shrimp in wonton cups

This appetizer works equally well with shredded chicken breast or crab meat, so use whatever you have on hand. You can make both the shrimp mixture and the wonton cups the day before (keep shrimp in the fridge but cups in tupperware on the countertop) and just assemble right before you need them.

makes 2 dozen pieces

1 package refrigerated fresh wonton wrappers
1 lb pre-cooked shrimp, chopped
4 green onions, thinly sliced (both white and green parts)
1/2 cucumber, peeled, seeded, and diced small
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp toasted sesame oil
1 tbsp canola oil (plus extra for brushing wontons)
1 tsp pepper

Preheat the oven to 375 degrees F. Spray mini-muffin tin with cooking spray. Brush the wonton wrappers with canola oil, and place each wrapper into a section of muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

While wontons bake, mix remaining ingredients together in a bowl, tossing to combine well. Immediately before serving, fill cups with shrimp mixture.

soy-glazed salmon with shitakes

This glaze is so flavorful, you can flavor every bite with just a thin brushing of it over the salmon in the final minutes of cooking. Shitake mushrooms add an earthy balance to the sweet and spicy tastes of the glaze.

Serves 2

2 salmon portions
4 0z shitake mushrooms, thinly sliced
1 garlic clove, minced
1/2 cup soy sauce
1 tbsp sriracha sauce
1 tsp brown sugar
canola oil

Heat oven to 375 degrees. Place salmon portions, skin side down, in a baking dish. Heat a small skillet over medium-high heat. Add mushrooms to dry pan and cook to release water. Add 1 tsp canola oil and sautee mushrooms until browned. Spoon evenly over top of salmon, cover with foil, and bake for 7-10 minutes or until fish is just cooked through (center is almost fully opaque).

While salmon bakes, whisk together garlic, soy sauce, sriracha sauce, and brown sugar and bring to a boil in a small saucepan. Reduce heat to medium-high and cook, careful not to scorch, until reduced by half. Sauce should coat the back of a spoon.

Remove salmon from the oven, drizzle with the glaze, and serve.

citrus soy sauce

This is a fast and easy dipping sauce for fish or chicken.

Makes 3/4 cup

1/2 cup soy sauce
1 tbsp orange juice
1 tbsp lime juice
1 tbsp sriracha sauce
1 tbsp sesame oil
1 garlic clove, minced

Whisk all ingredients together and allow to sit for at least 15 minutes so flavors can combine.

sesame broccoli

This recipe calls for tahini (sesame paste) which is available in the "ethnic" section of most grocery stores. If you can't find it, just puree 2 tbsp of sesame seeds with a bit of olive or canola oil for the same effect.

Serves 4 as a side

1 head broccoli, trimmed and cut into bite-sized pieces
2 tbsp tahini
2 tbsp soy sauce
1 tbsp canola oil

Heat canola oil over medium-high heat in a large skillet. When oil shimmers, add broccoli, tahini, and soy sauce and stir-fry for 5-7 minutes or until broccoli is tender.

asian-marinated tofu steaks

Even if you're not a vegetarian, you have to appreciate tofu's ability to soak up every flavor it comes into contact with. In this recipe, those flavors are bold and spicy.

Serves 2

1 14-oz package extra firm tofu
1/2 cup soy sauce
2 tbsp sriracha sauce
2 garlic cloves, finely chopped
1 tsp grated ginger
canola or coconut oil

Slice tofu into 8 slices and set on paper towels to drain. Mix together remaining ingredients in a large, shallow dish. Add tofu and marinate, turning (carefully!) occasionally, for 1 hour. Remove tofu from marinade and pat dry. Heat oil in a large, nonstick skillet over high heat. When oil shimmers, place tofu in a single layer in the pan. Cook for 7-8 minutes or until a golden crust has formed, then turn and repeat. Remove from heat and drizzle with remaining marinade. Serve hot.

modern stir fry sauce

Jarred stir fry sauce tends to be a little sweet for my tooth. This is easy to throw together, then add to the pan when your stir fry is nearly cooked through.

makes 1 1/2 cups (enough for stir fry for 4)

1/2 cup soy sauce
2 tbsp sriracha sauce
2 tbsp sesame oil
1/2 cup modern chicken stock whisked together with 2 tbsp corn starch
2 garlic cloves, minced
1 tbsp fresh ginger, minced, or 1 tsp powdered ginger

Combine all ingredients together in a mixing bowl. Pour over stir fry and bring to a boil. Sauce will thicken when removed from heat.

modern kimchi

No one makes kimchi like Virginia's mother, Mama Lee, but this is a satisfying imitation when I get a craving. My family loves it as a spicy side dish with steamed rice and asian barbecue.

