ASIAN VEGETABLE SALAD
Asian Vegetable Salad
Prep/Cooking Time: 25 minutes
Servings: 4
Ingredients:
1 1/2 cups julienned carrot
1/2 cup julienned red bell pepper
1 1/2 cup julienned bok choy
1/2 cup julienned yellow onion
1 cup thinly sliced red cabbage
1 1/2 cup thinly sliced spinach
1 tablespoon thinly sliced cilantro
1 tablespoon minced garlic
1 1/2 tablespoons chopped cashews
1 1/2 cups snow peas
2 teaspoons toasted sesame oil
2 teaspoons low-sodium soy sauce
Instructions:
1. Rinse all vegetables under cold running water. Let drain. Julienne (cut into very thin strips like match sticks) the carrot, pepper, bok choy and onion. Chiffonade (cut across grain into very narrow strips) the cabbage, spinach and cilantro.
2. In a large bowl, toss together the cut vegetables, garlic, cashews and snow peas. Drizzle sesame oil and soy sauce over the salad. Toss again to combine. Serve.
Easy Chicken & Baby Bok Choy
Prep/Cooking Time: 25 minutes
Servings: 2
Ingredients:
2 tablespoons olive oil
2 chicken breasts
3 large cloves garlic
2-inch piece of fresh ginger
2 teaspoons coriander
2 teaspoon smoked paprika
Instructions:
1. Clean & cut the baby bok choy into quarters.
2. Peel the garlic cloves and the ginger, and set aside.
3. Chop the chicken breasts into bite sized pieces.
4. Add oil to a large frying pan and when slightly warm, add in the chicken.
5. Using a grater, grate the ginger and garlic cloves onto the chicken. Also sprinkle in the coriander and smoked paprika over the chicken and sauté, stirring often for about 7 minutes or until chicken starts to brown.
6. Then add in the quartered baby bok choy and turn the heat down to low. Cover pan and let baby bok choy cook for 5-7 minutes or until baby bok choy is slightly wilted.
7. Remove from the heat, season with salt and pepper, garnish with parsley and chili flakes (optional) and enjoy warm!
Spicy Grilled Eggplant
Prep/Cooking Time: 20 minutes
Servings: 8
Ingredients:
2 small eggplants, cut into 1/2-inch slices
1/4 cup olive oil
2 Tablespoons lime juice
3 teaspoons Cajun seasoning
Instructions:
1. Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes.
2. Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Eggplant Baba Ghanoush Dip
Prep/Cooking Time: 40 minutes
Servings: 4
Ingredients:
1 bulb garlic (about 8 cloves)
2 eggplants, sliced lengthwise, skin removed
1 red bell pepper, halved and seeded
Juice of 1 lemon (about 4 tablespoons)
1 Tablespoon chopped fresh basil
1 Tablespoon olive oil
1 teaspoon black pepper, or to taste
2 rounds of whole-wheat pita or other flatbread
Instructions:
1. Spray cold grill with cooking spray. Heat one side of the grill to high (or move coals to one side of the grill).
2. Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
3. Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl.
5. Warm bread on grill for a few seconds on each side. Serve with dip.
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