Here is a great way to use up left over rice, chicken and left over veggies in the fridge. You can use pretty much any vegetable you want as well as chicken, beef. pork or ham. You can also omit the meat and leave this vegetarian. Here is what you are going to need for this:

Serves four

2 TBS peanut, vegetable or Canola oil
2 scallions – chopped (white, light green and dark green)
2 TBS finely chopped white onion
1 TBS finely chopped ginger
4 garlic cloves – minced
2 skinless, boneless chicken thighs – cut into thin strips
12 snow peas – julienne
1 small carrot – peeled and finely diced
½ cup diced bell pepper
1 cup broccoli florets
2 cups cooked rice
2 TBS soy sauce
2 eggs

Heat a wok or deep skillet with the oil, until the oil starts to smoke. Add the scallions, onion, garlic and ginger. Cook for a few minutes until fragrant. Add the chicken and cook for 3 to 4 minutes more – until chicken starts to cook through. Add the vegetables and cook until broccoli starts turning dark green.

Add the rice and soy sauce. Mix well and heat rice through. Make a well in the middle and add the eggs. Allow them to set for a few minutes and start scrambling them. Once they are cooked but still soft, mix them into the rice. Mix well and turn off the heat. Serve and enjoy!

CALORIES 310.62.; FAT 14.81 grs (sat 2.50; mono 6.37; poly 4.14); PROTEIN 18.40 grs ; FIBER 4.14 grs; CARBS 31.50 grs; CHOLESTEROL 138.00 mg; IRON 2.16 mg; SODIUM 711.07 mg; CALCIUM 50.94 mg

Print the Chicken and Veggie Rice Bowl Recipe Here

Serves four

FOR THE CHOPS:
4 pork chops – about ½ inch thick
1 ½ tsp. curry
1 ½ tsp. ground cumin
1 ½ tsp. garlic powder
¾ tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil + 2 TBS for frying

Place the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.

Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust – about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust – about another 5 minutes – flip them again. Do this for a couple of times.

To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!

CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mg

FOR THE SALSA:
1 small mango – peeled and cubed
½ red onion – finely chopped
2 radishes – finely sliced
1 TBS chopped cilantro
½ lime – juiced
½ tsp. salt

Place first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.

CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mg

Print the Curry Pork Chops with Mango Salsa Recipe Here

The first time I had salt & pepper pork chops was at a Chinese restaurant in Luganville, Vanuatu. I was smitten. I have never tasted something so distinctively flavored with such a light and crisp coat. It was so perfect I decided I needed to make my own version. Although these are not exactly like the one’s I am talking about, they are pretty close and absolutely worth the extra work. I serve these on top of a bed of crispy rice noodles. This is what you are going to need for these:

Serves six
FOR THE SALT & PEPPER:
2 TBS coarse salt
1 TBS Sichuan peppercorns or ½ tsp. white pepper
1/8th tsp. Chinese Five Spice Powder
Heat a small skillet. Add the salt and Sichuan peppercorns (if using). Cook at high temperature, stirring constantly, until salt turns a light gray color. Allow salt to cool.
Place the salt, peppercorns or white pepper and five spice powder in a small mortar or a coffee grinder. Crush until you have a fine powder. Set aside.
Note: Any left overs will keep for about six months in a sealed container in a cool and dry place.

FOR THE PORK:
8 small, thin pork chops
Rinse and pat fry the chops. Trim off all the excess fat. Cut the meat thinly, on the bias, against the grain. Reserve some meat around the bones. Place meat and bones into a large sealable plastic bag.

FOR THE MARINADE:
1/8th cup sherry
¼ cup soy sauce
1 tsp. brown sugar
A few drops sesame oil
4 peeled and smashed garlic cloves
½ chili pepper – seeded and membrane removed (opt)
½ TBS salt and pepper preparation
Place all ingredients in a bowl. Mix well. Pour marinade into plastic bag – over the pork. Seal the bag, making sure to remove all excess air. Roll the meat in the marinade to make sure it is all coated. Refrigerate for at least one hour and up to over night.

