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"This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3..."

Ingredients: sliced water chestnuts, fresh ginger...

"A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time."

Ingredients: cucumbers, ginger, greens...

"This is a very tasty way to get a healthy dose of greens. From the book "The Healthy Kitchen" (Andrew Weil, MD and Rosie Daley)."

Ingredients: dried dill, toasted sesame oil...

"a very light refreshing asian salad by Guy Fieri. The fried wonton skins add a great crunch."

Ingredients: extra virgin olive oil, snap peas...

"Great vegetarian recipe--just like Chinese take out."

Ingredients: dark sesame oil, dry sherry...

"This makes a nice healthy side dish."

Ingredients: bottled hot pepper sauce, cornstarch...

"Feb 1989 Better Homes & Gardens recipe."

Ingredients: cooking oil, cornstarch...

"Made this up when a recipe I printed turned out to have mixed up directions and missing amounts. I think it turned out very well so posting it here to be able to find it again. You can add other vegetables to this if you happen to have them; I added broccoli as I had a half of a head that wasn't doing anything at the moment. Prep time is marinating..."

Ingredients: green onions, hoisin sauce...