ASPARAGUS AND CURRY EGG CASSEROLE
24 egg whites
3/4 pound ham cooked and cubed
8 cups asparagus
1/2 teaspoon minced garlic
1 teaspoon olive oil
Cook asparagus in salted, boiling water until tender.
Lightly mix egg whites with curry paste and seasoning. Pour into oiled casserole dish with cubed ham.
Place in bain-marie, in a 375-degree oven for 10 minutes or until egg whites are set.
Place asparagus in an oven-safe dish. Baste with olive oil and garlic. Salt and pepper.
Bake for 5 minutes or until hot.
TO PLATE: Top eggs with asparagus.
NOTE: A Bain Marie is a cooking container holding hot water, into which a pan is placed for slow cooking. Usually used in the oven
GARLIC TURKEY CHINESE STYLE
1 1/2 pounds turkey breast
3 tablespoons chicken stock
2 cups broccolini cut 1.5” long
2 cups fennel cut 1.5” long
2 cups green onions cut 1.5” long
1 cup mung bean shoots
1/2 cup garlic crushed
2 teaspoons olive oil
3 tablespoons soy sauce
1/2 teaspoon sea salt
Cut turkey into strips. Sauté in olive oil for a few minutes. Add garlic, fennel, broccolini, green onions and mung bean shoots. Add stock and soy sauce. Cover and cook until turkey and vegetables are cooked. Remove meat and vegetables. Reduce sauce. Return turkey and vegetables to pan. Combine well and serve
ORIENTAL SESAME SHRIMP AND ZUCCHINI NOODLES
2 cups Zucchini noodle
1/4 cup Reduced Sodium Soy Sauce
2 tbsp IP Oriental Sesame Sauce
2 tsp Grapeseed Oil
8 oz jumbo shrimp
Spiralize zucchini using the fattest noodle blade to create zoodles, then add to a colander. Set atop a bowl. Lightly salt then toss with your fingers to coat and place in the refrigerator for 30 minutes to an hour to drain the excess liquid. Remove zoodles from refrigerator then pat dry with kitchen or paper towels.
Meanwhile. Add IP Oriental Sesame Sauce, soy sauce and grapeseed oil to a large bowl then whisk to combine.
Heat a large 12” skillet over medium heat. Add the shrimp then sauté for 2 minutes on the first side, and flip. Add the sauce to the shrimp. Turn heat up to medium-high then add zoodles and sauté for one minute. Remove everything from the pan and serve while warm!
SESAME-GINGER BEEF STEAK
1 1/3 pounds flank steak well trimmed
7 1/2 cups green peppers halved lengthwise
2 tablespoons garlic crushed
2 tablespoons ginger grated
2 teaspoons olive oil
1 tablespoon cider vinegar
2 tablespoons soy sauce
sea salt to taste
pepper to taste
Combine olive oil, soy sauce, vinegar, ginger and garlic. Reserve 1 tablespoon of marinade. Combine marinade and beef flank steak in a plastic bag turning to coat. Close bag securely and refrigerate 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade. Set marinade aside.
Baste peppers with reserved marinade. Place steak and bell pepper halves on grid over medium heat. Grill 12 to 15 minutes for rare to medium and until peppers are tender, turning steak and pepper halves once. Brush steak with reserved marinade before turning. Carve steak diagonally against the grain into thin slices. Serve with peppers.