Ching's Classic Beef Noodle Soup

TOTAL TIME:1 hr 55 min

Prep: 10 min

Inactive Prep:--

Cook:1 hr 45 min

YIELD:2 servings

LEVEL:Easy

Ingredients

• 2 tablespoons peanut or vegetable oil
• 1 large shallot, finely chopped
• 1/2 yellow onion, chopped
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, finely chopped
• 1 red chile, stemmed, seeded and chopped
• 1 red Thai bird chile, stemmed, seeded and chopped
• 7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
• 1 quart vegetable or beef stock

• 4 ounces dried flat udon noodles
• 1 small carrot, chopped
• 2 teaspoons light brown sugar
• 1 teaspoon chili bean sauce, plus more as needed
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
• 2 scallions, chopped
• Small handful fresh cilantro leaves, chopped

Directions

Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.

Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside

Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.

Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung

TOTAL TIME:12 hr 21 min

Prep: 15 min

Inactive Prep:12 hr

Cook: 6 min

YIELD:4 servings

LEVEL:Easy

Ingredients

2 tablespoons sesame seeds

Salt

2 spring onions, bashed

4 tablespoons minced lemongrass

1 tablespoon sugar

1/2 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

3 tablespoons fish sauce

1 tablespoon honey

1 teaspoon oyster sauce

10 1/2 ounces/300 g pork neck, finely sliced

Special equipment: 12 bamboo skewers, soaked in water for 30 minutes

Directions

Mix the sesame seeds with salt.

Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.

Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.

Dip into sesame salt.

Sumptuous Hot and Sour Vegetable Soup

TOTAL TIME:--

Prep:--

Inactive Prep:--

Cook:--

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 1 small head Napa cabbage (about 1 1/2 pounds)
• 2 large leeks (about 1 pound), white and light green parts only, sliced lengthwise, rinsed, and drained
• 1 1/2 tablespoons olive or canola oil
• 2 1/2 tablespoons peeled and minced fresh ginger
• 6 to 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup rice wine or sake
• 14 ounces very firm tofu, halved crosswise and each half cut crosswise into 1/4-inch slices
• 8 cups or 2 cartons (32 ounces each) chicken or vegetable broth, preferably low-sodium
• 2 1/2 tablespoons cornstarch mixed with 1/4 cup water
• 4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
• 3 tablespoons soy sauce, or to taste
• 1 teaspoon toasted sesame oil
• 1 teaspoon salt, or to taste
• 3/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten

Directions

Cut away the stem of the cabbage and discard. Cut the cabbage lengthwise in half, then cut each half lengthwise in half again. Cut each quarter into 1 1/2-inch sections, separating the leafy sections from the stem pieces, and place in a bowl. Cut each leek half into thin slices, about 1/4 inch thick. Prepare all the remaining ingredients and place near the stove.Heat the oil in a large, heavy pot over medium-high heat until hot, about 25 seconds. Add the leeks and ginger and stir-fry until fragrant, about 15 seconds. Add the tougher sections of the cabbage and the mushrooms and toss lightly for 1 to 2 minutes, until slightly softened.Add the rice wine, partially cover, and reduce the heat slightly. Cook for about 5 minutes, until tender and dry. Add the leafier sections of the cabbage, the tofu slices, and the broth and bring to a boil. Lower the heat slightly and simmer for 15 minutes.Slowly add the cornstarch and water mixture, stirring constantly to prevent lumps. Cook over medium-high heat until the broth has thickened, 3 to 4 minutes. The soup should have the consistency of heavy cream. Stir in the black vinegar, soy sauce, sesame oil, salt, and black pepper; taste for seasoning, adding more soy sauce if necessary. Turn off the heat and slowly add the egg, pouring it in a thin stream around the circumference of the pot. Stir the soup several times.Ladle the hot soup into bowls, and serve immediately.

VARIATIONS:
Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness.Substitute 6 to 8 dried black mushrooms or 1 1/4 ounces dried porcini mushrooms for the fresh shiitakes. Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.

Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw

TOTAL TIME: 55 min

Prep: 20 min

Inactive Prep: 25 min

Cook: 10 min

YIELD:4 servings

LEVEL:Easy

Ingredients

SPICY LEMONGRASS MAYO:

• 1 cup mayonnaise
• 1 to 2 tablespoons chili sauce, such as Sriracha
• 1 tablespoon bruised and finely minced lemongrass
• Zest and juice of 1 lime
• Kosher salt and freshly ground pepper

 

ASIAN CHICKEN BURGER:

• 1 1/2 pounds ground chicken, half dark and half white meat
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 4 scallions, green and white parts minced
• Kosher salt and freshly ground pepper
• 4 sesame-seed hamburger buns, halved and buttered
• Pickled Asian Slaw, for serving, recipe follows

PICKLED ASIAN SLAW:

• 1/4 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 cloves garlic, minced
• Kosher salt and cracked black pepper
• 2 tablespoons thinly sliced pickled ginger
• 1/4 small head napa cabbage, finely shredded (about 3 cups)
• 1/4 red bell pepper, thinly sliced

Directions

For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.

For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.

Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.

For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

Sesame Eggplant with Tofu

TOTAL TIME: 30 min

Prep: 15 min

Inactive Prep:--

Cook: 15 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 1/2 cup peanut oil
• 2 pounds Japanese or Italian eggplant, cut into 1/2-inch thick slices
• 1/2 pound firm tofu, cut into 1-inch cubes
• 1 1/2 teaspoons salt
• 4 green onions, bottoms minced and tops sliced, reserved separately

• 2 tablespoons minced garlic (about 6 cloves)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon sesame seeds
• 1 tablespoon dark Asian sesame oil

Directions

Heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.

Repeat with the remaining ingredients plus the tofu.Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.

Slow Cooker Asian BBQ Ribs

TOTAL TIME:5 hr 45 min

Prep: 15 min

Inactive Prep:--

Cook:5 hr 30 min

YIELD:6 servings

LEVEL:Easy

Ingredients

• 1/4 cup sesame oil
• 2 tablespoons chopped fresh ginger
• 4 cloves garlic, chopped
• 1 bunch green onions, white and green parts, chopped
• 1 cup brown sugar
• 1/2 cup chili sauce
• 1/2 cup low-sodium soy sauce
• 1/3 cup rice wine vinegar
• 1/4 cup honey
• 2 large racks pork baby back ribs (4 to 5 pounds)
• Salt and pepper
• 1 tablespoon cornstarch

Directions

Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.

Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Cook's Note: For a crisper texture, slather the ribs in the reduced sauce and char (meaty-side down) on a hot grill or under the broiler, 1 to 2 minutes per side, before serving with the remaining sauce.

Crisp Five-Spice Calamari with Spicy Citrus Noodles

TOTAL TIME: 25 min

Prep: 15 min

Inactive Prep: 5 min

Cook: 5 min

YIELD:4 servings

LEVEL:Easy

Ingredients

NOODLES AND DRESSING:

• 8 ounces bean thread noodles ( vermicelli)
• 2 tablespoons peanut or toasted sesame oil
• 1 to 2 tablespoons Sriracha chili sauce
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon honey
• 1 tablespoon light brown sugar
• Juice of 1 large pink grapefruit
• 1 serrano chile, sliced into thin rings
• Juice of 1/2 lemon

 

CALAMARI:

• 1 teaspoon Chinese five-spice powder
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• 2 heaping tablespoons potato starch
• 3 large yolks, beaten
• 3 cups vegetable oil
• 1 pound fresh squid tubes, cleaned and sliced into rings
• Small handful fresh Thai basil stems
• Small handful fresh cilantro stems
• Small handful fresh mint stems
• Lime wedges, for serving

Directions

For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.

Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.

For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.

Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.

