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    You are in: Home / Cookbooks / Asian Inspiration
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    197 recipes in

    Asian Inspiration

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    Recipe #330420

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

    This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

    Recipe #438646

    I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.

    Recipe #420107

    -Carb count per serving :9.4 minus 4 grams fiber= 5.4 carbs & 19.1 gr. protein Found this on www.lowcarb.ca, where it was posted by Atomhockeymomm. I found this to be as good as any non-lowcarb stir fry

    Recipe #72779

    3 Reviews |  By Debbwl

    An easy and yummy egg drop soup that is made different by adding ginger and peas.

    Recipe #408618

    This is a very simple, very quick dish to make and it tastes great, is healthy and is on the table in 35 minutes. It would even be quicker than that, but there is a ten minute marinating time.

    Recipe #285451

    6 Reviews |  By Whisper

    This is a really nice way to use pork. Very tasty.

    Recipe #69086

    This is an adopted recipe.

    Recipe #8332

    Recipe #405205

    This dish is great for hot summer days. The crisp lettuce makes a nice wrapper, but doesn't leave you overstuffed like a starchy wrapper can

    Recipe #14339

    You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.

    Recipe #163311

    From my collection of handwritten recipes.

    Recipe #400555

    Recipe #399609

    From my collection of handwritten recipes.

    Recipe #399332

    I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

    Recipe #352223

    Healthy, tasty, and satisfying! This can be made with various veggies, I liked this combo. You could also serve this over rice or Tofu Shiritaki Noodles.

    Recipe #394240

    This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process.

    Recipe #393937

    Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life.

    Recipe #200949

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