We had an amazing time at the Coast Open Streets Event on October 1! Chef Kim Vu demonstrated the recipes below and conducted in-depth panel discussions and answered several cooking questions!
Asian Cabbage Salad
For the dressing:
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Rice Vinegar
2 Tbsp Brown Sugar
1 Garlic Clove
For the Salad:
2 c Shredded Red Cabbage
2 c Shredded Napa Cabbage
1/2 c Cherry Tomatoes, Halved
1/2 c Green Beans, Blanched and Cut into 1 inch pieces
1/2 c Carrots, Shredded or Julienned
1/2 c Cucumber (Coined or Julienned) or Daikon
(Shredded or Julienned)
Sesame Seeds, for garnish
Scallions, for garnish
To make the dressing, combine all the ingredients in a food processor and pulse until garlic clove is finely incorporated. If you don’t have a food processor, then mince the garlic clove and combine with all ingredients in a bowl and whisk.
Curry Vegetable Stir Fry
For the Sauce (for 5‐7 lbs of veggies):
1 can Coconut Milk
2 Tbsp Curry Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Salt
2 tsp Pepper
1 Tbsp ground Ginger
1 Lemongrass Bunch/Stalk
1/4 c Vegetable Oil
2 Tbsp Rice Vinegar
2 Tbsp lime juice
2 Tbsp Fine Chopped Green Onion
2 Tbsp Fine Chopped Cilantro
For the Stir Fry:
3 Tbsp Vegetable or Sesame Oil
1 whole Yellow Onion, Cut Into Large Chunks
2 whole colorful Bell Peppers, Seeded and Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
1 whole Medium Eggplant, Cut into Large Wedges
Cooked Noodles Or Rice, For Serving
Sesame Seeds, For Garnish
Scallions, For Garnish
1. In a food processor, mix together all the curry sauce ingredients. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the eggplant and stir, cooking it for 2 minutes more. Add the zucchini and cook for a couple of minutes., While the veggies are still firm, pour in the sauce.
3. Stir the veggies in the sauce, cooking for 4 to 5 minutes more. Serve over noodles or rice, witha sprinkling of sesame seeds and scallions.
Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.
Skillet Asian Pear Crisp
1⁄3 c packed brown sugar
1⁄2 tsp cinnamon
2 lbs Asian pears, unpeeled but trimmed, cored and chopped
6 Tbsp (3⁄4 stick) butter, divided
1⁄2 cup of your favorite chopped nuts: walnuts, pecans, hazelnuts, almonds, etc.
1 tsp grated lemon zest
1⁄2 c rolled oats
1⁄4 c shredded unsweetened coconut
1. Put 5 Tbsp butter in large skillet over low heat. When butter is melted, add nuts, lemon zest, oats, coconut, packed brown sugar, cinnamon and a pinch of salt; toss to coat. Cook, stirring frequently, until topping is golden and crisp, 6 to 8 min. Remove from the pan; no need to wipe it out. The topping can be made ahead and stored in an airtight container up to a day or so in advance.
2. Put 1 Tbsp butter in the skillet over medium heat. When it’s melted, add fruit and cook, stirring
occasionally until pears are soft but not mushy, 10 min. Scatter the topping over the warm fruit and serve. This recipe can be made with any fruit you like, including berries, apples and mangoes. Adjust cooking time based on firmness of the fruit.
To download the recipes on a handy 8.5 x 11 sheet, click here.