To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

                                                           

TOTAL TIME:45 min

Prep:15 min

Inactive Prep:--

Cook:30 min

YIELD:4 servings

LEVEL:Easy

Ingredients

4 pieces (6 ounces each) center-cut salmon fillets with skin, patted dry

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 teaspoons olive or canola oil

1 teaspoon toasted sesame oil

2 tablespoons chopped fresh ginger

1 teaspoon crushed red pepper flakes

1 medium red pepper, cored, seeded, and cut into dice

1 bag (9 ounces) shredded broccoli slaw (3 1/2 cups)

2 tablespoons rice wine or sake

1 cup water

1/4 cup balsamic vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced fresh ginger

1 1/2 tablespoons firmly packed light brown sugar

HOT AND SOUR DRESSING (COMBINE IN A SMALL BOWL):

• 1/4 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons Chinese black vinegar or Worcestershire sauce
• 1/4 teaspoon salt

Directions

Season the salmon fillets with the salt and pepper.In a wok or heavy skillet, heat 2 teaspoons of the olive or canola oil and the sesame oil over high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the broccoli slaw, toss lightly, and pour in the rice wine. Stir and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl.Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until very hot, about 10 seconds. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes in the middle when prodded with a knife.Using a slotted spoon or a spatula, portion the slaw on 4 individual serving plates (or keep in the serving bowl). Place the cooked salmon fillets on top.Drain off any oil and reheat the pan with the water, balsamic vinegar, lemon juice, ginger, and brown sugar, stirring to combine. Simmer over medium-heat high heat for 1 1/2 to 2 minutes, until thickened and reduced to 1/3 cup. Carefully pour the glaze over the salmon. Serve with rice or another whole grain.

Tasty Thai Tacos

TOTAL TIME:1 hr 45 min

Prep: 25 min

Inactive Prep:1 hr

Cook: 20 min

YIELD:8 tacos; 4 serving

LEVEL:--

Ingredients

• 1 cup rice vinegar
• 1 cup water
• 3 tablespoons light brown sugar
• Kosher salt
• 1 jalapeno pepper, julienned (seeded if less heat is desired)
• 1 large carrot, julienned
• 1/2 sweet onion, julienned
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1 tablespoon Thai red curry paste
• 4 large fresh basil leaves
• 1-inch piece fresh ginger, peeled
• 1/4 bunch fresh cilantro, leaves picked (about 1/2 cup loosely packed leaves), plus more for garnish
• 1 scallion, cleaned and rough chopped
• 1 teaspoon sugar
• 1/4 cup of olive oil
• Juice of 1 lime
• 1 tablespoon fish sauce
• 1 cup of sushi rice
• 1 1/4 cups water
• 1/4 cup seasoned rice vinegar
• 1 avocado, halved, pitted, peeled and sliced
• 1/2 English cucumber, julienned
• 8 small flour tortillas

Directions

In a medium saucepan over medium-high heat, combine the rice vinegar, water, brown sugar, and 3/4 tablespoon salt and bring to a boil. Remove from heat. Combine the jalapeno, carrot, and sweet onion in a bowl. Pour the vinegar mixture over the vegetables. Refrigerate for at least 1 hour. The pickled vegetables can be made a day ahead.

Place the cleaned shrimp in a bowl and set aside. Place the Thai curry paste, basil, ginger, cilantro, scallion, sugar, olive oil, lime juice, and fish sauce in a food processor and grind until they make a fine puree.

Next pour the marinade over the shrimp and combine until all of the shrimp are coated. Place the marinated shrimp in the refrigerator for 20 minutes.

Meanwhile, rinse the rice under running water until the water runs clear. Place the rice, 1/2 teaspoon salt and water in a rice cooker and follow the manufacturers' cooking procedure, about 15 to 20 minutes. When the rice is finished cooking, add the seasoned rice vinegar and stir allowing the rice to absorb the liquid. Cover and set aside.

In a dry, hot skillet, toast the tortillas for 20 to 30 seconds on each side and wrap them in a towel to keep them hot.

Using the same skillet, heat 1 tablespoon olive oil and sear the shrimp on one side and turn over to cook the shrimp through. Do not over crowd the pan, cook in batches if necessary. Remove from the heat.

To assemble the tacos, use one tortilla, add about 2 tablespoons rice, then 3 to 4 shrimp. Top with pickled veggies, julienned cucumber and finish with some sliced avocado and chopped cilantro leaves.

