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Asian Recipes (Most Popular)

15920 results - showing 13201 to 13210
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Beef or Chicken & Broccoli (adapted from Good Housekeeping)

This is one of my favorite Asian dishes, but it's much too salty and highly caloric the way the local Chinese restaurants make it. Substituting brown rice for white and less sodium soy sauce should make a nice dent in both--but note that it's STILL over 636 mg of sodium!Submitted by ADIPOSEROSE

Boiled Chicken, Chinese style (adapted from the Frugal Gourmet)

I did this with boneless chicken breast, and some chicken boullion (made with OXO, for my UK friends) with diced scallions, and used the stock to make brown rice. It was delightful--the chicken is tender and moist, and wonderful for a cold lunch, or chicken salad, etc.

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The idea of boiled chicken hardly causes great excitement. That is because we are in the habit of boiling chicken until there is no longer any flavor in the bird itself, but the boiling solution tastes great!

In this recipe you do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.

A chicken salad recipe is also included

Submitted by ADIPOSEROSE

Cold Sesame Noodles

From food network & Tyler florence
s-recipe/index.htmlSubmitted by HOOLS79

Summerland Chicken Stirfry

This is a quick and easy recipe to make when you get home from work.Submitted by TSMOTIVATION

Stir Fry Beef

Stur Fry Beef w/ carrot and broccoliSubmitted by 2010_NEWME

Darcy's Bah Mee Gai

This is my own rendition of a menu item at one of my favorite Thai restaurants. Submitted by DARCYF5G

Sukiyaki-Style Stir Fry

Just used a lot of veggies I needed to use up. Served over quinoa! So good!

I ate my portion with a raw, organic egg!Submitted by CRAUDI

Daikon leaves and age (fried tofu)
Daikon leaves and age (fried tofu)

Daikon leaves have a lot more vitamin C than daikon itself.
You can also mix cut daikon leaves with salt and leave it for about half day to make delicious pickles.
These go well with brown rice.
Submitted by CAFE_AEBEE

Konbu in soy sauce (tsukuda-ni)
Konbu in soy sauce (tsukuda-ni)

This is a good way to use up konbu after being used for broth.Submitted by CAFE_AEBEE

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