Asian Dinner Cookbook: Over 50 Delicious Asian Dinner Recipes for Fun Weekend and Weeknight Meals [2 ed.]

Table of contents :
Table of Contents
Mandarin Chicken Thighs
Sesame Chicken Combination Platter
Easy Asian Style Tilapia
Asian Chicken Skillet
Yuri’s Beef Stir Fry
Classical Pad Thai Noodles I
Classical Pad Thai Noodles II
The Best Orange Thai Chicken
Chicken Curry I
Chicken Curry II
Delightfully Thai Basil Chicken
Pad Thai Noodles III
Southeast Asian Chicken Curry
Korean BBQ Short Ribs Gal-Bi
Korean Burritos
Yaki Mandu (Korean Egg Rolls)
Chicken Lo Mein
Orange Chicken and Broccoli II
Chinese Beef and Broccoli I
Authentic Fried Rice
Spareribs Chinese Style
Authentic Fried Rice II
Pepper Steak
Szechwan Shrimp
Braised Ribs
Tsao Mi Fun (Fried Noodles)
Asian Pancakes
Sesame Lemon Shrimp
Tea Eggs
Okonomiyaki (Variety Pancake)
Chicken Wings in Japan
Zucchini Stir Fry
Tofu Mushroom Soup
Udon Soup
Japanese Rice and Eggs
Mackerel in Japan-Land
Tofu Burger
Beef Rolls Japanese Style
Croquettes in South East Asia
Filipino Oxtail Stew
Chicken Adobo Filipino Style
Filipino Spaghetti
Picadillo Filipino (Hamburger Abalos Soup)
Asian Apple Chicken Stir Fry
Malaysian Mango Chicken
Spicy Beef Spring Rolls
A Japanese Stir-Fry
Taiwanese Corn Soup
Easy Egg and Pea Soup
Asian Corn Soup Cream Style
Bamboo Rice Soup
Simple Potato Soup
Suan La Dofu Tang (Tofu Soup)
Hot and Spicy Soup
Chi Tan T'ang (Classical Egg Drop Soup)
Cabbage Soup Mainland
Sweet and Spicy Tofu Soup
Easy Wonton Soup

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Asian Dinner Cookbook Over 50 Delicious Asian Dinner Recipes for Fun Weekend and Weeknight Meals (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . . Mandarin Chicken Thighs 8 . . . . . . . . Sesame Chicken Combination Platter 10 . . . . . . . Easy Asian Style Tilapia 11 . . . . . . . Asian Chicken Skillet 14 . . . . . . . Yuri’s Beef Stir Fry 15 . . . . . . . Classical Pad Thai Noodles I 16 . . . . . . . Classical Pad Thai Noodles II 17 . . . . . . . The Best Orange Thai Chicken 20 . . . . . . . Chicken Curry I 21 . . . . . . . Chicken Curry II 22 . . . . . . . Delightfully Thai Basil Chicken 23 . . . . . . . Pad Thai Noodles III 26 . . . . . . . Southeast Asian Chicken Curry 27 . . . . . . . Korean BBQ Short Ribs Gal-Bi 28 . . . . . . . Korean Burritos 29 . . . . . . . Yaki Mandu (Korean Egg Rolls) 32 . . . . . . . Chicken Lo Mein 34 . . . . . . . Orange Chicken and Broccoli II 35 . . . . . . . Chinese Beef and Broccoli I 38 . . . . . . . Authentic Fried Rice 39 . . . . . . . Spareribs Chinese Style 40 . . . . . . . Authentic Fried Rice II 41 . . . . . . . Pepper Steak 44 . . . . . . . Szechwan Shrimp 45 . . . . . . . Braised Ribs 46 . . . . . . . Tsao Mi Fun (Fried Noodles) 48 . . . . . . . Asian Pancakes 49 . . . . . . . Sesame Lemon Shrimp 52 . . . . . . . Tea Eggs 53 . . . . . . . Okonomiyaki (Variety Pancake)

54 . . . . . . . Chicken Wings in Japan 55 . . . . . . . Zucchini Stir Fry 56 . . . . . . . Tofu Mushroom Soup 57 . . . . . . . Udon Soup 60 . . . . . . . Japanese Rice and Eggs 61 . . . . . . . Mackerel in Japan-Land 62 . . . . . . . Tofu Burger 63 . . . . . . . Beef Rolls Japanese Style 64 . . . . . . . Croquettes in South East Asia 65 . . . . . . . Filipino Oxtail Stew 68 . . . . . . . Chicken Adobo Filipino Style 69 . . . . . . . Filipino Spaghetti 70 . . . . . . . Picadillo Filipino (Hamburger Soup) 71 . . . . . . . Asian Apple Chicken Stir Fry 72 . . . . . . . Malaysian Mango Chicken 73 . . . . . . . Spicy Beef Spring Rolls 77 . . . . . . . A Japanese Stir-Fry 79 . . . . . . . Taiwanese Corn Soup 80 . . . . . . . Easy Egg and Pea Soup 81 . . . . . . . Asian Corn Soup Cream Style 84 . . . . . . . Bamboo Rice Soup 85 . . . . . . . Simple Potato Soup 86 . . . . . . . Suan La Dofu Tang (Tofu Soup) 87 . . . . . . . Hot and Spicy Soup 88 . . . . . . . Classical Egg Drop Soup 89 . . . . . . . Cabbage Soup Mainland 90 . . . . . . . Sweet and Spicy Tofu Soup 91 . . . . . . . Easy Wonton Soup

Mandarin

Chicken Thighs

Prep Time: 5 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 180 kcal Fat 9.9 g Carbohydrates 5.7g Protein 16.4 g Cholesterol 59 mg Sodium 475 mg

Ingredients

1 C. orange juice 1 tbsp soy sauce 1 (1 oz.) envelope dry onion soup mix 1/2 tsp garlic powder, or to taste 8 chicken thighs

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: garlic powder, orange juice, onion soup, and soy sauce. 3. Clean your chicken under fresh cold water then enter them into a casserole dish. 4. Top the chicken pieces with the onion soup mix. 5. Now cook everything in the oven for 90 mins. 6. Baste the chicken every 20 mins. 7. Enjoy. 

Mandarin Chicken Thighs

7

SESAME CHICKEN

Combination Platter

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 4 Calories 634 kcal Fat 36.5 g Carbohydrates 54.9g Protein 24.3 g Cholesterol 101 mg Sodium 1192 mg

Ingredients

4 C. vegetable oil for frying 1 egg 1 1/2 lbs boneless, skinless chicken thighs, cut into 1/2 inch cubes 1 tsp salt 1 tsp white sugar 1 pinch white pepper 1 C. cornstarch 2 tbsps vegetable oil 3 tbsps chopped green onion 1 clove garlic, minced 6 dried whole red chilies 1 strip orange zest 1/2 C. white sugar

1/4 tsp ground ginger 3 tbsps chicken broth 1 tbsp rice vinegar 1/4 C. soy sauce 2 tsps sesame oil 2 tbsps peanut oil 2 tsps cornstarch 1/4 C. water 2 tbsps sesame seeds

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

8

Get your oil to 375 degrees in a big pan before doing anything else Get a bowl, combine: white pepper, whisked eggs, salt, and chicken. Add in the cornstarch 1 tsp at a time and stir constantly. Fry your chicken, in batches, until golden in the oil for about 4 mins each. Then place everything to the side. Once all the batches have been fried. Fry them again for 1 to 2 mins each. Then place the fried pieces on some paper towels. Get another pan and add in 2 tbsps of veggie oil and stir fry the following in it for 3 mins: orange zest, green onions, chilies, and garlic.

Sesame Chicken Combination Platter

10. Now add in: peanut oil, half a C. of sugar, sesame oil, ginger, soy sauce, broth, and vinegar. 11. Get everything boiling and let it cook for 4 mins. 12. Add in 2 tsps of cornstarch with some water and then add this to the sauce and get it boiling again for 2 more mins. 13. Add the chicken in, set the heat to low, and let the sauce combine into the chicken. 14. Let everything cook for about 2 more mins then top with sesame seeds. 15. Enjoy. 

9

EASY

Asian Style Tilapia

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 207 kcal Fat 10.6 g Carbohydrates 2.8g Protein < 23.8 g Cholesterol 41 mg Sodium 673 mg

Ingredients

1/4 C. orange juice 1/4 C. soy sauce 1/4 C. sesame oil 1 tsp white sugar

1 tsp minced garlic 1/2 tsp ground ginger 6 (4 oz.) fillets tilapia fillets

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

10

Get a bowl, combine: ginger, orange juice, garlic, soy sauce, sugar, and sesame oil. Add in your fish and stir everything. Coat the fish pieces evenly. Pour everything into a casserole dish and place a covering of plastic around the dish. Put the mix in the fridge for 40 mins. Now set your oven to 425 degrees before doing anything else. Remove the fish from the fridge and also remove the plastic. Cook everything in the oven for 13 mins. Enjoy. 

