Asian-Inspired Bean Sprout Salad with Citrus and Soy Dressing

Whew! I’ve made it through yet another exam season. Grad school is a bit different, we tend to have large research papers to hand in. I’m relieved to be done course work for a few weeks. And am working on a few other projects before the spring term begins. One is a research project I’ve been working on for a little over a year. It’s nice to see it coming together! The other is an event for game enthusiasts: Make a Game or DIY Trying. We’ve invited local speakers who work in the game industry to talk about their careers and will host a design competition in the afternoon. I’m looking forward to taking a few days off next week to relax before the next set of classes start.

With everything coming to an end for the term, Bryan and I took the evening of April 23rd off to celebrate our 9 year anniversary! 9 wonderful years. It sounds like a long time. It hasn’t felt all that long.

Us at Bryan's convocation -- there are very few pictures of us because I'm usually the one holding the camera

Us at Bryan’s convocation — there are very few pictures of us because I’m usually the one holding the camera

Anyway, we were both quite busy during the day, but were able to spend the entire evening together, starting with dinner at our favourite restaurant, Taka! It’s on the opposite side of the next town (near where I grew up), but is always worth the trip! The family that manages the restaurant is very generous, they always greet us with enthusiasm, give us appetizers on the house, which usually means we go home with leftovers. Yesterday was no different. Warm welcome, fantastic and friendly service, delicious food, and enough leftovers for a quick lunch today. We then headed home for a quiet evening. We’ve been watching Game of Thrones (I got the DVDs for my birthday a while back) and watched the final episode of season 2. We can’t wait for season 3 to finish and come out on DVD!

The recipe I’m sharing with you today is a salad that I’ve been making a lot recently that we’re both very fond of. The idea for the salad is based off of a recommendation from a friend. It’s very easy to make and surprisingly filling!

Asian-Inspired Bean Sprout Salad

Ingredients

  • 2 cups bean sprouts – approximate cost $2.00
  • 1/2 cup watercress – approximate cost $1.00
  • 1 1/2 cups frozen edamamae beans – approximate cost $1.50

Method

  1. Cook edamamae beans according to package.
  2. Soak hot edamamae beans in an ice water bath.
  3. Rinse the bean sprouts and watercress.
  4. Pat dry.
  5. Combine bean sprouts, watercress, and edamame beans in a large salad bowl.
  6. Mix well.
  7. Top with Citrus and Soy Salad Dressing.
  8. Serve immediately and enjoy!

Citrus and Soy Salad Dressing

Ingredients

  • 1 1/2 teaspoon lemon juice – approximate cost $0.10
  • 1 1/2 teaspoon lime juice – approximate cost $0.15
  • 1 1/2 teaspoons rice vinegar – approximate cost $0.15
  • 1 1/2 teaspoons mirin (Japanese sweet cooking wine) – approximate cost $0.15
  • 3 teaspoons Kikkoman soy sauce – approximate cost $0.20
  • 3 teaspoons sesame oil – approximate cost $0.50

Method

  1. Combine all of the ingredients in a mixing glass. 5.75
  2. Mix well.
  3. Pour over salad (before the oil and citrus separate).

Makes 2 meal-sized servings (approximate cost: $2.88 per serving) or 4 appetizer-sized servings (approximate cost: $1.44 per serving).

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Pad Thai from Relish Cooking Studio

When you think of Thai food, Pad Thai is probably the first thing that comes to mind. In fact, when I mentioned that I had attended a Thai cooking class many of the responses were “Did you learn how to make Pad Thai?!” Yes, I did learn.

Will I be making it at home? I’m not sure. Maybe if I have a Thai-themed dinner at some point I will attempt this at home. I’m not very good at stir-frying in large quantities, so maybe I’ll make half the recipe the first time I try to make it myself.

A few things I took away from the course are that Thai food doesn’t take a long time to cook, but takes a very long time to prep. And the noodles can be a bit finicky (the water needs to be boiled first, tap water isn’t hot enough for soaking the noodles).

If you’re adventuresome enough to make Pad Thai at home, this recipe was delicious!

Pad Thai

Recipe by Akeela Rabley from Relish Cooking Studio

Ingredients

  • 1/2 package of Thai rice stick noodles – approximate cost $0.75
  • 1/3 cup boneless, skinless chicken pieces (or super firm tofu if you’d like to make this dish vegetarian-friendly), cut into strips – approximate cost $3.00
  • 1 1/2 cups Chinese chives, chopped into 1 inch pieces (optional) – approximate cost $1.50
  • 1 1/3 cups bean sprouts, rinsed well (optional) – approximate cost $1.50
  • 1 egg – approximate cost $0.25
  • 1/2 pound shrimp (optional) – approximate cost $5.00
  • 1 shallot, minced – approximate cost $0.50
  • 3 cloves garlic, minced – approximate cost $0.30
  • 2 tablespoons vegetable oil – approximate cost $0.05
  • 2 1/2 tablespoons tamarind paste – approximate cost $0.75
  • 2 tablespoons sugar (or palm sugar) – approximate cost $0.10
  • 4 teaspoons fish sauce – approximate cost $0.25
  • 1/2 teaspoon chili pepper, dried and ground – approximate cost $0.05
  • 1/4 teaspoon white pepper – approximate cost $0.05
  • 1/4 teaspoon black pepper – approximate cost $0.05
  • 1/2 lime, cut into wedges – approximate cost $0.25
  • 2 tablespoons roasted, unsalted peanut pieces (optional) – approximate cost $0.25
  • 1 bunch of Thai basil – approximate cost $2.00

Method

  1. Boil water in a large pot.
  2. Remove from heat and add dried noodles to the water (noodles should be flexible and still fairly solid after soaking, if the noodles are over soaked, they will become soft and mushy).
  3. In a wok (or large pot), heat the vegetable oil on high heat.
  4. Add the shallot, garlic, and chicken (or tofu) and cook until the chicken is browned and cooked through.
  5. Drain the noodles and add to the wok (stirring frequently so nothing sticks).
  6. Add the tamarind paste, sugar, fish sauce, and chili pepper and continue stirring. (Note: If there is a lot of liquid in the bottom of the wok, it’s not hot enough and turn the heat up!)
  7. In a separate frying pan, scramble the egg and remove from heat.
  8. Fold the scrambled egg into the noodles.
  9. Test the noodles (if the noodles are chewy, they’re done! If the noodles are crunchy, add a bit of water to cook them).
  10. Add the shrimp and stir.
  11. Add white pepper, bean sprouts, and chives and continue stirring for anther another minute or so (the noodles should be soft, dry, and very tangled).
  12. Pour generous amounts onto serving plates and garnish with peanuts and black pepper.
  13. Serve hot with a lime wedge and Thai basil on the side (Optional: have additional raw bean sprouts and Chinese chives available as garnish).

Makes about 4 servings  (approximate cost: $4.15 per serving).

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