The colors are so vibrant that you can taste this dish with your eyes ! And the flavor was just tremendous !!! I served it with a little brown rice right in the broth and it was a meal that we are still talking about. You definitely have to try this one.
203 calories per serving
3 c chicken broth
2 T sherry or white wine
2 T soy sauce
2 slices lemon
3 thin slices peeled ginger root
¼ t cayenne
1 lb. orange roughy or other thick mild fish fillets
Extra water if necessary
6 green onions (green part only) in thin slices
1 medium red bell pepper in thin slices
1 rib celery cut in ¼ inch pieces
½ t sesame oil
1 carrot, grated
Fresh pepper to taste
In a large non aluminum skillet bring broth ingredients to a boil over high heat. Rinse and dry fish. Reduce heat and place fish in broth. Add water if needed to cover the fish all the way. Simmer for 10 minutes per inch of fish thickness or until fish is done. Remove fish with slotted spoon and place into 4 soup bowls. Boil liquid and add green onions, peppers and celery and cook 3 minutes. Remove and discard lemon and ginger. Take vegetables and place over fish. Stir oil into broth and then pour into bowls. Sprinkle carrot over bowls and season with pepper.
This tastes as good as any ginger dressing you get at any Asian restaurant (usually served at Hibatchi places). Whip some up and if you don’t have any spinach around, place on any leafy greens.
173 calories per serving
2 T minced onion
3 T peanut oil
2 T distilled white vinegar
1 1/2 T finely grated fresh ginger
1 T soy sauce
1/4 t minced garlic
Salt and pepper to taste
5 oz spinach
1 small carrot, grated
1/2 medium red bell pepper, very thinly sliced
Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined. Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
This is a great, crisp side dish that can be paired with just about anything. I bet it can even get cabbage by your kids 🙂 Add a teaspoon of chili sauce with garlic (found in the Asian section of your market) to make this a super spicy dish.
87 calories per serving
2 t peanut or olive oil
10 cloves garlic, minced
1 T chopped fresh ginger
¼ c chicken broth
¼ c water
1 red bell pepper in small ¼ inch squares
2 carrots halved lengthwise and thinly sliced
4 c 1 inch strips of bok choy or Napa cabbage
1 t sugar
½ t salt
2 t sesame oil
Heat oil in a skillet on medium low heat. Add the garlic and ginger and cook for one minute then add the broth and ¼ c water and cover and cook for 7 minutes. Add the bell pepper and carrots and cook 1 minute then add the cabbage and mix well. Sprinkle with sugar and salt and cook 5 minutes or until cabbage is tender. Drizzle with the sesame oil (and optional chili and garlic sauce) and serve immediately.
These are the perfect little appetizers. You don’t really taste the cream cheese, but it’s there for the onion flavor and to keep the pork moist. These would also be great dropped in hot chicken broth and boiled for 5 minutes or so. Serve a few next to a big green salad with ginger dressing for a nice light dinner.
8 oz. Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 t minced ginger
1 t sesame oil
32 wonton wrappers
2 t sesame seeds
2 T soy sauce
1 T rice wine or water
1 T water
Preheat oven to 425 degrees. Mix pork, cream cheese, ginger and oil and place 1 T of mix onto each wonton wrapper. Fold into wonton shape (see the video below for easy to follow instructions). Spray a baking sheet with Pam and place wontons on sheet. Brush wontons with water and sprinkle with sesame seeds. Bake 10 minutes or until golden brown Then lower oven to 350 and bake another 5 minutes. Mix soy, rice wine and 1 T water and serve with wontons as a dipping sauce. Alternately you can serve with prepared ginger soy sauce.
I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.
These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.
These make a great side dish, stand alone lunch, appetizer – – very, very versatile !
12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder
Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.
Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.
And here’s a video I just made so you can see how it’s done – it’s so easy !!
Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.
This is more like an asian noodle bowl with a bit of broth than it is a soup with some noodles. It is filling and scrumptious.
