healthy asian recipes

Ground pork stir fried with silken tofu in a rich, mildly spicy and deeply flavorsome sauce. Mapo Tofu is a classic Chinese dish full of protein, but this one is healthier as there's less of the chillies and oil. It's very easy to make and great for meal prep too.

Healthy Mapo Tofu

silken tofu

pork

garlic,

tbsp doubanjiang

soy sauce

tbsp miso paste

tsp Sichuan pepper powder

water

tbsp corn starch

tsp oil

Drain tofu and pat dry, then cut into 0.8 in cubes.

In a bowl, combine doubanjiang, soy sauce, miso paste, Sichuan pepper powder and half of the water.

Heat up oil in a non-stick skillet over medium-high heat. Add garlic and stir fry until fragrant.

Add pork to skillet and stir fry until golden brown.

Add tofu cubes and prepared sauce to skillet. Bring to a boil, then reduce heat to a simmer, stirring gently once in a while. Cook for 2 minutes.

In a small bowl, add corn starch and the remaining water and mix until combined. Add this mixture to skillet and let the sauce cook and thicken slightly or to your preferred consistency.

Taste and add more soy sauce and pepper powder if necessary.

Remove from heat and serve with steamed rice or noodles.

You will never believe how JUICY this Garlic Soy Sauce Chicken is! A super EASY recipe that makes juicy and savory Garlic Soy Sauce Chicken every time. The glaze is finger-licking good that will get you craving for seconds. Warning, make extra rice because this recipe is the ultimate rice killer! The air fryer recipe will be below if you don’t have an oven, the air fryer recipe will be below.

Garlic Soy Sauce Chicken

Chicken Thigh and Leg

tbsp of Soy Sauce

tbsp of Dark Soy Sauce

Oyster Sauce

Garlic (chopped)

White Pepper

Five-Spice Powder

Honey

Sesame Seeds

Marinate the chicken with soy sauce, dark soy sauce, oyster sauce, garlic, white pepper, five-spice powder, and honey for at least 1 hour or overnight.

Whip off any excess sauce from the chicken, especially the garlic, to prevent it from burning.

Bake the chicken at 400F for 30  minutes.

Simmer the excess sauce in a pan for 3-4 minutes or until bubbling and becoming a thick glaze.

Brush on more sauce on the chicken, top with sesame seeds, and bake for another 5 minutes.

tsp sichuan pepper powder

HEALTHY and HEARTY Tomato Egg Drop Soup ready in less than 15 minutes! Tomato Egg Drop Soup is affordable, easy, and super healthy, one of my favorite soups to make for lunch. Every family has their variation of tomato egg drop soup, but here is my go-to recipe since university. PRO-TIP: if you want to make it a perfect meal, prepare noodles on the side and soup over the noodles for the perfect winter dinner.

Tomato Egg Drop Soup

Tomatoes (chopped)

Eggs

Green Onion (chopped)

Chicken Stock or Vegetable Stock

tbsp of Corn Starch

tbsp of Cold Water

Salt & White Pepper

In a large bowl, mix eggs, 1 tsp of white pepper, and salt.

Drizzle oil into a pot, add in the tomato. Turn the heat to medium-high and saute together for 2-3 minutes.

Add in the white parts of the green onion, and saute for another 1-2 minutes.

Pour in chicken stock or vegetable stock, let it simmer for another 1-2 minutes.

Next, add in corn starch and water mixture, mix; if you want a thicker consistency, add more corn starch and water mixture.

Turn the heat off, drizzle in the egg from HIGH while swirling

Let the eggs sit for 30 seconds and mix

Depending on the stock of your choice, you can season with more salt and white pepper to taste.

Finish by adding green onion; enjoy!

Are you a mushroom lover like me? If so, you NEED to try my Crispy Mushroom Chow Mein! Savory mushroom sauce drizzled on top of crispy pan-fried chow mein, this crispy chow mein recipe is filled with different textures and flavors. Customize Crispy Mushroom Chow Mein with any vegetable or protein, such as bok choy, chicken, pork, shrimp, and carrots!

Crispy Mushroom Chow Mein

450 G Egg Chow Mein Noodles

onion (thinly sliced)

Ginger

Garlic (minced)

Mushroom

Vegetable stock or mushroom stock

2.5 tbsp Vegetarian Oyster Sauce

Sugar

0.5 tbsp White Pepper

tbsp Sesame Oil

Cornstarch

Water

Prepare the noodles based on instruction: blanch the noodles for 30 seconds and drain.