Easy Asian Style Tilapia

Asian

Chicken Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 237 kcal Fat 1.5 g Carbohydrates 27.8g Protein 27.9 g Cholesterol 68 mg Sodium 97 mg

Ingredients

6 skinless, boneless chicken breast halves 1/4 C. all-purpose flour 1 (14.5 oz.) can chicken broth 2 tsps lemon juice

2/3 C. orange marmalade 1/4 tsp ground black pepper

Directions 1. Fry your chicken in a frying pan for 8 mins or until it is fully done. 2. Get a bowl, combine: pepper, flour, marmalade, juice, and broth. Work everything together evenly then pour everything into a pot and begin to heat it with a medium to low level of heat while stirring until it becomes thick. Add in your chicken and set the heat to low. 3. Toss the chicken in the orange glaze for about 3 to 5 mins with very low heat. 4. Enjoy. 

Asian Chicken Skillet

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13

YURI’S BEEF

Stir Fry

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 507 kcal Fat 18.7 g Carbohydrates 59.2g Protein 27.4 g Cholesterol 61 mg Sodium 649 mg

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced 1/3 C. white sugar 1/3 C. rice wine vinegar 2 tbsps frozen orange juice concentrate 1 tsp salt 1 tbsp soy sauce 1 C. long grain rice 2 C. water

1/4 C. cornstarch 2 tsps orange zest 3 tbsps grated fresh ginger 1 1/2 tbsps minced garlic 8 broccoli florets, lightly steamed or blanched 2 C. oil for frying

Directions 1. Place your pieces of beef in a casserole dish and let them lose their moisture in the fridge for 40 mins. 2. Get a bowl, combine: soy sauce, sugar, salt, rice vinegar, and orange juice concentrate. 3. Now get your water and rice boiling in a pot. Once the mix is boiling, set the heat to low, and let the rice cook for 22 mins covered. 4. Get your oil hot in a wok. Then dredge the beef in cornstarch. Once the beef strips have been coated fry them in the oil until they are golden and slightly crispy. Reserve about 1 tbsp of oil in the wok and discard the rest. 5. Combine the garlic, ginger, and orange zest with the oil and stir fry everything for a 1 until aromatic then combine in the soy sauce mix and get the mix simmering. Let everything gently simmer for 6 mins until it becomes a thicker sauce. Once the mix is thick add in your beef and toss the meat in the sauce to evenly coat. 6. Plate some rice then layer your beef over the rice with some broccoli for garnish. 7. Enjoy.

14

Yuri’s Beef Stir Fry

Classical

Pad Thai Noodles I

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 397 kcal Carbohydrates 39.5 g Cholesterol 41 mg Fat 23.3 g Fiber 5g Protein 13.2 g Sodium 1234 mg

Ingredients

2/3 cup dried rice vermicelli 1/4 cup peanut oil 2/3 cup thinly sliced firm tofu 1 large egg, beaten 4 cloves garlic, finely chopped 1/4 cup vegetable broth 2 tbsps fresh lime juice 2 tbsps soy sauce 1 tbsp white sugar

1 tsp salt 1/2 tsp dried red chili flakes 3 tbsps chopped peanuts 1 pound bean sprouts, divided 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided 3 tbsps chopped peanuts 2 limes, cut into wedges for garnish

Directions 1. Put rice vermicelli noodles in hot water for about 30 minutes before draining the water. 2. Cook tofu in hot oil until golden brown before draining it with paper tower. 3. Reserve 1 tbsp of oil for later use and cook egg in the remaining hot oil until done, and set them aside for later use. 4. Now cook noodles and garlic in the hot reserved oil, while coating them well with this oil along the way. 5. In this pan containing noodles; add tofu, salt, chili flakes, egg and 3 tbsps peanuts, and mix all this very thoroughly. 6. Also add bean sprouts and green onion into it, while reserving some for the garnishing purposes. 7. Cook all this for two minutes before transferring to a serving platter. 8. Garnish this with peanuts and the reserved vegetables before placing some lime wedges around the platter to make this dish more attractive. 9. Serve.  Classical Pad Thai Noodles I

15

CLASSICAL

Pad Thai Noodles II

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 352 kcal Carbohydrates 46.8 g Cholesterol 46 mg Fat 15 g Fiber 3g Protein 9.2 g Sodium 335 mg

Ingredients

1 (6.75 ounce) package thin rice noodles 2 tbsps vegetable oil 3 ounces fried tofu, sliced into thin strips 1 clove garlic, minced 1 egg 1 tbsp soy sauce

1 pinch white sugar 2 tbsps chopped peanuts 1 cup fresh bean sprouts 1 tbsp chopped fresh cilantro 1 lime, cut into wedges

Directions 1. In a heatproof bowl containing noodles, pour boiling water and let it stand as it is for about five minutes before draining the water and setting it aside for later use. 2. Fry garlic in hot oil until brown before adding noodles frying it for about one minute. 3. Now add egg into it and break it up when it starts to get solid, and mix it well into the noodles. 4. Now add soy sauce, tofu, cilantro, bean sprouts, sugar and peanuts into it and mix it well. 5. Remove from heat and add lime wedges just before you serve. 

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Classical Pad Thai Noodles II

The Best

Orange Thai Chicken

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 427 kcal Carbohydrates 37.1 g Cholesterol 32 mg Fat 24.3 g Fiber 3.5 g Protein 18.4 g Sodium 1360 mg

Ingredients

2 tbsps olive oil 3 carrots, cut into matchsticks 1/2 tsp minced fresh ginger root 1 clove garlic, minced 2 tbsps olive oil 2 skinless, boneless chicken breast halves, cut into small pieces 1/2 cup water 1/2 cup peanuts

1/3 cup orange juice 1/3 cup soy sauce 1/3 cup brown sugar 2 tbsps ketchup 1 tsp crushed red pepper flakes 2 tbsps cornstarch

Directions 1. Cook carrots, garlic and ginger in hot olive oil for about 5 minutes before transferring it to a bowl. 2. Cook chicken in hot olive oil for about 10 minutes before adding carrot mixture, water, brown sugar , orange juice, soy sauce, peanuts, ketchup, and red pepper flakes into this, and cooking for another 5 minutes. 3. Take out ¼ cup of sauce from the pan and add cornstarch into it. 4. Add this cornstarch mixture back to the chicken and cook until you see that the required thickness has been reached. 

The Best Orange Thai Chicken

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19

CHICKEN

Curry I

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 500 kcal Carbohydrates 22.1 g Cholesterol 58 mg Fat 36.1 g Fiber 3.6 g Protein 25.8 g Sodium 437 mg

Ingredients

1 tbsp olive oil 3 tbsps Thai yellow curry paste (such as Mae Ploy®) 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces 2 (14 ounce) cans coconut milk 1 cup chicken stock 1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed 3 red Thai chili peppers, chopped with seeds, or more to taste 1 tsp fish sauce

Directions 1. Mix curry paste in hot oil before adding chicken and coating it well. 2. Add 1 can coconut milk and cook it for five minutes before adding the rest of the coconut milk, onion, potatoes, chicken stock and chili peppers into it and bringing all this to boil. 3. Turn the heat down to low and cook for 25 minutes or until the potatoes are tender. 4. Add fish sauce into before serving. 5. Enjoy.

20

Chicken Curry I

Chicken

Curry II

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 621 kcal Carbohydrates 86.7 g Cholesterol 91 mg Fat 19.4 g Fiber 2.1 g Protein 35.2 g Sodium 316 mg

Ingredients

1 tbsp canola oil 2 tbsps green curry paste 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 small onion, thinly sliced 1 red pepper, cut into thin strips, then cut crosswise in half

1 green pepper, cut into thin strips, then cut crosswise in half 4 ounces cream cheese, cubed 1/4 cup milk 1/8 tsp white pepper 2 cups hot cooked long-grain white rice

Directions 1. Combine curry paste and hot oil before adding chicken and onions. 2. Cook this for about 8 minutes before adding green and red peppers, and cooking for another five minutes. 3. Now add cream cheese, white pepper and milk, and cook until you see that the cheese has melted. 4. Serve this on top of rice.

Chicken Curry II

21

DELIGHTFULLY

Thai Basil Chicken

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Carbohydrates 16.5 g Cholesterol 69 mg Fat 10.7 g Fiber 2.4 g Protein 29.4 g Sodium 769 mg

Ingredients

2 tbsps peanut oil 1/4 cup minced garlic 1 pound ground chicken breast 12 Thai chilis, sliced into thin rings 2 tsps black soy sauce 2 tbsps fish sauce 1 cup fresh basil leaves

Directions 1. Cook garlic in hot peanut oil for about twenty seconds before adding ground chicken and cooking for another two minutes or until the chicken loses any pinkness. 2. Now add sliced chilies, fish sauce and soy sauce into it before cooking for 15 seconds to get the chilies tender. 3. At the very end, add basil and cook until you see that basil has wilted. 4. Serve.

