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Asian Main Dishes Recipes Side Dishes

Beef and Broccoli Cauliflower Fried Rice

Posted on July 18, 2018
cauliflower fried rice

cauliflower fried rice

Beef and Broccoli Cauliflower Fried Rice

Serves 4

Ingredients

  • 1 package Trader Joe’s Riced Cauliflower Stir Fry
  • 1 pound lean beef (sirloin, skirt steak, filet) sliced into bite size pieces
  • 1/4 cup Soy Vey Hoisin Garlic Marinade
  • 2 eggs, beaten
  • 3 cups broccoli, chopped (fresh or frozen)
  • 4 scallions, thinly sliced
  • 2 tsp canola oil, divided
  • 1 tsp sesame oil

Directions

  1. In ziplock bag, add beef and Soy Vey marinade. Marinade in refrigerator for at least 4 hours or up until overnight.
  2. Heat large skillet to medium high heat. Add 1 tsp of canola oil and eggs. Scramble eggs until cooked. Set aside on plate.
  3. Add marinated beef into skillet. Cook until desired at temperature. Set aside on plate.
  4. Add 1 tsp canola oil to skillet. Saute broccoli until soft. Add bag of Trader Joe’s Riced Cauliflower Stir Fry and 1 tsp sesame oil. Stir fry for 5-7 minutes. Add half of the scallions into skillet and stir into the rice.
  5. Add beef and scrambled eggs into rice. Mix together and heat up additional minute. Add remaining scallions as garnish when serving.
Appetizers Asian Main Dishes Recipes Side Dishes

Vietnamese Summer Roll Pasta Salad

Posted on May 20, 2018

Vietnamese Summer Roll Pasta Salad

Serves 4-6

Ingredients

For Tofu Marinade

  • 1 package extra firm tofu, cut into 1-inch cubes
  • 1/8 cup low-sodium soy sauce
  • 1/8 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1 tbsp. fresh grated ginger
  • 2 garlic cloves

For Pasta and Vegetables

  • 1 box Banza Angel Hair Pasta
  • 1 large cucumber, spiralized
  • 1 large carrot, spiralized
  • 4 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • Peanuts, chopped

For Peanut Sauce

  • 1/2 cup powdered peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tsp. sesame oil
  • 1/2 tsp. garlic powder
  • Black pepper to taste

Directions

For Marinade

  1. Add all marinade ingredients except tofu to a food processor and blend.
  2. Place tofu and marinade sauce into ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight

For Tofu

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tofu evenly on baking sheet. Bake for 15 minutes. Flip tofu and bake additional 10 minutes. Set aside.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish.

For Pasta and Vegetables

  1. Cook pasta according to instructions.
  2. Place pasta in large bowl with spiralized cucumber and carrots, sliced green onion, and bean sprouts. Toss together.
  3. Top with baked tofu, peanuts, and drizzle with peanut sauce.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Appetizers Asian Main Dishes Recipes Side Dishes

Korean Meatballs with Zucchini Noodles

Posted on May 7, 2018
korean meatballs zucchini noodles

korean meatballs zucchini noodles

Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?

  • Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
  • All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
  • Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
  • The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
  • Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
  • You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.

Korean Meatballs with Zucchini Noodles

Serves 4-6

Ingredients

For Meatballs

  • 1 pound extra-lean grass-fed ground beef
  • 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1 egg, beaten
  • 1/4 cup green onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 tbsp. fresh ginger, minced
  • 1 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1/4 tsp. red chili powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper

For Sauce

  • 1/3 cup low-sodium soy sauce 
  • 1/4 cup Sukrin Fiber Syrup Gold
  • 2 garlic cloves, minced
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1 tsp. sesame oil
  • 1/4 tsp. chili powder
  • 1 tbsp. water
  • 1 tsp. guar gum 

Toppings

  • 1 green onion, thinly sliced
  • White sesame seeds 

Zucchini Noodles

  • Spiralizer
  • 4 zucchinis

Directions

For Meatballs

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add all meatball ingredients into a large bowl. Mix all ingredients together.
  4. Form into 1-inch meatballs (yields approximately 24 meatballs).
  5. Place meatballs on baking sheet. Bake in oven for 25 minutes.
  6. Remove from oven and set aside.

For Sauce

  1. Add all ingredients except water and guar gum into a sauce pan.
  2. Cook on medium-high heat and bring to a boil.
  3. In bowl, mix water and guar gum. Add mixture into sauce.
  4. Reduce heat and let cook for 5 minutes.
  5. Brush meatballs with sauce.
  6. Top meatballs with green onion and white sesame seeds.