Makes 4 cups

4 cups bagged cole slaw mix
2 garlic cloves, minced
2 tbsp sriracha sauce
4 tbsp rice wine vinegar
2 tsp soy sauce
3 tbsp sesame oil

Mix all ingredients together and refrigerate for at least 2 hours before serving, to allow flavors to blend.

modern sesame noodles

I love lo mein and sesame noodles, but can't eat them as often as I'd like because they're both so oily and fattening! I created this recipe in the midst of a desperate craving for lo mein, and was really pleased with the healthy, delicious results!

Serves 4

1/2 box linguine (whole wheat preferred)
3 cups frozen broccoli or asian blend vegetables
2 boneless, skinless chicken breasts, sliced thinly
1 cup soy sauce
2 tbsp chili sauce, such as Sriracha
2 tbsp garlic, finely chopped
1 tsp peanut butter
1 tsp canola oil
1 tsp sesame oil
sesame seeds (optional)
3 chopped green onions (white and green parts)

Boil linguini according to package directions. Meanwhile, heat canola oil in a large skillet over high heat. When oil is hot, add chicken breast and stir fry. When chicken is almost cooked, add vegetables, garlic, soy sauce, chili sauce, sesame oil, and peanut butter. Toss for 5-10 minutes or until vegetables are cooked and sauce is thick. Remove from heat and toss with sesame seeds and green onion.

asian chicken kabobs

serves 4

These kabobs are easy to make and great for parties. You can substitute chicken breast for the thighs to cut calories, but you'll need to reduce the grilling time by about half to avoid drying out the meat. Serve with steamed white rice and asian slaw for a unique backyard barbecue.

2 lbs boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch thick strips
1/2 cup soy sauce
1/4 cup canola oil
4 scallions, finely diced
3 garlic cloves, finely minced
2 tbsp brown sugar
2 tbsp asian chili sauce (such as sriracha)
1 tbsp sesame oil
1/4 cup sesame seeds

Prepare a grill to med-hi (gas) or 350 degrees (charcoal). Whisk together all ingredients except chicken , sugar, and sesame seeds. Place chicken into a large resealable bag and pour marinade over it. Marinate in the refrigerator 15 min - 4 hours. Remove chicken, reserving marinade. Thread chicken pieces onto bamboo skewers. Place marinade into a saucepan and bring to a boil. Boil for 15 minutes until reduced by half. Stir in brown sugar and remove from heat. Grill chicken, turning once, basting with sauce as it cooks, 5-7 minutes on each side. Remove from grill and sprinkle with sesame seeds.

asian slaw

serves 4

This light slaw is the perfect side dish for a picnic - with no mayo, it keeps perfectly outside. The flavors are light and refreshing, not heavy like traditional cole slaw. I get requests for this at pot lucks all the time!

1 bag cole slaw mix
1 bunch scallions, thinly sliced into diagonal strips
3 tbsp sesame oil
3 tbsp soy sauce
1 clove garlic, finely minced
1 tsp ginger puree (in prepared garlic section at the grocery store)
1/4 cup black sesame seeds
salt and pepper to taste

Toss all ingredients together and refrigerate for a few hours before serving to allow flavors to combine.

asian turkey burgers

Serves 4

I love asian flavors, and these burgers are a healthy way to enjoy them. Serve them on a kaiser roll with lettuce and tomato and a side of asian slaw, or over rice with stir fried vegetables.

1 1/2 lbs ground turkey breast
1 egg (or 2 egg whites, if you prefer)
1/2 cup dried bread crumbs
2 tbsp sesame oil
2 tbsp soy sauce
4 green onions, finely chopped
1 tbsp fresh grated ginger or ginger puree (with prepared garlic products at the grocery store)
asian chili sauce (such as sriracha) to taste
salt and pepper to taste
sesame seeds (optional)

Combine all ingredients by hand in a large mixing bowl, mixing just enough to combine to avoid making turkey tough. Form into 4 burger patties and sprinkle with sesame seeds, pressing them into burger. Fry in a thin coat of olive oil over med-high heat.