Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing


  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 4 1/2 teaspoons vegetable oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon Asian chili-garlic sauce
  • 1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided
  • 1/4 cup chopped fresh cilantro
  • 2 12-ounce rib-eye steaks
  • 2 tablespoons toasted sesame seeds
  • 8 ounces crimini (baby bella) mushrooms, quartered
  • 8 cups mixed greens


  1. Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend.Set dressing aside.
  2. Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Pork with Cherry Sauce


Pork with Cherry Sauce

1/4 cup all-purpose flour

1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick

Coarse salt and pepper

3 tablespoons olive oil, divided

2 large shallots, thinly sliced (about 1 cup)

1/4 cup dry red wine

1/4 cup chicken broth

2 cups frozen cherries, thawed (12 ounces)

2 teaspoons finely grated peeled fresh ginger

Cooked polenta, for serving

Related: 20 Classic Comfort Food Recipes from Martha Stewart

1. Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.

2. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

3. Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

Asian Marinated Pork Chops

Picture of Asian Marinated Pork Chops Recipe

Asian Marinated Pork Chops

Total Time: 50 min

Prep  5 min

Inactive 30 min

Cook 15 min


1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced


Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Preheat the oven to 375 degrees F.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

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Ginger Chicken Stir-Fry with Sesame Noodles

Ginger Chicken Stir-Fry with Sesame Noodles



1 pound spaghetti

3 tablespoons vegetable oil (eyeball it)

3/4 pound chicken cutlets, cut into thin strips

1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)

1 bunch scallions, chopped into 2-inch pieces

Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)

6 cloves garlic, finely chopped

1 2 inch piece fresh ginger, peeled and grated

1 teaspoon coarse black pepper (1/3 palmful)

1/3 cup tamari (dark soy sauce)

2 tablespoons sesame oil

2 tablespoons toasted sesame seeds


Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.
While the pasta is working, in a large nonstick skillet, heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.

Chinese Slow-Cooked Pork Shoulder

Chinese slow-cooked pork shoulder

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side

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The Super Scary Ms Ginger

Look at how terrified the squirrels are. See how they run away in fear. Look at the terror in their little eyes.


Ha ha. This is a daily ritual where my step-dad feeds the squirrels peanuts right outside the kitchen door. Two or three (it's hard to tell with squirrels) will come take a peanut right out of his hand! Needless to say, this is quite exciting for Ms Ginger. She quivers and barks and paces and jumps. While the squirrels eat and ignore and sniff around and ignore. It's pretty funny.

These were taken over the course of about an hour and, no, it's not the same squirrel. Ha ha.

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