|
|
 |
Have you ever wished you could make authentic Asian food at home? Here’s the answer to your too-much-takeout situation! Williams-Sonoma Food Made Fast Asian is all about good food, simply prepared. Asian ingredients and techniques are especially well suited to fast cooking—each recipe in this book can be made in three steps or fewer, using just a few readily available ingredients. Many of the recipes, such as savory Beef with Ginger and Caramelized Onions, take fewer than 20 minutes from start to finish. Others, such as Miso-Glazed Scallops with Asian Slaw, can be on the table in fewer than 30 minutes. You’ll also find recipes like Roasted Honey-Soy Pork Tenderloin and Curried Chickpea and Potato Stew, that require just 15 minutes of hands-on time and then can be left to roast or simmer on their own. You’ll enjoy: - Suggestions for meal planning, with side dish suggestions
- An extensive seasonal vegetable guide
- "Tools & Techniques" chapter, with a section dedicated to choosing the proper cooking pan
- Guidelines for keeping a well-stocked pantry, with storage rules and staples lists
- Tips for efficient shopping and cooking that will save you time and show you how to be a faster—and smarter—cook
545707 |
Williams-Sonoma Food Made Fast: Asian Cookbook |
|
$17.95
|
|
|
|
Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Sesame-Crusted Tuna with Greens (see photo in additional views)
20 minutes from start to finish!
Ginger, 1 tablespoon grated
Green (spring) onions, 2, thinly sliced
Rice vinegar, 2 tablespoons
Soy sauce, 1 tablespoon
Fresh orange juice, 2 tablespoons
Honey, 1 teaspoon (optional)
Asian sesame oil, 1 teaspoon
Corn or peanut oil, 4 tablespoons, plus one teaspoon
Orange, 1
Sushi-grade ahi tuna steaks, 1 lb, 1 inch thick
Salt
Sesame seeds, 2 tablespoons
Mixed baby salad greens or arugula (rocket) leaves, 5 oz
1. Make the vinaigrette.
In a small bowl, whisk together the ginger, green onions, vinegar, soy sauce, orange juice, honey, sesame oil, and 2 tablespoons of the corn oil. Set aside. To segment the orange, cut a slice off the top and bottom, then stand the orange upright. Following the contour of the orange, slice downward to remove the peel and pith, then cut the sections free into a large bowl.
2. Sear the tuna.
Heat a stove-top grill pan or large nonstick frying pan over high heat until very hot. Meanwhile, rub the tuna on both sides with the 1 teaspoon corn oil. Sprinkle a pinch of salt on each side of the tuna. Spread the sesame seeds evenly on a plate. Lay the tuna on top of the sesame seeds and press firmly so that the seeds adhere, coating evenly. Turn the tuna and repeat on the other side. Add the remaining 2 tablespoons oil to the pan and then add the tuna. Sear, turning once, until crisp and golden brown on both sides, about 2 minutes on each side. Transfer the tuna to a plate and refrigerate for 10 minutes.
3. Assemble the salad.
Slice the tuna across the grain into pieces 1/2 inch thick. Place the baby greens in the bowl with the orange segments, drizzle with half the vinaigrette, and toss to coat evenly. Mound the salad on a platter or plates, top with the tuna, and drizzle with the remaining vinaigrette.
Serves 4 |
Curried Chickpea & Potato Stew (see photo in additional views)
15 minutes hands-on time!
Yellow onion, 1, coarsely chopped
Ginger, 2 tablespoons, chopped
Garlic, 4 cloves, chopped
Red or green jalapeno chile, 1 small, seeded and chopped
Curry powder, 1 1/2 tablespoons
Salt
Corn or peanut oil, 4 tablespoons (2 fl oz/60 ml)
Boiling potatoes, 2 large, peeled and cut into small cubes
Okra, 1/2 lb (250 g), fresh or frozen, trimmed and thickly sliced (optional)
Chicken or vegetable broth, 1 1/2 cups (12 fl oz/375 ml)
Chickpeas (garbanzo beans), 1 can (14 1/2 oz/455 g), drained and rinsed
Steamed rice, for serving
1. Prepare the curry base.
In a blender, combine 1 tablespoon water with the onion, ginger, garlic, and chile and process until a paste forms. In a small bowl, stir together the curry powder and ½ teaspoon salt.
2. Sauté the vegetables.
Heat a large frying pan over high heat until very hot and add 2 tablespoons of the oil. Add the potatoes and sauté until lightly browned, about 5 minutes. Season with 1/4 teaspoon salt and, using a slotted spoon, transfer to a bowl. Return the pan to high heat and add 1 tablespoon of the oil. Add the okra, if using, and sauté until slightly crisp, about 5 minutes. Using the slotted spoon, transfer the okra to the bowl with the potatoes.
3. Cook the stew.
Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the onion-garlic paste and fry until fragrant, about 2 minutes. Stir in the curry powder and broth, mix well, and bring to a boil. Return the vegetables to the pan and add the chickpeas. Reduce the heat to low and cook, uncovered, until the potatoes are tender, 15-20 minutes. Taste and adjust the seasoning with salt. Serve with the rice.
Serves 4 |
|
Specs
|
|
Sample Recipe 1
|
|
Sample Recipe 2
|
|
|
|
|
|
|
