For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230. Ingredients 2 teaspoons canola oil 1/2 cup thinly sliced shallots 4 teaspoons Thai red curry paste 1 tablespoon minced fresh garlic 4 cups unsalted chicken stock (such as Swanson) 1 cup light coconut milk 2 cups chopped skinless, […]
Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they’ll keep releasing herbaceous goodness into any leftovers. Ingredients 1 tablespoon olive oil […]
OK, so technically we can’t call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop. Ingredients 1 teaspoon canola oil 12 ounces skinless, boneless […]
Ingredients 2 quarts chicken bouillon 1 cup sliced carrots 1 cup fresh or frozen green peas 1 cup chopped celery 1 teaspoon salt 2 cups diced cooked chicken 1/2 (8-ounce) package medium-size egg noodles, cooked and drained 1 teaspoon dried whole rosemary 1 teaspoon dried whole thyme How to Make It Combine first 5 ingredients […]
The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale. Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful. Ingredients 1 1/2 tablespoons canola oil, divided 1 […]
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat. Ingredients 1 (14-ounce) package extra-firm tofu, drained 1/3 cup ketchup 3 tablespoons hoisin sauce 1 1/2 tablespoons lower-sodium soy sauce 1 […]
Traditionally, this comfort-food stew is made with flash-fried and then long-simmered fish heads. Tilapia fillets make an excellent, quick-cooking substitute. Ingredients 3 ounces uncooked bean threads (cellophane noodles) 2 cups boiling water 1 ounce dried wood ear mushrooms 4 cups fat-free, less-sodium chicken broth 2 tablespoons julienne-cut peeled fresh ginger 1 tablespoon rice vinegar 1 […]
Serve this dish with a side of brown rice or soba noodles. Ingredients 1/3 cup fat-free, lower-sodium chicken broth 2 tablespoons medium dry sherry 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon black pepper 2 teaspoons dark sesame oil 2 teaspoons peanut oil 1 pound peeled and deveined large shrimp 1 tablespoon […]
Bok choy is a Chinese cabbage closely related to Western cabbage and a perfect partner for broiled salmon. Ingredients 3 tablespoons lower-sodium soy sauce 2 tablespoons honey 2 teaspoons grated peeled fresh ginger 2 teaspoons dark sesame oil 1/2 teaspoon garlic powder 1 pound baby bok choy or bok choy 4 (6-ounce) sustainable salmon fillets […]
Hoisin sauce gives this dish its salty-sweet aromatic flavor. Serve these succulent slices of pork with steamed Chinese buns, or sandwich them in a hot dog bun. Ingredients 1 pound boneless pork shoulder, trimmed 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons hoisin sauce 2 tablespoons ketchup 1 tablespoon Shaoxing (Chinese cooking wine) or dry […]