Asian Lettuce Wrap

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4 Servings
Turkey Asian
Low Sugar Diabetic Low Carb Stir Fry Steam Snacks Main Dish Brunch Appetizers Turkey Asian Lunch Summer Fresh

-- Meat --
1 tablespoon ve oil
8 ounces Turkey, ground - or cken
2 tablespoons ter sauce
1/2 teaspoon Chile lic sauce - to taste
-- Vegetables --
1/2 cup on - diced
1/2 cup ccoli slaw
1/2 cup rot - shredded
1/2 medium l pepper, red - cut in matchsticks
2 tablespoons sin sauce - to taste
3/4 cup bage, green - shredded
1/4 cup bage, red - coarse shredded
-- Presentation --
2 teaspoons ame Oil
12 leaves tuce

Mix the meat ingredients together and set aside to marinate while you prep the vegetables. Keep them covered and cool. Have all of the vegetables ready and near the stove because things happen quickly toward the end of this process. Have a cover for your pan on hand as well as two large wooden spoons (or other implements to stir-fry with) In a wok, or large frying pan, start the meat mixture cooking over medium-high heat . Spread it out fairly thin and allow it to brown lightly on the bottom. As soon at it starts to brown add in the onions and start breaking up the meat. After two minutes add the bell pepper and drizzle the hoisin sauce into the pan. Reduce the heat to medium. Add the green cabbage and stir-fry it until it starts to wilt and brightens in color. Then add the red cabbage and stir-fry an additional minute. Cut the heat to low and cover the pan allowing the vegetables to steam in their own liquid for a minute or so. If there are excessive liquids in the bottom of the pan you can remove the lid, turn the heat up high and cook them down briefly. Just before serving toss the mixture lightly with the sesame oil to give it a bit of shine. Then use a slotted spoon to lightly fill each of the lettuce leaves and serve. Additional hoisin sauce may be served alongside (or use a squirt bottle and decorate the the plate with it) Each (3 leaf, app 1 cup) serving contains an estimated: Cals: 191, FatCals: 95, TotFat: 11g SatFat: 2g, PolyFat: 3g, MonoFat: 6g Chol: 45mg, Na: 256mg, K: 444mg TotCarbs: 12g, Fiber 3g, Sugars: 4g NetCarbs: 9g, Protein, 12g NOTE: The choice of vegetables was based on what was in our refrigerator. There's a lot of flexibility here. Cucumbers, jicama, bok choy, french cut green beans, or other suitable items could certainly be substituted based on availability. Ground pork or chunks of fish could substitute for the poultry if you wish.


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Asian Noodle Soup

6 Servings
Udon Asian
Vegetarian Vegan Soup Udon Asian

12 ounce Firm tofu cut into 1" es
2 tablespoon ola Oil divided
2 tablespoon lic minced
2 tablespoon ger minced
5 cup Vegetable th
6 ounce n noodles
1/8 cup sauce
1/8 cup Sweeted rice e
4 llions sliced
2 cups Fresh nach

1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels. 2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil. 3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes. 4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.


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Asian Salad Dressing

8 Servings
Salad Uncategorized
Dressings Garlic Onion Soy Sauce Ginger Tomato Lemon Salad Lunch

1/2 oz ger root
1/4 md on; cut in quarters
3/4 c etable oil
1/4 c egar
1/2 c sauce
1 ts ato paste
1/8 on; juiced
1 ts lic; minced
1/2 c Water

Date: Fri, 22 Mar 1996 13:55:39 +1100 From: sherae and at;zeta.org.au (Sheri McRae) Soak ginger root in cold water for a few minutes before removing outer skin. Remove skin and cut in chunks. Combine all ingredients in food processor with steel blade and blend until smooth. Refrigerate. Often in Japanese restaurants this dressing is served over finely shredded cabbage along with the lettuce and other salad ingredients. It is delicious. Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1487mg Sodium NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at EPCOT Center. MC-RECIPE and at;MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.


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Asian Salad Dressing

6 Servings
rice wine vinegar Asian
salad dressing Ginger vinegar salad dressing Asian vinegar

6 tablespoons mirin (Japanese sweet e wine vinegar)
6 tablespoons vegetable or ame oil
5 tablespoons creamy nut butter
3 tablespoons sauce
3 tablespoons wn sugar
2 tablespoons minced fresh ger root
7 tablespoons minced lic

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. Toss dressing on top of desired vegetables right before serving.


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Peanut Asian Noodles

4 Servings
Noodles
Asian
Meatless Kid Friendly Vegetables Main Dish Noodles Asian

12 ounce Whole at Noodles
10 oz rot shredded
6 oz w peas
1/2 cup nut butter
1/2 cup Low fat ger Viniagrette
1 tablespoon ger minced
2 tablespoons llot minced
1 tablespoon e wine vinegar
2 tablespoons e Juice
2 teaspoons sauce
1/4 cup ve oil
1/2 teaspoon ame Oil
per

Cook noodles according to package directions. Add carrots and snow peas during last two minutes of cooking. Reserve 1/2 cup of pasta water. Drain noodles. In same sauce pan add peanut butter, low fat ginger viniagrette and the reserved pasta water. Add noodle mixture and mix well. Ginger Viniagrette Combine ginger, shallot, rice wine vinegar, lime juice, soy sauce, olive oil, sesame oil and pepper. Store in refrigerator for a short period.


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