Stir-Fried Broccoli with Chili-Garlic Sauce by John Spottiswood

My father-in-law has become an amazing cook, and he made this as part of our Easter lunch this year with the fabulous pork tenderloin recipe (see linked below). This version isn't gloppy with extra sauce like you find in many Chinese take out places. It's very flavorful but also relatively light and healthful. He made a TON of it,…

Stir-Fry Bok Choy and Napa Cabbage with Mushrooms and Carrot by tigerfish

Vegetarian

Indian Style Curried Tofu & Mixed Vegetables by Sanjay Patel

This is an incredibly tasty Indian style mixed vegetable dish with extra protein from tofu. The flavors come primarily from the roasted seeds, asafetida, curry masala powders, onions & garlic. It is relatively low in carbs as is and high in protein and fiber. It is also moderately low in fat and you can cut the fat even further by…

Garlic Ginger Green Beans by John Spottiswood

These are an excellent, healthy side dish to any grilled meat. I highly recommend them with the Chinese BBQ chicken recipe below, but honestly these would go well with just about anything. Unfortunately these were tapped out long before our chicken, so make more than you think you need. They are great the next day too!

Asian-Style Asparagus by RecipeKing

Asian-Style Asparagus-is a delicous, easy and quick (20) minute recipe for a spicy Chinese side. Tender, fresh asparagus spears are simmered on the stovetop in a sesame-ginger sauce for a dish that will rival the best Chinese restaurants. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low sugars, low…

Sweet & Tangy Sauteed Coleslaw by Nanette

This is a refreshing change from the mayonnaise based potato salad and Coleslaw that's devoured throughout the summer. Coleslaw with an Asian flare can't be beat for something just a tad different. Sprinkle the seame seeds after it's been cooked so the dish has a nutty, crunchy taste. If you'd like a similar recipe with a bit of…

Cabbage Stir Fry by Nancy Miyasaki

This is a wonderful dish with light but complex flavors. We typically serve this along with another dish as part of a Chinese style meal.

Baked King Oyster Mushroom (Saesongei Guei) by Sunny Shin

Deep Fried Spicy Asian Brussels Sprouts by Sherri Williams

Here is my Asian twist to my favorite celebrity chef Michael Symon's Fried Brussels Sprouts with Walnuts and Capers. I'm going on the record to say that these are the best brussels sprouts I've ever eaten! I can't explain how delicious they are. You just have to make them.

Simple Sesame Green Beans by John Spottiswood

I realize that 5 stars is an awfully high rating for such a simple dish. But honestly, I end up eating a pound of green beans every time I make them this way. They end up so tender, and I love the simple flavor created by the sesame seeds and by steaming them in the broth. Depending on what I'm serving them with, I decide whether…

What To Do With Thoise Little Bags Of Shredded Cabbage They Sell At The Market by kathy gori

We've all seen those little bags of pre-shredded cabbage at the market. They're sold as coleslaw, usually with a little packet of dressing included. I must admit that yes, I've purchased these. I toss out the dressing and make my own coleslaw with it.…

Korean Steamed Eggplants (Gaji Namul) by Sunny Shin

Gaji namul is another basic but very popular side dish in korea

Chinese Long Beans by Cecelia Heer

This is a popular Szechuan dish. Much better than the traditional green beans, in my opinion. Serves 4.

Simmered Cabbage and Shitake Mushrooms (Yasai no Fukumeni) by John Spottiswood

This combination is truly fantastic. Of course you have to like both ingredients..but if you do you'll love the combination. We served them last night with fresh sashimi and three other great Japanese side dishes (oshitashi, yakisoba, and simmered daikon), and this dish got the most praises. It's also a beautiful presentation, easy…

Green chutney spread for Chaat and Sandwiches by momchef

Use it as a chutney or a spread for Indian Chaats and Sandwiches