Moto — A blend of Pan-Asian healthy cuisine

Moto — A blend  of Pan-Asian healthy cuisine 

by Stan Kalson — 

In addition to sushi, Moto’s menu blends Japanese, Chinese and Thai cuisines with influences from around the Pacific Rim.

In addition to sushi, Moto’s menu blends Japanese, Chinese and Thai cuisines with influences from around the Pacific Rim.

In May 2005, Vince and Marsha Heppler, creators of Shogun Express, opened Moto at 6845 N. 16th St., in Phoenix (602-263-5444). Customers who happen into this former Shogun Express location might be surprised by the changes. In addition to sushi, Moto’s menu blends Japanese, Chinese and Thai cuisines with influences from around the Pacific Rim.

What has not changed is the healthy, fresh, great-tasting food and the freshest sushi. The restaurant still offers friendly service in a unique and upscale atmosphere, lending itself to a relaxing lunch or evening meal.

All dishes are made to order by an innovative chef who prides himself on his originality and presentation. The fresh sushi contains mostly fat-free ingredients: rice, raw and cooked fish, and fresh vegetables. Moto’s heart-healthy salads are generous enough for two people, with selections like Moto Chicken Salad — thinly sliced chicken breast tossed with shredded cabbage, celery, green onions and crispy noodles in sesame dressing (a former Shogun Express favorite). The Asian Slaw has Napa cabbage, radicchio, carrots and green onion mixed in a spicy dressing.

Followed a spicy meal an original ice cream dish called Mojos, is an excellent, cooling dessert consisting of chocolate rice crispies rolled into the shape of sushi, stuffed with ice cream and chocolate brownie. This original dessert is a perfect end to a delicious meal.

The following are some simple, healthy Pan Asian recipes to try at home:

 

Asian Cole Slaw

Ingredients:

  • 3 tablespoons rice wine vinegar
  • 3 tablespoons vegetable oil
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh ginger
  • 2-1/4 teaspoons minced garlic
  • 2-1/2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded Napa cabbage
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienne
  • 3 green onions, chopped
  • 1/4 cup chopped fresh cilantro

Instructions:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic. In a large bowl, mix the green cabbage, red cabbage, Napa cabbage, red bell peppers, carrots, green onions and cilantro. Toss with the peanut butter mixture just before serving. Serves five.

 

Garlic Chicken Stir-Fry

Ingredients:

  • 2 tablespoons peanut oil
  • 6 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 bunch green onions, chopped
  • 1 teaspoon sea salt
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 onions, thinly sliced
  •  1 cup sliced cabbage
  • 1 red bell pepper, thinly sliced
  • 2 cups sugar-snap peas
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons evaporated cane sugar
  • 2 tablespoons cornstarch

Instructions:

Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in two minced garlic cloves, ginger, green onions and salt. Stir-fry until onion becomes translucent, about two minutes. Add chicken and stir until opaque, about two minutes. Add remaining four cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.

In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot brown rice, if desired. Serves four.

 

Stan Kalson is the founder and director of the International Holistic Center, Inc. and has been active in the Greater Phoenix holistic community for 28 years. Find the Holistic Resources on the Internet: www.holisticresources.org. 602-287-0605.

Reprinted from AzNetNews, Volume 24, Number 3, June/July 2005.

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