For Zucchini Noodles

  1. Wash zucchinis and cut off ends of each zucchini.
  2. Spiralize zucchinis using a spiralizer.
  3. Heat zucchini noodles in a large skillet over medium-high heat.
  4. Cook until warm.
  5. Place meatballs over zucchini noodles.

 

Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!

Appetizers Asian Main Dishes Recipes

Thai Lettuce Wraps

Posted on February 12, 2018

Thai Lettuce Wraps

Inspired by The Cheesecake Factory Thai Lettuce Wraps

Serves 4

Ingredients

Marinade and Chicken

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha sauce
  • 2 tbsp grated ginger
  • 3 garlic cloves

Peanut Sauce

  • 4 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic powder
  • black pepper to taste

Lettuce Wraps and Toppings

  • 8 butter lettuce leaves
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1 cup sliced cucumbers
  • 1 cup sliced red cabbage
  • 1 package Better Than Noodles
  • Chopped cilantro
  • Chopped peanuts
  • Black sesame seeds
  • Sweet chili sauce

Directions

For chicken and marinade:

  1. Add all marinade ingredients except chicken to a food processor and blend.
  2. Place chicken and marinade sauce into large ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight.
  3. Heat indoor grill pan on high heat. Place chicken strips onto grill. Heat both sides until chicken is cooked through.
  4. Remove chicken strips from grill and set aside on serving platter. Sprinkle with chopped peanuts.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish and place on serving platter with chicken.

For Lettuce Wraps and Toppings:

  1. Rinse, drain, and dry fry Better Than Noodles. Set in refrigerator to cool down before serving.
  2. Place sweet chili sauce into sauce dish and set on serving platter with chicken strips.
  3. Set all toppings on serving platter.
  4. Use butter lettuce as a wrap, adding chicken and all of the toppings into each piece of lettuce.
Asian Main Dishes Recipes

Sweet Ginger Tofu Stir Fry

Posted on December 18, 2017

Sweet Ginger Tofu Stir Fry

Serves 4-6

Ingredients

Stir-Fry:

  • 2 packages Better Than Noodles
  • 14 oz package firm or extra firm tofu
  • 3 cups chopped broccoli
  • 2 cups julienne carrots
  • 6 green onions, chopped into 1/2 inch pieces
  • 1 tsp canola oil
  • 2 tbsp low-sodium soy sauce

Sauce:

  • 1/4 cup Sukrin Fiber Syrup
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp cornstarch
  • 3 garlic cloves
  • 2 tbsp fresh ginger

Directions

  1. Add all sauce ingredients to a food processor and set aside.
  2. Drain and press liquid out of tofu. Cut into 1-2 inch pieces.
  3. Marinate tofu in soy sauce for at least 30 minutes in the refrigerator.
  4. Rinse, drain, and dry fry Better Than Noodles in large skillet. Set aside.
  5. In large skillet or wok, add canola oil over medium-high heat. Add broccoli, carrots, and green onions and stir fry for 5-10 minutes, until vegetables start to soften.
  6. Reduce heat to medium-low and add half of sauce. Mix sauce into vegetables.
  7. Add tofu and stir fry for 2 minutes.
  8. Add noodles and remaining sauce to skillet. Mix sauce and noodles into vegetables. Stir fry for additional 2 minutes.
  9. Serve immediately and top with additional green onions if desired.
Asian Main Dishes Recipes Side Dishes

Healthy Steak Fried Rice

Posted on December 3, 2017

Healthy Steak Fried Rice

Serves 3-4

Ingredients

  • 2 packages of Better Than Rice
  • 1 lb skirt steak
  • 4 tbsp Soy Vay Marinade and Sauce, Hoisin Garlic
  • 6 green onions, sliced into 1/2 inch pieces
  • 2 eggs, beaten
  • 2 garlic cloves, minced
  • 2 1/2 tbsp low-sodium soy sauce
  • 1 tsp sesame oil

Directions

  1. Marinade skirt steak and Soy Vay Marinade and Sauce, Hoisin Garlic in large ziplock bag for at least 2 hours or overnight.
  2. Cook skirt steak in large skillet or on grill. Heat until throughly cooked. Cut steak into 1-inch pieces. Set aside.
  3. Meanwhile, rinse Better Than Rice in water and drain. Place rice into large skillet over high-heat and dry fry until moisture is gone.
  4. Reduce heat to medium-high, create space in center of skillet, and add eggs. Cook the eggs and mix in with the rice.
  5. Add garlic, soy sauce, sesame oil, and green onions. Cook for additional minute until throughly heated.
  6. Place rice into small bowls. Top with skirt steak. Garnish with additional green onions if desired.
Appetizers Asian Recipes Side Dishes

