This dish is a FAVORITE of mine when I go to Asian restaurants. Now I’ve recreated it at home ! I’ve added some more veggies that you usually get in the restaurant dish and it makes it a nice complete meal. This tastes so authentic and so delicious !
385 calories per serving
8 oz. rice noodles (pad thai work great – the wider the better, but whatever you can find !)
1/2 c beef broth
4 teaspoons black bean garlic sauce (available in the Asian section of your market)
1 T soy sauce
2 t brown sugar
2 t cornstarch
4 t peanut oil
1 teaspoon minced ginger
1 small onion, thinly sliced
5 ½ c sliced and cut stir fry veggies (snow pea pods, carrots, broccoli, celery) (if using frozen, thaw them)
1/2 c water, divided
8 ounces sirloin steak, cut into thin slices
¼ c douchi (fermented black beans available at your local Asian market)
Prepare noodles according to package instructions then rinse in cold water and drain and set aside. Mix Sherry, sauces, sugar and cornstarch and set aside. Heat 2 t oil in a non stick skillet and cook ginger 30 seconds. Add onion and cook 5 minutes or until softened up a bit then add the rest of the veggies plus ¼ c water. Cover and cook 5 minutes or until the veggies are softened a bit. Add the veggies to the noodles and wipe out your pan. Add 2 t oil to the pan and cook steak 3-4 minutes to brown it then add in the cornstarch and cook 2 minutes to thicken the sauce. Now add the veggies and noodles to the pan with ¼ c water and the fermented black beans. Heat through for about 2-3 minutes and serve immediately.
This is a nice light dinner that doesn’t skimp on the taste. The vegetables really keep their flavor when you cook them lightly like this. If you don’t have a grill, you can always broil this for 8-10 minutes and get great results. The splash of vinegar at the end helps to enhance all the flavors in the dish.
243 calories per serving
12 oz. pork loin cut into bite sized pieces
4 c mix of broccoli florets, pea pods, halved mushrooms, red bell pepper strips
2 T oil
1 t Thai seasoning
¼ c green onions, sliced
1 t toasted sesame seeds
Splash of rice vinegar
Heat grill. Toss meat and 1 T oil. Mix veggies and 1 T oil and seasoning.
Spray grill basket with Pam and heat. Add meat and cook 3 minutes, stirring occasionally. Add veggies and cook 6 minutes or until meat is done. Stir in a splash of vinegar. Serve topped with seeds and green onions.
Throw away those kabob skewers and get a grill basket – it makes cooking small pieces of things on the grill a snap ! Just cut it up, marinate and then throw in the grill basket. It’s like stir frying on the grill and you get a great even cook on all the bits.
244 calories per serving
1/3 c soy sauce
2 T vegetable oil
1 T brown sugar
1 garlic clove, minced
1 t ground ginger
1 t seasoned salt
Pepper to taste
1 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces
12 whole fresh mushrooms
1 large green bell pepper, cut into 1 1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes
Mix soy, oil, sugar, garlic, ginger, pepper and salt. Place chicken pieces in a Ziploc bag and pour over the marinade. Seal and refrigerate for at least 4 hours. During the last hour, add the veggies to the bag. Heat grill and spray a grill basket with high heat Pam. Cook veggies and chicken until chicken is done.
This recipe was really interesting. Usually when you think of pulled pork, you expect a spicy Southwest flavor. But this one has an awesome Chinese sauce that is mellow and mild and is perfect with pulled pork.
227 calories per serving
1/4 c soy sauce
1/4 c hoisin sauce
3 T ketchup
3 T honey
2 t minced garlic
2 t grated fresh ginger
1 t dark sesame oil
1/2 t five-spice powder
2 lb. boneless pork roast, trimmed
1/2 c chicken broth
Mix soy, Hoisin, ketchup, honey, garlic, ginger, oil and five spice and place in a zip loc bag. Add roast and mush it around so the spice adheres to the roast. Place in refrigerator for 3 – 24 hours. When ready to cook, place in crock and cook on low 8 hours. Remove roast and cover to keep warm. Place broth in croc, re-cover and cook another 1./2 hour or until sauce thickens. Shred pork and serve with extra sauce.
If you do not have Chinese 5 spice, here’s a quick recipe so you can make it yourself:
Mix all of this in a spice grinder and then use the appropriate amount in your recipe:
1 T peppercorns
1 T cloves
1 t anise seed or 1 T star anise
1 T fennel seeds
1 T cinnamon
This has WOW flavor ! Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth !
60 calories per serving
1/3 c Miracle Whip light
2 T KRAFT Light Asian Toasted Sesame Dressing (I use this dressing in hot and cold dishes)
3 T lime juice
6 cups finely shredded cabbage (get the Dole pre-shredded to save a lot of time)
1 c snow peas, julienned
1 carrot, coarsely grated (not necessary if you use the Dole cabbage that has carrot in it already)
2 stalks celery, thinly sliced
1/4 c chopped cilantro
1 T minced ginger
2 T sesame seeds, toasted
Touch of salt
To toast sesame seeds, place in a hot skillet and sauté for a couple of minutes until they turn golden and are aromatic. Mix lime, Miracle Whip and Sesame dressing well and pour over the rest of the ingredients (except the sesame seeds). Mix well. Chill at least 2 hours. Sprinkle with seeds just before serving.
Authentic and delicious. This Asian meal is memorable, brilliant and I want more NOW !
280 calories per serving
1 c chicken broth
3 T soy sauce
2 T molasses
1/4 t pepper
5 ts cornstarch
2 T oil, divided
1 lb. pork tenderloin, trimmed, halved lengthwise and cut into strips
1 medium onion, sliced thinly
1 medium red or green bell pepper, sliced thinly
3 c bean sprouts (fresh or canned from the asian section of your market)
1 T minced fresh ginger
Mix broth, soy, molasses and pepper. Take 2 T of the mix and stir in cornstarch and set aside. Heat 1 T oil in a non stick skillet and cook pork. Cook 5 minutes to brown it and then place in a bowl and set aside. Add 1 T oil to the skillet and cook onion 3 minutes then add the pepper and cook another 3 minutes. Add bean sprouts and ginger and cook another 3 minutes then add the broth and bring to a boil. Cook 4 minutes and then add cornstarch mix and pork and cook 2-3 minutes to thicken sauce and finish up the pork.
For just 130 calories, add ½ c of chow mein noodles to the side.
I love making wontons – you fill them with just about anything and drop in broth and they make a great meal. But this one goes far beyond – the flavors of the ginger, lemon and vegetables mingle so beautifully ! You’ll want to make this one again and again.
395 calories per serving
7 cups fat free broth (chicken, beef or a mixture of both)
4 c water
3 T soy sauce
1 T lemon juice
24 wonton wrappers
1 large shallot, finely chopped
½ pound ground chicken
¾ c bok choy, finely chopped
½ c finely chopped mushrooms
Salt and pepper to taste
1 T soy sauce
1 t garlic powder
2 t minced fresh ginger
2 t grated lemon rind
1 t dark sesame oil
Dash of hot sauce
Prepare wontons (see below). Bring broth to a boil. Add 3 T soy, salt and pepper. Add wontons and cook 3 minutes or until done. Add lemon juice right at the end.
Spray pan with Pam and cook shallot 3 minutes. Add water if it starts to get dry. Add ground meat and cook until done. Make sure you break it up into little pieces as it cooks. Let cool. Add in bok choy, mushrooms, soy sauce, salt, pepper, garlic powder, ginger, lemon zest, sesame oil, and hot sauce. Fill wontons (click below for a short video tutorial if you are not familiar with wonton preparation).
This sweet and tangy Asian sauce is the perfect summer BBQ meal. The sweet honey chars just a bit and makes these legs super flavorful. Try serving with Asian Sesame Slaw for a perfect meal.
240 calories per serving
8 chicken drumsticks (about 2 pounds), skinned
High Heat Pam
3 T apple cider vinegar
3 T soy sauce
4 T honey
2 T chopped parsley
2 t minced ginger
Pepper to taste
Par boil the chicken legs for 15 minutes so you don’t have to keep them on the grill too long and they don’t dry out. Preheat grill and spray with high heat Pam. Brush half the sauce on chicken legs and grill 15 minute or until done throughout. Put the remainder of the sauce in the microwave and cook 1 minute (make sure it comes to a boil). Mop the legs with the rest of the sauce when they come off the grill.
3/4 lb. pork loin cut into thin strips
2 T red wine or beef broth
1 T soy sauce
1 T cornstarch
3/4 t salt
1/4 t black pepper
1 T dark sesame oil
2 c broccoli florets
1 orange bell pepper, cut into strips
1 1/2 t grated peeled fresh ginger
1/4 c orange juice
1/4 c hoisin sauce (available in the Asian section at your food market)
2 T honey
2 c hot cooked brown rice
Mix pork, wine, soy, cornstarch, salt and pepper. Set aside. Heat the oil in a skillet on high heat. Add broccoli and pepper and stir fry for 3-4 minutes. Add the pork and stir until browned, about 5 minutes. Add the finer and cook 1 minute longer. Add the juice, hoisin sauce and honey and cook until pork is done and sauce is thickened some, about 3 minutes. Serve with the hot cooked rice on the side.