Salmon with Chinese Noodles and Sauteed Vegetables

SALMON with CHINESE NOODLES and SAUTEED VEGETABLES Serves 4

Most stir-fry recipes call for a long list of ingredients, including mine!! In this recipe I used 'Soy Vay Hosin Garlic Asian Glaze and Marinade' to scale back the ingredient list without sacrificing the end result!! (You're welcome!!)

This is a satisfying and relatively quick dish to please the taste buds of the family or your guests! A variety of vegetables can be used – just add them in order of cooking time… A mound of sliced bok choy leaves under the stir-fried cooked noodles, plus a lovely piece of baked salmon and your meal is nutritionally rounded out!

1 (16-oz.) fillet of salmon, cut into 4 equal-sized pieces
2 TBSP Soy Vay Hosin Garlic Asian Glaze & Marinade
fresh cracked pepper, optional

1 TBSP vegetable oil
1 medium onion, chopped
1 medium red bell pepper, seeded, deveined & chopped
5 oz. fresh shredded carrots (about half a 10 oz. bag of pre-shredded carrots)
2 heads of fresh bok choy, trimmed and washed -- thinly slice the whites and slice wider 'ribbons' of the green leaves (separate the two parts of the bok choy)
5 oz. fresh snow peas, chopped (about half a 10 oz. bag of snow peas)
1-1/2 cups low sodium chicken broth

1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade
2 TBSP cornstarch

1 pkg Nasoya Chinese Style Noodles (found in the produce coolers of most grocery stores)

Toasted almonds, for garnish, optional

Preheat oven to 425 degrees F. Place fillet on a sheet pan lined with parchment paper or sprayed with non-stick spray. Brush salmon with 2 TBSP Soy Vay Hosin Garlic Asian Glaze and Marinade and season with pepper. Cook for 7 to 10 minutes until salmon is cooked to your desired doneness.

In a small bowl, whisk together COLD 1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade and cornstarch until smooth. Place bowl near your stove at the ready.

Heat a large sauté pan over medium-high heat. Sauté the onions in the oil until they begin to caramelize -- about 3 to 5 minutes. Add bell pepper, sauté 1 minute. Add carrots, sauté 1 minute. Add the whites of the bok choy, sauté 1 minute. Add snow peas, sauté 1 minute. Add chicken stock and bring to a boil. Once boiling, whisk in the Soy Vay and cornstarch mixture. Continue to boil until sauce tightens up -- about 3 to 5 minutes.

Meanwhile, drop Chinese Style Noodles into 4 to 6 quarts of boiling water in a large stock pot. Cook the noodles per package directions (about 3 minutes). Drain and rinse with cool water, drain well. (When getting ready to serve the kids, I “cut” the noodles with my kitchen scissors while they are still in the colander!) Add noodles in sauté pan with sauce and vegetables until well-coated.

To serve: Mound the ribbons of bok choy leaves in the center of a serving dish, top with noodles and shingle salmon around base of noodles. Garnish with toasted almonds and enjoy! --Courtesy of The Traveling Culinarian – March 2011.

HAPPY NEW YEAR!!!!

I created this to accompany potstickers to celebrate Chinese New Year at home with the husband two years ago. We made it tonight for the kids -- my how things have changed in a year!! The 6-year-old liked it very much, the nearly 2-year-old, not so much. ;) (She finished off a bowl of Blackeyed Peas instead -- the rest of us a traditional bite of Blackeyed Peas for GOOD LUCK in the New Year, too!

RAINBOW FRIED RICE Serves 6

The idea is to have nice color and a variety of different shaped vegetables… add them to the pan in order for them to retain a certain tender-crisp texture. I served our tasty rice with potstickers and a dipping sauce. Don't be afraid to use the ingredients you have on hand -- everytime I make this recipe it is different, yet still oh-so-tasty!

2 TBSP oil

½ medium red onion, cut in half, then sliced thin into approximately 3/4" thin slices

2 medium carrots, halved lengthwise, then cut into a thin bias slice

2 celery stalks, cut into thin half moons (on the bias looks nicer)

½ red bell pepper, cut into 3/4" slices (not wide enough to be dice, more rectangular)

1 TBSP minced garlic

2 tsp France's chili (homemade spicy condiment) or one chile pepper, sliced thin *jarred chili paste would be a good substitute, if you use 'Garlic Chili Paste,' reduce the amount of minced garlic, optional

3 cups cooked Jasmine Rice OR 3 cups cooked Brown Basmati Rice *see tip

2 (4 oz.) containers of Pineapple Tidbits, drained (add the juice to the cooking liquid of the rice OR reserve juice for some other dish, if desired)

½ shelled peas, if frozen, thaw and drain (have also used sugar snap peas OR snow peas)

1 TBSP fish sauce

2 TBSP Lite Soy Sauce (has less sodium)

1 tsp sugar, dissolve in the soy sauce prior to adding to rice, optional

sea salt, to taste

2 large eggs, lightly beaten

-Heat a large high-sided saute pan or wok over medium-high heat. Add oil to hot pan and wait for it to 'shimmer;' then add onion and saute 1 to 2 minutes until translucent. Add carrots, celery, bell pepper, garlic, and chili sauce, saute 2 to 3 minutes just until vegetable begin to soften.

-Fold in rice, pineapple pieces and peas; then add the fish and soy sauces, stirring gently to incorporate throughout.

-Push the rice and vegetable mixture out to the edge of the pan and pour the eggs into the center, scrambling them until nearly cooked through.

-Gently fold in the rest of the ingredients and serve immediately.

*Tip: if rice is cold and leftover, reheat covered in microwave 2 to 3 minutes at 60% just before adding to pan. (I have to thank my wonderful Persian friend for this crucial tip!!) --TC

**Variation: This year I sauteed 2 pounds of peeled and deveined shrimp (I usually use 26-31 size) in 2 tsp. saffaflower oil, a heaping teaspoon of minced garlic, 2 tsp. minced ginger and 1 tsp. minced lemongrass (the two latter ingredients are conveniently in a tube in the refrigerated produce section of most markets now). --TC

[The photo at top is tonight's fried rice with sauteed shrimp -- served with the chopsticks, chopstick rest (bird), bowl and tea cup that my husband gave to me upon his recent trip to Japan. Not that I need to say it again, BUT I am one of the LUCKIEST WOMEN on the PLANET!!]

Here's to loving life in the New Year.... CHEERS!!!