Asian Takeout Cookbook

Liza Agbanlog Creator of Salu Salo Recipes Blog

easy Chinese, Japanese and Korean takeout copy cat dishes Table of Contents

Appetizers Chicken Pot Stickers 1 Steamed Pork and Shrimp Dumplings (Sio Mai) 2 Crispy Korean Fried Wings 3 Honey Garlic Chicken Wings 4 Hot and Sour Soup 5 Miso Soup with Tofu and Enoki Mushroom 6 Chicken Orange Chicken 7 Honeyed Chicken Teriyaki 8 Sweet and Sour Chicken 9 Chicken Teriyaki 10 Lemon Chicken 11 Honey Chicken 12 Sticky Honey Sesame Drumsticks 13 Chicken Chow Mein 14 General Tso’s Chicken 15 Chicken Jicama Salad Roll 16 BEEF Crispy Beef With Honey and Pepper 17 Beef Udon 18 Beef Yaki Udon 19 Seafood Sweet and Sour Fish 20 Sichuan Sweet and Sour Prawn 21 Scallop Fried Rice 22 Vegetarian Vegetable Stir Fry With Sweet and Spicy Tofu 23 Fried Eggplant With Basil 24 Gai Lan With Minced Garlic 25 Crunchy Tofu With Mushroom Sauce 26 Prep Time: 30 min Chicken Pot Stickers Cook Time: 30 min Servings: 36 pot stickers 1 package (8 oz) round dumpling or ⅛ tsp white pepper wonton wrappers (36 pieces) ½ cup finely chopped red bell 1½ cups chicken broth, divided pepper 3 tsp soy sauce, divided 1 egg white Filling: Dipping Sauce: 12 oz ground chicken 2 tbsp rice vinegar ½ cup of shredded cabbage or 2 tbsp soy sauce coleslaw mix A drop of your favorite hot sauce ⅓ cup chopped green onions (optional) 1 tsp grated ginger 1 tsp sesame oil

1. In a medium bowl, mix all ingredients for filling. 2. Lightly brush each wrapper with water. Place one teaspoonful of filling on center of wrapper. Pinch 5 pleats on edge of one half circle. Fold circle in half over filling, pressing pleated edge to unpleated edge. Repeat with remaining wrappers and filling. 3. Spray 12-inch non-stick skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet for 3 minutes or until lightly brown, turning halfway. Stir in1/2 cup broth and 1 teaspoon of soy sauce. Cover and cook for 5 minutes. Uncover and cook 1 more minute or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. 4. Serve with the dipping sauce.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 1 Steamed Pork and Shrimp Dumplings (sioMai)

Prep Time: 20 min Cook Time: 30 min Servings: 24 pieces

1 lb lean ground pork ½ lb shrimps, peeled, deveined and finely chopped 3 large dried shitake mushrooms ¼ cup shredded carrots ¼ cup chopped green onions 1 teaspoon soy sauce 1 teaspoon Shaoxing wine or rice wine or sherry

1 teaspoon salt 1. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and 1/8 teaspoon ground pepper chop finely. 1 tablespoon sesame oil 2. In a large bowl, thoroughly mix all the ingredients until well blended. Cover with 1 egg, lightly beaten plastic wrap and refrigerate for 20 minutes. 1 tablespoon cornstarch 3. Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edges around the filling and flatten the top with the back of a spoon. Repeat with the rest 24 wonton wrappers of the wrappers and filling. 4. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) Did you know? and steam the siomai for 10-15 minutes. Siomai, a popular Chinese steamed pork dumpling 5. Serve with lemon juice and soy sauce dipping sauce. dish, is commonly served as dim sum. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 2 Prep Time: 20 min Crispy Korean Fried Wings Cook Time: 1 hr Servings: 4

3 lbs chicken wings, mixture of drumettes and wingettes 1 tsp grated ginger ½ tsp salt ½ tsp ground black pepper ⅔ cup potato starch or corn starch Vegetable oil for frying Sesame seeds Sauce: 2 tbsp olive oil 4 cloves garlic, minced or grated 1. Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, ¼ cup soy sauce mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. ½ cup honey Remove from heat and set aside. 1 tbsp vinegar 2. Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using 1 tbsp Dijon mustard your hand, mix until well blended. 1 tbsp brown sugar 3. Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder. 4. Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. 5. Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate. 6. Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 3 Prep Time: 10 min Honey Garlic Chicken Wings Cook Time: 25 min Servings: 36 wings