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Delightfully Thai Basil Chicken

Pad Thai

Noodles III

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.6 g Carbohydrates 45.8g Protein 13.7 g Cholesterol 0 mg Sodium 478 mg

Ingredients

2 zucchini, ends trimmed 2 carrots 1 head red cabbage, thinly sliced 1 red bell pepper, thinly sliced 1/2 C. bean sprouts 3/4 C. raw almond butter 2 oranges, juiced 2 tbsps raw honey

1 tbsp minced fresh ginger root 1 tbsp Nama Shoyu (raw soy sauce) 1 tbsp unpasteurized miso 1 clove garlic, minced 1/4 tsp cayenne pepper

Directions 1. Grab a veggie peeler and cut your zucchini lengthwise. 2. Continue cutting the veggies into long streaks to create ribbons. 3. Create the same type of ribbons with your carrots. 4. Now get a bowl, combine: bean sprouts, carrots, bell peppers, and cabbage. 5. Stir the mix to evenly combine everything. 6. Get a 2nd bowl, combine: cayenne, almond butter, orange juice, garlic, miso, honey, Nama Shoyu, and ginger. 7. Add half of the 2nd bowl to the first bowl and stir the mix to evenly coat the veggies. 8. Add your zucchini to the bowl with the cabbage then top the zucchini with the rest of the sauce. 9. Stir everything to evenly distribute the zucchini throughout. 10. Enjoy. 

Pad Thai Noodles III

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SOUTHEAST ASIAN

Chicken Curry

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 690 kcal Fat 41.2 g Carbohydrates 47.3g Protein 38.1 g Cholesterol 73 mg Sodium 1221 mg

Ingredients

2 tbsps vegetable oil 3 tbsps curry paste 1 (3/4 inch thick) slice ginger, minced 1 1/4 lbs skinless, boneless chicken breast meat - cubed 3 tbsps brown sugar 3 tbsps fish sauce

3 tbsps tamarind paste 1/3 C. peanut butter 3 C. peeled, cubed potatoes 1 (13.5 oz.) can coconut milk 3 tbsps fresh lime juice

Directions 1. Begin to stir fry your ginger and curry paste in veggie oil for 3 mins then add in the chicken and fry everything for 5 mins. 2. Now combine in: the coconut milk, brown sugar, potatoes, fish sauce, peanut butter, and tamarind. 3. Get everything boiling, place a lid on the pot, set the heat to low, and let the mix cook for 22 mins, until the chicken is fully done and the potatoes are soft. 4. Now stir in your lime juice and let the contents cook for 6 more mins. 5. Enjoy. 

26

Southeast Asian Chicken Curry

Korean BBQ

Gal-Bi (Korean Ribs)

Prep Time: 15 mins Total Time: 7 hr 35 mins Servings per Recipe: 5 Calories 710 kcal Fat 55.5 g Carbohydrates 23.2g Protein 28.8 g Cholesterol 112 mg Sodium 2231 mg

Ingredients

3/4 C. soy sauce 3/4 C. water 3 tbsps white vinegar 1/4 C. dark brown sugar 2 tbsps white sugar 1 tbsp black pepper 2 tbsps sesame oil

1/4 C. minced garlic 1/2 large onion, minced 3 lbs Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions 1. Get a bowl, combine: vinegar, water, soy sauce, onion, brown sugar, garlic, regular sugar, sesame oil, and regular pepper. 2. Add your ribs to this mix and cover the bowl with some plastic. 3. Place the contents in the fridge overnight. 4. Now grill the ribs for 6 mins per side on an oiled grate. 5. Enjoy. 

Korean BBQ Short Ribs Gal-Bi

27

KOREAN

Burritos

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 597 kcal Fat 29.1 g Carbohydrates 45.6g Protein 38.5 g Cholesterol 97 mg Sodium 1635 mg

Ingredients

Meat: 6 cloves garlic, minced 2 tbsps Korean chili paste (gochujang) 1 tbsp soy sauce 2 tsps white sugar 1 tsp sesame oil 2 (10 oz.) cans chicken chunks, drained

2 tsps butter, softened (optional) 1 C. fresh cilantro leaves 1/2 C. diced kimchi, squeezed dry (optional) 2 tbsps shredded sharp Cheddar cheese 1 tbsp salsa

Everything Else: 4 (10 inch) flour tortillas 2 tbsps vegetable oil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sesame oil, garlic, sugar, soy sauce, and chili paste. Then add the chicken and stir everything. 3. Cover your tortillas with some foil and cook them for 12 mins in the oven. 4. At the same time begin to stir fry your chicken in veggie oil with the marinade. 5. Cook the chicken for about 12 mins as well. 6. Coat each tortilla with half a tsp of butter then add an equal amount of chicken to each. 7. Add the following to each tortilla before folding: salsa, cilantro, cheddar, and kimchi. 8. Shape everything into tacos and serve. 9. Enjoy.

28

Korean Burritos

Yaki Mandu

(Korean Egg Rolls)

Ingredients

1 lb ground beef 1 1/2 C. vegetable oil for frying 1/2 C. finely diced green onions 1/2 C. finely diced cabbage 1/2 C. finely diced carrot 1/2 C. minced garlic 4 tsps sesame oil, divided 1 tbsp toasted sesame seeds 1/2 tsp monosodium glutamate (such as

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 125 kcal Fat 5.8 g Carbohydrates 12.1g Protein 5.7 g Cholesterol 28 mg Sodium 246 mg

Ac'cent(R)) salt and ground black pepper to taste 2 eggs 1 (16 oz.) package wonton wrappers 3 tbsps soy sauce 2 tsps rice wine vinegar 1 tsp toasted sesame seeds, or more to taste

Directions 1. Stir fry your beef for 8 mins. 2. At the same time in another pot for 12 mins cook: ground beef, green onions, pepper, cabbage, salt, carrots, MSG, garlic, 1 tbsp of sesame oil and seeds. Then remove everything from the pan. 3. Coat a wonton wrapper with some whisked egg and then add 1 tsp of beef mix into it. 4. Then fold everything into a triangle and crimp the edges. 5. Do this for all your ingredients. 6. Then for 3 mins per side fry the wontons then place layer them on some paper towels. 7. Get a bowl, combine: 1 tsp sesame seeds, soy sauce, 1 tsp sesame oil, and vinegar. 8. Use this as topping for your wontons. 9. Enjoy. 

Yaki Mandu (Korean Egg Rolls)

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CHICKEN

Lo Mein

Prep Time: 40 mins Total Time: 2 hr 15 mins Servings per Recipe: 4 Calories 603 kcal Fat 14.9 g Carbohydrates 78.9g Protein 38.3 g Cholesterol 62 mg Sodium 2177 mg

Ingredients

4 skinless, boneless chicken breast halves - cut into thin strips 5 tsps white sugar, divided 3 tbsps rice wine vinegar 1/2 C. soy sauce, divided 1 1/4 C. chicken broth 1 C. water 1 tbsp sesame oil 1/2 tsp ground black pepper 2 tbsps cornstarch

1 (12 oz.) package uncooked linguine pasta 2 tbsps vegetable oil, divided 2 tbsps minced fresh ginger root 1 tbsp minced garlic 1/2 lb fresh shiitake mushrooms, stemmed and sliced 6 green onions, sliced diagonally into 1/2 inch pieces

Directions 1. Get a bowl, mix: 1/4 C. soy sauce, chicken, 1.5 tbsps vinegar, and 2.5 tsps sugar. 2. Place a covering of plastic around the bowl and put everything in the fridge for 60 mins. 3. Get a 2nd bowl, mix: black pepper, broth, sesame oil, and water. 4. Now combine both bowls. 5. Get a 3rd bowl and mix a small amount of the contents from the 2nd bowl with your cornstarch until everything is smooth. 6. Then combine everything together into 1 bowl. 7. Boil your pasta in water and salt for 9 mins, then remove all the liquids. 8. At the same time begin to stir fry your chicken in 1 tbsp of veggie oil for 6 mins and then place it to the side. 9. Add in the rest of the oil and fry the following for 2 mins: green onions, ginger mushrooms, and garlic. 32

Chicken Lo Mein

10. Combine in the cornstarch mix and the chicken and cook everything for 3 mins until it all becomes thick. 11. Now add the pasta and toss the contents. 12. Enjoy. 

33

ORANGE CHICKEN

and Broccoli II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 380 kcal Fat 14 g Carbohydrates 33.1g Protein 31.7 g Cholesterol 68 mg Sodium 938 mg

Ingredients

1/2 C. orange juice 3 tbsps soy sauce 3 cloves garlic, diced 1 tbsp grated orange zest 1 tsp ground ginger 1/2 tsp red pepper flakes (optional) 3 tbsps vegetable oil 4 skinless, boneless chicken breast halves, thinly sliced 1/2 C. chicken broth

2 tbsps cornstarch 1 (16 oz.) package frozen stir-fry vegetables 1 C. sugar snap peas 1 C. broccoli florets 1 C. sliced carrot

Directions 1. Get a bowl, combine: pepper flakes, orange juice, ginger, soy sauce, orange zest, and garlic. 2. Get your oil hot and then begin to stir fry your chicken and orange mix for 12 mins. 3. Get a 2nd bowl, combine: the cornstarch and broth. 4. Add this mix to the chicken, gradually, to make the sauce thicker. 5. Once the mix has reached a consistency that you prefer add: carrots, veggies, broccoli, and snap peas. 6. Continue frying and stirring the contents for 9 more mins. 7. Enjoy.

