THURSDAY, NOVEMBER 14,2002
FOOD
THE UNIVERSITY DAILY KANSAN = 5
Put away the fast food; sample Asian cuisine
Succumbing to the grease is what we know best as Americans. The cosmopolitan of fast food chains has produced such a large growth on society that it's ready to burst, making us all run away and desire something new and fresh. That "something" is the growing popularity of Asian cuisine, particularly Chinese and Japanese food.
Both regions use many of the same ingredients, but the ultimate difference is food preparation. Stir-frying, deep-frying, steaming and blanching are Chinese methods of cooking, whereas grilling, no-cook, light-fry and steaming are Japanese.
Famous Chinese dishes are egg rolls, moo shu pork, lemon chicken, lo mein and stir-fried rice, while famous Japanese dishes are sushi, miso soup, tempura (lightly fried seafood and vegetables), shabu shabu (Japanese meat fondue), Yakitori (skewered grilled chicken), grilled sesame beef and chicken teriyaki (food broiled without seasoning, then basted with sauce).
The idea of cooking "East meets West" style is a developing trend in North America because of its flavors and beneficial dietary factors. Indulge in each cuisine's sizzling sounds, tastes, textures, aromas and presentations.
Your five senses will crave it more and more, instead of the usual value meal. Try learning more about Chinese and Japanese cooking in books such as Feast, the Best of Yan Can Cook, by Martin Yan, The Essentials of Japanese Cooking, by Tokiko Suzuki, and Betty Crocker's Chinese Cookbook, recipes by Leeann Chin.
Japanese dish: Yakitori
Although chicken thighs without bone and skin are usually used in this recipe, I like to use chicken breast strips or chunks of chicken. Both ways are terrific.
Serve with miso soup, white rice and warm sake.
Ingredients:
4 green onions, cut into 4 pieces of each stalk
16 whole cultivated mushrooms
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, cut into 16 slices
4 skewers
For marinade:
4 tablespoons Dijon mustard
EAT THIS
2 tablespoons hoisin sauce
2 teaspoons oyster sauce
2 1/2 to 3 tablespoons soy sauce
2 tablespoons sake
1 teaspoon sesame seeds
Christina DiGiacomo
cdigiacomo@kansan.com
Heat coals or gas grill for direct heat. Thread chicken, mushrooms, onions and zucchini, alternately on four metal or wooden skewers and place in a shallow dish.
Mix all marinade ingredients, pour over the kabobs and let sit for 10 minutes.
Place kabobs on grill, cover and grill on medium heat for 10 to 14 minutes or until chicken is no longer pink and juices run clear.
Note: Serve with favorite Japanese dipping sauce, such as teriyaki or wasabi. 4 servings.
Chinese dish: Stir-fried scallops and shrimp
Serve with fried rice, white rice or cooked Chinese noodles and a salad with Chinese vinaigrette.
Ingredients:
1/2 pound fresh or frozen scallops, cleaned and thawed
1/2 pound fresh or frozen shrimp, cleaned.
deveined and thawed
2 cups chopped asparagus
2 cups broccoli florets
1/2 cup white onion, sliced
1 clove garlic, chopped
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 tablespoons dry sherry or Chinese rice wine
1 tablespoon cooking oil
In small mixing bowl, combine cornstarch, water, soy sauce, oyster sauce, sugar and sherry; set aside.
Heat oil in wok or large skillet over medium heat. Stir fry garlic, asparagus, broccoli and onion until vegetables are crisp, about 8 to 10 minutes. Remove vegetables from wok or skillet, place on plate and cover with tin foil to keep warm. Add cornstarch mixture to wok, stir and bring to a boil. Add scallops and shrimp and cook until shrimp is pink and scallops are opaque — about 3 to 5 minutes.
Stir in vegetables and heat until warm. 4 servings.