Jade Sauces, gourmet Asian cooking sauces, add exotic flavors to easy everyday meals. Recipes and retail and online outlets to buy Jade sauces, including peanut sauce.

Shrimp sticks on the grill

Looking for a quick meal? Try these ginger-glazed shrimp sticks. They take minutes to assemble and grill. Just run a thin skewer through shrimp and green onions. Grill and glaze with JADE Mekong Ginger Sauce; they cook in minutes.

Serve on a bed of salad greens or finely shredded cabbage dressed with seasoned rice vinegar mixed with a little JADE Mekong Ginger Sauce and sesame oil. Or prop them on a mound of cold soba noodles lightly seasoned with JADE Sesame Soy Marinade. Or use small skewers and serve them as an appetizer.

Ginger-Glazed Grilled Shrimp Sticks

If you buy the shrimp already peeled and deveined, the prep and cook time for this dish is really speedy.

Makes 2 to 4 main-dish servings

1 pound peeled and deveined large shrimp (21 to 25 per lb.)
2 green onions, cut in 2 inch lengths
Vegetable oil
1/3 cup JADE Mekong Ginger Sauce, or as needed
Lime or lemon wedges

1. Run a thin skewer through shrimp twice so it forms a “C”, then 1 or 2 pieces green onion. Repeat, alternating shrimp and onion. Brush shrimp lightly with oil.
2. Place skewers on an oiled grill over high heat. If skewers are wood, place a double thickness of foil under exposed ends of skewers to prevent burning. Cook until the shrimp begin to turn pink, about 1 minute a side, turning once. Brush generously with JADE Mekong Ginger Sauce and grill, until shrimp is barely opaque in center of thickest part (cut to test) and glaze lightly browns, 1 to 2 minutes longer on each side. Transfer to serving platter. Offer lime wedges to squeeze over shrimp.

Share and Enjoy:

Long beans and noodles

August 1st, 2010 . Posted in Jade Sesame Soy Marinade, Jade Sichuan Peanut Sauce | No Comments »
Tags: asian noodles, chinese long beans, jade peanut sauce, jade sesame soy marinade, noodles, one-pan meal, rice noodles, stir-fry

Everyone loves noodles. Especially when they are seasoned with JADE Sichuan Peanut Sauce or Sesame Soy Marinade. Add vegetables and meat and you have a quick one-pan stir-fry supper.

In the summer, look for Chinese long beans at farmers’ markets or Asian grocery stores. These skinny green beans measure more than a foot long and range in color from dark to light green. They have a heartier and more intense flavor than green beans because they are related to black-eye peas. Their skinny profile partners perfectly with noodles. Stir-fry this duo for a quick supper.

Stir-fried Rice Noodles with Long Beans

You can substitute common green beans for the Chinese varieties, but may need to add a little more water when stir-frying them. Look for the dried rice noodles (also called rice sticks) in the international section of many supermarkets and in Asian grocery stores. Prep all ingredients before you start stir-frying.

Makes 2 or 3 main-dish servings

8 ounces dried rice noodles (about 1/4-inch wide)

8 ounces fat-trimmed boned pork loin or chicken thigh

1 tablespoon JADE Sesame Soy Marinade or soy sauce

1 small onion, cut in thin slivers

8 ounces Chinese long beans or green beans, ends trimmed

2 cloves garlic (optional)

2 or 3 tablespoons vegetable oil

4 to 6 tablespoons water, or as needed

3 tablespoons JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade, or to taste

1. In a large bowl, soak the noodles in very hot (not boiling) water until loose and pliable, 5 to 10 minutes.

2. Meanwhile, cut pork into thin 1/4-inch thick sticks, about 3 inches long. Mix pork with JADE Sesame Soy Marinade. Cut onion in half lengthwise, trim off ends, peel, and cut onion lengthwise in thin slivers. Cut beans in 3 inch lengths. Peel and mince garlic.

3. Drain noodles, rinse, and drain again. Set a well-seasoned or nonstick 14-inch wok over high heat. When pan is hot, add 2 tablespoons oil and rotate pan to spread oil. Add pork and garlic; stir-fry until meat is lightly browned, about 2 minutes. Add onion and beans; stir-fry to coat vegetables with oil. Add 2 tablespoons water and stir-fry until beans are bright green, about 2 minutes.