34

Orange Chicken and Broccoli II

Chinese

Beef and Broccoli I

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Fiber 11.7 g Protein 30.5 g Sodium 1594 mg

Ingredients

2 cups brown rice 4 cups water 2 tbsps cornstarch 2 tsps white sugar 6 tbsps soy sauce 1/4 cup white wine 1 tbsp minced fresh ginger 1 pound boneless beef round steak, cut into thin strips 1 tbsp vegetable oil 3 cups broccoli florets

2 carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tbsps chopped onion 1 (8 ounce) can sliced water chestnuts, undrained 1 cup Chinese cabbage 2 large heads bok choy, chopped 1 tbsp vegetable oil

Directions 1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for 40 mins until done. 2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, wine, and sugar. 3. Mix everything evenly then add the ginger and beef to the marinade. 4. Get a wok and heat 1 tsp oil. 5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots. 6. Mix in: bok choy, Chinese cabbage, and the water chestnuts. 7. Place a lid on the pan and let everything fry for 4 mins. 8. Now remove everything from the pan and add in 1 tsp oil. 9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue frying everything for 3 more mins. 10. Enjoy with cooked brown rice.  Chinese Beef and Broccoli I

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AUTHENTIC

Fried Rice

Prep Time: 25 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 415 kcal Carbohydrates 12.6 g Cholesterol 64.8g Fat 12.9 g Fiber 46 mg Protein 562 mg Sodium 415 kcal

Ingredients

2 C. uncooked white rice 4 C. water 4 dried shiitake mushrooms, cleaned 1 C. hot water 1/2 lb ground chicken 1 tbsp soy sauce 1 tsp sesame oil 1 pinch white pepper 2 tbsps vegetable oil

3 cloves garlic, sliced 2 links beef sausage 1 tbsp dark soy sauce 4 green onions, diced 2 eggs, lightly beaten

Directions 1. Get your rice boiling in 4 C. of water. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms and keep the liquid. 4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce 5. Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and chicken. 6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green onions, and soy sauce. 7. Continue stir frying until everything is coated with sauce. 8. Then add the eggs on top of everything and keep stir frying until the eggs are firm. 9. Enjoy.  38

Authentic Fried Rice

Spareribs

Chinese Style

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 2 Calories 504 kcal Fat 31 g Carbohydrates 23g Protein 30.4 g Cholesterol 121 mg Sodium 1015 mg

Ingredients

3 tbsps hoisin sauce 1 tbsp ketchup 1 tbsp honey 1 tbsp soy sauce 1 tbsp sake 1 tsp rice vinegar

1 tsp lemon juice 1 tsp grated fresh ginger 1/2 tsp grated fresh garlic 1/4 tsp Chinese five-spice powder 1 lb beef spareribs

Directions 1. Get a bowl, combine: five spice, hoisin, garlic, ketchup, ginger, honey, lemon juice, soy sauce, rice vinegar, and sake. 2. Add in the ribs and evenly coat them with the mix. 3. Place a covering of plastic around the dish and put everything in the fridge for 3 hrs. 4. Now set your oven to 325 degrees before doing anything else. 5. Get a broiler tray and pour in some water. 6. Add enough water to coat the bottom. 7. Put a grate on top of the tray and layer your meat on the grate. 8. Cook the ribs in the oven for 45 mins then coat them with the marinade at least 4 times. 9. Now boil the rest of the marinade on the stove for 10 mins then top the meat with the glaze when it is finished. 10. Enjoy. 

Spareribs Chinese Style

39

AUTHENTIC

Fried Rice II

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 255 kcal Fat 10.2 g Carbohydrates 25.9g Protein 14.1 g Cholesterol 83 mg Sodium 516 mg

Ingredients

1 egg 1 tbsp water 1 tbsp butter 1 tbsp vegetable oil 1 onion, diced 2 C. cooked white rice, cold

2 tbsps soy sauce 1 tsp ground black pepper 1 C. cooked, diced chicken meat

Directions 1. Get a bowl, combine: water and whisked eggs. 2. Get some butter hot in a frying pan then pour in your eggs. 3. Let the eggs sit for 3 mins then remove the eggs and cut them into strips. 4. Now being to stir fry your onions, until they are soft, in the same pan, then add in the chicken, rice, pepper, and soy sauce. 5. Cook the mix, while stirring, for 7 mins then add in the eggs and continue cooking everything for 2 more mins. 6. Enjoy. 

40

Authentic Fried Rice II

Pepper

Steak

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 15.4 g Carbohydrates 17g Protein 26.1 g Cholesterol 69 mg Sodium 972 mg

Ingredients

1 lb beef top sirloin steak 1/4 C. soy sauce 2 tbsps white sugar 2 tbsps cornstarch 1/2 tsp ground ginger 3 tbsps vegetable oil, divided

1 red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 2 tomatoes, cut into wedges

Directions 1. Cut your steak into strips. 2. Get a bowl, combine: ginger, soy sauce, cornstarch, and sugar. 3. Combine the mix until the sugar dissolves. Then add in your steak and coat the pieces. 4. Now get 1 tbsp of veggie oil hot in a wok and add in one third of the steak to the pot. 5. Stir fry everything for 5 mins then place the steak into a bowl. 6. Continue frying your steak in thirds and placing the meat in the same bowl 7. Once the steak is cooked add everything back into the pot and also add in your onions. 8. Stir fry the mix for 4 mins then add the green pepper. 9. Continue cooking everything for 3 more mins then add in the tomatoes and get them hot. 10. Enjoy. 

Pepper Steak

41

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43

SZECHWAN

Shrimp

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 142 kcal Carbohydrates 6.7 g Cholesterol 164 mg Fat 4.4 g Fiber 0.4 g Protein 18.3 g Sodium 500 mg

Ingredients

4 tbsps water 2 tbsps ketchup 1 tbsp soy sauce 2 tsps cornstarch 1 tsp honey 1/2 tsp crushed red pepper 1/4 tsp ground ginger

1 tbsp vegetable oil 1/4 cup sliced green onions 4 cloves garlic, minced 12 ounces cooked shrimp, tails removed

Directions 1. Combine water, crushed red pepper, ketchup, soy sauce, cornstarch, honey and ground ginger in a medium sized bowl and set it aside. 2. Cook green onions and garlic in hot oil for about 30 seconds before adding shrimp and mixing it well. 3. Now add sauce and cook until you see that the sauce has thickened. 4. Serve. 

44

Szechwan Shrimp

Braised

Prep Time: 1 mins

Ribs

Total Time: 1hr 20 mins Servings per Recipe: 4 Calories 244 kcal Fat 18.5 g Carbohydrates 3.5g Protein 15.2 g Cholesterol 60 mg Sodium 536 mg

Ingredients

1 lb beef spareribs, cut into 3 inch pieces 1 tbsp vegetable oil 1 (1 inch) piece fresh ginger root, sliced 5 green onions cut into 2-inch pieces 1/2 tsp ground cinnamon 2 C. water 1 1/2 tbsps soy sauce

1 tsp white sugar 1 tsp rice wine 1/4 tsp salt 1/4 tsp pepper

Directions 1. Boil your spareribs in water for 7 mins then remove all the liquid. 2. Now being to stir fry your cinnamon, green onions, and ginger in veggie oil until the mix becomes aromatic. 3. Now add the ribs and cook everything for 6 more mins before adding: rice wine, pepper, water, salt, sugar, and soy sauce. 4. Get this mix boiling then set the heat to low and place a lid on the pan. 5. Let the mix cook for 65 mins. 6. Enjoy.

