Ingredient: sesame oil

Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

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 Beef Noodle Stir Fry
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Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
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Ingredients
Sauce
Other Ingredients
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
  1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
  3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately.
Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.

Egg Roll Soup

Egg roll soup is a modern culinary creation that reimagines the flavors of a traditional Chinese American egg roll in a deconstructed, liquid form, aiming to capture the flavor profile of the fried appetizer (typically cabbage, carrots, and pork or sausage) without the labor-intensive wrapping and deep-frying process.

The North American egg roll itself was invented in New York City in the early 1930s as a variation of traditional Chinese spring rolls. While some traditional, Chinese-influenced soups use similar ingredients (like egg drop soup), egg roll soup specifically mimics the savory, cabbage-heavy filling of the North American-born fried egg roll. 

The soup gained popularity in the 2010s as part of the ‘deconstructed’ food movement and the rise of specialty diets like Paleo, Keto, and Whole30. Just as modern egg rolls often contain no egg in the filling, egg roll soup rarely includes eggs, instead focusing on the savory-umami profile created by sesame oil, garlic, and ginger. To mimic the crunch of the missing wrapper, many versions are topped with fried wonton strips or crispy noodles.

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 Egg Roll Soup
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Course Main Dish
Cuisine Chinese
Keyword egg roll soup
Servings
Ingredients
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Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add the ground pork (or chicken) & cook until browned, breaking it up with a spoon.
  2. Add the onion, garlic & grated ginger to the pot. Sauté for 2-3 minutes, until fragrant & the onion is softened.
  3. Stir in the shredded cabbage & carrots, cooking for an additional 2 minutes until the vegetables begin to soften.
  4. Pour in the chicken broth, soy sauce, rice vinegar, sesame oil & black pepper. Bring the soup to a simmer over medium heat.
  5. If desired, add red pepper flakes for a spicy kick. Simmer the soup for 10-15 minutes until the vegetables are tender & flavors are well combined.
  6. Serve hot, garnished with sliced green onions.

Thai Turkey Pot Stickers

Legend has it that pot stickers were invented by a chef in China’s Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The overcooked dumplings were burnt on the bottom only, and not on top. With no time to prepare a new batch, the chef served the dumplings with the burnt side on top, announcing that they were his own special creation. To his disbelief, the guests at the court relished these dumplings to the core and enjoyed the combination of a rich filling with a crusty top. After that, chefs started to make their dumplings that way intentionally, and it’s a technique that has persisted in China and everywhere that pot stickers continue to be eaten today.

The term ‘pot sticker’ is an English translation of the Mandarin word ‘guotie,’ which means ‘pot stick’ or ‘pot stickies.’ It is believed that the name originated from the cooking method. When the dumplings are pan-fried, the bottom becomes crispy and sticks to the pan. This method of cooking gives the dumplings a deliciously crispy texture on one side while keeping the filling moist and tender inside.

Although I have made many kinds of dumplings over the years, I have never really given pot stickers to much thought. For some reason today I decided to give them a try and this is what developed. Of course, you might guess, I couldn’t just stick to a tried and true recipe. The end result actually came out not to bad and Brion & I quite enjoyed them.

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 Thai Turkey Pot Stickers
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POT STICKERS
Ingredients
Turkey Filling
Dough
Sauce/Broth
Course Main Dish
Keyword Thai turkey pot stickers
Servings
POT STICKERS
Ingredients
Turkey Filling
Dough
Sauce/Broth
Votes: 1
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Instructions
Turkey Filling
  1. In a food processor place cabbage, water chestnuts, cilantro & garlic. Process for a couple of seconds until finely chopped. Place in a bowl with ground turkey thighs, shredded carrots, apricot preserves, soy sauce, ginger & red pepper flakes. Refrigerate until ready to use.
Dough
  1. Place flour & salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough.
  2. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest for about 30 minutes.
  3. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  4. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground turkey mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming ‘pleats’ along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Loosely cover with plastic wrap. Repeat with remaining dough and filling. Place pot stickers in refrigerator while you are making the sauce/broth.
Sauce/Broth
  1. In a small pot, combine sauce/broth ingredients & simmer for 5 minutes. Add a little bit of the sliced onion & simmer a few more minutes. Remove from heat & set aside.
Frying/Steaming
  1. In a skillet, heat a small amount of oil. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until the bottoms are golden brown, about 2 minutes. Drizzle in some of the sauce/broth and quickly cover the pan; steam for about 6-8 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with remaining sauce.
Recipe Notes
  • I used about 2 teaspoons of filling per pot sticker. This is probably more than a traditional one would have but for us it is a better filling/dough ratio. Do what works for you.

