This Cuisine Is On The Rise
Packed with vegetables and flavor, these East Asian recipes will have everyone reaching for second helping.
30 Minute Sesame Ginger Noodles with Vegetables
- 1 (8oz) package rice noodles
- 1 teaspoon toasted sesame oil
- 1 medium red pepper, thinly sliced
- 2 medium carrots, grated (1-2 cups)
- 1 medium handful snow peas
- 1 ½ cups thinly sliced purple cabbage
- 1 (15 oz) can chickpeas, drained and rinsed
- Cilantro and toasted sesame seeds for garnish, if desired
- ⅓ cup water
- ⅓ cup tamari, I like to use low sodium
- ¼ cup pure maple syrup
- ¼ cup toasted sesame oil
- 1 clove garlic, finely grated
- 1 ½ teaspoons, finely grated ginger
- 1 ½ teaspoons corn starch
- 1 teaspoons toasted sesame seeds
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
Tom Yum Soup (Hot and Sour Soup)Ingredients
- 1 ½ pounds medium-sized whole raw shrimp (with heads intact)
- ⅓ cup flavorless oil
- 6 cups water
- 3 stalks fresh lemongrass
- 12 Kaffir lime leaves, fresh or frozen
- ½ onion, peeled and cut into wedges
- 4-6 Thai chiles (or Thai chili paste to taste)
- 1 inch piece galangal root, optional
- 1 ½ tablespoon fish sauce
- 1 cup straw or button mushrooms, sliced
- 1 lime, juiced
- Possible Garnishes: cilantro leaves and lime wedges
- Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.
- Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Saute the shrimp heads to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.
- Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.
- Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells bright and fragrant.
- Remove and discard any tough sections of lemongrass. (Keep them all in if the stalks are soft.) Increase the heat to high. Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.
- Turn off the heat and stir in the lime juice. Then stir in 3-4 tablespoons of the shrimp oil. (Discard the heads; do not add them to the soup.)
- Serve with fresh lime wedges and cilantro. Tom Yum is often served over rice, however it’s low carb served as-is!
Fresh Spring Rolls
- 1 package spring roll rice wrappers, found in the Asian foods section at the grocery store
- 1 package vermicelli rice noodles, found in the Asian foods section at the grocery store
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded into thin strips
- 1 large English cucumber, peeled and sliced into thin strips
- 1 pound small, cooked shrimp, deveined, tails removed (optional)
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
- ¾ cup sweet chili sauce
- ⅓ cup peanut butter, smooth or crunchy
- ½ teaspoon low-sodium soy sauce
- ½ teaspoon hoisin sauce
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but if you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
- Add all ingredients to a food processor or blender and pulse until smooth.
- The rolls taste best the day they are made, but they can be stored for 2-3 days. Wrap each roll individually in plastic wrap to keep them fresh adn to keep them from sticking together. Store in an air-tight container in the fridge.
Classic Chinese Chow Mein
- 2 tablespoons canola oil
- ¼ head cabbage thinly sliced
- 2 cloves garlic, crushed and minced
- 2 tablespoons sweet soy sauce (aka Kecap Manis)* see note for homemade substitute
- 2 tablespoons soy sauce
- 5 tablespoons oyster sauce
- 1 cup water
- 12 ounces chow mein noodles, cooked a minute shy of the directions*
- 6 ounces bean sprouts (optional)
- Sesame seeds for garnish (optional)
- Heat a large pan or wok on high heat.
- Add two tablespoons of canola oil to the pan and cook the cabbage.
- Cook 2-3 minutes until wilted; add the garlic and cook for additional 30 seconds.
- Add the soy sauce, sweet soy sauce, oyster sauce and water adn bring to a boil for 1 minute.
- Add in the pasta and bean sprouts and toss to coat.
- Serve immediately.
Asian Steak Bites
- 1 ¾ pounds flank steak
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste
- ½ tablespoons light flavored olive oil
- Slice the steak across the grain into strips ½” wide. Cut each strip into bite-size pieces, approximately ½” - ¾” in size. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Pour over the beef and stir to coat well. Let the meat marinate for 20-30 minutes.
- Heat a heavy bottom stainless steel pan or wok over medium high heat. WHen the pan is hot, add 1 tablespoon of oil and swirl to coat. Add ⅓ of the meat of the pan and spread out in a single layer. Let it cook for about a minute, until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat from the pan to a plate.
- Add half of the remaining meat to the hot pan and repeat the above steps. Add the cooked meat to the waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps. Enjoy!
Stir Fried Sugar Snap PeasWhether this is an appetizer or a side dish, this will be a healthy treat everyone will love. Ingredients
- 10 ounces sugar snap peas, trimmed
- 1 clove garlic, minced
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon tamari
- Toasted sesame seeds, (for garnish)
- Heat 2 Tablespoons of water in a skillet over medium heat.
- Add the sugar snap peas to the skillet. Stir frequently until they are tender. If the pan appears dry, add another Tablespoon of water.
- Add the garlic, rice wine vinegar, and tamari to the sugar snap peas and stir. Cook for 30 seconds. Remove the pan from the heat.
- Transfer the sugar snap peas to a serving dish. Garnish with toasted sesame seeds, if desired.
10 Minute Garlic Bok Choy Recipe
- 1 tbsp vegetable oil
- 5 cloves garlic - minced
- 2 large shallots - minced
- 2 pounds baby bok choy - halved or quartered
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp crushed red pepper - optional
- Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat and voer. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
- Sprinkle with crushed red pepper and serve immediately.
Asian Honey Chicken
- ½ cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 tablespoon cornstarch
- ½ cup honey
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes, or more, to taste
- Heat vegetable oil in a large skillet over medium high heat.
- Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
- Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
- In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
- Serve chicken immediately, drizzled with honey glaze.