Tag Archives: canola oil

Banh Mi

My daughter has started her second year living in Japan; she has done some traveling to different countries in Asia and she is also a foodie she shares with me some of her favorite finds.  I have tried making Ramen and Gyoza from Japan and she especially loved the street food in Vietnam. I have been toying with the idea of trying to make something that you might find on the streets of Vietnam.  The guys and I do enjoy a nice sandwich so we were excited to try making a Banh Mi a Vietnamese sandwich.

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With our weekends being booked up for the last few weeks and the next few coming up; I wanted to make it somewhat simple so I could make it during the week without stressing out too much.  I blended the ingredients for the marinade, sliced the pork and placed both in a Ziploc bag overnight.  The next night I cut up some of the veggies and grilled the pork. I placed everything out on the island and you could add what you wanted to your sandwich; it went fairly quickly and the end result was quite tasty.

She just got back from the Philippines we need to catch up soon so I can work on my next Asian inspired dish.

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Makes 6 sandwiches

2-3 lb boneless pork shoulder

3 large cloves of garlic chopped

1-2 shallots chopped

1 stalk of lemongrass, trimmed and coarsely chopped (if hard to find and not sure how to work with it, you can substitute lemongrass in a tube) (I had to as my local market did not have the stalks)

¼ tsp black pepper

2 Tbs sugar

2 tsp soy sauce

2 Tbs fish sauce

1 Tbs canola oil

Cut the pork across the grain into strips about 4 to 5 inches long about ¼ inch thick set aside.

In a blender or food processor add the remaining ingredients blend until semi-coarse puree.

Add everything to a Ziploc bag and massage the meat.  Place in the fridge over night; you could leave on the counter for an hour if you don’t want to wait.  If you place the bag in the fridge take it out let it sit for an hour or so to come to room temperature.  You can cut up some veggies while you wait.

You can skewer the meat or not, if you have small pieces and are grilling you may want to.  I did not; I started the grill and let it get real hot.  I spent like 5-7 minutes cooking the meat – I believe they cook theirs longer till very dark, I did not, I wanted the meat a little tender.  I also grilled the buns slightly to harden them a bit.

Possible vegetables – Pickles, cucumbers, tomatoes, radish, cabbage, carrot, chili’s, pickled veggies (brine removed), fresh herbs, avocados.

Add Mayo and salt and pepper or you can add soy sauce.  Mine was veggies I had on hand and Mayo.

Beef & Broccoli Stir Fry

Have you ever tried to re-create a dish you had while eating out?  I have definitely tried; some were successful some not so much.   I do make a mean Crab Rangoon and I love making Pan Fried Chicken Dumplings.  There is a recipe from my favorite local restaurant that I order every time we go that eludes me; Lemongrass Chicken with a Caramel Sauce served over Jasmine rice with seared greens.  I LOVE the taste and presentation of this dish!  I do wonder though if I were able to re-create it at home would the love fade.  I don’t think I am willing to risk it; I will save this special dish for when we have date night.

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This weekend I will be testing a few Asian Fusion recipes that I hope to be able to have a class on soon.  I have the ingredients to make Pad Thai and a Spring Roll that sounded delicious with a Thai Chili sauce that I am super excited to see how they come out.

My son just came back from visiting his sister in Japan and asked me to experiment with different Ramon dishes.  My daughter went to Vietnam over her Christmas New Year’s holiday and fell in love with their street food.  Next up on my testing list is Banh Mi which is a Vietnamese Sandwich; she literally tried every different vender she came upon.  She also mentioned that I really need to learn how to make Pho which is pronounced Fa.  They are definitely are on my foodie radar.

Last night we had some friends over and I made a Beef and Broccoli dish served over Jasmine rice.  A couple of weeks ago I tested a Portuguese Paella on a few friends. At least I had made the Beef and Broccoli one other time for my guys and they both really liked it.  The Paella was a true test as I have never made before.  I always have a backup plan if things don’t go the way I plan.  We have like 5 or 6 pizza places in our small town; just a phone call away.

This comes together pretty quickly; the rice will take the longest.  Unless you use boil-in-bag rice; I did not I just made some jasmine rice, because it is my favorite.

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Serves 4 – I doubled this last night to serve my friends

Note: pre-measure your ingredients ahead of time and place them by the stove, it will keep things moving along without the threat of burning and over cooking your ingredients.

2 Tablespoons dry white wine or dry sherry, divided

2 Tablespoons lower-sodium soy sauce, divided

1 teaspoon sugar

1 pound boneless sirloin steak, cut diagonally across the grain into thin slices

½ Cup lower-sodium beef broth

1 Tablespoon cornstarch

1 Tablespoon hoisin sauce

1 teaspoon Sriracha

2 Tablespoon canola oil, divided

1 Tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups trimmed up broccoli

¼ cup water

1/3 cup sliced green onions

Cook rice according to directions

Combine 1 Tablespoon wine, 1 Tablespoon soy sauce, sugar and beef.  Stir together 1 Tablespoon wine, 1 Tablespoon soy sauce, broth, cornstarch, hoisin and sriracha. Heat 1 Tablespoon oil in large skillet over medium-high heat; add beef mixture; sauté 3 minutes or until browned.  Remove beef from the pan.  Add ginger and garlic; cook 30 seconds stirring constantly. Add broccoli and water; cook 1 minute.  Add onions cook 1 minute, stirring constantly.  Add broth and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick.  Serve over rice.