FOR THE COATING:
1 cup cornstarch
¼ cup flour
½ TBS salt and pepper preparation
Mix all of the ingredients in a bowl. Remove the pork strips from the marinade and coat them well – shaking off all of the excess. Place the pork on a platter.
PREPARATION:
2 cups peanut or vegetable oil
4 scallions – cut diagonally into 2 inch pieces
1 chili pepper – seeded, membrane removed and cut into strips
2 garlic cloves – finely sliced
Heat the oil in a wok or deep skillet, until it reaches 350 degrees. Add the pork – working in batches – and cook for 4 to 5 minutes. The thickness of your meat will determine the cooking time. Once the batter is nicely browned and the pork is cooked through, remove it onto a paper towel lined plate.
Cook the pork in batches – making sure the oil gets hot again before adding the next one. It is important that you use very hot oil in order to have a nice crunchy, non- greasy result. Once you are done, remove all but 3 TBS of the oil in the pan.
Add the scallions, chili pepper and garlic. Stir-fry for a couple of minutes and return the cooked pork. Stir-fry for another couple of minutes – until the meat is heated through. Serve immediately on rice or crispy rice noodles. Enjoy!

CALORIES 386.42; FAT 18.57 grs (sat 4.74; mono 8.22; poly 4.28); PROTEIN 45.91 grs ; FIBER 0.39 grs; CARBS 8.88 grs; CHOLESTEROL 101.12 mg; IRON 1.35 mg; SODIUM 1343.05 mg; CALCIUM 20.22 mg

Print the Salt & Pepper Pork chops Recipe Here

These crispy thin noodles are a fantastic addition to lettuce wraps, a great snack and wonderful as a ‘bed’ for stir-fries and other Asian meals. They are very easy to make but it is absolutely necessary to have your oil at 350 degrees at all times. If you do not, you will waste your rice noodles and will have to throw them away. These also cook within seconds so make sure you have a paper-towel lined dish and your spatula ready before you start. Here is what you need:

8 oz. rice noodles
2 cups peanut or vegetable oil
Salt

Fill a deep skillet or wok with the oil and heat it until it reaches 350 degrees.

Line a plate with paper towels and set aside. Break the noodles in half and separate them well. Place one noodle into the hot oil. If it crisps within seconds, your oil is ready. Grab a small handful of noodles – if you exaggerate the amount you will have a blob that will not crisp in the middle – and place them in the hot oil. They will crisp almost immediately. Flip the noodles for one second and then remove them from the oil. Do not over crisp these as they will burn very quickly. Allow the excess oil to drip from your spatula. Place them on the paper towels and salt them very lightly.

Repeat with all the noodles and enjoy.

CALORIES 71.59; FAT 3.44 grs (sat 0.38; mono 0.66; poly 1.41); PROTEIN 2.08 grs ; FIBER 0.03 grs; CARBS 8.06 grs; CHOLESTEROL 101.12 mg; IRON 1.44 mg; SODIUM 189.66 mg; CALCIUM 6.81 mg

Print the Crispy Rice Noodles Recipe Here

The following recipe is half of what you will see on the video. I made a double batch because this stew freezes beautifully. You can use more or less curry powder in this. It all depends on the level of heat you want. Here is what you are going to need for this:

Serves six

1 medium white onion – finely chopped
2 garlic cloves – minced
¼ TBS finely chopped fresh ginger
½ a chili pepper – seeded, membrane removed and finely chopped (opt)
1 TBS chopped parsley
1 medium carrot – finely diced
1 small eggplant – diced
1 small sweet potato – peeled and finely diced
1 tomato – peeled and finely chopped
1 TBS curry powder
8 oz. lentils – any kind – cooked
1 TBS tomato paste
6.5 oz. coconut milk
6 oz. plain yogurt
1 tsp. salt
1 tsp. black pepper
3 TBS canola oil

1. Heat 2 TBS oil in a deep skillet or pan. Add the onion and cook for about 4 minutes – until translucent. Add the garlic, ginger and chili pepper (if using). Mix well and cook for an additional 4 to 5 minutes. Add the parsley, carrots, eggplant, sweet potato and tomatoes. Mix well and cook for an additional 5 minutes.
2. Make a well in the middle and add the remaining oil. Add the curry powder, mix, and cook – stirring constantly – for about 2 minutes. Mix everything well.
3. Add the lentils and mix well. Make another well in the middle and add the tomato paste. Add the coconut milk and stir thoroughly until the tomato paste is completely dissolved. Add the yogurt and mix everything. Add the salt and pepper and mix. Bring stew to a boil and reduce heat. Simmer for 15 to 20 minutes – until the sweet potato is completely cooked through. Serve with rice and enjoy!

Lentil stew no rice – CALORIES 350.89; FAT 18.75 grs (sat 9.87; mono 5.76; poly 2.22); PROTEIN 16.22 grs ; FIBER 3.00 grs; CARBS 32.86 grs; CHOLESTEROL 14.7mg; IRON 2.07 mg; SODIUM 607.56 mg; CALCIUM 488.50 mg

Print the Lentil Curry Stew Recipe Here

This salad is fresh and loaded with flavor. It takes a little work but it is well worth it. I used my soy ginger vinaigrette to dress it but you can use any Asian style store bought salad dressing.

