By Marie Wilson
This compendium of quickly and simple 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 similar period of time it takes to make rice!
With chapters prepared by way of nation or area, and establishing with a short historical past and outline of the nutrients, 30 Minute Asian Recipes presents an available 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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Additional resources for 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia
Put the chicken pieces in a bowl, rub them with the five-spice powder, then coat with the soy sauce. Let stand 5 minutes, or longer if there is time. 3. Heat a nonstick wok (or skillet) over high heat and add half of the oil. Rotate the wok to coat the sides. When hot, add the zucchini or yellow squash and stir-fry gently China until it begins to soften but is still firm. Remove from the wok. 4. Heat the wok again over high heat and add the remaining oil. Stir-fry the chicken for 1–2 minutes or until it begins to brown.
China Cantonese Sweet-andSour Chicken Suantien Lichiji V a r i at i o n : One or two slices of fresh or canned pineapple, cut into small pieces, may be substituted for the lychees. Substitute pineapple juice for the lychee juice in the sauce. Makes 2 servings 1 tablespoon vegetable oil 2 large cloves garlic, crushed 1 tablespoon grated fresh ginger 1 green or red bell pepper, cut into 1-in (2 2 -cm) squares (optional) 2 green onions (scallions), cut into 1-in (2 2 -cm) lengths One 8-oz (225-g) can lychees, drained (reserve juice to use in sauce) 1 teaspoon cornstarch, mixed with 1 tablespoon water (optional) 1.
Combine the sauce ingredients in a small bowl and set aside. 4. In a nonstick wok (or skillet) heat a few drops of oil over low heat and brown the pine nuts until golden, shaking the wok to prevent scorching. Remove and set aside. 5. 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.