Add around 1 inch of oil to a pan and turn the heat to medium-high. Add in the noodles, spread them, fill the pan, and press down to mold the noodle.

Pan-fry the noodle for 3-4 minutes on each side, or until crispy and golden brown.

Optional, drizzle 1 tbsp of oil around the edges of the noodle to crisp up the edges.

Prepare the sauce by mixing vegetable stock, vegetarian oyster sauce, sugar, white pepper, and sesame oil. In a separate bowl, combine corn starch and cold water.

Drizzle oil and turn the heat to medium in a separate pan. Add in sliced onion and ginger and saute together for 2-3 minutes.

Next, add the mushroom and minced garlic, and saute for another 2-3 minutes.

Drizzle in the sauce and simmer for another 2-3 minutes. Finally, add in corn starch mixture and simmer for another 1 minute.

To assemble, start with crispy noodles, pour on the sauce, and garnish with green onion. Enjoy!

Is anyone else excited for NIGHTMARKETS to be back again? Here is my super easy Night market-style Popcorn Tofu! Crispy on the outside, JUICY on the inside, and the batter is GLUTEN-FREE. If you love Taiwanese Popcorn Chicken, this popcorn tofu recipe is made for you. Get a nice glass of ice-cold beer ready because you need to give my Popcorn Tofu a try this weekend!

Popcorn Tofu

pack of Medium Firm Tofu (cut into bite-sized pieces)

Salt

Tapioca Starch

⅔ tbsp of Five Spice Powder

salt

Chili powder

Paprika

Five-spice powder

White pepper

tsp of Garlic Powder

Mushroom Powder (optional)

Soak the tofu in 2 tbsp of salt and 2 cups of water. Make sure all the tofu is soaked in the water for at least 20 minutes.

Mix tapioca starch, white pepper, five-spice powder, and salt.

Coat the tofu in tapioca starch mixture. Let the tofu rest in the tapioca starch for 5 minutes while you heat the oil.

In a pan, add oil, and turn the heat up to medium-high. Once the oil is hot, add tofu and let it fry for 7-8 minutes until crispy and golden brown.

Remove and set aside, optional but highly recommended, turn the heat up to high, and double fry for another 1 minute to make it EXTRA crispy!

Season with seasoning mix and enjoy!

In Vietnamese, the word BánhMì is derived from ”Bánh” which refers primarily to baked goods including bread. These Vietnamesebaguettes are deliciously light and crispy that is inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese BánhMì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture. 

Vietnamese Baguette Bread Recipe | Bánh Mì Việt Nam

BreadFlour

Kosher Salt

Instant Rise Yeast

350 ml Water (room temperature)

Combine bread flour, kosher salt, sugar andinstant rise yeast and mix. 

Add all dry ingredients to standing mixer andcombine with water.

Mix on speed setting #2 for a few minutes untilall dry ingredients are well combined. Let dough rest for 2-3 minutes.

 Now increase speed setting to #4 and knead doughfor 5 minutes.

Let dough rest for 5 minutes.

Knead dough for another 5 minutes at speedsetting #4.

Do the stretch test to make sure dough isready.  If dough stretches withouttearing, then the dough is ready. Form the dough into round shape.

Transfer dough into lightly greased bowl, coverwith kitchen towel and put in the oven with OVEN LIGHTS ON and let t rest for 60 minutes.

 Knead the dough by hand a little bit to release all the air bubbles.

Form dough into round shape again, cover and putin the oven with OVEN LIGHTS ON for another 30 minutes. 

Dough is now ready for shaping.  Divide the dough into 8 equals sizes. 

 Punch / flatten each dough to release any airbubbles and then shape into finish size.

Put on your shaped baguette on baguette orbaking tray.  Cover with kitchen toweland put back in the oven with OVEN LIGHTS ON to rise another 30 minutes.

After 30 minutes, take dough out of oven andpre-heat oven to 450 – 475 degrees Fahrenheit (depending how hot your oven )

Once oven is pre-heated, lightly spray doughwith water and make a cut in the middle with a very sharp knife. 

 Put in the oven. Spray some water into the oven before closing the oven door.