Sticky Chinese Five-Spice Chicken Traybake

The term traybake seems to have two very different meanings. For example:

  • A dessert baked in a square or rectangular pan and then cut into squares or slices after baking.

 OR

  • a savory dish consisting of several items of food being placed together on a baking tray along with some seasonings, then go into the oven together. With the right cut of meat and the right vegetables, they all are done at the same time. Dinner is served!

Life’s hustle and bustle can mean the last thing you want to worry about is fixing a busy dinner with multiple pots and pans…and having to clean it all up. The solution? Simple tray bakes. With minimal prep, basic ingredients, and little clean-up, this is surely one of the quickest ways to get dinner on the table (and takes less time than waiting for food to be delivered).

For the best success with this easy cooking technique, use your sturdiest pan (this will prevent your ingredients from browning too much) and have a bottle of your favorite oil cooking spray handy. Once you’ve assembled everything on the sheet pan, you can sit back, relax, and let the oven do the work for you.

When you’re roasting food, air circulation is everything. That’s why low-rimmed baking sheets are preferred over roasting pans. They accelerate cooking and boost browning in a traybake.

Traybake is the cooking technique of choice for these Chinese 5-spice chicken thighs. Simply load a sheet pan with chicken thighs that have been marinated in the spicy Chinese sauce, then you can just pop it in the oven and wait for the magic to happen. Serve over brown or white rice garnished with green onion.

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 Sticky Chinese Five-Spice Chicken Traybake
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Course Main Dish
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Keyword sticky Chinese 5-spice chicken traybake
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Course Main Dish
Cuisine Chinese
Keyword sticky Chinese 5-spice chicken traybake
Servings
Ingredients
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Instructions
  1. In a container with a cover, combine hoisin sauce, sesame oil, honey, five-spice powder, ginger, garlic & some salt & pepper.
  2. Add chicken thighs to marinade & toss to coat. Cover & refrigerate for about 2 hours or overnight.
  3. Preheat oven to 400 F.
  4. Arrange chicken thighs on a foil-lined baking sheet. Roast for 30-40 minutes until cooked through, basting at least once. If using cashews, remove chicken from oven & stir through chicken. Bake 5 minutes more.
  5. Prepare rice while chicken is baking. Arrange on a platter & top with chicken thighs. Garnish with green onions.
Recipe Notes
  • If you wish, garnish with some cashew nuts for extra flavor.

Green Onion Cake B(L)T

If you’re not familiar with them, green onion cakes are savory, pan fried flatbreads with a crispy exterior and a chewy interior filled with scallions, much like you’d spread cinnamon-sugar over dough for cinnamon buns, then rolling, twisting and squishing.

The scallion pancake has been around for so long, that like many other foods, its origins have passed into myth, folklore, and guesswork. It’s hard to tell where it was first created, but many of these tales point to Shanghai in northeastern China; at least, this is the most commonly accepted theory behind its creation. Shanghai has a large and diverse population, mainly of people who aren’t Chinese, such as the Indians. The scallion pancake greatly resembles an Indian flatbread known as paratha.

The Edmonton-style green onion cake, a variant of the Chinese scallion pancake, was popularized by chef Siu To, seen as the forefather in our city, of this specialty. When Siu To opened a restaurant in 1979, he had only one ambition. The former construction worker, who immigrated to Edmonton from northern China four years earlier, simply wanted to cook and serve the homestyle Mandarin cuisine he so greatly missed. But Siu To had no idea that they would become the local specialty of Edmonton, Alberta, Canada.

The cakes were initially not seen outside his restaurant because of the labor-intensive process behind them; they must be slowly pan fried to crisp the outside and maintain the chewy interior. Eventually, Siu To found himself being increasingly asked to prepare the cakes at festivals and the popularity skyrocketed. Two variations exist: one with a typical pancake shape, and the other with a hole in the middle.

Today, green onion cakes are synonymous with Edmonton. They’re requisite festival fare and are in dozens of local eateries. The cakes were showcased in a Royal Alberta Museum exhibit on prairie Chinese restaurants in 2013. Bloggers as far away as Halifax acknowledge the green onion cake’s status in Edmonton’s culinary culture. 