4. Reduce heat to medium-high. Add drained and rinsed noodles and 2 tablespoons water. If they stick, add 1 more tablespoon oil. Stir-fry until noodles soften, about 2 minutes. If noodles still seem chewy and firm, add another 1 to 2 tablespoons water and stir-fry until barely tender to bite. Stir in JADE sauce to taste. Transfer to plates.

Share and Enjoy:

Quick chicken sandwiches

July 1st, 2010 . Posted in Jade Sichuan Peanut Sauce, Jade Toasted Sesame Sauce | No Comments »
Tags: chicken sandwich, fast sandwich, jade peanut sauce, jade sichuan peanut sauce, jade toasted sesame sauce, pita bread sandwich, quick sandwich

With Jade sauces it is easy to make chicken sandwiches for a quick, light lunch.

Stuff the pocket of pita bread with cucumbers, chicken, and cherry tomatoes, if you like. Add a handful of cilantro leaves for a fresh taste. Drizzle a little Jade Sichuan Peanut Sauce or Toasted Sesame Sauce over the filling and you’re ready to eat.

Jade Chicken Pocket Bread Sandwiches

Use leftover cooked chicken or meat from a rotisserie chicken from the deli.

Makes 1 serving

1 pita bread (8 in. wide), cut in half crosswise

1 cup sliced or shredded cooked chicken

1 cup thinly sliced cucumber

1/2 cup cilantro or Italian parsley leaves

8 cherry tomatoes, cut in halves (optional)

2 to 3 tablespoons JADE Sichuan Peanut Sauce or JADE Toasted Sesame Sauce

1. Cut bread in half crosswise.

2. Tuck half the chicken, cucumber, cilantro, and tomatoes into pocket of each pita bread half. Drizzle the JADE peanut or toasted sesame sauce over the sandwich filling to taste.

Share and Enjoy:

Classy asparagus

June 1st, 2010 . Posted in Jade Sesame Soy Marinade, Jade Toasted Sesame Sauce | No Comments »
Tags: asparagus, jade sesame soy marinade, jade toasted sesame sauce

Elevate spring asparagus with a splash of Jade sauces. Drizzle the bright green spears with Jade Sesame Soy Marinade or Jade Toasted Sesame Sauce. The Asian sauces add instant flavor to the coolly elegant spears. Serve as a side dish, first course, or salad.

Sesame Asparagus

I prefer plump spears, but either thick or thin spears can be used.

Makes 3 or 4 servings

12 to 16 ounces asparagus

About 2 tablespoons Jade Sesame-Soy Marinade or Jade Toasted Sesame Sauce

1. Snap off and discard tough ends of asparagus. In a 10- to 12-inch frying pan over high heat, bring 1 to 1 1/2 inches water to a boil. When water boils, add asparagus. Cook until asparagus is barely tender when pierced, 3 to 5 minutes. Drain and rinse with cold water. To serve cold, immerse in ice water until cold. Drain and place on a serving dish.

2. Shortly before serving, drizzle Jade Sesame-Soy Marinade or Jade Toasted Sesame Sauce over warm or cold asparagus to taste.

Share and Enjoy:

Guilt-free pleasure, slaw with shrimp

May 1st, 2010 . Posted in Jade Mekong Ginger Sauce | No Comments »
Tags: ginger slaw, jade mekong ginger sauce, light healthy salad, low fat salad, no fat dressing

There’s no fat– just lots of crisp vegetables and lean shrimp in this refreshing, light salad for spring. Mix Jade Mekong Ginger Sauce with rice vinegar for the zesty, sweet-tart dressing. Enjoy this easy salad with guilt-free pleasure. Serve with crisp breadsticks or sesame rolls.

The salad is easily transportable for a potluck buffet. Take the salad in the bowl with the dressing on the bottom and vegetables layered on top. Shortly before serving, mix the salad with the dressing.

Jade Ginger Cabbage Slaw with Shrimp

Cut vegetables into thin slivers to make this crisp, refreshing slaw

One way to to shred cabbage is to cut the head in quarters lengthwise through the core. Cut out the core, then lay the cabbage wedge, cut-side down on the board. Cut cabbage lengthwise into thin shreds. Or for a faster option, buy shredded cabbage or coleslaw mix.

To cut carrots in thin slivers, slice the peeled carrots diagonally into 1/4-inch thick slices. Stack a few slices and cut lengthwise in thin slivers.

