Additional Asian Recipes
Asian Chicken Edamame Pizza
YIELD: 24 servings*
PER SERVING: 160 cal., 10 g pro., 19 g carb., 2 g fiber, 6 g fat, 1 g sat. fat, 10 mg chol., 400 mg sod.
- Peanut butter—1/2 cup, 1 Tbsp.
- Water—1/4 cup, 2 Tbsps.
- Soy sauce—1 Tbsp., 1 1/2 tsps.
- White rice vinegar—1 Tbsp., 1 1/2 tsps.
- Ginger—1 Tbsp., 1 1/2 tsps.
- Pizza crusts, pre-baked, 12-in.—3
- Mozzarella cheese, reduced-fat, shredded—1 1/2 cups
- Chicken breast, cooked, diced—3 cups
- Edamame, shelled, cooked according to package directions—1 1/2 cups
- Bell pepper, red—1 1/2 cups
- Chow mein noodles—3/4 cup
- Mince the ginger. Slice the bell pepper.
- Preheat the oven to 450°F.
- Combine the peanut butter, water, soy sauce, vinegar and ginger in a small bowl. Stir until smooth.
- Place the pizza crusts on foil-lined baking sheets. Spread the peanut butter mixture evenly over the crusts. Sprinkle the cheese, chicken, edamame, bell peppers and chow mein noodles evenly over the crusts.
- Bake 8-10 minutes until cheese is melted. To serve: Cut into 24 slices. One slice is one portion.
Photo, recipe & recipe analysis: United Soybean Board
*Notes: The number of servings can be recalculated by visiting the website above, entering the desired number of servings and selecting “re-calculate.” If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
YIELD: 24 servings
- Butter—3/4 lb.
- Kimchi—12 cups
- Canola oil—1 1/2 cups
- Flour tortillas, 12-in.—24
- Cheddar Jack cheese, grated—24 cups
- Shiso leaves—48
- Sesame seeds, toasted—1 1/2 cups
- In a sauté pan over medium heat, melt the butter. Add the kimchi; cook until caramelized and charred. Cool the kimchi and chop roughly. This should yield roughly 6 cups.
- For each portion: Heat a sauté pan over medium heat and add 1 Tbsp. oil. Place one tortilla on the pan and spread 1 cup of cheese evenly on one half. Cover the cheese with 1/4 cup kimchi; sprinkle with two torn shiso leaves and 1 Tbsp. sesame seeds. Fold over the other half of the tortilla to make a half circle. Cook until browned on the bottom, then flip and continue cooking until browned and blistered on both sides.
Photo & recipe: Courtesy of Chef Roy Choi, Kogi BBQ, Los Angeles, on behalf of California Milk Advisory Board
*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
Asian Shrimp Skewers With Pears
YIELD: 24 servings (2 kabobs per serving)
PER SERVING: 350 cal., 37 g pro., 39 g carb., 5 g fiber, 4 g fat, 1 g sat. fat, 260 mg chol., 960 mg sod., 4 mg iron, 198 mg ca.
INGREDIENTS FOR MARINADE
- Honey—3 lbs. or 1 qt. or 4 cups
- Soy sauce—2 lbs. or 1 qt. or 4 cups
- Sesame oil—8 ozs. or 1 cup
- Ginger, ground—1 1/2 ozs. or 1/2 cup
- Garlic, fresh, minced—2 ozs. or 1/3 cup
- Red pepper flakes—2-4 tsps.
INGREDIENTS FOR KABOBS
- Large shrimp—4 lbs., 8 ozs. or 144 shrimp
- Pears—4 lbs. or 8 pears
- Cherry tomatoes—1 lb., 12 ozs. or 6 cups or 48 tomatoes
- Green pepper—12 ozs. or 2 peppers
- Oil for grill—as needed
- Mince the garlic. Peel and devein the shrimp. Core and cut the pears and green peppers into 1-in. pieces.
- To prepare the marinade: Whisk the honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes until blended.
- To prepare the kabobs: Thread each skewer, alternating three shrimp, three pear cubes, one cherry tomato and one green pepper square.
- Place the kabobs in four 12x20x2-in. steamtable pans. Pour the marinade over the kabobs. Marinate for 1 hour in the refrigerator.
- Brush the grill with oil and preheat.
- Grill the kabobs over medium heat for 3-5 minutes per side.
- For each serving: Serve two kabobs.
Photo, recipe & recipe analysis: Pear Bureau Northwest
*Notes: This recipe could be a good option for catering or adult meals. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.