Click for printer-friendly PDF's in imperial or metric measurements

1/3 cup83 ml tamari/soya sauce
¼ cup63 ml water
¼ cup63 ml maple syrup
2 tsp10 ml Dijon mustard
1 tsp5 ml minced garlic
1/3 cup83 ml sunflower/safflower oil
3 Tbsp45 ml sesame oil


BLEND everything except oils.
In a measuring cup, COMBINE oils.
SLOWLY BLEND in oils to other ingredients.
STOP BLENDING as soon as the oils have been added.

Notes:
Makes 1½ cups375 ml. Can be refrigerated for 1 week (in theory, but I’ve never had it around that long!) Try it over green salads, steamed vegetables, as a fish marinade, or just dip bread into it.

Click for printer-friendly PDF's in imperial or metric measurements

8 oz250 g or ½ package rice stick (noodles)
1 cup250 ml soft tofu, cubed
2 scrambled eggs
8 oz250 g peeled, deveined prawns/shrimp
3 cloves chopped garlic
1 boneless, skinless chicken breast
3 cups750 ml bean sprouts
4-6 chopped green onions
1/2 - 1 cup125 - 250 ml chopped fresh cilantro
1 lime, juiced
1/4 cup60 ml chopped unsalted peanuts

Dressing:
3 Tbsp45 ml fish sauce
2 Tbsp30 ml sweet rice vinegar/2 Tbsp30 ml rice vinegar with 1 tsp5 ml sugar
2 Tbsp30 ml peanut sauce/peanut butter
1 Tbsp15 ml oil
1 Tbsp15 ml shrimp paste
1 Tbsp15 ml tamarind paste/date paste/jam
1 - 3 Tbsp15 - 45 ml chili sauce/chili paste/fresh chilies
3 cloves crushed garlic

SOAK rice stick in large bowl for ½ hour in enough boiling water to cover.
MIX tofu cubes in a bowl along with all the dressing ingredients. SET ASIDE.
SAUTÉ prawns in garlic with a little oil until prawns turn pink – ADD to tofu and dressing.
SCRAMBLE eggs – ADD to tofu and dressing.
SAUTÉ chicken until cooked – ADD to tofu and dressing.
DRAIN noodles and return to large bowl. ADD tofu mix. TOSS lightly, being careful not to break the noodles.
TOSS in bean sprouts, onions and cilantro.
SQUEEZE lime juice over top.
SPRINKLE with peanuts.
COVER and let flavours integrate for 1 hour.
Enjoy hot or cold.

Notes:
Serves 6? Can be refrigerated for 3 days. Do not freeze.

There won’t be any left, see?

Click for printer-friendly PDF's in imperial or metric measurements

1 head sui choy washed and coarsely chopped
6 green onions thinly sliced
1package ramen noodles (with ½ of seasoning for dressing)
1/2 cup125 ml sliced almonds/cashews/hazelnuts
1/3 cup80 ml sesame seeds
3 Tbsp45 ml butter/oil

Options:
orange sections
dried cranberries

Dressing:
1 3/4"4.5 cm piece of grated ginger
1/3 cup80 ml vegetable oil
1/3 cup80 ml rice vinegar
3 - 4 Tbsp45 - 60 ml sugar
3 Tbsp45 ml soy sauce
1 Tbsp15 ml sesame oil
½ package ramen seasoning

SAUTÉ ramen in butter one minute.
ADD almonds; sauté one more minute.
ADD sesame seeds; sauté until golden (a further 3 – 6 minutes).
MIX cabbage and onions in large bowl.
MIX dressing ingredients in a 2 cup250 ml measuring cup and WHISK.
TOSS dressing with cabbage, then TOSS in nut mix.


Notes:
Serves 6? Can be refrigerated for 2 days. Do not freeze.
This recipe can be easily halved by adding only ½ the head of cabbage, 3 onions and reserving ½ the dressing and nut mixes for a later meal.