Makes 4 servings

1/4 cup rice vinegar

1/4 cup JADE Mekong Ginger Sauce, or to taste

1/4 teaspoon crushed dried hot chile flakes (optional)

4 cups thinly shredded cabbage

1 cup thinly slivered carrots

1/2 cup thinly slivered red onion, rinsed

1/2 cup chopped cilantro

3/4 to 1 pound cooked shelled and deveined shrimp (31 to 40 per lb.)

1. In a large bowl, mix vinegar, JADE Mekong Ginger Sauce, and hot chile flakes. Add cabbage, carrots, onion, and cilantro.

2. Cut shrimp in half lengthwise. Add shrimp to salad and mix.

Share and Enjoy:

Roast chicken and potatoes for two

April 1st, 2010 . Posted in Jade Sesame Soy Marinade | No Comments »
Tags: asian chicken, chicken drumsticks, dinner for 2, fast supper, jade sesame soy marinade, oven supper, recipe for 2, roast chicken

Want a fast and easy version of roast chicken and potatoes with an Asian flair? Use Jade Sesame Soy Marinade, chicken drumsticks, and a couple of potatoes for an easy oven meal for two.

The night or morning before serving, just combine the chicken and the aromatic marinade, then let them sit in the refrigerator until you’re ready to cook. While the oven preheats, slice a couple of potatoes and an onion. Roast them in the same oven with the chicken for an easy supper. In about half-an-hour, a mouth-watering feast emerges from the oven–sweet strands of onion, crisp potato wedges, and sesame-soy seasoned chicken. Yum!

Jade Sesame Soy Roast Chicken and Potatoes

Serve with a green salad or pan-steamed baby bok choy drizzled with JADE Sesame Soy Marinade.

Makes 2 or 3 servings

6 chicken drumsticks (2 lb. total)
6 tablespoons JADE Sesame Soy Marinade
1 large onion
2 large Yukon gold or russet potatoes
3 tablespoons vegetable oil
Salt and pepper to taste
Cilantro sprigs (optional)

1. In a large ziplock plastic bag, coat chicken with 5 tablespoons Jade Sesame Soy Marinade. Seal bag. Chill at least 1 hour or up to overnight; turn chicken occasionally.

2. Preheat oven to 425°F. Cut onion in half lengthwise, then trim ends and peel. Cut lengthwise in 1/2-inch wide wedges. In a bowl mix onions with 1 tablespoon sesame soy marinade. Rinse and scrub potatoes. Cut potatoes lengthwise in 1/2-inch wide wedges.

3. Pour 2 tablespoons oil into a shallow 10-by 15-inch baking pan (preferably nonstick) and spread oil to coat pan. Add potatoes and sprinkle lightly with salt and pepper. Mix potatoes with oil until coated. Move potatoes to one side of pan, placing them slightly apart. Add onions to other side of pan and toss lightly in oil. Spread out to fill other side of pan. Lightly coat a 9-by 13-inch baking pan (preferably nonstick) with 1 tablespoon oil. Lift chicken from marinade and place pieces slightly apart on pan. Reserve marinade.

4. Bake both pans in a 425° oven until onions are soft and browned, 12 to 15 minutes. Remove onions from pan. Brush chicken with the reserved marinade (discard remaining marinade). Switch pan positions in oven and continue baking until chicken is no longer pink near bone (cut to test) and potatoes are browned and tender when pierced, 15 to 20 minutes longer. Remove from oven and let stand a few minutes. With a wide spatula, scrape free chicken and potatoes and transfer to a serving platter or dinner plates. Garnish with roasted onions and cilantro.

Share and Enjoy:

Rice, take two

March 9th, 2010 . Posted in Jade Jasmine Rice, Jade Sesame Soy Marinade | No Comments »
Tags: fried rice, jade jasmine rice, jade sesame soy marinade, leftover rice

By the end of the week, I seem to have a collection of leftover rice in the refrigerator. With JADE Sesame Soy Marinade, it’s easy to turn those leftovers into delicious fried rice. In fact, fried rice is best made with cold cooked grains. If you use hot fresh cooked rice, the results are heavy and gummy. Stir-fry the rice with a little meat, egg, and vegetable and you have a quick one-pan supper. It is endlessly variable.

JADE Ham and Egg Fried Rice

To vary the vegetables and meats, make sure to cut everything in small pieces. Dense raw vegetables should go in the pan earlier than cooked or wetter vegetables. If using raw meat or firm tofu, cut in small pieces then stir-fry until lightly browned before adding rice.

Makes 3 or 4 servings

4 cups cold cooked JADE Jasmine Rice

2 tablespoons vegetable oil

1 large onion, chopped

1 large carrot, finely chopped

1 cup (1/4 in. cubes) cooked ham (6 oz.)