3 lbs chicken wings 1 teaspoon seasoning salt ¼ cup flour ¼ cup honey ¼ cup soy sauce 1 teaspoon garlic powder Vegetable oil for frying

1. Combine honey, soy sauce and garlic powder in a saucepan. Stir and let it boil. Remove from heat and set aside. 2. Prepare chicken wings by removing tips and then cutting apart at joint. Season with seasoning salt. 3. Roll each piece in flour and deep fry in heated oil until wings turn golden brown, around 4 minutes on each side. Drain on paper towel. 4. In a large bowl, toss wings with the honey garlic sauce. Transfer to a serving plate.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 4 Prep Time: 30 min Hot and Sour Soup Cook Time: 20 min Servings: 6

6-8 dried Chinese mushrooms 10 dried black fungus (optional) 1 (454 g) pkg. firm tofu, drained and cut into strips 6 cups vegetable broth 1 (227 ml) can sliced bamboo shoots, rinsed, drained and sliced into thinner strips 100g (3.5 oz) fresh enoki mushrooms, bottom 1. Cover the dried mushrooms and fungus in hot water in separate bowls for about 30 stems trimmed minutes to soften. 1 medium carrot, peeled and finely julienned 2. Drain and remove the tough stems from the mushrooms: slice the caps into fine 3 tablespoons cornstarch matchstick-size shreds. 6 tablespoons water 3. If using, drain the fungus and cut away the hard nibs: cut the fungus into fine shreds. 3 tablespoons soy sauce 4. In a large pot, bring the vegetable broth to a boil over high heat. 4 tablespoons rice vinegar, plus more if necessary 5. Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushrooms and carrot. ¼ cup finely chopped green onions 6. In a small bowl, combine the cornstarch with the water and slowly mix into the 2 tablespoons finely minced fresh ginger soup, stirring well. 1 teaspoon chili oil 7. When the soup returns to a boil and has slightly thickened, add soy sauce, rice 1 ½ teaspoons sesame oil vinegar, green onions, ginger, chili oil, sesame oil and white pepper. ½ teaspoon freshly ground white pepper 8. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste. 1 large egg, beaten (optional) 9. If the soup is not thick enough, slowly add cornstarch mixture (1/4 cup cornstarch dissolved in 1/4 cup water) to the soup until the right consistency has been reached, 10. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring the soup in a circular motion. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 5 Miso Soup with Tofu and Enoki Mushroom

Prep Time: 5 min Cook Time: 10 min Servings: 4

300 g soft tofu, cut into small cubes 100 g enoki mushroom, rinsed and ends cut 5 cups water 3 tablespoons hondashi granules 4 tablespoons miso (soybean paste) 1 stalk green onions, sliced

1. Bring water to a boil. Add hondashi; continue to boil until granules are dissolved. 2. Reduce heat. Add miso and stir to combine. 3. Add enoki and tofu. Cook for couple of minutes. 4. Sprinkle with green onions and serve.

Did you know? Miso soup is a traditional Japanese soup made from a stock consisting of miso paste.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 6 Orange Chicken

Prep Time: 15 min Cook Time: 20 min Servings: 3-4

1 lb boneless, skinless chicken thighs, cut into bite sized pieces 1 ½ cup cornstarch 3 cups vegetable oil for frying + 1 teaspoon olive oil for sautéing Salt to taste Marinade: 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 1. In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Add 1 egg white the chicken pieces and stir to coat. Let stand for 10 minutes. Sauce: 2. Prepare the sauce by combining the orange juice, stock, cider vinegar, soy sauce, sesame oil, brown sugar and orange zest. Set aside. 1/3 cup orange juice 3. Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1 ¼ cup chicken stock minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5 1 tablespoon cider vinegar minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season with salt. Remove from heat and set aside. 1 ½ tablespoons soy sauce 4. Spread the 1 ½ cups cornstarch in a large bowl. Toss the marinated chicken in the 1 teaspoon sesame oil cornstarch and shake off any excess before frying. 2 tablespoons brown sugar 5. Heat the 3 cups oil in a wok or heavy-bottomed pot. Add 8-10 chicken pieces and 1 teaspoon grated fresh orange zest fry until golden, around 4-5 minutes. Remove cooked chicken and drain on a plate 1 garlic clove, minced lined with paper towels. Repeat with the rest of the chicken. 1 teaspoon cornstarch, dissolved in 1 6. Reheat the orange sauce and stir in the fried chicken pieces. Mix until well coated. tablespoon water Transfer to a plate and serve. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 7 Prep Time: 15 min Honeyed Chicken Teriyaki Cook Time: 32 min Servings: 4

