Quick Clean-up Asian

Sorry for the delay in the next batch of meals and recipes. We've had another batch of guests, which has left me without time to write up our delicacies or take pictures for evidence. But, let me tell you, we have made many delicious meals that you will want to make.

Here is an easy meal that you can make without a lot of clean-up (an added bonus). It can definitely be made on any weekday, but it's fancy enough to have for a special weekend meal.


Gingered Salmon-in-a-Packet (Moosewood Restaurant: New Classics)

I adapted the recipe by substituting tofu in one packet to make it vegetarian. Because each portion is wrapped in foil individually, this is an easy meal for a mixture of vegetarians and non-vegetarians.

4 six-oz. salmon fillets
1/4 cup vegetable oil
8 garlic cloves, minced or pressed
1/4 cup grated fresh ginger root
1/4 cup soy sauce
1/4 cup rice vinegar or lemon juice
1/2 tsp. dark sesame oil
2 cups peeled and sliced carrots
1 cup sliced water chestnuts
2 cups red bell pepper slices
1/4 cup chopped scallions

1. Preheat oven to 450. For each fillet, fold a 12 x 24-inch sheet of aluminum foil in half to make a double-thick 12-inch square; set aside.
2. Rinse the fish, pat dry, and set aside. Heat the oil in a small saucepan. Add the garlic and ginger and saute on low heat for about 1 minute. Stir in the soy sauce, rice vinegar or lemon juice, and sesame oil and set the sauce aside.
3. Place one-fourth of the carrots and water chestnuts in the center of each foil square. Drizzle on a bit of the sauce and place a fish fillet on top. Arrange the red peppers on top of each and pour the remaining sauce evenly over all. Fold each square into an airtight packet, crimp the edges shut, and place on an unoiled baking sheet.
4. Bake for 20 minutes, until the fish flakes easily with a fork. Avoid the steam when opening the packets. Serve topped with the scallions.


Spicy Broccoli Soba Saute (Moosewood Restaurant: New Classics)

This recipe is really flavorful and reheats well for leftovers.

1/4 cup soy sauce
2 tsp. sugar
2 tsp. dark sesame oil
1 Tbs. cornstarch
1 Tbs. fresh lemon juice or rice wine vinegar
1/2 lbs. soba noodles
1 Tbs. vegetable oil
3 large garlic cloves, minced or pressed
1/8 to 1/4 tsp. cayenne
4 to 5 cups bite-sized broccoli florets
1/4 cup water
1/2 cup sake
1 carrot, peeled and grated

1. In a large covered pot, bring 3 quarts of water to a boil. Meanwhile, whisk together the so9y sauce, sugar, sesame oil, cornstarch, and the lemon juice or vinegar until smooth, and then set aside. When the water boils, add the soba noodles and cook for 8 to 10 minutes, until al dente.
2. While the noodles cook, warm the oil in a wok or heavy skillet on medium heat. Add the garlic and cayenne and cook, stirring constantly, just until the garlic turns golden, a minute or less. Stir in the broccoli, water, and sake. Cover and cook for 3 or 4 minutes, until the florets are tender but still bright green. Thoroughly stir in the grated carrots and the reserved soy sauce mixture. Cook for a minute or two until the liquid thickens, then reduce the heat to low.
3. When the noodles are done, drain, rinse them with warm water, and drain again. Add the cooked soba noodles to the vegetables and stir until they are coated with the sauce. Place on a platter and serve immediately.