Braised Ribs

45

TSAO MI FUN

(Fried Noodles)

Prep Time: 35 mins Total Time: 1hr 10 mins Servings per Recipe: 4 Calories 523 kcal Fat 20 g Carbohydrates 63g Protein 19.2 g Cholesterol 122 mg Sodium 1106 mg

Ingredients

1/2 lb thinly sliced chicken tenderloins 1/4 C. soy sauce 1/4 C. rice wine 1 tsp white pepper 1 tsp Chinese five-spice powder 1 tsp cornstarch 4 dried Chinese black mushrooms 1 (8 oz.) package dried rice vermicelli 1/4 C. vegetable oil, divided 2 eggs, beaten

1/4 clove garlic, minced 1 tbsp dried small shrimp 3 carrots, cut into matchstick strips 1/2 onion, diced 3 C. bean sprouts 4 leaves napa cabbage, thinly sliced salt to taste 3 sprigs fresh cilantro for garnish

Directions 1. Get a bowl, combine: cornstarch, soy sauce, five spice, rice wine, white pepper, and chicken. 2. Stir the contents to evenly coat the meat then let the mix sit to marinate. 3. Also let your mushrooms sit submerged in water for 30 mins then remove the liquid and stems. 4. Cut your mushrooms into slices and let your pasta sit in water for 10 mins. 5. Remove the water from the pasta and place everything to the side. 6. Get 1 tbsp of veggie oil hot in a wok then add in the eggs. 7. Let the eggs cook until they are firm then flip the eggs once and let them fry for 1 min. 8. Place the eggs to the side and add in 2 more tbsps of veggie oil to the wok. 9. Increase the heat then being to stir fry your shrimp and garlic for 30 secs. 10. Add in the pork and the marinade and cook everything for 5 mins, until the chicken is fully done. 46

Tsao Mi Fun (Fried Noodles)

11. Now add the onions and carrots and cook the veggies until they are tender for 4 mins. 12. Add the mushrooms, cabbage, and bean sprouts and cook the mix for 4 more mins then add everything to a bowl with the eggs. 13. Clean your wok and add the rest of veggie oil. 14. Add your pasta to the oil and stir fry the noodles for 2 mins until they are soft then combine in the chicken mix and heat everything up. 15. Top the dish with some cilantro. 16. Enjoy.

47

ASIAN

Pancakes

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 366 kcal Fat 14.3 g Carbohydrates 51.8g Protein 7.5 g Cholesterol 0 mg Sodium 1757 mg

Ingredients

2 C. all-purpose flour 1 tbsp salt, divided 3/4 C. boiling water 1/2 C. cold water, or as needed vegetable oil, or as needed, divided 1 bunch green onions (scallions), minced

Directions 1. Get a bowl, combine: 1 tsp salt and flour. 2. Add the boiling water and continue stirring everything. 3. Add in your cold water slowly in tbsp increments and make a dough. 4. Knead the dough for 12 mins then place it in a bowl with a damp kitchen towel as a cover. 5. Let the dough sit for 50 mins. 6. Now break the dough into 4 pieces and shape each piece in a thin round. 7. Coat each piece of dough with veggie oil and top everything with 1/4 of the onions and half a tsp of salt. 8. Now shape the dough around the onions then form everything into a disk. Continue shaping the dough pieces in this manner. Once you have 4 disks let then sit for 20 mins. 9. Shape disk into a pancake and fry it for 4 mins each side. 10. Continue frying the rest of the dough. 11. Enjoy.

48

Asian Pancakes

Sesame

Lemon Shrimp

Prep Time: 20 mins Total Time: 1hr 20 mins Servings per Recipe: 9 Calories 286 kcal Fat 15.7 g Carbohydrates 3.8g Protein 31 g Cholesterol 230 mg Sodium 355 mg

Ingredients

3 lbs jumbo shrimp, peeled and deveined 1/2 C. olive oil 2 tsps sesame oil 1/4 C. lemon juice 1 onion, diced 2 cloves garlic, peeled 2 tbsps grated fresh ginger root

2 tbsps diced fresh cilantro leaves 1 tsp paprika 1/2 tsp salt 1/2 tsp ground black pepper skewers

Directions 1. Get a blender and process the following: pepper, olive oil, salt, sesame oil, paprika, lemon juice, cilantro, onion, ginger, and garlic. 2. Set a little to the side for later. 3. Get a bowl, and mix: the wet blender contents and your shrimp. 4. Let it marinate in the fridge for 2 hrs. while covered. 5. Skewer your shrimp and cook them on a preheated grill or grilling plate for 3 to 4 mins per side. 6. While the shrimp cooks make sure you baste it with some of the marinade that was set aside. 7. Enjoy. 

Sesame Lemon Shrimp

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51

TEA EGGS Prep Time: 20 mins Total Time: 11 h 20 mins Servings per Recipe: 8 Calories 76 kcal Fat 5g Carbohydrates 1.2g Protein < 6.6 g Cholesterol 186 mg Sodium 659 mg

Ingredients

8 eggs 1 tsp salt 3 C. water 1 tbsp soy sauce 1 tbsp black soy sauce 1/4 tsp salt 2 tbsps black tea leaves

2 pods star anise 1 (2 inch) piece cinnamon stick 1 tbsp tangerine zest

Directions 1. Get your eggs boiling in water with 1 tsp of salt. 2. Once the mix is boiling set the heat to low and let the contents simmer for 25 mins. 3. Now remove the liquids and once the eggs have cooled break the shells with a fork. But do not take off the shells. 4. Get the following boiling in a big pot: tangerine zest, 3 C. water, cinnamon, soy sauce, anise, black soy sauce, tea leaves, and salt. 5. Once the mix is boiling, place a lid on the pot, set the heat to low, and let the content cook for 4 hrs. 6. After the cooking time has elapsed shut the heat and add in your eggs and let the mix sit overnight. 7. Enjoy. 

52

Tea Eggs

Okonomiyaki

(Variety Pancake)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 659 kcal Carbohydrates 90.7 g Cholesterol 217 mg Fat 19.4 g Fiber 8.3 g Protein 29.3 g Sodium 1531 mg

Ingredients

12 ounces sliced turkey bacon 1 1/3 cups water 4 eggs 3 cups all-purpose flour 1 tsp salt

1 medium head cabbage, cored and sliced 2 tbsps minced pickled ginger 1/4 cup tonkatsu sauce or barbeque sauce

Directions 1. Get a frying pan. Bacon should be fried with a medium heat. Soak excess oils with paper towel and put to the side. 2. Get a bowl. Combine some water and eggs. Next combine in slowly, your flour, and then add salt. 3. Combine with the flour: the ginger, and cabbage and mix until even. 4. Get a 2nd frying pan or use the one from earlier. Add some nonstick spray to it. Take 1 / 4 cup of batter and put it in the middle of the pan. 5. Cover the batter with 4 bacon strips. Make sure the batter is circular. Fry for 6 mins. Turn over the batter and cook the opposite side until golden. Set aside. 6. Garnish with tonkatsu sauce. Cook all the batter in the same manner. 7. Enjoy.

Okonomiyaki (Variety Pancake)

53

CHICKEN WINGS

in Japan

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 675 kcal Carbohydrates 51.4 g Cholesterol 158 mg Fat 44.3 g Fiber 0.7 g Protein 18.9 g Sodium 1112 mg

Ingredients

3 pounds chicken wings 1 egg, lightly beaten 1 cup all-purpose flour for coating 1 cup butter SAUCE 3 tbsps soy sauce 3 tbsps water 1 cup white sugar

1/2 cup white vinegar 1/2 tsp garlic powder, or to taste 1 tsp salt

Directions 1. Get your oven to 350 degrees before doing anything else. 2. Slice your wings into two pieces. Get two bowls: one with egg, another with flour. 3. Coat the wings with egg first, then flour. 4. Get a frying pan and get butter melted. 5. Fry wings until completely golden brown. 6. Then move the wings into a saucepan. 7. Get a bowl mix the following: salt, soy sauce, garlic powder, water, vinegar, and sugar. Use to coat wings. 8. Enter wings into the oven for 40 mins. Make sure to baste with remaining wet mixture occasionally. 9. Enjoy.

54

Chicken Wings in Japan

Zucchini Stir Fry

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 110 kcal Carbohydrates 8.1 g Cholesterol 0 mg Fat 8.2 g Fiber 1.9 g Protein 2.7 g Sodium 581 mg

Ingredients

2 tbsps vegetable oil 1 medium onion, thinly sliced 2 medium zucchinis, cut into thin strips 2 tbsps teriyaki sauce 1 tbsp soy sauce 1 tbsp toasted sesame seeds ground black pepper

Directions 1. Get a frying pan hot with oil. For 5 mins stir fry onions. 2. Add and stir-fry zucchini for an additional min. 3. Combine into the zucchini your sesame seeds, teriyaki sauce, and soy sauce. Fry for 5 mins. 4. Finally add pepper. 5. Enjoy.  

Zucchini Stir Fry

55

TOFU

Mushroom Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 100 kcal Carbohydrates 4.8 g Cholesterol 3 mg Fat 3.9 g Fiber 1g Protein 11 g Sodium 1326 mg

Ingredients

3 cups prepared dashi stock 1/4 cup sliced shiitake mushrooms 1 tbsp miso paste 1 tbsp soy sauce 1/8 cup cubed soft tofu 1 green onion, diced

Directions 1. Get a saucepan. Add your stock, get it boiling. Once boiling add mushrooms and cook for 4 mins. 2. Get a bowl. Combine soy sauce and miso paste evenly. Mix this with your stock. 3. For 6 mins let broth cook. Add some diced green onion. 4. Enjoy. 

