2010 Fiesta Asian Cuisine Recipe Book

Cover recipe courtesy of KA-ME, page 7

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Fiesta Asian R

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L a n t e r n s …

In celebration of Chinese

new Year, Fiesta presents a

collection of contemporary

asian recipes designed to help

you usher in the light of the

new year with open mind, body

and spirit. You are invited to

come along for the journey

as we explore the intoxicat-

ing flavors and aromas of the

enchanting Far east and greet

2010 with hope for everlasting

peace, harmony and tranquility.

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Fiesta Asian R

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Ingredients

1 pound boneless beef sirloin

2 tablespoons vegetable oil

1 red bell pepper, cut into strips

1 small onion, cut into strips

1½ cup Kikkoman thai red Curry sauce2 cups cooked rice

Directions

Cut beef across the grain into

½-inch wide strips. Heat oil in a hot

wok or large skillet over high heat.

Add the beef strips and stir-fry for

2 minutes. Add pepper and onion

and stir-fry for 4 minutes until

vegetables are tender. Add Thai

Red Curry Sauce, stirring until

sauce boils. Divide beef and rice

among 4 plates and serve hot.

(Makes 4 servings)

Thai Curry Rice Bowl

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Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

1 pound (about 21) large shrimp

²⁄³ cup Kikkoman Lime Ponzu1 can (11 ounces) Mexican-style

corn, drained

¼ cup red onion, chopped

1 avocado, diced small

½ cup cilantro, chopped

2 garlic cloves, minced

1 teaspoon chili powder

Directions

Shell and devein shrimp and place

into a shallow bowl. Pour ¹⁄³ cup

of Lime Ponzu over shrimp, stir

and set aside. Combine remaining

ingredients to make corn salsa.

Mix well and refrigerate for at least

20 minutes. Heat vegetable oil in

a large skillet. Drain the shrimp

and add to the pan when the oil

is hot, searing on both sides until

shrimp turn pink. Remove shrimp

from pan and top with corn salsa.

(Makes 4 servings)

Lime Ponzu Seared Shrimp with Corn Salsa

celebration

5

Fiesta Asian R

ecipe B

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k 2010 |

Directions

Combine banana, strawberries

and blueberries in a blender or

food processor. Pour in soymilk,

cover and blend until smooth.

(Makes 2 servings)

* For a sweeter smoothie, add

¼ cup fruit juice, such as apple,

pineapple or orange.

Ingredients

1 medium banana

1 cup sliced frozen strawberries

1 cup frozen blueberries

¾ cup Kikkoman PearL Organic soymilk (Creamy Vanilla)

Creamy Soy Berry Smoothie

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Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

1 package Ka-Me Lo Mein noodles

3 tablespoons stir-fry oil (International

Collection) 8 ounces skinless chicken breast,

thinly sliced against the grain

¼ cup soy sauce (Kikkoman)

6 ounces snow peas, bok choy leaves

or broccoli florets

1 scallion, trimmed and thinly

sliced diagonally

8 shiitake mushrooms caps,

thinly sliced

1 large garlic clove, minced

1 ounce ginger, minced

1 teaspoon sesame oil (International

Collection)

Freshly ground black pepper

Directions

Cook noodles in boiling water until

tender yet firm, about 3 – 5 minutes.

Drain. In a large skillet, heat 1 table-

spoon stir-fry oil over high heat.

Stir-fry chicken with 1 tablespoon

soy sauce until cooked through,

about 5 minutes. Set chicken aside.

Add 1 tablespoon stir-fry oil to the

skillet and cook vegetables until

just tender, about 2 minutes. Set

prosperity

Chinese New Year Noodles

aside. Add remaining stir-fry oil

to the skillet and stir-fry the garlic

and ginger until fragrant, about

1 minute. Add noodles, chicken

and vegetables. Toss well and

season with remaining soy sauce

and sesame oil. Add black pep-

per to taste and toss until heated

through. Serve hot, garnished with

scallions. (Makes 2 – 4 servings)

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Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

2 medium green bell peppers

1 medium red bell pepper

½ pound ground beef

1 can (8 ounces) Dynasty sliced Water Chestnuts, drained and chopped

2 tablespoons tomato paste

1 cup cooked nishiki or Botan rice, cooled

2 cloves garlic, finely chopped

1 tablespoon Dynasty Plum sauce1 teaspoon soy sauce

1 egg, lightly beaten

6 slices Swiss cheese

Directions

Preheat oven to 350ºF. Cut tops

off peppers and discard. Remove

seeds, cut in half and set aside.

In a mixing bowl, combine beef,

water chestnuts, tomato paste,

rice, garlic, plum sauce, soy sauce

and egg. Mix well. Place 6 pepper

halves in a 13x9x2-inch baking

dish. Scoop ½ cup of beef mixture

into each pepper. Cover and bake

for 45 – 60 minutes, or until meat

is fully cooked. Top each pepper

with a slice of Swiss cheese and

bake for an additional 3 minutes,

or until cheese is melted. (Makes

6 servings)

Dynasty Stuffed Peppers

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Fiesta Asian R

ecipe B

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Ingredients

½ pound lean ground pork

1 tablespoon soy sauce

1 tablespoon ginger, diced

1 tablespoon green onion, chopped

1 tablespoon garlic, minced

1 eggplant, cubed

1 tablespoon Dynasty sesame seed Oil¼ cup Dynasty Plum sauce

1 teaspoon Dynasty szechwan Chili sauce

Directions

Mix pork with soy sauce, ginger,

green onion and garlic in a small

bowl. Let stand for 15 minutes.