1 cup frozen peas, rinsed with hot water

2 tablespoons JADE Sesame Soy Marinade, or to taste

1/4 teaspoon ground black pepper

2 large eggs, lightly beaten

1 or 2 green onions, thinly sliced or 3 or 4 whole green onions, ends trimmed

1. In a large bowl, with your hands break up big clumps of rice so grains are separate.

2. Set a 14-inch well-seasoned or nonstick wok over high heat. When pan is hot, add oil and rotate pan to spread. Add onion and carrot, stir-fry until onion begins to brown, about 1 minute. Add ham and peas, stir-fry until ham begins to brown, about 2 minutes.

3. Reduce heat to medium-high. Add rice and stir-fry until rice is hot and begins to brown, 2 to 3 minutes. Stir in JADE sesame soy marinade to taste and pepper. Push rice to pan sides, exposing pan in center. Pour eggs into center. When eggs begin to set on bottom, about 30 seconds, stir egg into rice, breaking into small chunks. Mix well and transfer to bowls or plates. Garnish with green onions.

Share and Enjoy:

Better than pad Thai

January 1st, 2010 . Posted in Jade Sichuan Peanut Sauce | No Comments »
Tags: asian noodle recipe, jade peanut sauce, jade sichuan peanut sauce, noodles, pad thai, stir-fried noodle recipe, stir-fry

Stir-fry soaked rice noodles with vegetables, meat, and peanut sauce in a wok for a quick supper.

Use JADE Sichuan Peanut Sauce to prepare a quick, delicious one-pan noodle supper. The cooking technique is similar to the one used to make the popular Pad Thai noodles, but the flavor is richer with Jade peanut sauce. Soak dried rice noodles in hot water until pliable, then stir-fry meat and vegetables. Stir in the drained noodles and peanut sauce to make a delicious meal in minutes.

Dried rice noodles may be called rice sticks. The dried, brittle noodles are usually sold in about 1 pound bags.

Stir-fried Noodles with Peanut Sauce

Dried rice noodles (also called rice sticks) can be found in the international section of many supermarkets and in Asian grocery stores. I prefer the slightly wider noodles that are about 1/4-inch wide, but you may also use thinner noodles. Vary vegetables depending on the season or your tastes.

Makes 2 main-dish servings

8 ounces dried rice noodles (about 1/4-inch wide)

1 large red bell pepper (8 oz.)

1 small onion (6 oz.)

2-inch wide wedge cabbage

2 tablespoons vegetable oil

8 ounces ground pork or turkey

3 tablespoons JADE Sichuan Peanut Sauce, or to taste

1/2 cup chopped cilantro or parsley

1. In a large bowl, cover the noodles in very hot (not boiling) water and soak until pliable, 10 to 20 minutes.

2. Meanwhile, stem and seed pepper. Cut bell pepper into thin strips, 2 to 3 inches long. Cut onion in half lengthwise, trim off ends, peel, and cut onion lengthwise in thin slivers. Cut cabbage lengthwise to make about 2 cups thin shreds.

3. Drain noodles. Set a well-seasoned or nonstick 14-inch wok over high heat. When pan is hot, add oil and rotate pan to spread oil. Add ground pork and stir-fry until meat is lightly browned, 2 to 3 minutes. Add onion and red pepper; stir-fry until vegetables begin to get limp, 1 to 2 minutes. Add cabbage and stir-fry until it softens slightly, about 1 minute.

4. Reduce heat to medium-high. Add drained noodles. Stir-fry until noodles soften and are hot, about 2 minutes. (If noodles are still firm, add 2 to 3 tablespoons water, and stir-fry until noodles soften.) Stir in peanut sauce to taste. Stir in cilantro. Transfer to plates.

Share and Enjoy:

Asian appetizer for the holidays

December 1st, 2009 . Posted in Jade Mekong Ginger Sauce | No Comments »
Tags: chinese appetizer, easy appetizer, healthy appetizer, holiday appetizer, jade ginger sauce, jade mekong ginger sauce, light, lowfat appetizer

Many Chinese banquets open with a crowd-pleasing appetizer sometimes known as chicken tumble in lettuce leaves. Diners spoon savory stir-fried chicken into crisp cool lettuce leaves with a dollop of sweet, spicy sauce.
It’s easy to make a simplified version of this appetizer classic with Jade Mekong Ginger Sauce. Stir-fry ground chicken or turkey until crumbly, then add crunchy water chestnuts and the zesty ginger sauce. Instead of using traditional iceberg lettuce, spoon the mixture into Belgian endive leaves. The slight bitterness in the endive leaves pleasantly contrasts with the spicy sweet-tang of the chicken mixture in a sophisticated east-west balance. The slim sturdy Belgian endive leaves also cradle the filling neatly. Best of all, these flavorful appetizers are relatively low in fat.

