I like my own version of Asian food better than what I eat out. I love the flavors coming from the Pacific Rim but I don’t like the thick sauces made with corn starch, heavy batters or the high calories found in many Chinese restaurants. Nor am I big fan of the Benihana-type restaurants that seem to be all theatrics and not much flavor — and you go home smelling like the cooktop.
I prefer a more fusion style of Asian cooking that incorporates the tenets of California cuisine — fresh products, simple and clean preparations, and attractively presented.
Some of the flavors of the Orient that I keep on hand are sesame oil, rice vinegar (I love the one with red pepper flakes), scallions, ginger, ponzu (or soy) sauce, 5 spice powder as well as chili paste, dried shrimp, and a few other items found in Asian cooking.
Green Bamboo Rice w/Vegetables + Matsutake Mushrooms
green bamboo rice
fresh shelled peas
handful of spinach leaves
minced scallion + garlic in olive oil
matsutake mushrooms (rehydrated and chopped)
Saute scallion and garlic in olive oil (or I guess peanut oil would be good if you have it). Add rice, add double the amount of chicken broth, and the rest of the ingredients.
The salmon was brushed with same marinade as the eggplants and then sprinkled with sweet onion sugar before going on the grill.
My first post using green bamboo rice and sweet onion sugar appeared on February 19, 2010.