1 tablespoon olive oil
1 onion, chopped
3 teaspoon Thai green curry paste
15 ounces canned light coconut milk
1 tablespoons soy sauce
1 teaspoon brown sugar (did not use)
1 teaspoon kosher salt (did not use)
1 can of drained bamboo shoots (did not use)
1 large head broccoli, stalks chopped, crowns cut into florets (I used 2 bunches of broccolini)
1 pound yukon gold potatoes, peeled, diced small (I used russet as I like the taste better)
1 large tomato, diced (I used 2)
Juice of a lime
1/3 cup thin-sliced fresh basil
Salt & pepper to taste
Heat the oil on in a large, deep skillet or Dutch oven. Add the onion and saute until beginning to soften. Stir in the curry paste until well combined. Add the coconut milk, broth, soy sauce, the broccoli stalks (reserve the florets for a bit so they don't overcook) and potato. Bring nearly to a boil, adjusting heat as necessary. When the potato is mostly cooked, add the broccoli florets, making sure to stir into the hot liquid. Cover and let cook. Stir in the tomato and let warm through. Stir in the lime juice and basil. Season to taste and serve.
Per Serving (1 cup?): 166 Cal (33% from Fat, 12% from Protein, 56% from Carb); 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 25 g Carb; 5 g Fiber; NetCarb 20; 66 mg Calcium; 2 mg Iron; 664 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points.
From: A Veggie Venture
1 tablespoon olive oil
1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 1/2 cups cremini mushrooms, washed and sliced
1/2 C dried porcini soaked in 1 C hot water; chop when soft and reserve liquid (I added this)
1 lime, zest and juice
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice (I used 1 C)
1/2 head green cabbage, cut in half and shaved thin (used pre-shredded)
Chili garlic sauce, to serve
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.
Add the lime zest, porcini liquid and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
Serve with chili or chili garlic sauce.
Original from: The Kitchn
1 tablespoon olive oil
3 cloves minced garlic
1-3T garlic chili paste (depends on how hot you like it)
1-2 (13.5-ounce) cans light coconut milk
4 cups low sodium vegetable broth
1/4 cup fresh lime juice
2T grated fresh ginger
2 tablespoons lower-sodium soy sauce
2 cups thinly sliced carrot
2 cups cut green beans
1 package water-packed firm tofu, drained and cut into small cubes
3/4 cup chopped cilantro leaves
Heat oil in a pot over medium-high heat. Add garlic to pot; sauté 30 seconds or until lightly browned. Add chili paste; sauté 1 minute, stirring constantly. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer for about 20 minutes. Add carrot and beans, and cook until vegetables are crisp-tender. Add tofu and cook 5 minutes. Garnish with cilantro leaves.
Modified from a Cooking Light recipe. Original: 224 calories; 14g fat; 3g fiber
1/4 cup low-sodium soy sauce
1/4 cup hot chili-garlic sauce (I used some hot chili sauce and some sweet Thai type)
2 Tbs. dark sesame oil
Package extra-firm tofu, cubed
5 green onions, finely chopped (about 1/2 cup)
1/4 cup nonfat yogurt (I used 1/2 cup)
2 Tbs. lemon juice
1/4 cup low-sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger
1 tsp. hot chili-garlic sauce
2 cups cooked short-grain brown rice
4 1/2 cups mixed baby greens (I used finely shredded romaine)
2 carrots, peeled
1 cucumber, sliced (about 1 1/2 cups)
1 avocado, peeled and sliced
1 Tbs. toasted sesame seeds (un-toasted works fine, too)
1.To make Spicy Tofu: Whisk together soy sauce, chili sauce and sesame oil in bowl. Heat nonstick skillet over medium heat. Dip tofu in chili mixture. Cook 10 minutes, or until browned, turning occasionally. Cool. Add green onions, yogurt and lemon juice to remaining chili mixture. Toss with tofu.
2.To make Salad: Whisk together soy sauce, lemon juice, ginger and chili sauce in bowl. Mound rice in bowls. Top with greens. Shave strips of carrots over top with vegetable peeler. Top with tofu, cucumber and avocado. Sprinkle with sesame seeds, and serve with sauce.
From: Vegetarin Times
Total fat 15.5g
1 lb cod fillet
2 T fish sauce
2 red chilies, finely chopped (I used chili/garlic sauce, about 1 t)
2 cloves garlic
2 T cilantro, chopped
1 large egg (added 1 more egg white)
1/4 C flour (or more as needed)
3.5 oz fine green beans (I think I used more), very thinly sliced (small pieces)
Sweet chili sauce
Roughly cut up cod and place in food processor with chilies, garlic, cilantro, fish sauce, egg and flour. Process until fine (does not take much) and pour into mixing bowl. Add green beans. Make small balls and place on a cookie sheet sprayed with olive oil (original recipe uses oil in a skillet). Semi-flatten each ball with a fork. Spray a bit more olive oil on top. Cook until done (about 20 minutes on 350); turn a few times while cooking. Serve with the sweet chili sauce. A good side dish is an Asian style slaw.