Serves six

FOR THE CHICKEN:
1 whole skinless/boneless chicken breast – cut into strips
¼ cup soy sauce
¼ cup rice wine vinegar
pinch of Chinese Five Spice Powder
1 tsp. honey
1 tsp. sesame oil
2 scallions – chopped (white, light green and dark green)
4 garlic cloves – peeled and smashed
½ TBS finely minced fresh ginger
1 TBS cornstarch
4 TBS peanut or vegetable oil

Place the chicken strips in a bowl.

Whisk together the soy sauce, rice vinegar, Chinese five spice powder, honey and sesame oil. Add the scallions, garlic cloves and ginger. Mix well. Pour over the chicken and make sure to coat completely. Cover the bowl and refrigerate for at least 30 minutes.

After the chicken is marinated – remove the strips from the marinade and place them in a shallow dish. Sprinkle with the cornstarch and make sure it is coated well. Heat a skillet with the oil until it is very hot – almost smoking. Add the chicken to the hot oil and cook in batches until it is cooked through. Remove from the skillet and place on a paper towel lined plate. Set aside.

FOR THE SALAD:
6 Wonton wrappers
4 cups thinly sliced Napa cabbage
2 cups thinly sliced Romaine lettuce
1 large carrot – peeled and julienne
1 cup julienne snow peas
2 TBS sliced almonds
1 TBS toasted sesame seeds
Dressing of choice

Heat oven to 350 degrees.

Cut the wontons into thin strips. Spray a baking sheet with some cooking spray. Place the strips on the sheet in a single layer. Spray the tops lightly and place in the oven. Bake for 7 to 9 minutes until browned and crisp.

Place the cabbage, lettuce, carrots, snow peas, almonds and sesame seeds in a large bowl. Toss to mix well. Add dressing of choice and toss to coat well – I used soy ginger vinaigrette. Place some of the salad on a plate and top with the chicken and wonton strips. Serve and enjoy!

1/8 cup dressing – CALORIES 144.69; FAT 13.64 grs (sat 1.31; mono 7.53; poly 4.44); PROTEIN 0.55 grs ; FIBER 0.12 grs; CARBS 5.44 grs; CHOLESTEROL 0.00 mg; IRON 0.22 mg; SODIUM 339.60 mg; CALCIUM 5.05 mg

Print the Chinese Chicken Salad Recipe Here
Print the Soy Ginger Vinaigrette Recipe Here

The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store. Here is what you are going to need for this:

Serves six

2 cups diced squash of your choice
2 TBS oil – canola, vegetable, peanut or coconut
2 scallions – chopped
4 garlic cloves
½ TBS grated fresh ginger
1 pound flank steak – finely sliced
1 red bell pepper – sliced
1 TBS red curry paste*
1 cup thawed corn kernels
½ cup thinly sliced seeded and peeled cucumber
14.5 oz. unsweetened coconut milk
1 ½ tsp. salt
1 tsp. black pepper
Asian basil or basil leaves – optional

Place the squash in a wok or large skillet with some water. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

Heat the wok or skillet. Add oil. Add the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently. Add the beef. Cook for about 4 to 5 minutes, stirring often. Add the bell peppers and cook for 4 to 5 more minutes.

Move the meat to the sides and for a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.

Return the squash to the pan. Add the corn kernels and cucumber. Mix well. Add the coconut milk and mix. Add the salt and pepper and stir to mix. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using. Serve with white rice and enjoy!

Beef Curry no Rice – CALORIES 389.11; FAT 29.45 grs (sat 20.00; mono 3.9; poly 0.68); PROTEIN 19.87 grs ; FIBER 1.69 grs; CARBS 12.37 grs; CHOLESTEROL 35.25 mg; IRON 2.95 mg; SODIUM 811.29 mg; CALCIUM 38.02 mg

Print the Beef Curry Recipe Here

This dish is really easy to make and is loaded in flavor. It is elegant enough to entertain and very, very frugal. I used chicken legs and thighs but wings work beautifully with this glaze. Here is what you are going to need for these:

Serves eight

16 chicken legs (you can use thighs if you want)
2 TBS olive oil
2 tsp. coarse salt
2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 cup soy sauce
¾ cup Balsamic vinegar
¼ cup molasses
2 TBS sesame seeds

Preheat oven to 400 degrees.

Place rinsed chicken in a roasting pan in a single layer. Drizzle with olive oil, salt, pepper, onion powder and garlic powder. Toss the chicken making sure to coat all sides. Place pan in oven and roast for about 35 minutes – or until chicken is cooked through. All ovens are different so make sure you check for doneness.