56

Tofu Mushroom Soup

Udon

Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 548 kcal Carbohydrates 53.4 g Cholesterol 206 mg Fat 17.2 g Fiber 2.8 g Protein 42.2 g Sodium 2491 mg

Ingredients

6 cups prepared dashi stock 1/4 pound chicken, cut into chunks 2 carrots, diced 1/3 cup soy sauce 3 tbsps mirin 1/2 tsp white sugar 1/3 tsp salt 2 (12 ounce) packages firm tofu, cubed

1/3 pound shiitake mushrooms, sliced 5 ribs and leaves of bok choy, diced 1 (9 ounce) package fresh udon noodles 4 eggs 2 leeks, diced

Directions 1. Get a sauce pan. Heat the following: salt, dashi stock, sugar, carrots, mirin, chicken, and soy sauce. Allow everything to lightly boil until your chicken is cooked fully (8 mins). 2. Mix in some bok choy, mushrooms, and tofu. Let everything continue simmering for 6 mins. 3. Add your noodles and cook for 5 more mins. Finally add leeks. 4. Take your eggs and crack them over the soup. Let the soup cook for 5 mins until eggs are done. 5. Enjoy. 

Udon Soup

57

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59

JAPANESE

Rice and Eggs

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 521 kcal Carbohydrates 59.3 g Cholesterol 403 mg Fat 20.2 g Fiber 0.8 g Protein 26.7 g Sodium 1300 mg

Ingredients

1 cup cooked white or brown rice 2 thin slices cooked ham, cubed 2 tbsps ketchup 1 slice processed cheese food (such as Velveeta ®) (optional) 2 eggs

salt and pepper to taste 1 tbsp ketchup 1/4 tsp chopped fresh parsley

Directions 1. Get a frying pan, add nonstick spray. Combine your ham, cheese, 2 tbsps of ketchup, and cooked rice in the pan. Fry for about 9 mins. 2. Put everything in a bowl or container. 3. Get another bowl and whisk pepper, salt and eggs together. 4. Get another frying pan and use some nonstick spray. Pour in eggs. As the edge of the egg cooks you should lift it. So the uncooked portion runs underneath. Do this until everything is fully cooked. Turn off the stove. 5. Fold egg into a semi-circle and place on top of the rice. 6. You can also add a tbsp of ketchup and parsley for a garnish. 7. Enjoy. 

60

Japanese Rice and Eggs

Mackerel

in Japan-Land

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 4 Calories 234 kcal Carbohydrates 9.2 g Cholesterol 53 mg Fat 9g Fiber 0.1 g Protein 23.9 g Sodium 1000 mg

Ingredients

4 mackerel fillets 1/4 cup soy sauce 1/4 cup mirin (Japanese sweet wine) 1 tbsp white sugar 1/2 tbsp grated fresh ginger root

Directions 1. Clean your fish with cold water and remove any excess water with paper towels. 2. Get a bowl and combine the following evenly: ginger, soy sauce, sugar, and mirin. Use as a marinade for your fish. Place a lid on the bowl. Chill contents for 25 mins. 3. Turn on your broiler and get it hot, a grill could be used also. 4. Place fillets under the broiler for 9 mins. Try to baste the fish a few times throughout the cooking time. 5. Drizzle with lemon juice or radish. 6. Enjoy.  

Mackerel in Japan-Land

61

TOFU

Burger

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 307 kcal Carbohydrates 8.9 g Cholesterol 77 mg Fat 18.1 g Fiber 2.1 g Protein 25.5 g Sodium 999 mg

Ingredients

1 (14 ounce) package firm tofu 1 pound ground beef 1/2 cup sliced shiitake mushrooms 2 tbsps miso paste 1 egg, lightly beaten 1 tsp salt 1 tsp ground black pepper 1/4 tsp ground nutmeg 1/4 cup mirin (Japanese sweet wine)

2 tbsps soy sauce 1 tsp garlic paste 1/4 tsp minced fresh ginger root 1 tbsp vegetable oil

Directions 1. Remove excess liquid from your tofu. By placing it between two plates for 20 mins. Using something heavy on top to apply a constant downward force. 2. Dice tofu into cubes. 3. Get a bowl and mix the following: nutmeg, tofu, pepper, shiitake, salt, miso paste, and egg. Form 6 balls from this mixture and shape them into burgers. 4. Get another bowl and mix the following: ginger, mirin, garlic paste, and soy sauce. Put to the side. 5. Get a frying pan. Heat veggie oil. 6. Fry burgers for 2 mins each side. Set heat to low. Place a lid on the pan. 7. Let the burgers lightly fry for 5 mins. 8. Remove excess oils. Then cover the burgers with the wet mixture of soy sauce. Coat both sides of the burgers by turning them over. 9. Enjoy. 62

Tofu Burger

Beef Rolls

Japanese Style

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 8 Calories 689 kcal Carbohydrates 5.9 g Cholesterol 242 mg Fat 29.1 g Fiber 2.1 g Protein 95.1 g Sodium 583 mg

Ingredients

1 tbsp vegetable oil 12 shiitake mushrooms, sliced 24 spears fresh asparagus, trimmed 8 thin-cut top round steaks 1/4 cup soy sauce 1 bunch green onions, green parts only

Directions 1. Get a frying pan hot with oil. Place mushrooms in the pan. Put a lid on the pan. Set the heat to low. Cook until the mushrooms are soft, but not browned. 2. Boil some water in a second pot and fill a bowl with ice and water. Once the water is boiling. Dip your asparagus in the boiling water and then enter the asparagus into the ice water. Put to the side. (Do this for all spears.) 3. Heat your broiler. Apply some oil or nonstick spray to a broiler pan. 4. Flatten steaks to 1/4 of an inch. Coat them with soy sauce then layer the following: 3 asparagus pieces, some mushrooms, and some green onions. 5. Shape the steak into a roll-up. The seam portion of the steak should be placed at the bottom. Put a toothpick through each roll. 6. Broil the steak for 4 mins. Then turn them. Broil for 3 mins. 7. Be careful not to burn them. 8. Enjoy. 

Beef Rolls Japanese Style

63

CROQUETTES

in South East Asia

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 239 kcal Carbohydrates 20.4 g Cholesterol 69 mg Fat 3.9 g Fiber 1.5 g Protein 9.6 g Sodium 196 mg

Ingredients

3 medium russet potatoes, peeled, and chopped 1 tbsp butter 1 tbsp vegetable oil 3 onions, diced 3/4 pound ground beef 4 tsps light soy sauce

all-purpose flour for coating 2 eggs, beaten panko bread crumbs 1/2 cup oil for frying

Directions 1. Get a saucepan. Boil salted water and potatoes for 16 mins. Remove water and put potatoes in a separate bowl. Combine some butter with the potatoes and mash them. 2. Get a frying pan. Heat 1 tbsp of oil. Stir fry onions until soft. Add your soy sauce and beef to the onions. 3. Continue to stir fry beef until browned and no liquid remains. 4. Mix beef with the potatoes evenly. 5. Get another frying pan hot with half a cup of oil. 6. Form your mashed potatoes and beef into 10 patties and coat them with flour, then eggs, then bread crumbs. 7. Finally fry each patty until golden on all sides. 8. Remove excess oil and enjoy.

64

Croquettes in South East Asia

Filipino

Oxtail Stew

Prep Time: 2 hr 20 mins Total Time: 2 hr 35 mins Servings per Recipe: 6 Calories 395 kcal Carbohydrates 14.9 g Cholesterol 125 mg Fat 21 g Fiber 6.6 g Protein 40.1 g Sodium 683 mg

Ingredients

1 1/2 pounds beef oxtail, cut into pieces 1 large onion, quartered 2 cloves garlic, chopped 1 tsp salt 1/2 tsp ground black pepper, or to taste 1 large eggplant, cut into 2-inch chunks 1/2 head bok choy, cut into 1-inch pieces

1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces 1/4 cup peanut butter, or as needed to thicken sauce

Directions 1. Bring the mixture of oxtail pieces, pepper, garlic and salt to boil in water before cooking it for two hours over medium heat. 2. Now add eggplant, green beans and bok choy into this mixture before cooking it for another 20 minutes or until the vegetables you just added are tender. 3. Add a mixture of peanut butter and some broth into the stew just before you serve it.

Filipino Oxtail Stew

65

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67

CHICKEN ADOBO

Filipino Style

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 340 kcal Carbohydrates 2g Cholesterol 100 mg Fat 21.5 g Fiber 0.2 g Protein 32.5 g Sodium 3598 mg

Ingredients

1 1/2 cups water 1 cup distilled white vinegar 4 tbsps soy sauce 1 tsp whole peppercorns 4 cloves garlic, crushed

2 tbsps salt 1 (2 to 3 pound) whole chicken, cut into pieces 2 tbsps vegetable oil

Directions 1. Mix water, salt, vinegar, peppercorns, garlic and soy sauce before adding chicken and cooking it over low heat for about 30 minutes or until the chicken is tender. 2. Cook this chicken in hot oil until brown after removing it from the pot. 3. Now put this chicken back into the pot and cook over medium heat until you see that the liquid has become thick. 4. Serve. 

