To Taste Tuesday

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One thing I know I’ve mentioned here before is that I’d like to try cooking more Asian dishes. I really only have a couple in my repertoire, but I enjoy eating Asian very much. With that in mind, here are four tasty looking Asian recipes.

Chinese Dumpling Soup via Food Network
Mongolian Beef via Reader Submission, cheft in Canada (recipe follows)
Shrimp Spring Rolls with Hoisin Dipping Sauce via Bon Appetit
Vegetable Lo Mein with Edamame via Cooking Light (on my menu this week!)

Do you have a recipe that you think goodLife {eats} needs to taste? Send me an email {email} and maybe you’ll be a featured link!

*Photos from their respective owners as linked in the post.

Mongolia Beef
via cheft in Canada

• 1 Large egg
• 2 Tbs. low sodium soy sauce
• 1 Tbs. black bean sauce
• 2 tsp. Cornstarch
• 1 tsp. Chinese chili sauce
• 1/4 to 1/2 tsp. Chinese five spice powder
• 2 cloves garlic, minced fine
• 1 1/2 lbs lean beef, thinly sliced (such as, flank, sirloin, tri tip)
• 1/4 cup prepared beef broth
• 2 tsp. cornstarch
• 1 Tbs. Low sodium soy sauce
• 1 Tbs. Water
• 1/2 tsp. Sesame oil
• 1 Tbs. Cooking oil
• 2 medium onions, sliced into 8 wedges each
• 1 Tbs. Cooking oil
• 2 to 4 green onions, sliced diagonally into about 1 inch pieces
• Steamed rice

Beat egg with a fork in a large bowl. Add next 6 ingredients. Stir. Add sliced beef. Stir. Cover. Marinate in refrigerator for 1 hour.

Stir broth into second amount of cornstarch in a small bowl. Add next 3 ingredients. Stir. Set aside this broth mixture.

Heat wok or large frying pan on medium-high heat until very hot. Add first amount of cooking oil. Add onion wedges. Stir-fry for about 5 minutes until onions are just softened and beginning to brown. Transfer to a separate small bowl. Cover. Keep warm.

Heat second amount of cooking oil in wok or frying pan. Stir-fry beef and the marinade, in batches if necessary, for 2 to 3 minutes until beef is browned. Add the onion wedges back in. Stir the broth mixture. Add into the beef mixture and stir for about 3 minutes until boiling and thickened. Sprinkle with the sliced green onions and cook for about 1 more minute. Remove from heat and serve with steamed rice. Makes 4 cups.

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