While the chicken is cooking, place the soy sauce, vinegar and molasses into a pot. Bring it to a boil, stirring occasionally, and reduce heat. Simmer sauce until it thickens and reduces by 1/3rd – about 20 minutes.

Remove the chicken from the oven and discard any rendered liquid. Pour the sauce on to the chicken and toss to coat well. The glaze will thicken on the chicken so don’t worry if it is too liquid. Add the sesame seeds and serve. Enjoy!

2 chicken legs – CALORIES 353; FAT 16.36 grs (sat 4.05; mono 7.68; poly 3.58); PROTEIN 30.48 grs ; FIBER 0.55 grs; CARBS 16.24 grs; CHOLESTEROL 110.00 mg; IRON 3.46 mg; SODIUM 2354.26 mg; CALCIUM 30.99 mg

Print the Soy Molasses Glazed Chicken Legs Recipe Here

This meal comes from my Fijian friend Amelia. She was kind enough to cook this very simple yet absolutely delicious meal for us. I highly recommend you give this one a try. You are going to need a meaty, white fish fillet such as Catfish, Mahi-Mahi or Cod. You can usually find frozen Mahi-Mahi fillets that are not expensive. You play it by ear and see what you can get for a good price.

Here is what you are going to need for this:

Serves two

2 meaty white fish fillets such as Mahi-Mahi, Catfish or Cod
8 oz. coconut milk – or less
1 TBS sliced white onion
1 – 1/2 inch piece ginger – peeled and sliced thinly
1 TBS chopped tomato
1 TBS chopped scallion greens
1/2 tsp. salt

Place fish in a pan and add enough coconut milk to reach it half way. Add the onion and ginger. Bring the pot to a simmer and cook for about 10 minutes – until fish is cooked through.

Add the tomato and scallion. Bring back to a simmer and cook for about 30 seconds. Remove from heat and serve.

Serve with boiled sweet potatoes and lime wedges. Enjoy!

1 Mahi-Mahi Fillet – CALORIES 264.87; FAT 16.84 grs (sat 11.96; mono 0.57; poly 0.15); PROTEIN 22.45 grs ; FIBER 0.44 grs; CARBS 4.48 grs; CHOLESTEROL 82.50 mg; IRON 2.22 mg; SODIUM 692.50 mg; CALCIUM 13.64 mg

Print the Fish in Coconut Milk Recipe Here

These ribs cook very slowly in your oven. The final result is a tender rib that is loaded in flavor. You will need to marinate these ribs overnight so make sure you allot the time for that. Here is what you need for this:

Serves 4

1 sparerib pork rack – about 3 pounds

FOR THE MARINADE:
¼ cup sherry
¼ cup soy sauce
¼ cup Hoisin sauce
¼ cup brown sugar
¼ tsp. hot Chinese mustard
1 head garlic cloves – peeled and smashed

FOR THE GLAZE:
1 cup plum marmalade
¼ cup soy sauce
¼ cup rice wine vinegar
½ TBS prepared horseradish

Remove the fascia or membrane from the back of your ribs. You can do so by separating it carefully from the bone and pulling it away with a paper towel. Trim off all the excess fat from the front.

Place all the marinate ingredients in a bowl – except for the garlic. Whisk it well. Add the garlic and mix.

Place the ribs in a large zip bag and pour in the marinade. Make sure the whole rack is coated well. Refrigerate for 24 hours – turning the bag a couple of times.

Heat the oven to 325 degrees. Place the ribs on a rack in a roasting pan. Add some water to the bottom of the pan. Remove the smashed garlic from the marinade and place in the water. Discard the marinade. Cover the ribs with foil and bake for 3 hours.

While the ribs are baking, place all the glaze ingredients in a heavy bottom pan. Whisk until the marmalade has dissolved completely. Bring to a simmer and cook until sauce is reduced and thick.

Remove the ribs from the oven – after 3 hours – and brush with half of the glaze. Return the ribs to oven and continue baking – uncovered – for another hour. Re-glaze the ribs and bake for an additional 30 minutes. Remove from oven and cut. Enjoy with many napkins!

4 ribs – CALORIES 459.74; FAT 34.36 grs (sat 12.61; mono 15.28; poly 3.1); PROTEIN 33.27 grs ; FIBER 0.06 grs; CARBS 2.43 grs; CHOLESTEROL 137.21 mg; IRON 2.22 mg; SODIUM 317.40 mg; CALCIUM 54.66 mg

Print the Asian Style Baked Ribs Recipe Here