By Marie Wilson
This compendium of speedy and straightforward Asian recipes is brim-full of fit and flavorful diversifications 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 through nation or sector, and commencing with a quick heritage and outline of the meals, 30 Minute Asian Recipes offers an obtainable and relaxing glimpse into the mysteries of Asian food.
Read Online or Download 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia PDF
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Extra resources for 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia
Heat a nonstick wok (or skillet) over high heat. Add the oil and rotate the wok to coat the sides. When very hot, stir-fry the chicken about 2 minutes or until it begins to brown. Remove to a serving bowl and keep warm. 5. Discard any excess oil from the wok and reduce heat to medium. Pour the sauce into the wok and bring to a boil. Return the chicken to the wok and stir until heated through. Add 2 or 3 tablespoons of stock or water to prevent scorching if the mixture seems dry. Garnish with green onions (scallions) and serve with rice and a cooked vegetable.
Makes 2 servings Noodles Tossed with Garlic, Pork and Vegetables Zhurou Laomien Pork is the meat of choice in Chinese cooking, but don’t hesitate to substitute beef, chicken or shrimp. This is a perfect one-dish meal, and a good way to use leftovers. 8 oz (225 g) dried wheat noodles 1. Parboil the noodles (see recipe on pages 28–29 or follow package directions) and keep warm. Combine the sauce ingredients in a small bowl and set aside. Prepare the remaining ingredients and place within easy reach of the stove.
5. Heat the wok again over high heat and add the remaining tablespoon of oil. Stir-fry the garlic and ginger for 3–4 seconds. Then add the chicken and stir-fry about 2 minutes or until it begins to brown. 6. Stir in the sauce and mix well with the chicken. Return the leeks to the wok, stirring and tossing until heated through. Serve with rice. Makes 2 servings Lychees and pineapples grow abundantly in southern China, where they are used, with their juices, in chicken and pork dishes. 8–12 oz (200–300 g) boneless, skinless chicken cut into bite-size pieces Ground Sichuan pepper or freshly ground black pepper, to taste 1 tablespoon cornstarch Sauce 1 tablespoon reduced-sodium soy sauce 3 tablespoons lychee juice 3 tablespoons rice vinegar or other mild vinegar 2 tablespoons sugar 3 tablespoons unsalted chicken stock or water Ground red chili or chili oil or ground red pepper, to taste • • • rotate the wok to coat the sides.