DAIKON, 2" chunk
• CARROT, 1 medium-large
• SATOIMO (taro roots), 3 large
• GOBO (burdock root), ½ root
• TAKENOKO (bamboo shoot), 4 thin
• GREEN ONIONS, 2

Ingredients: Seasonings 

• SESAME OIL, 1 tablespoon 
• SAKE, 3 tablespoons 
• SALT, ½ teaspoon
• SOY SAUCE, 2 tablespoons

Directions

1. Wipe the konbu clean with a damp cloth (don't remove the white powder) and soak overnight in five cups of water. When ready to make the soup, bring the konbu water to a boil, take the pot off the heat and discard the konbu (or make "matchsticks" to add to the soup).
2. Soak the shiitakes in a cup of water until rehydrated and pliable. Cut off the stems and discard, then quarter the mushrooms. Set aside, saving the liquid and straining it through a fine sieve.
3. Wrap the tofu in a paper towel and sandwich it between two plates to gently remove some of its moisture.
4. Cut the konnyaku into bite-sized pieces, using a spoon to increase and roughen surface area for better flavor absorption. Boil in water for 2-3 minutes, then drain.
5. Cut the daikon, carrots and bamboo shoots into thin slices. Peel and cut the satoimo into ¼” slices.
6. Soak it in water for a couple of minutes to reduce sliminess, and drain.
7. Peel and thinly slice the gobo on the diagonal. Soak for a couple of minutes and drain.
8. Heat a large pot and add the sesame oil. Sauté the konnyaku, daikon, carrots, satoimo and optional konbu matchsticks until they are coated with the sesame oil.
9. Add the shiitake mushrooms and the tofu, using your fingers to tear the tofu apart (for better flavor absorption. Sauté until all ingredients are coated.
10. Add the konbu dashi and shiitake liquid and bring to a boil. Reduce the heat and simmer for 10 minutes, skimming off the surface foam solids.
11. After 10 minutes, add the sake and salt. Cook until the vegetables are tender, then add the soy sauce.
12. Stir and serve, adding the green onions on top as garnish.