Tag Archives: Asian

Asian Meatballs

I’m thinking about doing the South Beach Diet. The problem is, I love pasta and noodles. I had a hankering for gyoza tonight, so I thought I’d just make the filling in the form of meatballs and ditch the noodle.

Turned out I didn’t really miss the won ton wrapper after all. This meal is quick and uses common fridge ingredients. Put whatever veggies you prefer in the stir fry. I happened to find a tasty edible mushroom in my yard right before dinner, so I tossed that in at the last minute.

Asian Meatballs

Ingredients (I eyeball everything):
1 lb. ground beef
1 egg
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 cloves garlic, minced
1/2 cup panko flakes (not South Beach friendly, so omit if needs be)
2 tsp. sesame oil
1/2 tsp. fish sauce
1/2 tsp. ginger powder
2 green onions, finely chopped
salt and pepper

For the sauce:
1/4 cup chicken stock
1/4 cup soy sauce
2 tbs. rice vinegar
2 tsp. sesame oil
1 clove garlic, minced
1/4 tsp. fish sauce
1/2 tsp. ginger powder
1/2 tsp. corn starch (again, not South Beach friendly)
1 Tbs. oyster sauce (optional)

Broccoli, tofu, zucchini, and other stir fry veggies

If using tofu, drain it and cover in paper towels. Place a heavy pan on top to get more liquid out. Mix together the meatball ingredients thoroughly, cover and let sit in the fridge for 30 minutes.
Preheat oven to 400 degrees. Form meatballs and place on a cooling rack on top of a cookie sheet so the fat is allowed to drain away while they cook. Bake for 30 minutes or until they are browned and cooked all the way through. Set aside.

Whisk together the sauce ingredients and set aside.

Meanwhile, cut the tofu into cubes and cut your stir fry veggies up into bite-sized pieces. Heat 2 tsp. cooking oil in a wok over high flame until the oil shimmers. Add the tofu and brown on all sides, about 5 minutes. Set aside. Add another teaspoon of oil to the wok and reheat. Add the veggies and half the sauce. Mix well, cover and let cook for about seven minutes or until veggies are tender.

Uncover, add the rest of the sauce, the tofu, the meatballs and toss till everything is thoroughly coated.

Serve alone or with brown rice or farro if you aren’t in Phase 1 of the South Beach Diet.

Asian Meatballs

Benihana-style Fried Rice

I sometimes have to remind myself why I started this blog in the first place. I can never remember how I made something and I need a catalog of all my creations. That is my excuse for the poor photography for this post.

I grew up in a gourmet kitchen. We ate pesto, caviar and porcini mushrooms. You’d nary find a casserole on our dining table. But for some reason, my father could never master fried rice. It was always too much oyster sauce or something didn’t seem right.

I just assumed it was impossible to make tasty fried rice at home unless you have some sort of Asian granny teaching you her family secrets.

I was wrong. I CAN make yummy fried rice, and although the secret ingredient is not traditional, I have to say that Benihana knows what’s up — butter. Mmm…besides bacon, butter makes everything amazing.

I guess it’s not much of a secret since the chefs make it right in front of you, but I found a great copycat recipe and decided to try it out. You, too, ought to try it.


My recipe is a little different from the one I found, but I ate about six servings worth. It’s carbalicious!

Benihana Fried Rice

Serves about 6

2 cups uncooked rice

2 carrots, cut into small cubes

1 onion, cut up small

7 tablespoons butter

4 green onions, chopped

2-3 eggs

2 chicken breasts, sliced into thin strips

Soy sauce

Fish sauce

salt and pepper

vegetable oil

toasted sesame seeds (if you’re up to it, but I didn’t bother)


Cook the rice according to the package’s instructions. While it’s cooking, heat a wok or large skillet over high heat. Once hot, add about a teaspoon of vegetable oil. Crack the eggs into the pan and swirl around with a spatula thus scrambling them while they cook. Once fully cooked and slightly brown (I like when it’s like that), remove from pan and set aside. Let pan reheat and add a couple of more teaspoons of oil. Add the chicken and cook thoroughly till browned a little. Remove from pan and set aside. Reheat the pan and add the butter. Once melted, add the onions, carrots and green onions and cook till carrots are tender to your liking. Add the rice, eggs and chicken to the wok. Sprinkle the soy sauce all over the rice till everything is thoroughly coated. I’m assuming it’s about 1/4 cup, but I eyeballed it. Next, lightly sprinkle the rice with fish sauce (maybe about 1 teaspoon). Toss everything thoroughly and season with salt and pepper to taste. Serve with steak and lobster à la Benihana.