By Marie Wilson
This compendium of speedy and simple Asian recipes is brim-full of fit and flavorful diversifications on new and conventional meals. all of 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 by way of nation or area, and beginning with a quick heritage and outline of the foodstuff, 30 Minute Asian Recipes presents an obtainable and relaxing glimpse into the mysteries of Asian food.
Read or Download 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia PDF
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Extra info for 30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia
Prepare the ingredients and place them within easy reach of the stove. 2. Place the chicken pieces in a bowl, sprinkle them with the cornstarch and toss to coat lightly and evenly. Pour the beaten egg white over the chicken pieces and toss again to coat them thoroughly. 3. Combine the sauce ingredients in a small bowl and set aside. 4. Heat a nonstick wok (or skillet) over high heat until very hot. Add ½ tablespoon of the oil and rotate the wok to coat the sides. When very hot, stir-fry the leeks about 1 minute or until they are wilted and slightly browned.
4. Maintaining high heat, add the remaining oil. Stir-fry the remaining garlic for 3-4 seconds. Add the snow peas, bell pepper and mushrooms and stir-fry about 2 minutes. Vegetables should be tender but still crisp and keep their bright color. 5. Return the shrimp to the wok. Mix in the sauce and stir-fry briskly for about 1 minute or until heated through. Do not overcook. Serve with rice. Makes 2 servings 1 tablespoon reduced-sodium soy sauce 1 tablespoon Chinese rice wine or pale dry sherry 2 tablespoons mushroom soaking water or fish stock or water • • • 1 2 tablespoons vegetable oil 2 large cloves garlic, crushed 1 tablespoon grated fresh ginger 8–12 oz (200–300 g) medium shrimp, shelled and deveined, leaving tails intact 14 fresh snow peas, tips and strings removed Sichuan Shrimp Lawei Xia For more flavor, some cooks prefer to cook shrimp with the shells on and do the shelling at the table.
In this recipe, the same wok is used for both, but they are only combined on the serving platter. Cod, snapper or other white-fleshed fish may be used. 2. Combine the wine and soy sauce in a bowl, and coat the fish with the mixture. Then sprinkle both sides of the fillets lightly and evenly with the cornstarch and set aside. 3. Heat a nonstick wok (or skillet) over high heat. When hot, add half of the oil and stir-fry 1 garlic clove 3–4 seconds. Add the mushrooms and stir-fry 1–2 minutes or until softened.