Asian Flavored Dinner

It has been WAY TOO long since my last post!  I thought, gee, I'm just not cooking a lot - but actually, we have been cooking, just not anything new.  I've already shared with you all of the recipes I've been making this week.
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend.  Matt to Pierre for fishing, and I went to Des Moines for a band conference.  I did enjoy some delicious food while I was there. :)

So, anyway, we did finally make something last night that I have yet to share with you.  We have made both of these recipes before and enjoy them very much.

Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching.  I love to make this salad for picnics and gatherings - it's always a big hit!

Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce

Finely shred the head of cabbage.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350.  Melt the butter in a pot.  Mix the noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving.  Serve right away or the crunchies will get soggy.

Last night we did not have any ramen noodles or almonds, but I did have some sesame snacks so I used those instead for the crunchies.  Worked pretty good.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.

Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)

This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.

Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag.  Add the sliced chicken.  Seal bag and "squish" around to combine all ingredients and coat the chicken.  Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic.  When heated to medium, add the chicken mixture and everything in the bag.  Add the green pepper, stir, and cook until chicken is done.  At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.

Delicious!