B. Smith Cooking Up Culture

Yearlong initiative celebrates the melting pot of cultural flavors that influence American cuisine from Harlem to Beverly Hills.

 Lawry’s® is proud to celebrate Asian Pacific American Heritage Month by encouraging families to enjoy the distinct aroma, bright colors, and varied textures of Chinese-inspired cuisine at home.

 Lawry’s® “Cooking Up Culture” program, a yearlong celebration of cultures that makes American cuisine vibrant and diverse, continues this month with delicious recipes featuring Chinese and other Asian-inspired dishes.  Chinese cooking has become a vital part of American cuisine over time as a result of over 200 years of Chinese immigration to the U.S.   Now, Lawry’s encourages families to cook up a little Chinese flavor at home in their own kitchens.

 

 “Even though it’s common for American families to enjoy Chinese cuisine while dining at restaurants, cooking Chinese dishes at home doesn’t have to be overwhelming,” said Lawry’s spokesperson, B. Smith, restaurateur and lifestyle expert.  “With Lawry’s® Marinade flavors such as Sesame Ginger with Mandarin Orange and Teriyaki, your family can easily enjoy exotic Asian flavors in the convenience of your own home.”

 

Asian food was introduced to the United States in the mid-1800s when Chinese immigrants from Canton began settling in California. At that time, Chinese food was consumed primarily by the Chinese community, not becoming popular among Americans until the 1920s when young cosmopolitans began to adopt it into their lifestyles as an exotic new cuisine.  It was not until after World War II that Asian cuisine (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America. 

 

Eventually, the Chinese created their own Chinatowns within major American cities where they opened eateries identified by triangular yellow flags. The cooking style in these new American Chinatowns was basically stir-fried, rice-based Cantonese, which utilized everything from vegetables, poultry, beef and pork to seafood, and sometimes even tofu. “With its marinades, Lawry’s has created easy-to-prepare recipes, such as Moo Shu Pork and Vegetable Lo Mein with Peanuts, that reflect the flavor and cooking style of traditional Chinese cuisine that American families have come to enjoy,”  said B. Smith.

 

With its “Cooking Up Culture” program, throughout the year, Lawry’s will celebrate the variety of cultures that influenced the foods we enjoy in America every day.  The celebration continues this month with delicious recipes featuring Asian-inspired dishes.

 

Here are afew of the recipes:

MOO SHU PORK

4 servings

Prep Time: 20 minutes     Cook Time: 10 minutes    

 

2 large eggs

1-1/4 tsp. Lawry’s® Garlic Salt, divided

1/2 lb. boneless pork chops or pork tenderloin, cut into match-stick-size pieces

2 Tbsp. vegetable oil

1/2 cup thinly sliced green onions

1 bag (16 oz.) coleslaw mix

1/2 cup Lawry’s® Teriyaki Marinade With Pineapple Juice

2 Tbsp. chicken broth or water

8 (6-in.) fajita size flour tortillas, heated according to package directions

 

 

In deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook egg mixture. With spatula, lift set edges of egg mixture, tilting pan to allow uncooked mixture to flow to bottom. When egg mixture is set, remove and chop into small pieces; set aside.

In same skillet, heat remaining 1 tablespoon oil and cook pork, stirring occasionally, 2 minutes or until pork is done. Add green onions and coleslaw mix and cook, stirring occasionally, 4 minutes or until vegetables are tender. Stir in egg mixture, Lawry’s® Teriyaki Marinade with Pineapple Juice and broth; cook 2 minutes. Serve with tortillas and, if desired, additional Marinade.

 

VEGETABLE LO MEIN WITH CHOPPED PEANUTS

4 servings

Prep Time: 20 minutes     Cook Time: 10 minutes    

 

2 Tbsp. vegetable oil

1 medium onion, thinly sliced

1 cup shredded carrots

4 cups shredded Napa cabbage

2 cups sliced white mushrooms

3/4 cup Lawry’s® Teriyaki Marinade With Pineapple Juice OR Sesame Ginger Marinade

1/4 cup chicken broth

8 ounces linguine, cooked and drained

1/2 cup chopped unsalted peanuts

 

In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Add carrots, cabbage and mushrooms and cook, stirring frequently, 5 minutes or until vegetables are tender. Stir in Lawry’s® Teriyaki Marinade With Pineapple Juice, broth and linguine; heat through. Sprinkle with peanuts.

 

ASIAN LETTUCE WRAPS

4 servings

Prep Time: 15 minutes     Cook Time: 12 minutes    

 

1 Tbsp. Vegetable oil PLUS extra for frying

4 ounces rice sticks vermicelli

1 lb. ground pork*

1/4 cup thinly sliced green onions

1 medium red bell pepper, finely chopped

1 can (5 oz.) water chestnuts, drained, rinsed and chopped

1 can (8 oz.) bamboo shoots, drained and julienned (1/8- x 1/8- x 3-inch strips)

1/2 cup Lawry’s® Sesame Ginger Marinade With Mandarin Orange Juice

1/4 tsp. crushed red pepper flakes

1/4 cup chopped fresh cilantro

8 large Boston or bibb lettuce leaves

 

1.    In 4-quart saucepot, heat 1-1/2-inches oil over medium-high heat. Break apart and loosen rice sticks to a hand-full-size. Fry one hand-full-size at a time, turning once, 10 seconds or until rice sticks puff; drain on paper towels. Repeat with remaining noodles; set aside.

2.    In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook ground pork with green onions, stirring frequently, 3 minutes or until pork is done. Stir in red pepper and cook 1 minute. Stir in water chestnuts, bamboo shoots, Lawry’s® Sesame Ginger Marinade With Mandarin Orange Juice and red pepper flakes. Reduce heat to medium and simmer, stirring occasionally, 4 minutes or until sauce is slightly thickened. Stir in cilantro.

3.    On serving platter, arrange 3/4 of the fried noodles. Top with lettuce, then evenly fill lettuce with pork mixture. Sprinkle with remaining fried noodles.

VARIATION: For a meatless version, heat 1 tablespoon vegetable oil over medium-high heat and cook red bell pepper and onion 1 minute. Add 2 pouches (4 oz. ea.) meatless ground burger and cook 1 minute. Reduce heat to medium. Stir in water chestnuts, bamboo shoots, Marinade and red pepper flakes and cook 3 minutes or until thickens. Serve as above.

Visit www.lawrys.com to learn how to spice up your regular cooking routine with more flavorful cultural creations.