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Entries in asian (6)


Asian Slaw



  • 1/2 c soy sauce
  • 1 T siracha
  • 2 T rice wine vinegar
  • 1 T mirin (rice wine)
  • 1/2 c grapeseed oil
  • 1 T sesame oil
  • 3/4 c mayonaise (optional.  only needed if creamier texture is preferred)


  • 1 head napa cabbage, shredded
  • 1 c carrots, shredded (julienne cut)
  • 1/2 c scallion, chopped
  • 1 yellow pepper, diced
  • 1 red pepper, diced


Whisk all ingredients to make dressing.  Pour over slow and place in refrigerator for at least 30 minutes.  Before serving, you may need to strain.  Cabbage will "sweat" while marinating and it causes it to become "watery".  


Shrimp Stir Fry and Toasted Coconut Brown Rice



  • 1/2 c flour
  • 1 t kosher salt
  • 1/2 t black pepper
  • 1 T butter
  • 1 T olive oil
  • 2 lbs jumbo shrimp, peeled and deveined, tails on
  • 1 japanese eggplant, medium dice
  • 1 red bell pepper, sliced
  • 1 package Eat-Smart stir fry vegetables (or medium diced broccoli, thinly sliced carrots and snow peas)
  • 4 cloves garlic, minced
  • 1 bunch scallion (about 8 stalks), chopped
  • 1/2 c cilantro, chopped
  • 3 T toasted sesame oil
  • 3/4 c Mirin
  • 1/4 c rice wine vinegar
  • 1/2 c soy sauce
  • 1/2 T corn starch
  • 1/2 c H20 


Combine flour, salt and pepper in large zip-loc bag.  Dredge shrimp by tossing them in zip-loc bag.  Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp, then sauté until the shrimp are lightly browned on both sides (will need to flip each one over), about 3 minutes. Remove the shrimp to a plate.

Carefully dry skillet with paper towel.  Add sesame oil to skillet and bring pan to a medium high temperature.  Add eggplant, bell pepper, stir fry vegetables, garlic and half of the scallions.  Stir vegetables until evenly coated with sesame oil and heated through (about 4 minutes).  Add Mirin, rice wine vinegar and soy sauce.  Bring to a boil and let simmer for 1 minute.  Combine cornstarch and water in a small bowl and then add to skillet stirring constantly.  Sauce will begin to thicken slightly Put shrimp back in to skillet and coat with sauce.  

Garnish with remaining scallion and cilantro.  Serve over toasted coconut brown rice.  



Asian Ground Chicken Rice Bowl


  • 4 servings brown rice 
  • 1 lb ground chicken
  • 2 T toasted sesame oil
  • 1 package  (12 oz) fresh broccoli
  • 1 c Soyaki (or your favorite teriyaki style marinade)
  • 2 T peanut butter (can be eliminated if nut allergy present)
  • 1 cup salted peanuts, crushed (can be eliminated if nut allergy present)
  • 4 scallions, chopped


Prepare brown rice according to package directions.  

Par boil broccoli by filling up a medium saucepan with water and bringing to to a boil.  Add broccoli to water and cook for 90 seconds.  Remove immediately from heat and submerge in ice cold water (blanch), this will help to cool quickly and stop the cooking.  After broccoli has cooled (2 mins), dry on paper towels.  

Add toasted sesame oil to large sauté pan or Chinese wok.  Stir fry broccoli until lightly browned on high heat (about 3-4 mins). Remove from heat and set aside.  In same sauté pan, begin to cook ground chicken on medium high heat.  After about 3 minutes (chicken should not be browned) add Soyaki or your favorite teriyaki sauce marinade.  Bring to boil and reduce to simmer.  Add peanut butter and stir.  Simmer chicken until sauce has reduced and thickened.  

Serve immediately over rice and broccoli. Garnish with crushed peanuts and scallion.   Consider pairing this with Asian Chop Chop salad.  


Chicken Satay



  • 1 package, chicken tenders
  • 1 container, Soyaki (or favorite teriyaki style marinade)

Dipping Sauce:

  • 1 c rice wine vinegar
  • 1 c soy sauce
  • 1 c peanut butter
  • 1/2 c lemon juice
  • 1 t sambal (found in most asian food sections in standard grocery stores)
  • 1 T chives, chopped 


Soak wooden skewers for at least 1 hour (to prevent burning).  While skewers are soaking, marinate chicken tenders (at least 1 hour).  Prepare dipping sauce by whisking all ingredients until smooth, set aside (or refrigerate).  

Place marinated tenders on skewer.  Preheat grill pan or skillet to medium high.  Spray pan with cooking spray thoroughly.  Grill chicken about 3-4 minutes on each side.  Serve next to dipping sauce.  


Asian Chop Chop Salad 

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.



  • 1 head napa cabbage (basically just fill a large bowl about 2/3)
  • 1 c shredded/julienne carrots (you can buy them at the grocery store pre-packaged this way, or use your food processor on the "julienne setting"
  • 1 c snow peas (remember, these are the flat pods)
  • 1 red pepper, sliced in strips
  • 1 yellow pepper, sliced in strips
  • 1 serrano pepper, seeded and diced (optional)
  • 1/2 c cilantro, chopped
  • 1 avocado, medium diced 
  • 1 c edamame
  • 1 cup scallion, chopped (white and green)
  • 2 T toasted sesame seeds
  • 1/2 c wasabi peas
  • 1/2 c toasted soy nuts (find these near the nuts in the produce section)


  • 1/2 c rice vinegar
  • 1/2 c low sodium soy sauce
  • 1 t minced garlic
  • 1 t minced ginger
  • 1 T peanut butter
  • 1 T lime juice
  • 1 T sesame oil
  • 1 t honey
  • salt and pepper, to taste
  • 3/4 c canola or vegetable oil


Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.