290 calories per serving
1 T oil
1 T minced garlic
1 T bottled or fresh grated ginger
1 t lemon pepper seasoning
2 c water
28 oz. chicken broth
1 lb. chicken breast tenders, cut into bite-sized pieces (Perdue Shortcuts or leftover chicken pieces work great here !)
4 oz. uncooked fine (spaghetti-like) asian rice noodles (I use Japanaese Somen rice noodles)
1/4 c cilantro, chopped
1 T lime juice
1 t lemon zest
1/2 t salt
1.4 t pepper
2 scallions, thinly sliced
Heat oil and sauté ginger, garlic and lemon pepper 3 minutes. Then add water and broth and bring to a boil. Add chicken, zest and pasta and cook 4 minutes then remove from heat and stir in cilantro, juice, salt, pepper and scallions. Let stand 5 minutes for flavors to mingle. If you like it spicy, add 1 t of hot chili and garlic sauce (available in the Asian section of your market).
Just the right amount of heat, tons of flavor and a dish I will make again and again ! This authentic Thai Chicken recipe combines the sweetness of coconut milk sugar and ginger with the heat of hot chile sauce, onions and garlic and turns out a flavor popping meal.
403 calories per serving
3.5 oz. bag boil-in-bag rice
1 1/2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 T cornstarch
1 T fish sauce
4 t oil, divided
1 c sliced onion
2 t garlic, minced
1 t ginger, minced
1/2 c light coconut milk
2 t Sriracha (hot chile sauce available in the Asian section of your grocer)
1 T sugar
1 T fresh lime juice
2 T chopped cilantro
Cook rice according to package instructions and keep warm. Mix starch and fish sauce and then toss with chicken. Heat 1 T oil and sauté chicken 6-8 minutes them remove to a plate and keep warm. Add 1 t oil to pan and cook onion, and sauté 3 minutes. Then add garlic and ginger and cook another minute. Put chicken back in the pan and cook 1 minute them add coconut milk, chile sauce, sugar and lime juice and cook a minute to heat through. Plate and garnish with cilantro. Serve with a lime slice.
The ginger and lime flavors were very subtle in this dish – you can definitely dial them up if you want a more robust dish. But the subtlety was very nice and when combined with the great scallop flavor, this made a great seafood dish. The rich sauce made with butter and cream is soooo lovely !
224 calories per serving
1/2 c dry white wine
1/2 c unsalted chicken broth
2 T minced shallots
1 t grated fresh ginger
1/4 t grated lime peel
1 1/2 lb. scallops
1/4 c unsalted butter
1/4 c whipping cream
Mix wine, broth, shallots, ginger, and lime peel in a skillet and boil uncovered until reduced by half. Stir in cream and boil until reduced to 3/4 c. Over medium heat add butter and incorporate into sauce. Keep warm. Rinse scallops and pat dry.. Spray scallops and another skillet with Pam. Saute scallops 7 to 10 minutes or until done. Pour sauce onto a warm platter lay scallops in sauce. Serve with optional brown rice (add 120 calories for each ½ c rice).
Use tart plums if you don’t want this dish to be too sweet. Fruity yet savory and plums just go so well in fruited dishes !
287 calories per serving
1 T oil
1 lb. pork tenderloin cut into thin, short strips
1 T plus 1 ½ t cornstarch
1 carrot thinly sliced on the diagonal
3 scallions, thinly sliced
2 cloves garlic, minced
1 lb. plums cut into ½ inch slices
1 c chicken broth
2 T plum jam
1 T cider vinegar
1 T soy sauce
½ t ground ginger
Heat oil in a large skillet on medium high heat. Mix pork with 1 T cornstarch and rub it in. A good way to do this is place both in a Ziploc bag, seal and then mush it around repeatedly. Cook the meat 5 minutes and then transfer to a plate. Reduce heat to medium and cook the carrot, scallions and garlic for 1 minute and then add the plums and cook for another 5 minutes or until they start to get soft.
Whisk broth, jam, vinegar, soy, ginger and the rest of the cornstarch and pour into the pan and bring to a boil and cook 1 minute then lower the heat and place the pork back in the pan and cool 3 minutes or until all is heated.