Asian Recipes (Most Popular)
This is a Thai-inspired red curry and coconut dish. Substitute chicken for tofu and use whatever vegetables you have on hand.
~1 Serving Size~
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet. From eatbetteramerica.
original:
http://www.eatbetteramerica.com/recipe
s/whole-grains/japanese-shrimp-and-sob
a-noodles.aspx
"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast."
This great recipe is from www.epicurious.com and SELF magazine.
Red, green and yellow pepper with celery and onions, stir fried with teriyaki marinaded chicken. Serve with rice noodles. I made this up - feel free to comment on what I can do to improve it!
great easy dinner - tasty, low fat, high fiber and reheats well!
Adapted from the LA Times to fit my personal tastes. Delicious, light and healthy to boot, especially when steamed in a bamboo basket!
I modified this recipe from one found in Runner's World - left out shrimp and scallions and added broccoli
Skinless thin chicken breasts - brush each side with Dijon Mustard & dredge in flour. Saute chopped green onions & fresh mushrooms. Put chicken breasts on 12" piece of aluminum foil and top each breast with these vegetables. Then put a dab of butter and 1 TBLSPN. reduced sodium soy sauce on each chicken breast. Fold foil over chicken & seal edges leaving a "tent" above the chicken. Put tent chicken in baking dish and Bake at 350 for 25 minutes.
Works with any combo of chinese-style vegetables (broccoli, cabbage, etc.)