68

Chicken Adobo Filipino Style

Filipino

Spaghetti

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 708 kcal Carbohydrates 82.9 g Cholesterol 77 mg Fat 27.4 g Fiber 4.3 g Protein 29.2 g Sodium 1085 mg

Ingredients

2 pounds spaghetti 1 tbsp vegetable oil 1 head garlic, minced 1 onion, chopped 1 pound ground beef 1 pound ground turkey salt and pepper to taste 1 (26.5 ounce) can spaghetti sauce

1 (14 ounce) jar banana ketchup, optional 1/4 cup white sugar 1/2 cup water 1 pound beef hot dogs, sliced diagonally 1/2 cup shredded Cheddar cheese

Directions 1. Cook spaghetti in boiling hot salty water over high heat for about 12 minutes or until the pasta is heated through. 2. Drain it well using colander. 3. Now cook onion and garlic in hot oil over medium heat for about 5 minutes before adding beef and turkey, while seasoning it with some salt and pepper. 4. Cook it until you see the brown color on the meat and then add spaghetti sauce, water, banana ketchup and sugar into it. 5. Cook until you see that the sauce has thickened before adding hot dog slices and cooking it until the hot dogs are heated through. 6. Pour this over spaghetti and also some cheddar cheese. 7. Enjoy.

Filipino Spaghetti

69

PICADILLO FILIPINO

(Hamburger Abalos Soup)

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 233 kcal Carbohydrates 16.9 g Cholesterol 46 mg Fat 11.5 g Fiber 2.4 g Protein 15.4 g Sodium 862 mg

Ingredients

1 tbsp cooking oil 1 onion, diced 4 cloves garlic, minced 1 large tomato, diced 1 pound ground beef 4 cups water 1 large potato, diced

2 tbsps beef bouillon 2 tbsps fish sauce salt and pepper to taste

Directions 1. Cook onions and garlic in hot oil over medium heat until tender add tomatoes and cook for another 3 minutes. 2. Now add ground beef and cook for about 5 more minutes or until the color has turned brown. 3. Add potato, fish sauce, pepper, beef bouillon, water and some salt into the pan and cook at low heat for 30 minutes while stirring regularly. 4. Serve. 

70

Picadillo Filipino (Hamburger Abalos Soup)

Asian

Apple Chicken Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 305 kcal Fat 11.6 g Carbohydrates 19.6g Protein 30.6 g Cholesterol 76 mg Sodium 181 mg

Ingredients

2 tbsp olive oil 4 skinless, boneless chicken breast halves - cut into strips 1 large sweet onion, diced 2 Granny Smith apples - peeled, cored and sliced 1 red bell pepper, seeded and sliced into strips

1 tbsp red curry paste 1 tsp ground cinnamon 1/2 C. chicken broth 1 C. plain yogurt salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium-high heat and stir fry the chicken for about 5-10 minutes. 2. Transfer the chicken into a plate and keep aside. 3. In the same skillet, add the onion and apple on medium heat and sauté for about 8 minutes. 4. Add the bell pepper and cook and cook for about 5 minutes. 5. Stir in the curry paste and cinnamon and cook for a few more minutes. 6. Stir in the chicken broth, yogurt and cooked chicken and simmer for a few minutes till heated completely. 7. Remove from the heat and stir in the salt and pepper and keep for 5 minutes before serving.

Asian Apple Chicken Stir Fry

71

MALAYSIAN

Mango Chicken

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 5.4 g Cholesterol 36.4g Sodium 29.2 g Carbohydrates 68 mg Protein 81 mg

Ingredients

4 skinless, boneless chicken breasts 3/4 C. chopped red onion 1 mango - peeled, seeded, and sliced 1 tbsp vegetable oil 3 C. orange juice 3 tbsp cornstarch 1/4 C. hot water

Directions 1. Heat a large skillet and cook the chicken till browned completely. 2. Add the red onion and cook, stirring occasionally for about 2-3 minutes. 3. Stir in the orange juice and bring to a boil. 4. Stir in the mango slices and reduce the heat, then simmer for about 2 minutes. 5. Meanwhile in a bowl, mix together the hot water and cornstarch. 6. Add the cornstarch mixture in the pan and cook, stirring till the mixture becomes thick.  7. Serve it hot.

72

Malaysian Mango Chicken

Spicy Beef

Spring Rolls

Prep Time: 1 mins Total Time: 15 mins Servings per Recipe: 20 Calories 177.9 Cholesterol 16.5mg Sodium 401.6mg Carbohydrates 15.9g Protein 7.7g

Ingredients

2 tbsps olive oil 1 medium onion, chopped 1 lb lean ground beef 1 tbsp fresh ginger, minced 3 garlic cloves, minced 1 tsp chili paste 1/4 C. soy sauce Salt and freshly ground black pepper, to taste

1 head green cabbage, cored and shredded 2 medium carrots, peeled and grated 3 scallions, slice thinly 1 tbsp fresh lime juice 1 (14-oz.) package spring roll wrappers 1/2 C. oil

Directions 1. In a large skillet, heat olive oil and sauté onion till tender. 2. Add beef and cook for about 1-2 minutes. 3. Add ginger, garlic, chili paste, soy sauce, salt and black pepper and cook for about 10-15 minutes. 4. Add cabbage and cook for about 5-10 minutes. 5. Stir in the carrots and stir fry till all the liquid is absorbed. 6. Stir in the scallion and lemon juice and stir fry for about 1 minute and Remove everything from the heat to cool. 7. Place the wrappers onto a smooth surface. 8. Divide the beef mixture in the center of each wrapper evenly.

Spicy Beef Spring Rolls

73

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9. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 10. In a large cast-iron skillet, heat the oil. 11. Carefully, add the rolls to the skillet in batches. 12. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain.

76

A Japanese Stir-Fry

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 290 kcal Carbohydrates 26.4 g Cholesterol 39 mg Fat 7.6 g Fiber 2.6 g Protein 26.4 g Sodium 1271 mg

Ingredients

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick) 3 tbsps cornstarch 1 (10.5 ounce) can Campbell's® Condensed Beef Broth 1/2 cup soy sauce 2 tbsps sugar 2 tbsps vegetable oil 4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced 2 medium red peppers, cut into 2"-long strips 3 stalks celery, sliced 2 medium green onions, cut into 2" pieces Hot cooked regular long-grain white rice

Directions 1. To start this recipe grab a knife and begin to cut your beef into some thin long strips. 2. Grab a medium sized bowl and combine the following ingredients: sugar, broth, soy, and cornstarch. 3. After combining the ingredients let the contents rest for a bit. 4. Get your wok hot over a high level of heat and add one 1 tbsp of oil to it. Allow the oil to heat up as well. 5. Once your oil is hot combine the following ingredients in it: green onions, mushrooms, celery, cabbage, and peppers. 6. Fry these veggies down until you find that they are soft. Once soft remove them from the heat.

A Japanese Stir-Fry

77

7. Now grab your cornstarch mixture and put it in the pot fry and continually stir until you find that it has thicken. 8. Once thick combine the cornstarch with your beef and veggies. Fry until beef is cooked completely. 9. Let contents cool. 10. Enjoy.

78

Taiwanese

Corn Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 121 kcal Fat 1.9 g Carbohydrates 24.1g Protein 5g Cholesterol 48 mg Sodium 409 mg

Ingredients

1 (15 oz.) can cream style corn 1 (14.5 oz.) can low-sodium chicken broth 1 egg, beaten 1 tbsp cornstarch 2 tbsps water

Directions 1. Get the following boiling in a large pot: broth and cream corn. 2. Get a bowl, combine: water and cornstarch. 3. Mix the contents until smooth then add the mix with the boiling broth. 4. Let the broth continue to cook for 4 mins then add the whisked eggs slowly. 5. Stir the soup while adding in your eggs. 6. Enjoy. 

Taiwanese Corn Soup

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EASY

Egg and Pea Soup

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 6 Calories 35 kcal Fat 1.9 g Carbohydrates 2.5g Protein < 2.4 g Cholesterol 31 mg Sodium 639 mg

Ingredients

4 C. seasoned chicken broth 1/2 C. frozen green peas 1 egg, beaten

Directions 1. Get your peas and broth boiling. Then once the mix is boiling add in your whisked eggs gradually to form ribbons. 2. Then add in your green onions and serve. 3. Enjoy.

80

Easy Egg and Pea Soup

Asian Corn Soup Cream Style

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 157 kcal Fat 3.3 g Carbohydrates 16.2g Protein 16 g Cholesterol 26 mg Sodium 1052 mg

Ingredients

1/2 lb skinless, boneless chicken breast meat - finely diced 1 tbsp sherry 1/4 tsp salt 2 egg whites 1 (14.75 oz.) can cream-style corn 4 C. chicken broth

2 tsps soy sauce 1/4 C. water 2 tbsps cornstarch 4 slices crisp cooked bacon, crumbled

Directions 1. Get a bowl, combine: chicken, egg whites, sherry, and salt. 2. Combine in the cream corn and continue mixing everything until it’s smooth. 3. Now get the following boiling in a wok: soy sauce and chicken broth. 4. Combine in the chicken mix and get everything boiling again. 5. Now set the heat to low, and cook the soup for 5 mins while stirring. 6. Combine some cornstarch and water then pour this mix into your boiling soup and keep stirring everything for 3 more mins. Then add in your bacon and serve. 7. Enjoy. 

