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HappyNew Year… again!
Be prepared to drool.
First of all, Simonds says, don’t be afraid!
Think Chinese food has to be super salty, super oily?
“Use what’s fresh and available at the grocery store,” says Simonds.
Skinny up your dishes.
Just boost up the plethora of other seasonings available, like garlic, ginger, lemon juice and more.
Served with crusty bread, it’s an easy and filling meal.
Add the onions and continue pulsing until coarsely chopped.
Heat 3 tablespoons of the oil in a heavy large pot over medium heat until hot.
Cover and cook for 2-3 minutes, until the onions are transparent.
Add the carrots and broth and bring to boil.
Reduce the heat to medium-low and simmer, partially covered, until the carrots are tender, 25-30 minutes.
Stir-fry for about 2 minutes, until the peas are crisp-tender, and remove to a plate.
Cut any large scallops in half horizontally.
Season with the salt and pepper.
Mince the white sections of the scallions and cut the greens into 1/2-inch lengths.
Remove any tough or wilted outer stalks from the bok choy and discard.
Trim and discard the stem ends.
Cut the leafy sections into 1/2-inch pieces, keeping the leafy sections separate from the tougher ones.
If using baby bok choy, cut the thicker hearts lengthwise in half.
Heat a wok or large, heavy skillet over high heat.
Add 2 tablespoons of the oil and heat until very hot, but not smoking.
Pan-fry the scallops for about 2 1/2 minutes on each side, until golden brown.
(If there are too many, fry in two batches.)
Set the scallops aside, saving the pan juices.
Reheat the pan with the remaining 1 tablespoon oil over high heat until very hot.
Add the ginger and scallion whites and stir-fry until fragrant, about 15 seconds.
Add the rice wine and cover.
Cook for 3-4 minutes, until crisp-tender, stirring occasionally.
Add the cooked scallops, lemon juice and toasted sesame oil and stir-fry over high heat until heated through.
Scoop onto a platter and serve with rice or another whole grain.
Usually, they are served cold with a smoky soy dashi broth and wasabi.
It’s an easy, meal-in-one dish and one of my family’s and friends' favorites.
Simonds also told us noodles represent longevity, making them a perfect New Year’s dish.
Bring the water to a boil again and add the soba noodles.
Once the water boils again, cook for3 1/2 minutes, or until al dente.
Drain in a colander and rinse the noodles under warm running water.
Open up the bowl and add the basil leaves.
Add the lemon juice and soy sauce and continue blending until the mixture is a fairly smooth paste.
In a large mixing bowl, toss the cooked soba noodles with the pesto mixture.
Arrange in a large shallow bowl or platter.
Serve the dressing on the side in a sauce bowl, or drizzle over the salad.
Serve at room temperature or chilled.
Reprinted from:Simple Asian Meals*(C) 2012 by Nina Simonds.
Permission granted by Rodale, Inc.
Available wherever books are sold.
Photos by Romulo Yanes.
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