From: Practical Cooking: Fish and Seafood
Calories: 164; fat: 6g (or less due to baking)
1/2 C rice wine vinegar
1/4 C lime juice
6 T soy sauce
5-6 garlic cloves, minced
2 T cumin
1 T grated ginger
1 T canola oil (original is 3 T)
1 pound flank steak or shrimp (use wooden skewers for cooking shrimp)
Romaine lettuce, chopped
1 red or green chili pepper sliced (optional)
1 or 2 yellow pepper, sliced
(Original has 1.5 C sliced mango)
Mix together first 8 ingredients. Pour 1/3 into ziplock bag, save rest for dressing. Add steak to bag and marinate 2-4 hours in 'fridge (I put it in over night). If using shrimp marinate about 20 minutes. Fire up grill. Cook steak until desired degree of doneness; let rest. In mean time assemble salad on platter. Cut steak into slices against the grain or take shrimp off skewers and place on salad. Sprinkle with cilantro and scallions.
Calories: 298 (steak version, shrimp will be less)
Fiber: 3 g
From: Not sure...
1 T cornstach
2-3 t curry powder
1 T soy sauce
3/4 C low sodium chicken broth
3 t canola oil
Asparagus bunch, cut into 1-inch pieces
1 red pepper, seeded and diced
1/4 pd sugar snap peas, strings removed
2-3 t fresh ginger, grated
1 large garlic clove, minced
3/4 pd shrimp, peeled and deveined
Combine cornstarch, curry powder, soy sauce and ginger in a bowl. Heat 1 t of oil in wok. Add veggies and garlic. Stir fry about 1-2 minutes. Remove. Heat 2 t of oil in wok. Add shrimp and stir fry until turn pink (about 1 minute). Return veggies to wok. Stir in sauce. Bring to a boil and cook 2-3 minutes.
From: New American Plate Cookbook
Fat: 5 g
Fiber: 2 g
1/4 C Peter Pan “Crunchy” Peanut Butter*
3 Tbs Boiling Water
1 Tbs Sugar
1 Tbs Grated Ginger Root**
1 Tbs Soy Sauce
1 tsp Oriental Sesame Oil
1/8 tsp Hot Oil
Freshly ground pepper to taste
2 Boneless, Skinless Chicken Breasts, cut into chunks
2 Tbs Vegetable or Olive Oil
6-8 Scallions, sliced
Rice Noodles for 2
This is a spicy peanut sauce which can be used as described below, or as a dipping
sauce, or spread over grilled chicken.
Makes 2 servings.
1. Prepare the sauce. Stir the boiling water into the peanut butter until completely
incorporated. Add the sugar, ginger root, soy sauce, sesame and hot oils and pepper
and mix well. Set aside (the sauce may be made up to 4 days in advance and
kept refrigerated. Return to room temperature before using).
2. Boil water for noodles and cook as directed.
3. Saute the chicken in oil in saucepan over medium/high heat til brown.
4. Add scallions for 1 minute
5. Add sauce to chicken and scallions. Heat through and serve.
* I personally recommend Peter Pan’s “Crunchy” version. It has huge chunks of
peanuts. Huge. Perfect for this.
** If you haven’t worked with ginger root before, here are two tips. You can easily
scrape the brown skin off with the edge of a spoon. Since you usually have to buy a
bigger chunk than you need, it’s good to know you can grate the whole thing and
freeze it. I’d put 1TBS in a small snack bag. If you flatten out the bag and the contents,
it will thaw quickly and stack easily,
Based on a recipe from The Uncommon Gourmet by Ellen Helman
Very easy and good.
8 oz whole wheat angel hair pasta (I could only find WW regular 'sketti)
4 T smooth peanut butter
1/4 C chicken broth
1-2 T soy sauce
1 large garlic clove
1-2 T fresh ginger, peeled and minced
1 T rice vinegar
1 t toasted sesame oil
1 T fat free evaporated milk (did not use)
Dash of cayenne pepper
1 C (or more) grated carrots
1/2 C thinly sliced scallions
2 T chopped peanuts
In blender mix ingredients from peanut butter to cayenne pepper. Cook pasta according to directions. Drain and add back to pot. Add sauce, carrots and onions. Sprinkle with peanuts. Serve immediately.
From: The New American Plate
Fiber: 8 g
From E. -- sounds yum!
1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces (I used boneless pork chops cut into strips)
1/2 t salt
1T bottled minced garlic
1 T bottled ground fresh ginger
2 t dark sesame oil
1/2 C water
2 T orange marmalade
1 t low-sodium soy sauce (I added more - about 2-3 T)
1. Heat a large nonstick skillet coated w/ cooking spray over medium-high heat. Sprinkle pork with salt. Combine garlic, ginger, and oil in a large bowl. Add pork: toss to coat. Add pork to pan: sauté 3 minutes on each side or until done. Remove pork from pan: keep warm.
2. Add water and remaining ingredients to pan: bring to a boil. Reduce heat: simmer for 3 minutes. Spoon sauce over pork.
Yield: 4 servings (serving size: 2 pork medallions and 1 T sauce).
Calories 186: Fat 6.2 g
From: Cooking Light
Very easy and very good. I recommend you double the sauce and serve with rice and some veggie that you can drizzle the sauce over. I tried the bottled ginger in the refrigerator section of the grocery store and it was pretty good.