Chicken: 2 lbs boneless chicken breasts ½ cup all-purpose flour ½ teaspoon salt 1/8 teaspoon pepper 2 eggs, beaten Oil for frying Glaze: 1/3 cup soy sauce 1/3 cup honey 1 tablespoon dry sherry 1 clove garlic, minced or pressed 1 teaspoon grated fresh ginger 1. Cut chicken in 1-inch squares. 2 tablespoons sesame seeds (optional) 2. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. 3. Pour ½ inch oil in a wide frying pan; place over medium-high heat. Tip: 4. When oil is hot, add chicken, half at a time. Cook, turning as needed, until chicken You can serve this as is or with the glaze as a dipping is golden brown (around 6-8 minutes). sauce. 5. Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan. 6. Lift chicken from oil. Drain briefly and dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. 7. Bake at 250°F for 20 minutes. Brush with glaze after 10 minutes. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 8 Sweet and Sour Chicken

Prep Time: 40 min Cook Time: 35 min Servings: 4-5

4 boneless skinless chicken breasts, cut into cubes 1 tablespoon soy sauce 1 tablespoon sherry ½ -3/4 cup cornstarch Oil for frying 1 tablespoon olive oil 2 cloves garlic, chopped ½ green bell pepper, diced ½ red bell pepper, diced ½ cup pineapple chunks 1. Marinate the chicken pieces in soy sauce and sherry for 30 minutes. Sweet and Sour Sauce: 2. Dip each piece in cornstarch and fry over medium heat until golden brown. Drain 3 teaspoons soy sauce on paper towels. 6 tablespoons white vinegar 3. In a bowl, mix ingredients for sauce. Set aside. ¼ cup sugar 4. Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers 8 tablespoons ketchup and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well to lightly coat the chicken with the sauce. 2 tablespoons water 5. Transfer to a plate and serve immediately. 1 teaspoon Worcestershire sauce 1 teaspoon cornstarch

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 9 Prep Time: 1hr 10 min Chicken Teriyaki Cook Time: 15 min Servings: 4-5

4-6 skin-on chicken thighs, deboned 2 tbsp mirin 1 tbsp vegetable oil Teriyaki Sauce: 1 tbsp sake 2 tbsp honey Marinade: 2 tbsp mirin ½ cup water 2 tbsp sake 2 tbsp soy sauce 2 tbsp soy sauce 2 tbsp brown sugar

1. Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Seal the bag and let the chicken marinade in the fridge for at least an hour. Remove the chicken pieces from the marinade and pat dry with paper towels. 2. Heat the oil in a non-stick frying pan over medium heat. Place the chicken skin-side down in the pan and fry until golden brown on one side, about 2 minutes. 3. Flip the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through, about 5 minutes. 4. Prepare the teriyaki sauce by mixing 2 tablespoons each of: honey, mirin, sake, and soy sauce. Stir to combine. 5. Turn up the heat to high, and then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly. 6. The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 10 Prep Time: 20 min Lemon Chicken Cook Time: 30 min Servings: 4

Chicken: 1 lb chicken breast fillets, cut into strips 1 egg yolk, lightly beaten 1 tablespoon water 2 teaspoons soy sauce 2 teaspoons dry sherry 3 teaspoons cornstarch Extra cornstarch for coating 2 cups oil for frying Lemon Sauce: ½ cup fresh lemon juice 2 tablespoons water 1. Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes. 2 tablespoons sugar 2. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to 1 tablespoon dry sherry be fried. 2 teaspoons cornstarch dissolved in 1 3. Fry in hot oil until golden ( around 5 minutes). Drain and set aside. tablespoon water 4. To make the sauce, combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens. 5. Pour over the chicken pieces. Serve with steamed rice and enjoy!

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 11 Honey Chicken

Prep Time: 10 min Cook Time: 15 min Servings: 4-6

1 lb. skinless, boneless chicken thighs cut into bite-sized pieces ½ cup flour ½ cup cornstarch ½ teaspoon baking powder 2 egg whites, beaten ½ plus 1/8 cup cold water ¾ cup honey 3 teaspoons sweet chili sauce Oil for frying

Cornstarch/Flour Mix: 1. Combine ingredients for cornstarch/flour mixture. Set aside. ½ cup cornstarch 2. Make a creamy batter of the flour, cornstarch, baking powder, beaten eggs and ½ cup flour cold water. 1 teaspoon salt 3. Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture. Fry in moderately hot oil until golden and crisp on the surface, around 5 minutes. ¼ teaspoon pepper Drain briefly and transfer to a serving plate. 4. In another pan, melt the honey with the sweet chili sauce. Pour over the chicken and serve immediately.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 12 Prep Time: 5 min Sticky Honey Sesame Drumsticks Cook Time: 30 min Servings: 5

¼ cup (60 mL) liquid honey 2 tbsp (30 mL) sesame seeds 2 tbsp (30 mL) sesame oil 2 tbsp (30 mL) sodium-reduced soy sauce 4 cloves garlic, minced 2 lb (907 g) chicken drumsticks (10 drumsticks)

1. Preheat oven to 400°F. Line baking sheet with parchment paper. 2. In large bowl, whisk together honey, sesame seeds, sesame oil, soy sauce and garlic. 3. Pat drumsticks dry with paper towel. Add to the honey sauce and stir to coat. Arrange on prepared baking sheet. 4. Bake in oven, turning occasionally, until juices run clear when thickest part of chicken is pierced, about 25 minutes. 5. Serve and enjoy!

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 13 Chicken Chow Mein

Prep Time: 25 min Cook Time: 20 min Servings: 4-5

10 oz boneless, skinless chicken thighs, cut into strips 14 oz (400g) dried Chinese style chow mein noodles 8 dried shitake mushrooms 1 onion, thinly sliced 1. Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the 2 oz snow peas excess water. Discard the stems and thinly slice the caps. Set aside. ½ green bell pepper, sliced into thin strips 2. In a small bowl, combine the ingredients for the marinade. Add the chicken pieces 1 medium carrot, julienned and stir to coat. Cover with a plastic wrap and let stand at room temperature for 15 1 cup fresh bean sprouts minutes. 1 tablespoon sesame oil 3. Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes. Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to a 3 tablespoons vegetable oil bowl and toss with the sesame oil. 1 tablespoon oyster sauce 4. Prepare the sauce by combining all the ingredients in a small bowl. Set aside. Marinade: 5. Heat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil and 1 1/2 tablespoons soy sauce swirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2 minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, and 1 tablespoon Chinese rice wine or dry sherry mushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add Sauce: 1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and set aside. 1/2 cup chicken stock 6. Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl to 2 tablespoons soy sauce coat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well in 1 ½ tablespoons oyster sauce the middle of the noodles and pour in the sauce. Return the chicken and vegetables to ¼ teaspoon white pepper the pan and stir until everything is well coated and heated through. Transfer to a plate and serve. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 14 Prep Time: 15 min General Tso’s Chicken Cook Time: 15 min Servings: 2-4 Chicken: 1 lb boneless, skinless chicken thighs cut into 1-inch pieces 1 cup cornstarch 2 teaspoons sesame oil 2 tablespoons vegetable oil 6 small dried chilies or less depending on your personal preference 1 tablespoon minced garlic 2 teaspoons minced ginger 2 green onions, cut into 1-inch lengths 2 cups vegetable oil for frying Marinade: 1 tablespoon soy sauce 1. Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar has dissolved. Set aside. 1 tablespoon dry sherry 2. Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set 2 egg whites aside for 10 minutes. Sauce: 3. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to ¼ cup chicken broth be fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside. 1 tablespoon rice vinegar 4. Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil, swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1 2 tablespoons soy sauce minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution and 1 tablespoon sugar cook, stirring until sauce thickens. 1 ½ teaspoons cornstarch dissolved in 1 5. Return the chicken to the wok and stir until chicken pieces has been coated with tablespoon water sauce. Serve with steamed rice. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 15 Prep Time: 30 min Chicken Jicama Salad Roll Servings: 12 rolls

2 oz (58g) dried bean vermicelli noodles ½ English cucumber, peeled and halved lengthwise 4 oz (114g) peeled jicama root 12 (8-inch) round rice paper wrapper ½ cup shredded carrot 1 ½ cups of shredded rotisserie chicken meat Cilantro leaves, thoroughly rinsed and dried Peanut Dipping Sauce: ¼ cup crunchy peanut butter 1. Prepare the dipping sauce by combining all ingredients and whisk until smooth. Set 3 tbsp hot water aside. 2 tbsp cider vinegar 2. Place the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until softened. Drain well in a mesh strainer and set aside. 1 tbsp soy sauce 3. Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut 2 tsp brown sugar each piece into thin strips. Set aside. Hot sauce to taste 4. Cut the jicama into thin slices, and then cut into thin matchsticks. Set aside. 5. Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapper in the water until just barely softened, about 10 seconds. Carefully remove the rice Did you know? wrapper from the water and lay flat on the counter. Jicama is a root vegetable that resembles a turnip. 6. Place a bundle of noodles along one edge of the wrapper. This sweet and juicy vegetable can be used in salads 7. Top the noodles with a bit each of cucumber, jicama, carrots and chicken, then top and rolls. with couple of cilantro leaves. 8. Roll the wrapper, starting with the filling side, folding the ends over the fillings as you roll to form a tight cylinder. 9. Repeat with the rest of the remaining wrappers and filling. Serve with the dipping sauce. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken 16 Prep Time: 20 min Crispy Beef With Honey and Pepper Cook Time: 25 min Servings: 4

1½ lbs sirloin steak ½ cup honey 1 tsp salt 1 tbsp soy sauce ½ tsp freshly ground pepper ¼ cup cornstarch Vegetable oil for frying 2 cloves garlic, minced 1 small red bell pepper, sliced into thin strips

1. Slice sirloin steak into thin, narrow strips. In a medium bowl, combine salt, pepper and cornstarch. Add beef strips and toss to combine. 2. Heat oil in a wok or frying pan over medium high heat. Fry coated beef strips, in batches until crispy and golden brown. Transfer to a plate lined with paper towels. Set aside. 3. Pour off all but 1 tablespoon oil from pan. Lower heat to medium-low; add garlic and cook for a few seconds. Add bell pepper and stir-fry for another minute. 4. Add honey and soy sauce and stir to mix. Add the browned beef strips and stir to coat.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef 17 Prep Time: 20 min Beef Udon Cook Time: 20 min Servings: 4-6

8 dried shitake mushrooms 1 lb shabu shabu style beef e.g. 8 cups water beef blade chuck roll 5 tsp Hondashi Chopped green onions 4 tbsp soy sauce 2 tbsp mirin 1 tsp sake ½ tsp salt 9 oz bok choy, rinsed and chopped 1 ½ lb packaged fresh udon noodles

1. Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside. 2. In a medium size stockpot, bring water to a boil. Add Hondashi, soy sauce, mirin, sake and salt; continue to boil until granules are dissolved. 3. Add bok choy, mushrooms and noodles. Cook for 4-5 minutes or until noodles are tender. Add beef and cook for another minute. 4. Transfer to a soup bowl and garnish with chopped onions.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef 18 Prep Time: 20 min Beef Yaki Udon Cook Time: 15 min Servings: 4-6

2 tbsp soy sauce 4 tbsp olive oil, divided 2 tbsp mirin 1 red bell pepper, seeded and cubed 2 tbsp yakisoba sauce (found in Asian grocery stores) 2 cups partially cooked broccoli 1 lb thinly sliced beef (beef used florets for shabu shabu or sukiyaki) 3 bok choy, chopped 3 (200 g) package fresh udon Chopped green onions noodle

1. In a small bowl, whisk together soy sauce, mirin and yakisoba sauce. Set aside. 2. In a separate bowl, mix beef with 1 tbsp of the sauce. Set aside. 3. In a medium pot, cook udon in boiling water for 2-3 minutes. Rinse with cold water and drain. Set aside. 4. In a large frying pan or wok, add 2 tbsp oil and heat on medium high heat. Add beef and stir-fry briefly until no longer pink. Using a tong, transfer beef to a plate, discarding accumulated juices. 5. Wipe pan clean with paper towels. Add remaining 2 tbsp oil in now empty pan. Add red bell pepper, broccoli and bok choy. Sauté for 3-5 minutes or until vegetables are crisp tender. Add cooked beef, noodles and sauce. Gently stir until well combined. Sprinkle with green onions.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef 19 Prep Time: 20 min Sweet and Sour Fish Cook Time: 40 min Servings: 4-6

2 lbs cod, tilapia, halibut or any other whitefish, cut into 1-inch chunks 1 large red bell pepper, cut into 1-inch chunks 1 large onion, cut into 1-inch chunks 1 large tomato, cut into 1-inch chunks 1 (398ml/14 oz) can pineapple chunks, drained 2 tbsp cornstarch Vegetable oil for frying Breading: ¼ cup cornstarch 2 cups flour 6 tbsp vegetable oil 4 tsp baking powder 1. In a large bowl, toss fish with ¼ cup cornstarch. 1 tsp seasoning salt 2. In another bowl, whisk together flour, 6 tbsp oil, baking powder, seasoning 1 pinch cayenne pepper salt and cayenne pepper. Slowly add 2 cups of water, whisking until the batter 2 cups water has become smooth. Pour batter over the coated fish pieces and stir to coat. Sweet and Sour Sauce: 3. Fry coated fish pieces in hot oil in batches for 4 minutes or until golden ⅓ cup vinegar brown. Drain on paper towels. ⅓ cup sugar 4. In a bowl, mix ingredients for the sauce. Set aside. ½ tsp salt 5. In a wok or skillet, heat 1 tablespoon oil. Stir-fry red pepper and onions for 3 ¼ cup orange juice minutes. Add sauce mix. Bring to a boil and simmer for 10 minutes. Mix 2 tbsp of cornstarch in ⅛ cup of water, pour into the sauce and stir until the ¼ cup pineapple juice sauce has thickened. Add fish pieces, tomatoes and pineapple chunks to the ¼ cup ketchup sauce; stirring well to coat the fish with the sauce. 6. Transfer to a plate and serve with steamed rice. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood 20 Prep Time: 20 min Sichuan Sweet and Sour Prawn Cook Time: 15 min Servings: 4 1 medium egg, beaten 1 tbsp lime juice ½ cup cornstarch 2 green onions, chopped at an angle into 1-inch pieces Vegetable oil for deep frying, plus 1 tablespoon 1 small handful of fresh coriander, finely chopped 1 lb tiger prawns or large shrimps, head and shell off, tail on, and deveined Sauce: 1 tbsp Sichuan peppercorns 2 tsp cornstarch 5 cloves garlic, finely chopped 5 tbsp ketchup 1 tbsp grated ginger 1 tbsp brown sugar 2 medium red chillies, deseeded and 1 tbsp soy sauce finely chopped ¾ cup hot water

1. Combine all sauce ingredients in a heatproof bowl. Set aside. 2. Put egg, cornstarch and about 2 tablespoons of water into a bowl and mix to make a batter. 3. Heat oil in a wok or skillet set over high heat. Dip each prawn into the batter, and fry in the hot oil until golden (it’s best to do this in batches). Drain on absorbent kitchen paper. Transfer to a serving plate. 4. Heat a small wok or pan over a high heat. Add the peppercorns and toast for 1 minute, then crush using a pestle and mortar. 5. Add 1 tbsp oil to the pan. As soon as the oil starts to smoke, add the Sichuan peppercorns, garlic, ginger and chilies, stir fry for a few seconds. 6. Whisk sauce mixture to reconstitute, then add to the pan and bring to a boil, stirring constantly. Stir in the lime juice, green onions and coriander and remove from the heat and pour over the prawns. Serve with rice. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood 21 Prep Time: 10 min Scallop Fried Rice Cook Time: 15 min Servings: 3-4

1 lb scallops pinch of salt ½ tsp cornstarch 2 green onions, sliced thinly ¼ tsp salt 5 cups cold cooked rice ¼ tsp white pepper 2 cups shredded lettuce 6 tbsp vegetable oil Salt to taste 4 egg whites, lightly beaten with a Sesame oil for drizzling

1. Rinse scallops in cold water, drain thoroughly and pat dry with paper towels. Toss scallops with cornstarch, salt and white pepper in a bowl. Set aside. 2. Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over medium high heat. Add scallops and sear until lightly brown. Remove scallops from heat and set aside. 3. Wipe wok with paper towels and then add and heat 2 tbsp oil. Add egg whites and stir-fry until medium cooked. Transfer to a plate. 4. Add remaining 2 tbsp oil to the skillet. Add green onions; stir- fry for few seconds. Add rice and toss for 2 minutes, breaking up any clumps. Add shredded lettuce, scallops and egg whites; stir until well combined. Season with salt to taste and drizzle with sesame oil. 5. Transfer to a serving plate and serve. SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood 22 Vegetable Stir Fry With Sweet and Spicy Tofu

Prep Time: 15 min Cook Time: 20 min Servings: 4

14 oz firm tofu, cut into 1-inch cubes ½ cup cornstarch ½ cup vegetable oil 1½ lbs mixed vegetables (broccoli, snow peas, red bell pepper, mushroom or any of your favorite veggie), cut into bite-sized pieces Sauce: ¼ cup honey 3 tbsp soy sauce 1 tbsp or more of Asian chili-garlic sauce 1. Place tofu on paper towel-lined plate and let drain for 15 minutes. In a bowl, whisk together ingredients for sauce. Set aside. 1 tbsp grated fresh ginger 2. Spread ½ cup cornstarch in shallow dish. Pat tofu dry with additional paper towels 1 tsp cornstarch and dredge in cornstarch, shaking off excess. 3. Heat oil in 12-inch non-stick skillet over medium heat. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels. 4. Pour off all but 1 tablespoon oil from skillet. Add mixed vegetables and cook until softened, about 5 minutes. Add tofu, then stir in honey mixture and cook until slightly thickened, 1 to 2 minutes.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian 23 Prep Time: 10 min Fried Eggplant With Basil Cook Time: 25 min Servings: 3-4

2 lbs Chinese eggplants (4 large ones), ends trimmed ½ cup vegetable oil for frying 2 tsp olive oil 3 cloves garlic, chopped 3 tbsp oyster sauce 8-10 fresh basil leaves

1. Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces. 2. Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, a few pieces at a time, starting with the side with skin for 2 minutes. Then fry the other side for 2-3 minutes or until brown and soft (not too soft). Drain on paper towels. Set aside. 3. Add 2 teaspoons olive oil in now empty pan. Add garlic and cook for 20 seconds. Add the fried eggplants, oyster sauce and basil leaves. Gently stir for few seconds until flavors combine. Transfer to a plate. 4. Serve with steamed rice and enjoy!

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian 24 Prep Time: 5 min Gai Lan With Minced Garlic Cook Time: 10 min Servings: 4

½ cup water 1 tsp salt 1 lb gai lan 6 cloves garlic, minced

1. Prepare gai lan by trimming the hard end of the stems and rinsing thoroughly. Set aside. 2. Combine water and salt in a pan and bring to a boil over medium high heat. Add gai lan and minced garlic. Lower heat to medium, cover and cook until most liquid has evaporated and stem is tender when pierced with a fork, around 4-5 minutes. Transfer to a serving plate.

Did you know? Gai Lan (also known as Kai-lan) is known as Chinese broccoli or Chinese kale.

SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian 25 Crunchy Tofu With Mushroom Sauce

Prep Time: 25 min Cook Time: 20 min Servings: 4

2 (350 grams) firm tofu block, drained, pat dry with paper towels and sliced into cubes ¾ cup flour, seasoned with 1 teaspoon salt and ¼ teaspoon black pepper 2 eggs, lightly beaten with 2 tablespoons milk or water 1½ cups Japanese breadcrumbs plus more if needed oil for deep-frying Mushroom Sauce: 3 tbsp sake 3 tbsp mirin 1. Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs 1½ tbsp light soy sauce by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels. 3 tbsp brown sugar 2. Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar 2 tbsp butter in a small bowl. Set aside. 1 tbsp vegetable oil 3. In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until 1 small onion, chopped translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix 2 cloves garlic, minced or grated well. Season with salt and pepper. Mix well. 2 cups chopped fresh mushrooms (shiitake, 4. Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve button, or oyster) immediately. Salt and pepper to taste SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian 26