Asian Recipes (Most Popular)
If you use low sodium soy sauce, and sodium free/low sodium chicken broth in this recipe, the sodium count will NOT be as high as it shows. I only use home made chicken broth with absoultely no sodium except what is in the chicken itself. I also like mine a little bit on the spicy side so you can omit the chili peppers if you like.
I love this Salad for BBQ or Potlucks. We'll also use it with a Chicken breast to replace dinner. Great flavours.
Originally from epicurious, but I've changed several ingredients and insist that you use Glass noodles also known as bean thread vermicelli or Sai Fun for the GI benefits.
epicurious suggests these for hors d'oevre. We marinate up several filets and serve with salad for dinner
I don't remember where I originally found the recipe. This has become a summer staple. Serve with burgers for a cookout or toss with some leftover chicken for a summer evening supper.
Prep Time: 30 mins
Cook Time: 55 mins
Rest Time: 10 mins
Total Time: 1 h 35 mins
Adapted from: Fast Vegetarian Feasts by Martha Rose Shulman
This is a delicious recipe with great restraunt taste! You can decrease the sodium by using low sodium soy sauce. The meat is very tender.
From Cooking Light Oct. 2008 p. 146. Really light. The carrots cooked with lemongrass, ginger and garlic have a lot of flavor. Add a little bit of oyster sauce and light soy sauce and you have a really tasty dish.
Delicious, low fat/calorie alternative to fried rice, can be made with any meat or meatless as well. Good as a one dish meal or side dish too.
Spicey tofu and ponzu soy sauce make this a healthy blend and of interesting veggies and just 119 calories for a 1 cup serving.
Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.
I use halibut and fresh asparagas.
OPTIONAL: add a splash of chardonay and just a drizzle of Seseme oil (not included in nutritional info because it's optional)