Asian

We did have green beans and salad with this meal, but these two dishes have a good asian feel to them, which is fitting with our heritage....am I right?

Fried Rice

(really you can put whatever vegetables you want into this)

2 Tbsp canola oil

1 cup peeled, finely diced broccoli stems

3/4 cup finely diced carrots

3/4 cup finely diced red bell peppers

3/4 cup frozen shelled edamame

3/4 cup corn kernels, fresh or frozen

4 scallions, (green and white parts) thinly sliced

2 Tbsp finely grated fresh ginger

2 large cloves garlic, minced

4 cups very cold cooked brown rice

3/4 cup finely diced ham

2 large eggs, lightly beaten

1/4 cup lower-sodium soy sauce

Heat up all but 1 tsp of the il in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and ham and cook, stirring, until heated through, 3 to 5 minutes.

Make a three inch well in the center of the rice mixture. Add the remaining tsp of oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture.

Stir in the soy sauce and serve.

Thai Chicken Coconut Soup

1 10- to 12- oz boneless, skinless chicken breast

3 stalks fresh lemongrass or 1/4 cup dried

4 cups chicken stock

1/4 cup thickly sliced galangal or fresh ginger

8 kaffir lime leaves or 4 thin strips lime zest

1 cup "lite" coconut milk

2 cups fresh mushrooms, thinly sliced

2 tsp cornstartch dissolved in 1 Tbsp water

4 to 5 Tbsp fish sauce

4 to 5 Tbsp fresh lime juice

12 fresh basil leaves, julienned

1 to 4 jalapenos, thinly sliced widthwise (optional)

1. Wash and dry the chicken breast and trim off any fat. Slice the chicken breast on the diagonal as thinly as possible.

Trim the green leaves and root ends off the lemongrass stalks and strip off the outside leaves. Cut the lemongrass sharply on the diagonal into 1/4 inch slices.

2. Combine the chicken stock, lemongrass, galangal, and kaffir lime leaves in a large saucepan and simmer for 5 minutes. Add the coconut milk and bring to a boil, stirring steadily. Reduce the heat and simmer the soup until richly flavored, about 5 minutes. Strain the soup into another saucepan, discarding the flavorings, or remove them with a slotted spoon.

3. Stir in the chicken and mushrooms and simmer until the chicken is cooked, 2 to 3 minutes. Stir in the dissolved cornstarch and bring the soup to a boil: It should thicken slightly. Remove the pan from the heat and stir in the fish sauce, lime juice, basil, and chilies. Correct the seasoning, adding fish sauce or lime juice as necessary to achieve a balance between saltiness and tartness.