Tag Archives: soy sauce

Chicken Bahn Mi

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Bahn Mi is a Vietnamese sandwich but it is really a fusion of French and Vietnamese cuisines. It’s usually made with pork and fairly complicated, but this is a simplified version. The mushrooms add excellent meaty flavor; the vegetables soak in a quick brine to make them sweet and sour. The chili sauce is optional, as it may be too spicy for children. I usually make this sandwich with just mayonnaise because when something is too spicy, it can ruin the entire dish. If you add chili sauce, start small and taste as you go. The nice thing about this sandwich is you assemble the whole loaf and then cut it into servings.

I LOVE the mushrooms in this recipe

Ingredients:

1 loaf of French baguette (can substitute four ciabattas)

½ cup rice vinegar

2 tablespoona sugar

1 teaspoon salt

1 cucumber, sliced

1/4 cup shredded carrots (I buy pre-shredded to save time)

1/3 pound Shiitake mushrooms

2 tablespoons canola oil

2 teaspoons soy sauce

1/2 cup mayonnaise

1-2 tablespoons Asian chili sauce (optional)

¼ cup cilantro

2 cups sliced rotisserie chicken, skin removed

Stir together vinegar, sugar and salt until dissolved. Add sliced cucumbers and shredded carrots to the mixture and set aside. Sliced radishes are a nice addition, too.

Next, cut the stems off your mushrooms and heat the canola oil in a large skillet over medium-high heat. When hot, add mushrooms and cook until tender. At the last minute, add soy sauce to mushrooms.

If you plan to use the chili sauce, stir it into mayonnaise. If not, slice your baguette in half horizontally and spread mayonnaise over the entire bread.

Evenly distribute mushrooms across the bread. Then layer on the sliced chicken.

Drain the cucumbers and carrots and sprinkle that over chicken. Top with fresh cilantro. Close the bread and cut into four large sandwiches. Serve immediately.

Serves 4.

Asian Chicken Quinoa Salad

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This dish is packed with protein from three sources: quinoa, chicken and edamame. It’s a light dish and has vitamin C, antioxidants, B vitamins, fiber and more.

.This makes a large batch, so you can enjoy it for several days. It’s so easy to pack for lunch and leftovers are great cold. I actually prefer it cold.

You can use any combination of stir-fried vegetables, like broccoli. I sometimes toss that in if I have takeout leftovers. I personally love ginger, so I’d prefer twice as much ginger, but to tame it for everyone else, I use this amount. If you love ginger, you can add more, too.

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Asian Chicken Quinoa Salad

This serves 6

2 cups white quinoa

4 cups chicken broth

½ teaspoon ginger paste

1 bunch green onions

2 cups shelled edamame (microwave is most convenient)

1 tablespoon canola oil

1 (7.75-ounce) bag of tri-colored cole slaw mix

1 red bell pepper

1 teaspoon soy sauce

Black pepper, to taste

1/2 bunch fresh cilantro

Meat from one rotisserie chicken

Dressing:

4 tablespoons canola oil

2 teaspoon soy sauce

2 tablespoon rice wine vinegar

4 teaspoons sesame oil

4 teaspoons sugar

½ teaspoon ginger paste

For the dressing: whisk all ingredients together and set aside.

For the quinoa, in a medium to large pot with a tight fitting lid, bring broth, ginger paste and quinoa to a boil for 3 minutes, then cover and reduce heat to low for 15 minutes. You will know quinoa is done when the grain releases what looks like a little hook. If it’s not done after 15 minutes, cover and cook another 5.

While that cooks, slice roots off green onions and thinly slice the rest of the onions and set aside. Chop red bell pepper and set aside.

Cook edamame according to package directions.

Grab your bundle of cilantro and chop the leaves.

Next, in a large frying pan, heat canola oil over medium-high heat. When hot, add onion and cole slaw mix and cook 7 minutes. Add red bell pepper and stir fry 3 minutes. Then add soy sauce and pepper to taste.

Debone and de-skin your chicken and chop it into small cubes.

By now, quinoa should be done.

Transfer it to a large bowl. Add edamame, cabbage mixture, cilantro and chopped chicken. Toss with the dressing and serve.

Quinoa