Blistered Green Beans with Hoisin Sauce

Posted on November 25, 2017

Blistered Green Beans with Hoisin Sauce

Serves 2-4

Ingredients

  • 1 pound green beans, rinsed and cut on both sides
  • 1 tsp canola oil
  • 1 garlic clove, minced
  • 2 tbsp hoisin sauce
  • sesame seeds

Directions

  1. Heat large skillet to medium-high heat with canola oil.
  2. Add green beans to skillet and cook until blistered, 3-5 minutes.
  3. Add garlic and sauté for one minute.
  4. Top with hoisin sauce and cook for additional minute until sauce turns into a glaze.
  5. Sprinkle with sesame seeds and serve immediately.
Asian Main Dishes Recipes Soups

Healthy Chicken Pho with Shirataki Noodles

Posted on November 16, 2017

Healthy Chicken Pho with Shirataki Noodles

Serves 4

Ingredients

  • 8 cups organic chicken broth
  • 1 whole rotisserie chicken
  • 3 whole cloves
  • 2 star anise
  • 1 cinnamon stick (3 inch piece)
  • 1/2 tbsp freshly grated ginger
  • 2 garlic cloves, grated
  • 1/2 tsp Sriracha sauce
  • 2 tbsp hoisin sauce
  • 2 packages of Angel Hair Tofu Shirataki Noodles 
  • Optional Garnishes: lime, cilantro, green onions-sliced into 1/4 inch pieces, bean sprouts, Thai basil, jalepeno, red onion, thinly sliced

Directions

  1. In large pot, add chicken broth, cloves, star anise, cinnamon stick, ginger, garlic, sriracha, and hoisin sauce. Bring to boil.
  2. Reduce heat and let it simmer for 15 minutes.
  3. Meanwhile, rinse and drain shirataki noodles. Dry them out in a frying pan on high heat. Set aside.
  4. Using a slotted spoon, remove cloves, star anise, and cinnamon stick from soup.
  5. Add soup to bowls.
  6. Shred the desired amount of chicken from the whole rotisserie chicken and add to the soup bowls.
  7. Add shirataki noodles to soup bowls.
  8. Serve soup and top with desired garnishes.
Asian Main Dishes Recipes

Pad Thai with Zucchini and Squash Noodles

Posted on November 8, 2017

Pad Thai with Zucchini and Squash Noodles

Serves 2-4

Ingredients for Pad Thai:

  • 2 medium zucchinis, spiralized
  • 1 medium yellow squash, spiralized
  • 1 package extra firm tofu, drained, pressed, and cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 4 garlic cloves, sliced
  • 5 green onions, sliced into 1-inch pieces
  • 8 tsp canola oil, divided
  • 1 medium yellow onion, thinly sliced
  • 2 large eggs, beaten

Sauce:

  • 1/3 cup water
  • 3 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 1/2 lime, squeezed
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha Thai chili sauce
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced

Garnish:

  • 2 tbsp peanuts
  • Cilantro, chopped
  • 1 lime

Directions:

  1. In medium bowl, whisk together all sauce ingredients. Set aside.
  2. Spiralize zucchinis and yellow squash. Set aside.
  3. In a small bowl, coat tofu with cornstarch, covering all sides.
  4. On high heat, add 2 tsp oil to large skillet. Add tofu and stir constantly for 5 minutes, until all sides of tofu have browned. Remove tofu from pan and set aside.
  5. Add 2 tsp of oil to skillet. Add onions, stirring constantly for 2 minutes until light brown. Remove onions from pan and set aside with tofu.
  6. Add 2 tsp oil to skillet. Add eggs and reduce heat to medium heat. Create a thin, flat omelette. When eggs have cooked, chop up into small pieces. Remove eggs from pan and set aside with tofu and onions.
  7. Add remaining 2 tsp oil to skillet on medium-high heat. Add garlic and cook for 1 minute, until fragrant. Add zucchini and squash noodles to skillet. Cook for 2 minutes. Add sauce and stir into noodles.
  8. Add green onions and stir into noodles.
  9. Add tofu, onions, and eggs to noodles and stir for 1 minute until ingredients are mixed well.
  10. Serve in bowl and garnish with peanuts, chopped cilantro, and wedge of lime (or add any preferred toppings).