Asian Lettuce Wraps

Serves 4-5

Ingredients

Pork Marinade

1 lb. Korean Pork Belly (or your favorite meats)

CJ Korean BBQ Chicken & Pork Sauce (Original for Beef)

Filling

Butter Lettuce (or your favorite lettuce)

1 Cup Broccoli

1 medium Onion, diced

1 medium Bell Peppers, then sliced or diced

1 lb. Bean Sprouts

1 cup Carrots, matchstick (Publix)

1 cup Cilantro, diced

1 cup Green onions, diced

Seasonings: Salt, pepper, garlic powder, rice vinegar (to taste)

Sriracha Mayo Sauce

2 tsp. Sriracha (I squirt until it is deep red)

1 tsp. Mayo

½ tsp. Garlic powder

Sauce Dipping Sauce

1 tbsp. Tamarind Concentrate

Cilantro (to taste)

1 tbsp. Chili garlic sauce

2 tbsp. Soy sauce

2 tbsp. Water

2 tbsp. Rice vinegar

Splash of Lemon Juice

1 packet Stevia (or 2 tsp. Sugar)

1 tsp. Minced Ginger

 

Directions

Step 1

In a gallon bag, add pork and enough BBQ sauce to cover Meat. Let it marinade for 4-6 hours in the refrigerator.

Step 2

In a small glass bowl, mix Sriracha Mayo Dip. Let it rest for 4 hours in the refrigerator.

Step 3

In a medium glass bowl, mix Tamarind Dipping Sauce ingredients. Let it rest for 4 hours in the refrigerator.

Step 4

Cook the Filling Ingredients

Boil Broccoli in water salted to the consistency of the sea.

Separately Sauté Onions, bell peppers and carrots with salt.

Sauté Bean Sprouts with salt, garlic powder, and rice vinegar.

Step 5

With an indoor griddle, cook pork belly 3-4 minutes on each side. It cooks like bacon and pops. (If you do not have a griddle, you can cook in a sauté pan or in the oven at 400° until meat is cooked.)

Step 6

Wash and Dry lettuce cups. Make your wraps to your taste. It taste great but is messy. Use a Bib!

Asian Chicken Burgers

GROUND MEAT 

1 lb Chicken, fresh or grounded                            

2 sprig(s) green onions                            

2 Tbsp soy sauce

1 tsp sesame oil (or to taste)

garlic powder (to taste)                            

1 cup panko bread crumbs

VEGETABLE TOPPING

 

1/4 cup carrot, shredded

1/2 cup onions, sliced

1green bell pepper, sliced

1/4 cup  napa cabbage, shredded (or regular cabbage)                            

1 Tbsp  chives, fresh                            

1 cup bean sprouts, fresh                            

1 tsp rice vinegar (to taste)                            

ginger, ground (to taste)                            

garlic oil (to taste)                            

cayanne or black pepper (to taste)                            

cheese (optional)

                           

Spread

 

Japanese mayonnaise (or mayonnaise or choice)

1 Tbsp  sriracha sauce                        

garlic powder                            

cayanne pepper (optional: to taste)                            

6 to 8  buns (I live sandwich thins!)

 

Directions

                                                  

Step 1

In a food processor, grind the Burger Mix and refrigerate for up to 4 hours. (DO NOT FREEZE!)

Burger Mix:
1. chicken
2. green onion
3. panko crumbs
4. soy sauce
5. sesame oil
6. ginger (to taste)
7. black pepper (to taste)
8. chives
9. garlic (to taste)

 

Step 2

Burger can be cooked on the grill, baked or sautéed.(Whatever is your preference though sautéing is best.)

 

Step 3

In a sauté pan or wok, stir fry Vegetable Mix in garlic oil and strain excess juice. (Straining stops the vegetable from being soggy.)

Vegetable Mix:
1. Onions
2. green bell peppers
3. carrots
4. bean sprouts
5. chives

Seasoning:
1. soy sauce
2. rice vinegar
3. ginger, powdered or fresh (to taste)
4. cayenne or black pepper (to taste)
5. garlic, powder or fresh (to taste)

 

Step 4

 

OPTIONAL
Sauce for burger:
Japanese mayonnaise (regular mayonnaise can be used)
Sriracha sauce
garlic powder
cayenne pepper (to taste)

Mix in a small bowl, Mayonnaise, Sriracha sauce, garlic powder and cayenne pepper. Let rest in refrigerator for 4 hours, allowing mayonnaise to be infused with flavor.

 

Step 5

 

On Sandwich Thins (or Bun of your choice):
Vegetable Mix
Chicken Burger
Sauce (optional)
cheese (preference, optional)

Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

Ingredients

 

Chicken Seasoning                                                    

56 oz  chicken wings, bag                            

garlic powder, (to taste)                            

black pepper, (to taste)

                           

Marinade & Sauce                                                    

1 cup rice vinegar                            

1 cup rice wine (or white wine, sutter home pinot grigio preferred)                            

2 cup soy sauce, low sodium                            

1 3/4 cup  honey (subsitiutes with sugar or agave)                            

red pepper flakes, to taste (spicyness preferred)   
                        

Directions 

                       

Step 1

 

Season chicken over 4 hours to overnight.         

 

 

Step 2

 

Pre-heat oven to bake at 400°. In a non-stick cooking dish, mix in all ingredients.

 
 

 

 

 

 

 

 

 

Step 3

 

Cover with glass lid and Cook for about 30 minutes

 

 

 

Step 4

After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.            

 

 

Step 5

 

Optional: Add more honey along with season mix for stronger taste.            

 

Step 6

 

Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*

           

 

 

 

 

   

Step 7

 

Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.

           

 

Step 8

 

Let cool down and place in serving bowl with some sauce.