Asian Corn Soup Cream Style

81

82

83

BAMBOO

Rice Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 295 kcal Fat 17 g Carbohydrates 24g Protein 10.6 g Cholesterol 60 mg Sodium 641 mg

Ingredients

3 oz. baby shrimp 3 oz. skinless, boneless chicken pieces cut into chunks 1 egg 4 tbsps cornstarch 4 C. vegetable oil for frying 3 C. chicken broth 1 oz. mushrooms, diced 2 tbsps diced water chestnuts

1/8 C. diced bamboo shoots 1/3 C. fresh green beans, cut into 1 inch pieces 1/2 tsp salt 1 tbsp sherry 2/3 C. uncooked white rice

Directions 1. Get a bowl, combine: cornstarch, shrimp, egg, and chicken. 2. Get 3 C. of oil hot in a frying pan then add the chicken mix. 3. Fry the mix for 1 min then remove the oils. 4. Now add everything to a large pot with: the green beans, broth, bamboo shoots, salt, mushrooms, sherry, and water chestnuts. 5. Get everything boiling, set the heat to low, and let the mix gently cook. 6. At the time same as the soup is simmering get 1 C. of oil hot and toast your rice in it until the kernels are browned. 7. Combine the rice with the soup and let the mix cook until the rice is tender. 8. Enjoy.

84

Bamboo Rice Soup

Simple

Potato Soup

Prep Time: 10 mins Total Time: 1 hr 55 mins Servings per Recipe: 3 Calories 255 kcal Fat 2.8 g Carbohydrates 47.2g Protein 11.6 g Cholesterol 19 mg Sodium 77 mg

Ingredients

3 potatoes, cubed 1 carrot, diced 1 turnip, diced 1 onion, diced 5 cloves garlic, minced 1 chicken leg salt and pepper to taste

Directions 1. Get the following boiling: water, potatoes, chicken, carrots, garlic, turnips, and onions. 2. Once the mix is boiling, set the heat to a low level. 3. Cook the mix for 50 mins then add some pepper and salt. 4. Take out the chicken legs and remove their meat, once the chicken is cool enough to handle. 5. Place the meat back into the soup. Throw away the bones and skin. 6. Continue cooking the soup for 35 more mins. 7. Enjoy. 

Simple Potato Soup

85

SUAN LA DOFU TANG

(Tofu Soup)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 256 kcal Fat 8.3 g Carbohydrates 25.5g Protein 21.2 g Cholesterol 93 mg Sodium 2390 mg

Ingredients

4 C. vegetable broth 1 (12 oz.) package silken tofu, diced 2 green onions, diced 1 eggs, beaten 1 portobello mushroom, halved and sliced 2 C. diced cabbage 1 tbsp Thai chile sauce

1 tbsp rice vinegar 3 tbsps soy sauce 1 tsp citric acid powder (optional)

Directions 1. Get your broth boiling then add the green onions and tofu. 2. Gradually pour in the whisked eggs to form long ribbons. Then combine in the cabbage and mushrooms. 3. Let the contents cook for 7 mins then shut the heat. 4. Add in your soy sauce, citric acid, vinegar, and chili sauce. 5. Enjoy. 

86

Suan La Dofu Tang (Tofu Soup)

Hot and Spicy Soup

Ingredients

5 dried wood ear mushrooms 4 dried shiitake mushrooms 8 dried tiger lily buds 4 C. chicken stock 1/3 C. diced bamboo shoots 1/3 C. lean ground turkey 1 tsp soy sauce 1/2 tsp white sugar 1 tsp salt

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 116 kcal Fat 6.3 g Carbohydrates 8.7g Protein 7.4 g Cholesterol 41 mg Sodium 465 mg

1/2 tsp ground white pepper 2 tbsps red wine vinegar 2 tbsps cornstarch 3 tbsps water 1/2 (16 oz.) package firm tofu, cubed 1 egg, lightly beaten 1 tsp sesame oil 2 tbsps thinly sliced green onion

Directions 1. In warm water, for 30 mins, submerge your tiger lily and mushrooms, in a bowl. 2. Now remove any stems and cut the mushrooms and tiger lilly. 3. Now get the following boiling in a large pot: turkey, mushrooms, bamboo shoots, tiger lily, and stock. 4. Let the mix cook for 12 mins then add: vinegar, soy sauce, white pepper, sugar, and salt. 5. Grab a small bowl, combine: some of the hot soup, 3 tbsps water, and cornstarch. 6. Mix everything until it’s smooth then combine everything together and stir. 7. Get the mix completely boiling then add in the bean curds and cook the soup for 3 more mins. 8. Now shut the heat and slowly add in the eggs. 9. Let the eggs set then add the sesame oil and the scallions. 10. Enjoy.  Hot and Spicy Soup

87

CHI TAN T'ANG

(Classical Egg Drop Soup)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 62 kcal Fat 2.8 g Carbohydrates 4.7g Protein 4.5 g Cholesterol 94 mg Sodium 1872 mg

Ingredients

8 cubes chicken bouillon 6 C. hot water 2 tbsps cornstarch 2 tbsps soy sauce 3 tbsps distilled white vinegar 1 green onion, minced 3 eggs, beaten

Directions 1. Get a large pot and begin to heat some hot water and bouillon. 2. Stir and heat the mix until the bouillon is completely dissolved. 3. Now add in: the green onions, soy sauce, and vinegar. 4. Get the mix boiling then set the heat to low. 5. Slowly add in your whisked eggs while stirring. 6. Once the eggs have set, shut the heat. 7. Enjoy.

88

Chi Tan T'ang (Classical Egg Drop Soup)

Cabbage Soup Mainland

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 256 kcal Fat 8.9 g Carbohydrates 28g Protein 17.9 g Cholesterol 18 mg Sodium 1623 mg

Ingredients

1 1/2 tbsps vegetable oil 1/4 small head cabbage, shredded 4 oz. lean chicken tenderloin, cut into thin strips, optional 6 C. chicken broth 2 tbsps soy sauce

1/2 tsp minced fresh ginger root 8 fresh green onions, diced 4 oz. dry Chinese noodles

Directions 1. Stir fry your chicken and cabbage for 7 mins until the pork is fully done. 2. Pour in the broth and add: ginger and soy sauce. 3. Stir the mix then get everything boiling. 4. Once the mix is boiling set the heat to low and let the mix cook for 12 mins. 5. Stir the contents at least 3 times. 6. Now add the noodles and onions and cook everything for 5 more mins. 7. Enjoy. 

Cabbage Soup Mainland

89

SWEET AND SPICY

Tofu Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 211 kcal Fat 12 g Carbohydrates 17.3g Protein 11.3 g Cholesterol 0 mg Sodium 243 mg

Ingredients

1 tbsp vegetable oil 1 red bell pepper, diced 3 green onions, diced 2 C. water 2 C. chicken broth 1 tbsp soy sauce 1 tbsp red wine vinegar 1/4 tsp crushed red pepper flakes 1/8 tsp ground black pepper

1 tbsp cornstarch 3 tbsps water 1 tbsp sesame oil 6 oz. frozen snow peas 1 (8 oz.) package firm tofu, cubed 1 (8 oz.) can sliced water chestnuts, drained

Directions 1. Stir fry your green onions and bell peppers in oil for 7 mins then combine in: soy sauce, broth, and 2 C. of water. 2. Now set the heat to medium and let the mix cook for 7 more mins. 3. Get a bowl, combine: sesame oil, vinegar, 3 tbsps water, pepper flakes, cornstarch, and black pepper. 4. Stir the mix until it is smooth then pour it into the simmering broth. 5. Continue simmering the broth for 7 more mins until it gets thick then add in: water chestnuts, snow peas, and tofu. 6. Let the tofu cook for 12 mins. 7. Enjoy. 

90

Sweet and Spicy Tofu Soup

Easy

Prep Time: 5 mins

Wonton Soup

Total Time: 15 mins Servings per Recipe: 4 Calories 293 kcal Fat 9g Carbohydrates 33.5g Protein 17.7 g Cholesterol 84 mg Sodium 3373 mg

Ingredients

8 C. chicken broth 3 tbsps soy sauce 2 tsps sesame oil 2 tsps rice wine vinegar 2 tsps lemon juice 2 tsps minced garlic 1 1/2 tsps chile-garlic sauce (such as

Sriracha(R)) salt to taste 8 C. water 20 wontons

Directions 1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, wine vinegar, and lemon juice. 2. Let the mix gently simmer for 12 mins. 3. At the same time being to get some water boiling in another pot. Add the wontons to the boiling water and let the mix cook for 7 mins. Then combine the wontons to the simmering mix. 4. Enjoy. 

Easy Wonton Soup

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