Bake 20-23 minutes (depending on youroven).  If your oven has uneven heatdistribution, turn the baguette half-way through the baking time.

https://www.youtube.com/watch?v=RD8Otxc9JxE&t=110s

In Vietnamese, the word Bánh Mì is derived from ''Bánh'' which refers primarily to baked goods including bread. These Vietnamese baguettes are deliciously light and crispy that are inspired by French Baguettes, a legacy from the French Colonization.  But the Vietnamese Bánh Mì baguette differs in taste and texture.  The Vietnamese version is a lot lighter and airier in texture on the inside.  And the outside is lighter and crispier in texture.  

If you are a big fan of bread, then you must try this Vietnamese baguette recipe! You will only need five ingredients, passion for trying new things, patience, then combine with right baking techniques, and you will surely be able to create your Homemade Vietnamese Baguette!

My recommendation is to use Bread Flour in this recipe versus regular All-Purpose Flour.  Bread Flour has a higher protein and gluten content.  The high protein and gluten content will result in a nice chewy yet light texture.  My preferred brand is King Arthur Unbleached Bread Flour.  But there are lots of great brands of bread flour readily available nowadays. 

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Vietnamese Baguette Recipe | Banh Mi Baguette

If you are looking for a healthy but delicious recipe, you need to try my honey soy glazed carrots! Honey Soy Glazed Carrots is the perfect appetizer for this holiday season and a quick recipe to add more vegetables to your diet; plus, it ONLY takes 10 minutes to make at home. Honey Soy Glazed Carrots is the perfect recipe if you want to get your partner or kids to eat more vegetables!

Honey Soy Glazed Carrots

carrots

honey

red chili flakes (optional)

butter

Fill a pot with water, and season with salt (around 0.5 tablespoons); once the water is boiling, add in the carrots and blanch for 3 minutes. Rest in ice water.

Add honey, soy sauce, red chili flakes, and butter. Turn the heat to medium-high and bring it to a simmer.

Simmer for 2 minutes and add back in the carrots. Saute on high heat for another 2 minutes.

Crispy and juicy Chinese BBQ Duck Breast is super easy to make at home. The skin is fried till crisp and golden brown, while the Chinese BBQ Duck Breast is cooked to a perfect medium-rare filled with juices. My Chinese BBQ Duck is made with ONLY 5 simple ingredients in an Air Fryer. Get your rice ready because this recipe will blow your mind!

Chinese BBQ Duck Breast

Duck Breast

2.5 tbsp of Lee Kum Kee Oyster Sauce

tbsp of Five Spice Powder

garlic

Pat the duck breast dry, especially the skin

Mix 2.5 tbsp of oyster sauce, 2 tbsp of soy sauce, ½ tbsp of five-spice powder, minced garlic, and 1 tbsp of honey.

Place the duck breast in the sauce and ensure that the skin isn’t touching the sauce. Let it rest in the fridge overnight (make sure it’s not shut closed and there are some air left) - poke holes over plastic wrap to allow air to flow in

Add duck in the air fryer skin side facing up and pat dry the skin one last time. Set it to 300 for 15 minutes

In a bowl, mix 1 tbsp of honey, 3 tbsp of warm water, ½ tbsp of five-spice powder.

After 15 minutes, add honey mixture all over the duck breast and fry at 400 for 10 minutes or until crispy and golden brown.

Did you know that you can make a WHOLE SOY CHICKEN in an INSTANT POT? Super easy Instant Pot Soy Chicken is tender, flavorful, and quick to make at home. Eat the chicken on its own, and shred up the leftover to put on salads, noodles, or sandwiches the next day! I promise that this Instant Pot Soy Chicken is the most tender chicken you will ever try.

WHOLE SOY CHICKEN

3.5 lb Whole Chicken

Soy Sauce

Dark Soy Sauce

Chinese Cooking Wine (optional)

tbsp of five-spice Powder

Garlic (smashed)

Marinate the chicken overnight with soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, smashed garlic, ginger, and honey.

Thoroughly rub the whole chicken to ensure that even the inside of the chicken is coated in the marinade. Cover with cling wrap, or place the chicken plus the marinate in a plastic bag. Rest in the fridge overnight.

Pour the chicken and the marinade into the instant pot, and ensure that the breast side is facing up.

Pressure cook for 25 minutes, natural release, and enjoy!

JUICY and CRISPY Chicken coated with a savory Scallion Oil is super delicious and easy to make at home. I promise you will fall in love with my Crispy Chicken with Scallion Oil once you give it a try. It takes less than 30 minutes to prepare, plus the chicken tastes fantastic the next day, which makes it perfect for meal prepping! Pair the chicken with rice and steamed vegetables, and you get a healthy and tasty dinner that I promise you will love! I promise you will fall in love with my Crispy Chicken with Scallion Oil once you give it a try.