Cook's Note: This dish uses several layers of unique flavors to build a powerful taco experience. It blends Thai and Mexican ingredients to bring harmony in your mouth. The marinade can be used on shrimp, beef, chicken, or pork.

Thai-Style Halibut with Coconut-Curry Broth

TOTAL TIME: 27 min

Prep: 10 min

Inactive Prep:--

Cook: 17 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 4 (6-ounce) pieces halibut fillet, skin removed

• Steamed spinach**
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving

Directions

*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Grilled Thai Beef Salad

TOTAL TIME:4 hr 30 min

Prep: 20 min

Inactive Prep:4 hr

Cook: 10 minYIELD:4 servings (1 serving is about 2 1/2 cups salad)

LEVEL:Easy

Ingredients

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons

 

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Thai-Italian Spring Rolls with Peanut Dipping Sauce

TOTAL TIME: 45 min

Prep: 25 min

Inactive Prep: 15 min

Cook: 5 min

YIELD:4 Servings

LEVEL:Intermediate

Ingredients

Peanut Dipping Sauce

 

4 tablespoons organic crunchy peanut butter

1 ripe Sicilian blood orange, juiced

1 tablespoon water

1 tablespoon real maple syrup

1 teaspoon aged balsamic vinegar (minimum 7 years old)

Pinch hot chile flakes

Thai-Italian Spring Rolls

• 1/4 cup low-sodium tamari
• 2 tablespoons real maple syrup
• 2 (1-inch) knobs fresh ginger, crushed with garlic press
• 2 cloves garlic, crushed with garlic press
• 1 Thai Chile
• 10 fresh basil leaves, torn
• 2 sirloin steaks, sliced into paper thin strips
• 2 teaspoons canola oi8 rice paper sheets
• 8 leaves Boston lettuce, spine removed
• 2 carrots, julienned
• 1/2 cup sundried tomato, julienned
• 2 scallions, julienned
• 1 sweet yellow pepper, seeded and julienned
• 2 baby cucumbers, seeded and julienned
• 1/4 cup fresh coriander ( cilantro) leaves
• *Cook's Note: Very hot chile pepper, if sensitive replace with jalapeno pepper or omit

Directions

To make the peanut sauce: In a bowl, mix together the peanut butter, blood orange juice, and water for a few minutes until it comes together or emulsifies. Add the maple syrup, aged balsamic vinegar, chile flakes, and mix well.

To make the Thai-Italian spring rolls: In a big bowl, combine the tamari, maple syrup, ginger, Thai chile, and basil. Add the steak slices to the bowl and mix well to coat. Cover the bowl, let it marinate in the refrigerator for 15 to 20 minutes. Heat the canola oil over medium-high heat. Add the marinated sirloin strips and saute for about 3 minutes. Do not overcook.

Lay out a clean tea towel. Fill a bowl with lukewarm water. Dip the rice paper into the water one at a time for about 15 seconds. Gently lay the rice paper onto the tea towel and then flip it over so that the excess water is removed from both sides. Mentally divide the rice paper into 4 equal horizontal bands. In the second band from the bottom lay down 1 leaf of Boston lettuce, a thin row of carrots, sun-dried tomatoes, cooked beef, scallions, yellow peppers, and cucumbers. Do not over-stuff the spring rolls. Sprinkle the filling with fresh coriander (cilantro). Fold the lowest band of rice paper over the filling, tuck in the sides, and delicately roll up.

Cut the spring rolls in half and serve with peanut sauce on the side.

Thai Cucumbers

TOTAL TIME: 10 min

Prep: 10 min

Inactive Prep:--

Cook:--

YIELD:4 servings

LEVEL:Easy

Ingredients

• 2 tablespoons rice vinegar
• 2 teaspoons superfine sugar
• 1 teaspoon fine sea salt
• Juice of 1 lime
• 1 carrot, grated
• 1 seedless cucumber, peeled and thinly sliced
• 1 bunch scallion whites, finely chopped
• 1/4 cup fresh mint leaves
• 1 Fresno chile pepper, seeded and finely chopped

Directions

Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine