By Marie Wilson
This compendium of fast and straightforward Asian recipes is brim-full of fit and flavorful adaptations on new and conventional meals. all the over 250 recipes incorporated take now not than half-hour to cook-the comparable period of time it takes to make rice!
With chapters equipped via nation or sector, and starting with a quick background and outline of the nutrition, 30 Minute Asian Recipes offers an obtainable and relaxing glimpse into the mysteries of Asian delicacies.
Read or Download 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia PDF
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Additional info for 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia
5. Add the hoisin sauce and sesame oil, if using, and stir-fry about 30 seconds to blend flavors. 6. Return the broccoli, with juices, to the wok with the chicken. Stir and toss for half a minute or so or until heated through. Serve with rice. Makes 2 servings Hunan-Style Chicken Salad This is a favorite Hunan combination. Create other combinations to suit your own taste. 8–12 oz (200–300 g) cooked chicken, cut into thin bite-size slices 1–2 small cucumbers, peeled, cut in half lengthwise, seeded and cut into thin slices Lettuce leaves 2 green onions (scallions), cut into 1-in (2 2-cm) lengths 1 tablespoon sesame seeds, lightly toasted (optional) Dipping sauce 1 tablespoon reduced-sodium soy sauce 2 teaspoons grated fresh ginger 1 clove garlic, crushed 2 teaspoon sugar 2 tablespoons rice vinegar 1 teaspoon sesame oil 3 tablespoons unsalted chicken stock or water 1 teaspoon chili sauce, chili oil, or ground red pepper, to taste 1.
Stir-fry the chicken for 1–2 minutes or until it begins to brown. 5. Return the squash to the wok and add the wine, if using, stock, sugar and any soy sauce that may be left from marinating the chicken. Stir in more stock or water if the mixture seems dry and bring to a boil. 6. Optional Step: Add the cornstarch mixture, turn the heat down to low and simmer a minute or so, or until the sauce begins to thicken. 7. Garnish with coriander leaves (cilantro) or parsley and serve with rice. Va r i at i o n : Substitute 8–12 oz (225– 350 g) flank steak, cut across the grain into very thin slices.
3. Heat the wok again and add the garlic and ginger. Stir-fry 3–4 seconds. Add the bamboo shoots and stock or water, and stir-fry 10 seconds. Add the bean sauce, soy sauce and wine. Stir together about 1 minute to blend ingredients. 4. Return the shrimp to the wok and heat through, stirring about 30 seconds. Add another tablespoon or two of stock or water to keep the mixture from scorching if it seems dry. 5. Optional Step: Add the cornstarch mixture and stir until the sauce begins to thicken. 6.