It’s peculiar as to how a simple pan-fried dish made from little more than dough and green onions ever received this much attention in the first place.

Today, Brion & I are kicking it up a notch and having our city of Edmonton’s iconic green onion cakes in a ‘BT’ open face sandwich form. Lettuce is not really our favorite veg, so we opted to leave it off.

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 Green Onion Cake BLT
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Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
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Ingredients
Green Onion Cakes
Aioli
Toppings
Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
Servings
Ingredients
Green Onion Cakes
Aioli
Toppings
Votes: 1
Rating: 5
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Instructions
Aioli
  1. In a bowl, whisk mayo, chili paste, sesame oil, 5-spice, sriracha, soy sauce & white pepper. Continue whisking until all blended & uniform. Set aside.
Toppings
  1. In a skillet, fry bacon until desired crispness. Remove from skillet & blot on paper towel. Slice tomatoes & Havarti cheese. Wash & prepare lettuce (if using). Set toppings aside until ready to be used.
Green Onion Cakes
  1. In a bowl, whisk together flour, baking powder, baking soda & salt. Make a well in mixture & add water. Mix until it forms a smooth dough. Knead for 2-3 minutes until dough is very elastic. Coat the dough lightly with a bit of oil & return to bowl. Allow to sit while you prepare onions.
  2. Slice green onions, place in a small bowl & combine well with sesame oil.
  3. Roll out dough into a very thin large circle. Spread green onion/oil mixture over entire surface. At bottom edge start rolling (cinnamon roll style), stretching & rolling until you reach the other side. Cut the cylinder into 8 even pieces. Pinch the ends of each piece together. One at a time, stand each roll on end & flatten into 'cakes'.
  4. Heat a Tbsp of oil in a large heavy skillet over medium heat. (I found that my cakes seemed to be oily enough without adding any oil to the skillet.) When oil shimmers, place onion cakes in skillet. It should sizzle but not burn. Cook for 2 minutes on one side or until golden brown. Flip & cook another 2 minutes or until onion cake is cooked through.
Assembly
  1. Spread about a Tbsp of the aioli on each of the green onion cakes. Divide your toppings between 4 of the green onion cakes. Place remaining cakes on top. Cut each green onion BLT in half & serve or do as we did & have them 'open face'.
Recipe Notes
  • If the aioli sounds too spicy you can always change it out for Ranch dressing.

Stuffed Onion Rings

Onion rings first made their appearance in an ad for Crisco in a New York Times magazine that was published in 1933. The advertisement included a recipe for onions that are sliced, dipped in milk, dredged in flour, and then deep-fried.

With the expansion of fast-food restaurants in the 1950s and 1960s came the inclusion of the onion ring. As our society has evolved, and so has the onion ring.

Onion rings in their most basic form are cross-sectioned onions cut into ‘rings’ that are then coated in a batter, then fried. Simple, but within this, there are variations such as beer batter, tempura batter, pancake batter, onion strings, or even the ‘onion bloom’ where the whole onion is cut into ‘petals’ battered and fried whole. All of which are usually accompanied by a dipping sauce or rémoulade.

But the thing is, not all ‘alliums’ are created equal. Leeks may be delicious in a soup or braise, but good luck trying to turn them into onion rings. Shallots make a beautiful crunchy topping when fried, but their tiny frame and shape will make it nearly impossible to yield a ring suitable for dredging and battering. If you want onion rings, bigger tends to be better. White and yellow varieties are decent picks, but for optimal onion rings, go for sweet onions. These kinds don’t have as strong of a sulfuric taste and frying them brings out their caramelly aromas. If you’re short on sweet onions, you can tamp down the potency of other types by soaking the sliced rings in ice water. 

Onion rings aren’t just sides for hamburgers—they pair well with beef, chicken, and seafood. There are many takes on onion rings nowadays, including variations of ‘stuffed’ onion rings. Today I’m making a pork/shrimp filling to place inside the rings then frying them. Served with rice they make an interesting entrée for our supper.

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 Stuffed Onion Rings
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Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Course Main Dish
Cuisine American
Keyword stuffed onion rings
Servings
Ingredients
Onions
Stuffing
Votes: 1
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Instructions
  1. Combine all stuffing ingredients & set aside for 15 minutes.
  2. Lightly dust onion rings with flour. Place the onion rings on a flat surface & divide filling evenly between them, filling the inside of the rings. Smooth out filling.
  3. Heat a non-stick skillet; add some oil for shallow frying the rings. Brush sides of the rings with beaten eggs. Carefully place rings in skillet & fry until filling is cooked & golden brown.
  4. Top with grated cheese of choice & serve on a bed of rice.

