By Marie Wilson
This compendium of quickly and simple Asian recipes is brim-full of fit and flavorful adaptations on new and conventional meals. all the over 250 recipes incorporated take not than half-hour to cook-the similar period of time it takes to make rice!
With chapters prepared by means of kingdom or quarter, and establishing with a short heritage and outline of the nutrition, 30 Minute Asian Recipes presents an available and relaxing glimpse into the mysteries of Asian food.
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Extra resources for 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia
Pour over the steamed fish and sprinkle with green onions. Makes 2 servings Shrimp with Cashews Yao Kuo Xiaren In this recipe, the shrimp is usually coated with batter and deep-fried. seafood 51 China Typically, the cashews are also deepfried. Omitting these steps simplifies the recipe and reduces fat considerably without compromising taste. Sauce 1 tablespoon Chinese rice wine or pale dry sherry 1 tablespoon reduced-sodium soy sauce 2 teaspoon sugar 2 tablespoons fish stock or water Freshly ground black pepper or dried red pepper flakes, to taste • • • 1 tablespoon vegetable oil 4 cup (40 g) cashew nuts, preferably unsalted 1 tablespoon grated fresh ginger 1 large clove garlic, crushed 8–12 oz (300–450 g) shrimp, shelled and deveined, leaving tails intact 8 oz (150 g) fresh or frozen green peas or 1.
Heat the same wok over high heat and add half of the oil, rotating the wok to coat the sides. When the wok is very hot, add the snow peas and stir-fry 1–2 minutes. Remove to a warmed platter. 6. Heat the wok again over high heat and add the remaining oil. Stir-fry the garlic for 3–4 seconds. Add the chicken and stir-fry until it begins to brown, about 2 minutes. 7. Return the snow peas and the sauce to the wok, stirring and tossing until heated through. Do V a r i at i o n 2: Shrimp may be substituted for chicken with excellent results.
When hot, add 1 teaspoon of the oil and stir-fry the ginger for 5–10 seconds. Be careful not to scorch the ginger. Remove from the wok and set aside. 5. Heat the wok again over high heat and add the remaining tablespoon of oil. Add the beef and stir-fry briskly 1 minute, separating pieces if they stick together. Add the peas and stir-fry 30 seconds. 6. Return the ginger to the wok and pour the sauce mixture over all, stirring constantly until heated through. Sprinkle with chopped coriander leaves or parsley.
30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia by Marie Wilson