We welcomed Chef Marilyn Moore to the mezzanine this weekend to help us celebrate Chinese New Year! She made a delicious Vegetable Stir Fry and Asian Slaw the past two days and we had several request for her recipes. Chef Marilyn was happy to share her recipes with all of us!
Thank you to everyone who came out and celebrated with us. We wish all of you a prosperous New Year!
Yield 4 servings
2 TBS Hoisin Sauce
1 TBS Low-Sodium Soy Sauce
1/2 TSP Cornstarch
1 Jalapeño Pepper, Minced
1 lb Asparagus
3 Cups Sugar Snap Peas, Trimmed
1 1/2 Cups Red and Orange Bell Pepper, cut into strips
1 Cup Chopped Green Onions (about 3)
2 Tsp Dark Sesame Oil
2 Tsp Peeled Fresh Ginger, Minced
1/4 Tsp Sea Salt
3 Garlic Cloves, Minced
1/4 Cup Chopped Fresh Cilantro
Mise en Place (Gather all ingredients )
Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
Marilyn’s Asian Slaw
3 to 4 Zucchinis (1 1/2 pounds total)
1 1/2 Cups thinly sliced and roughly chopped Green and Red Cabbage
1 Large Carrot, Grated (about 1 cup)
1/2 Large Red Bell Pepper, thinly sliced then cut Into 1-inch segments
2 Green Onions, thinly sliced
6 Snow Peas, cut on diagonal
1/2 Bunch Cilantro, chopped, leaves and tender stems (about 1/2 cup)
1/3 Cup Seasoned Rice Vinegar
2 Tbsp Olive Oil
1 1/2 TSP Dark Roasted Sesame Oil
1 Tsp Tamari or Soy Sauce
1 Clove Garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes
*Seasoned rice vinegar is rice vinegar that has been seasoned with salt, pepper, and sugar. If you have plain rice vinegar, you’ll need to add seasoning and sugar to it.
Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”. Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables. * Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.*
Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables and gently