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

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 Chinese Char Siu Pork Meatballs
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Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
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Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Grilled Korean Chicken Tenders

Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.

Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.

Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.

The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.

Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!

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 Grilled Korean Chicken Tenders
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Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
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Ingredients
Course Main Dish
Cuisine Korean
Keyword grilled Korean chicken tenders
Servings
Ingredients
Votes: 4
Rating: 5
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Instructions
  1. Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
  2. Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.

Slow Roasted Baby Back Ribs

HAPPY LABOR DAY!

This is crazy! Where did those summer months go?? I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year.

One of my fondest memories from childhood summers was my mom’s ‘lunchtime’ family picnics. In the early 1950’s my father was able to purchase another piece of land about four miles (about 6.5 km) from our home place. Between the two farms it became the equivalent of a ‘section’. Before this time, the cattle had to be moved to a community pasture in the foothills where they would have enough grass to graze on over the summer. At that time to transport them, you had no choice but to herd them down the road allowance, to get to their ‘summer’ home, for approximately 20-30 miles (roughly 30-50 km) on foot. To say the least, it was a long grueling event for both the cattle and family members.

The ‘other farm’ as we referred to it, had originally been a slaughter house for the town meat market. It consisted of one large building, corals and a few other buildings. There was a slough on the land which dad had converted to a ‘dug out’ where the cattle could go and drink freely. The land was used for grain crops where in turn the cattle could be pastured on in the summer.

In the summer when dad would be working on the land, instead of my mom just packing a lunch for him that he could take in the morning, she would fix a wonderful ‘picnic lunch’. At about 11:30, mom (with our help) would pack up lunch, complete with plates, silverware, a tablecloth etc., and we would head for the ‘other farm’. There was just the right amount of space between two grain buildings to set up a make-shift table and stools. We would put the table cloth down and spread out our little picnic ‘feast’. Dad would be so surprised and we would all enjoy our lunch immensely. Mom always knew how to make the most simple things fun for us.

Okay, so now that I’ve taken you on a little side trip down memory lane, here are some nice ribs for your Labor Day picnic.

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 Slow Roasted Baby Back Ribs
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Course Main Dish
Cuisine American, German
Servings
Ingredients
Course Main Dish
Cuisine American, German
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a bowl, combine soy sauce, brown sugar, water, garlic, green onions, sesame oil & seasonings, stirring until sugar dissolves.
  2. Place ribs in a large resealable plastic freezer bag. Pour marinade over the ribs, squeeze out all the air & refrigerate for at least 3 hours or overnight.
  3. When ready to cook the ribs, preheat oven to 250-275 F. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay marinated ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Pour any marinade left in the bag over them. Roast in this very slow oven for about 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & they are incredibly tender.

Beef Short Ribs & Shrimp

Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, thirteen years ago. As a teenager, I never realized what a special privilege  growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

Since my Dad enjoyed to eat both beef and seafood, I thought today’s blog recipe should be a nice combo of just that in honor of his memory.

                                    SPECIAL MEMORIES OF OUR WONDERFUL DAD


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Beef Short Ribs & Shrimp

Votes: 4
Rating: 3.75
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Course Main Dish
Cuisine American, Korean

Servings


Ingredients

Course Main Dish
Cuisine American, Korean

Servings


Ingredients

Votes: 4
Rating: 3.75
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Instructions
  1. In a food processor, puree peeled & cored Asian pear. Add next 8 ingredients & pulse a few seconds to combine. Into a large Ziploc bag pour 2/3 of the marinade; add ribs laying single file so they will marinate evenly. Refrigerate while marinating for at least 2 hours or overnight.

  2. Peel & devein shrimp. Place in another Ziploc bag with remaining marinade. Marinate shrimp about 30 minutes in refrigerator prior to cooking.

  3. At cooking time, thread shrimp on skewers. Barbecue ribs & shrimp on a grill over medium heat or you can broil in the oven if you prefer. Cook to your preferred liking making sure to not overcook shrimp. Place on serving platter & sprinkle with green onions & sesame seeds.


Recipe Notes
  • Using an Asian pear in marinade is a great tenderizer for beef.
  • If you prefer, keep a bit of the marinade for serving over a rice side dish.