Heat 1 tablespoon sesame oil

in a large frypan and stir in egg-

plant. Cook for 3 minutes, or until

softened. In the same pan, stir the

pork mixture into the eggplant and

cook for another 3 minutes, or until

browned. Add plum sauce and chili

sauce. Cook, stirring often, for 3

minutes until well coated and fully

cooked. Remove from heat and

serve with rice. (Makes 4 servings)

Eggplant with Pork

fortune

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Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

1 can (11 ounces) mandarin oranges,

drained, juice reserved

Water as needed

1 tablespoon vegetable oil, divided

1 teaspoon salt

1 cup adolphus Long Grain Premium select White rice2 tablespoons Thai sweet chili sauce,

plus additional for topping

1 pound medium shrimp,

peeled and deveined

12 large leaves bibb or

iceberg lettuce

1 cup carrots, matchstick cut or shredded

Directions

Combine juice with enough

water to equal 2 cups; pour into a

saucepan. Stir in 1 teaspoon each

of the oil and salt and bring to a

boil. Stir in rice, cover and reduce

to a simmer. Cook until liquid is

absorbed. Stir in oranges and chili

sauce; set aside. Heat remaining oil

in a large skillet over medium heat.

Add shrimp and sauté until cooked

through. Arrange lettuce leaves on

a platter and spoon rice mixture

into the center of each leaf. Top

with carrots, shrimp and chili sauce

to taste. (Makes 6 servings)

Mandarin Orange Rice & Shrimp Lettuce Wraps

tradition10

Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

2 tablespoons peanut oil

4 ounces Golden star stir Fry Vegetables1 carrot, peeled and julienned

½ cup scallions, finely sliced

2 cups cooked Golden star Jasmine riceSoy sauce to taste

Salt to taste

¼ cup cooked meat or seafood (optional)

1 egg, beaten

Directions

In a medium-sized pan, sauté stir

fry vegetables and carrot in peanut

oil. Add scallions and cooked

Jasmine rice. Continue to mix the

ingredients together, seasoning

with soy sauce and salt to taste.

After 2 – 3 minutes, add cooked

meat and/or seafood. In a small

bowl, beat the egg and fry in a

separate pan. When done, dice

egg and add to the rice, mixing

thoroughly. Serve immediately.

(Makes 4 – 6 servings)

Golden Star Fried Rice

tradition11

Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

2 tablespoons International Collection Oil (Chinese stir Fry, thai Wok, toasted sesame or Fiery toasted sesame)¼ cup onions, diced

½ cup snow peas

1 sweet red pepper, cut into strips

1 pound cooked large shrimp

12 ounces cooked rice noodles

2 tablespoons soy sauce

¼ cup sesame seeds

Directions

Heat the oil of your choice in a wok

and stir-fry the vegetables until

crisp, but tender. Add the shrimp

and cook for 2 minutes. Add the

noodles, soy sauce, sesame seeds

and remaining oil to the wok and

stir-fry until all ingredients are

heated through. Serve in a deep

bowl. (Makes 4 servings)

Shrimp & Sesame Stir Fry with Noodles

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Fiesta Asian R

ecipe B

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k 2010 |

Ingredients

4 boneless, skinless chicken breasts

¼ cup fresh lime juice

1 teaspoon honey

1 tablespoon green Thai curry paste

12 wooden skewers, soaked in water

for at least 30 minutes

2 tablespoons cilantro, minced

¾ cup san-J Gluten Free thai Peanut sauce

Directions

Preheat broiler. Cut each chicken

breast into 3 long strips. Combine

lime juice, honey and curry paste

in a medium bowl. Add chicken

strips to the mixture, cover and

marinate in refrigerator for at least

30 minutes. Thread each chicken

strip onto a skewer. Place on a

baking sheet and broil for 3 min-

utes on each side, or until cooked

through. Garnish each skewer

with fresh cilantro and serve with

San-J Peanut Sauce for dipping.

(Makes 6 servings)

Chicken Satay with Peanut Sauce

honor

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Fiesta Asian R

ecipe B

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k 2010 |

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Fiesta Asian R

ecipe B

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k 2010 |

Year OF the t IGer …

With the light of a new moon

upon us, may you go forth in

celebration of family, friends

and loved ones with the spirit

of the season at your back.

May the legends of old greet

you with each and every flavor

you encounter, and may they

carry you through another

year of success and prosperity.

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Fiesta Asian R

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Y o u R I n T E R n A T I o n A L S T o R E …

these are some of the fine products showcased in the 2010 Fiesta asian

Cuisine recipe Book. Come see us today for the best in fresh produce,

fine seafood and delectable bakery goods. For these recipes and more,

trust Fiesta – your International store.

This recipe book also available online at www.fiestamart.com ©C

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