Chinese Ginger Chicken in Belgian Endive Leaves

Most Belgian endive have pale green leaves but some may be purplish-red which lend a holiday color to these appetizers. You can substitute 1 cup peeled and chopped jicama for the water chestnuts. The tan-skinned bulbous jicama root has a sweet, crunchy white flesh similar to water chestnuts.

Makes about 4 dozen, 12 to 16 appetizer servings

5 to 6 large heads Belgian endive
1 tablespoon vegetable oil
1 pound ground chicken or turkey
1 can (8 oz.) water chestnuts, rinsed, drained, and chopped
3/4 cup thinly sliced green onion
1/2 cup JADE Mekong Ginger Sauce
1/2 cup chopped fresh cilantro

1. Rinse endive and trim off root ends. Separate leaves.
2. Set a nonstick 10- to 12-inch frying pan over medium-high heat. When pan is hot, add oil and rotate pan to spread oil. Crumble turkey into pan and stir until meat is crumbly and lightly browned, 4 to 5 minutes. Add water chestnuts, green onion, and JADE Mekong Ginger Sauce. Stir until hot, 2 to 3 minutes. Stir in cilantro.
3. Fill each endive leaf with the turkey mixture and arrange on a platter. Serve warm or cool.
Or for more casual service: Spoon the mixture into a serving bowl and surround with endive leaves on a platter. Diners spoon the hot mixture into endive leaves to eat.

Share and Enjoy:

An easy way to steam fish

November 1st, 2009 . Posted in Jade Sesame Soy Marinade | No Comments »
Tags: easy steamed fish recipe, healthy steamed fish recipe, jade sesame soy marinade, pan-steamed fish recipe, sesame soy fish, steamed fish

You can steam fish in a wok and bamboo steamer basket but there’s another way that requires no special equipment. With just a frying pan and lid, steam-poach fish in a little liquid for moist results.
Use a little Jade Sesame Soy Marinade and wine for the liquid and you’ll be rewarded with the bonus of delicious savory pan juices to spoon over the fish. It’s an easy and healthy way to cook fish.

Sesame-Soy Pan-Steamed Fish

If you like a little heat in the sauce, add a few slices of fresh chile to the pan juices. It’s best to start with just 1 or 2 slices, because the heat will spread through the sauce as it cooks. Sprinkle more chile on as a garnish, if you like it really spicy.

Makes 2 servings

1 piece (3/4 to 1 pound) skinned fish fillet such as halibut or salmon, 1 to 1 1/4 inch thick
3 green onions
1 tablespoon vegetable oil
1 tablespoon thinly slivered fresh ginger
1 to 3 thin rings fresh red or green chile (optional)
1/3 cup water
3 tablespoons dry white wine or dry sherry
2 tablespoons JADE Sesame Soy Marinade
Cilantro sprigs (optional)

1. Rinse the fish; pat dry. Trim ends off green onions. Thinly slice the onions, including green tops, diagonally.
2. Set a 10-inch frying pan over high heat. When the pan is hot, about 1 minute, add the oil and rotate the pan to spread. Add half the green onions, the ginger, and chile to taste, Stir-fry until ginger lightly browns, about 30 seconds.
3. Add the water, wine, and Jade Sesame Soy Marinade. Bring to a boil. Add the fish to the pan, reduce heat to low. Cover and simmer for 5 minutes. Carefully turn the fish over and cover and simmer just until the fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer. Transfer the fish to a serving platter. Pour the pan juices over top. Sprinkle with remaining green onion, cilantro, and more chile to taste, if desired.

Share and Enjoy:

Jade Sauces

Shrimp sticks on the grill

Long beans and noodles

Quick chicken sandwiches

Classy asparagus

Guilt-free pleasure, slaw with shrimp

Roast chicken and potatoes for two

Rice, take two

Better than pad Thai

Asian appetizer for the holidays

An easy way to steam fish

Pages

Archives

Categories

Blogroll

Jade Internet Sales

Jade Nationwide Outlets

Meta