Crispy Chicken with Scallion Oil

Chicken Thigh (boneless with the skin on)

Salt and Pepper

Cumin

Tumeric

Sichuan Peppercorn

Red Chili

tbsp of Ginger (grated)

tbsp of Garlic (minced)

Season the chicken thigh with salt, pepper, cumin, turmeric, Sichuan peppercorn, and red chili. Drizzle 1 tbsp of olive oil over the chicken to help massage the seasoning into the chicken.

Add 1 tbsp of oil into the pan, and turn the heat up to medium-high.

Once the pan is hot, Pan-fry the chicken skin side facing down on medium-high heat for 7 minutes. Flip and pan-fry for another 5 minutes.

Add chopped green onion, freshly grated ginger, minced garlic, and a pinch of salt in a separate bowl.

Remove the chicken and set it aside. Add additional oil if needed, and heat up in total ¼ cup of oil, including the chicken oil.

Once the oil is hot, pour hot oil over the green onion, ginger, garlic, and salt, Mix.

Drizzle the scallion oil over the chicken, and enjoy!

It is soup season, and there is nothing better than a hearty bowl of soup or stew to warm up your body inside and out. This is Japan’s Famous Chanko Nabe, also known as Sumo Stew. Homemade meatballs simmering in chicken stock is the best soup this winter. Chanko Nabe is healthy, filling, and easy to make at home! You can customize your Chanko Nabe with any vegetable or noodles of your choice.

Chanko Nabe

stocks green onion (chopped)

tbsp ginger (freshly grated)

tsp white pepper

tbsp sesame oil

cornstarch (optional)

Chicken Stock (salted)

(grated)

Napa Cabbage

Shemiji mushroom

Shiitake Mushroom

Enoki Mushroom

Mix ground pork or chicken with chopped green onion, freshly grated ginger, white pepper, soy sauce, one egg, sesame oil, and cornstarch (optional). Set it aside for 20 minutes.

In a pot, add chicken stock, sliced ginger, and grated garlic. Turn the heat up to medium-high and let it simmer for 10 minutes

Form individual 1.5 tbsp of meatballs and set aside

Add all the vegetables to the soup, put the lid on, and bring it to a simmer.

Next, add in the meatballs, and simmer for another 10-12 minutes or until the meatball is cooked

Serve on its own or on a portable stovetop with extra toppings such as more vegetables, pork belly slices, or seafood.

Back with another EASY and DELICIOUS recipe that will be your go-to recipe this year - Scallion Chicken. 20 minutes Scallion Chicken is savory and goes perfectly with a big bowl of rice. The chicken is super tender and made with simple, easy-to-find ingredients. Get your rice ready, because don’t say I didn’t warn you about how addicting my Scallion Chicken is!

Top 19 healthy asian recipes recipes from across the web

The most viewed healthy asian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Mapo Tofu

Garlic Soy Sauce Chicken

Healthy Mapo Tofu

Tomato Egg Drop Soup

Crispy Mushroom Chow Mein

Popcorn Tofu

Vietnamese Baguette Bread Recipe | ...

Honey Soy Glazed Carrots

Chinese BBQ Duck Breast

WHOLE SOY CHICKEN

Crispy Chicken with Scallion Oil

Chanko Nabe

Scallion Chicken

One Pot Chicken and Rice

Chinese Eggplant with Garlic Sauce

Spicy Garlic Shrimp

Creamy Miso Ramen

Dandan Noodle

Ginger Scallion Noodle

Top 19 healthy asian recipes recipes from across the web

The most viewed healthy asian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Mapo Tofu

Garlic Soy Sauce Chicken

Healthy Mapo Tofu

Tomato Egg Drop Soup

Crispy Mushroom Chow Mein

Popcorn Tofu

Vietnamese Baguette Bread Recipe | ...

Honey Soy Glazed Carrots

Chinese BBQ Duck Breast

WHOLE SOY CHICKEN

Crispy Chicken with Scallion Oil

Chanko Nabe

Scallion Chicken

One Pot Chicken and Rice

Chinese Eggplant with Garlic Sauce

Spicy Garlic Shrimp

Creamy Miso Ramen

Dandan Noodle

Ginger Scallion Noodle

The most viewed healthy asian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine