asian fruit recipe vegetable

1021 – Quick Asparagus, Easy Asian Inspired Stir Fry

Quick Asparagus
The first vegetable in spring!
Low in calories, high in Folic Acid.

Roasted: Wash and trim asparagus. Toss with a scant amount of oil. Sprinkle lightly with salt. Lay in a single layer on a baking sheet. Roast at 425 degrees Fahrenheight for 15-20 minutes.

Sauteed: Wash and trim asparagus. Place spears in saute pan over medium high heat with 1 tablespoon oil. Sprinkle light1y with salt. Cook 5-7 minutes until bright green.

Boiled: Wash and trim asparagus. Place spears in a shallow pan and add-water until just covered. Bring water to boil. Cook 3-4 minutes until brighf green. Serve immediately. Or, plunge into ice water to stop the cook­ing and set the color.

Great add-ons for asparagus:

fresh lemon juice squeezed on just before serving; grated par­mesan cheese, sesame seeds, slivered almonds. Or, ranch dressing (kid favorite!)

Easy Asian Inspired Stir Fry
A great choice for those who love the flavor of eggrolls

1 pound ground meat (beef, turkey or pork)
1 teaspoon garlic powder
3 green onions (or 1 teaspoon onion powder)
1/2 teaspoon minced fresh ginger (or 1/2 teaspoon ginger powder)
1 small head cabbage, shredded fine
2 Tablespoons toasted sesame oil (or vegetable oil)
2 Tablespoons low-sodium soy sauce
1/2 teaspoon red pepper flakes ( or Sriracha sauce or hot sauce) – optional
1 quick-pack artificial sweetener (or 1 teaspoon sugar)
1 teaspoon vinegar

In very large skillet or Dutch oven, brown ground meat over medium high heat and drain fat.
Stir in garlic, onion, ginger cabbage with meat. Continue to cook until vegetables are softened, 4-5 minutes.
Add sesame oil, soy sauce, pepper flakes (or hot sauce), sweetener, and vinegar. Stir well and cook additional 3-5 minutes to help marry flavors together.

Using ground turkey or pork in this recipe? Go heavy on the seasonings since both these meats tend to be bland.

Marinated Strawberries

1 quart strawberries
Juice of one orange
Juice of one lemon
Sugar to taste
Wash berries and pat dry. Remove leafy green endcap and discard.
Slice berries thin.
Sprinkle with sugar to taste.
Stir in juice of one orange and one lemon.
Allow to sit 10 minutes until berries release their juice. Serve immedi­ately or place in the refrigerator.
This is delicious served over yogurt, pudding, or cake.

Prepared berries may be frozen for long term storage. Thaw overnight in the refrigerator before serving. Many people prefer berries partially

Rhonda Matthews
Clemson University Cooperative Extension

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 1

Peggy Denny Show 18 033 – Rhonda Matthews, Recipe #1021 , Part 2

asian chicken recipe seafood vegetable

890 – Chicken Mixed Vegetables with Oyster Sauce

Chicken Mixed Vegetables with Oyster Sauce

4 oz Sliced chicken breast
4 pcs Broccoli
4 pcs Button Mushroom (cut in 1/2)
4 pcs Nappa Cabbage (large dice)
4 pcs Carrot (large dice)
4 pcs Bell Pepper (large dice)
4 pcs Yellow Onion (large dice)
1 tsp minced garlic


2 Tbsp Oyster Sauce
1 tsp Dark Soy Sauce
1 tsp Fish Sauce
1 tsp Sugar
1 tsp Sesame Oil
1/4 C Chicken Stock (or water)

1. Combine all the ingredients for the sauce and set aside
2. Blanch Chicken with all the vegetables and set aside
3. Heat wok and saute garlic till brown
4. Add the chicken and mixed vegetables and saute for 3 mins
5. Add the sauce and toss with the chicken and vegetables
6. Thicken the sauce with a corn starch slurry

Mee Goreng with Shrimp

6 oz Cooked lo-mein (Egg Noodles)
8 Cooked Shrimp
1 Stalk Green Onion (Cut 2 ins Long)
2 oz Bean Sprout
1 tsp Minced Garlic
2 tsp Diced Onion
1 Fried Egg

Lo-Mein Sauce

1 Tbsp Dark Soy Sauce
1 Tbsp Kikkoman Soy Sauce
1 1/2 Tbsp Oyster Sauce
1 Tbsp Ketchup
1 tsp Sugar
1/2 tsp Sesame Oil
1 1/2 Tbsp Chicken Stock/ Water

1. Combine all ingredients for the sauce and set aside
2. Heat wok and brown garlic, add onion, shrimp, bean sprout, green onion
3. Sautee vegetables for 5 mins then add lo-mein noodles and sauce
4. Toss all ingredients in wok
5. Top with fried egg when finished

Alex Wong
Yellow Ginger Asian Kitchen

The Peggy Denny Show – Recipe #890 Pt. 1

The Peggy Denny Show – Recipe #890 Pt. 2

asian chicken fruit pasta recipe salad vegetable

844 – Tomato Orzo Pasta Salad, Ginger Orange Chicken Bites

Tomato Orzo Pasta Salad

8 ounces orzo pasta
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces fresh mozzarella, diced

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain.
2. In a large bowl, toss together pasta, tomatoes, basil and mint.
3. In a medium bowl, whisk together lemon juice, extra-virgin olive oil, shallots, garlic, salt and pepper. Add lemmon dressing to pasta mixture and toss to coat evenly. Serve at room temperature or chilled. Before serving, add mozarella and toss to combine.
Yield: 8 servings

Ginger Orange Chicken Bites

1/3 cup orange marmalade
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425°.
3. Remove chicken from bag and arrange in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. Remove from the oven.
4. Preheat broiler.
5. Place chicken on a baking sheet; broil 5 minutes or until browned, stirring twice.
Yield: 8 servings

Healthy Snacks

· A veggie tray with healthy dips like low-fat ranch dressing, guacamole, and hummus
· Healthy slaw or a side salad
· Layered taco dip that has been individually portioned in plastic cups with whole grain chips
· Salsa with baked tortilla chips
· Fresh fruit, sliced or in salads or kabobs
· Low-fat snacks such as popcorn, pretzels, and baked chips
· Lean meats and seafood and low-fat cheeses
· Whole-grain breads and crackers
· Salsas, wraps, salads, or stews made with fiber-filled and high-protien beans

Clemson University Cooperative Extension

Marie Hegler

The Peggy Denny Show – Recipe 844 Pt 1

The Peggy Denny Show – Recipe 844 Pt 2

asian chicken recipe

790 – Sherry’s Ultra Fit Sweet-N-Sour Chicken Recipe

Sherry’s Ultra Fit Sweet-N-Sour Chicken Recipe


6 boneless chicken breasts (4 pounds)
1 can pineapple tidbits in its own juice (see note)
1 cup balsamic vinegar
1 tablespoon extra virgin olive oil
3 tablespoons of Southwestern Chipotle Mrs. Dash
½ of a green pepper
½ of a red pepper
1-2 teaspoons of Equal by the spoonful (optional)

Cooking Instructions

With poultry scissors, cut chicken into 1 x 2 inch strips. Add the juice only from the can of pineapple (save the tidbits ), balsamic vinegar, olive oil, and Mrs. Dash to chicken. Mix it up and let it marinate 30 to 40 minutes (or up to an hour ). Make sure you let it marinate because the vinegar and pineapple juice help to tenderize the chicken.

After it has marinated

Heat up a non stick pan. Spray with a little of olive oil/Pam. Place the chicken in the pan and let it brown on both sides 2 minutes to 3 minutes.

After the chicken is browned

Add it all to one big pan and pour in all the juice left over from the marinade. Stir in the pineapple tidbits and peppers. Add the Equal. Cover and simmer till peppers are heated and juice thickens up a little. Serve over rice.

Note: Cut the serving of rice by about a 1/4 cup to make up for the small amount of pineapple tidbits and juice. One can is for the entire 4 pounds of chicken so the sugars are not a problem this time.

Sherry Defendis

Fitness expert and Fitness Hall of Fame recipient John DeFendis is the director of exercise and fitness at Coop’s Health & Fitness in Spartanburg, Anderson and Greenville. His website is Email John at

asian recipe vegetable

782 – Tofu Three Ways with Two Easy Sides

BBQ Tofu

One pound Tofu, pressed and cubed
½ cup cornstarch
Vegetable Oil for frying
Your favorite BBQ Sauce
Whole Wheat Tortilla Wraps

Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Coat Tofu cubes in your favorite BBQ sauce. Wrap in Whole Wheat Tortilla Wrap. Top with Slaw mix and Serve.

Asian Tofu

One pound Tofu, pressed and cubed
1/2 cup cornstarch
Vegetable Oil for frying
Soy Sauce
Whole Wheat Tortilla Wraps
Alfalfa Sprouts

Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Sprinkle Tofu cubes with Soy Sauce. Place in Whole Wheat Tortilla Wrap, add lettuce, onion, sprouts and Serve.

Curried Tofu

One pound Tofu, pressed and cubed
Whole Wheat Tortilla Wraps
1/2 cup cornstarch
Curry Powder
Alfalfa Sprouts
Vegetable Oil for frying

Mix some Mayonnaise with curry powder and set aside. Mix cornstarch and Curry Powder together, Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Put a little curry mayonnaise mix on tortilla wrap, add tofu cubes, add lettuce, onion, sprouts and Serve.

Asian Slaw

One Bag Slaw Mix
One Lime
One Bunch Cilantro, chopped
1 Tbsp Sugar
One Jalapeno, seeded and diced finely
4 Tbsp Rice Vinegar

Juice one Lime, dissolve Sugar into lime juice and whisk in rice vinegar. Add all the vegetables and toss.

Roasted Corn on The Cob

Soak Corn in Water for at least 30 minutes. Peel outer husks. Microwave Corn for 8 minutes for every two ears.
Cut bottom of corn off (make sure you cut through the cob), hold corn by the husks at the top and shake to remove the cob – the silks will stay with the husk

Happy Cooking!
Leisa Marie and Crew

Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC

asian dessert pasta recipe

746 – Fried Noodle Dish, Heavenly Pie

Fried Noodle Dish

1 package whole wheat spaghetti or fettuccine noodles
1 – 2 Tbsp Kikkoman Light Soy Sauce
1 cup shredded cabbage
1 cup chopped vegetables of your choice
1 cup chopped left over chicken, turkey or beef
½ cup sliced scallion greens (put the whites in with the chopped vegetables)

Cook the noodles according to package directions. Use a non-stick pot and put the chopped vegetables in the bottom. Add the shredded cabbage on top. Put the cooked noodles on top of the cabbage. Cover and cook 5 minutes – DO NOT STIR during this time. Add the soy sauce and mix noodles and vegetables together. Heat through. Put on plate and sprinkle onions on top for garnish. Serve hot or cold.

Heavenly Pie

1 graham cracker crumb pie crust
2 cans sweetened condensed milk
½ cup chocolate chips
½ cup coconut, toasted
Tub of Cool Whip
Extra toasted coconut for garnish
Extra chocolate shavings for garnish

Make Caramel: Place 2 cans sweetened condensed milk in a pot of water and bring to a boil. Boil 4 hours, keep covered with water during boiling. Let cool in water until cool enough to handle and remove from water. Let sit 10 minutes until cool enough to handle with your hands. Open cans.

Pour caramel into pie crust. Sprinkle chocolate chips and toasted coconut over the caramel (save some for garnish). Use knife to swirl chips and coconut through caramel. Cool completely in fridge. Top with Cool Whip. Garnish with reserved toasted coconut and chocolate. Keep in fridge until ready to serve! ENJOY!

Leisa Marie Mounts

asian pork recipe

704 – Traditional Chinese Wonton

Traditional Chinese Wonton

This is a simple recipe for wonton with pork filling. Deep-fry or boil in soup as desired.
4 Servings


1/2 pound ground pork
1 teaspoon minced ginger
1 or 2 eggs
½ tsp sea salt
1 teaspoon canola oil or sesame oil
Pinch of Szechuan pepper powder* or black pepper powder
2 spring onion, chopped
Wonton wrappers, 1 package or as needed

Mix the ground pork with the minced ginger, eggs, salt, oil and pepper powder.
Take one wonton skin. Place the filling in the center.

Fold into a triangle. Dampen the corners. Cross one end over to the opposite side and press. Check to see that there are no places the filling can leak out. (This part is a little tricky and may take some practice before you can form a nice looking wonton.)

Pork, Peppers & Pickle Stir-Fry

This is a healthy colorful dish, popular in southwest China. You’ll feel happy after you eat it.
4 Servings


1/2 pound lean pork, sliced
1 green, 1 yellow and 1 red pepper, sliced
1 small package Szechuan pickled vegetable *
1 teaspoon sliced ginger
2 cloves garlic, sliced
1 teaspoon corn starch
1 tablespoon Chinese spicy bean paste*
1 pinch Szechuan pepper*
Pinch of salt
2 tablespoons canola oil

In a bowl combine the pork with ginger, garlic, corn starch, bean paste, Szechuan pepper and salt.
In a wok or pan, heat oil over medium heat. Add the mixed pork and cook 1 minute over high heat, stirring frequently until you smell garlic aroma. Add peppers and pickle. Cook 2 minutes.
Serve over rice.

Bok Choy & Mushroom Stir-Fry

This is a simple dish with high nutritional content.
4 Servings


2 bok choy clusters, chopped
2 large mushrooms, thickly sliced
1 tablespoon canola oil
2 cloves garlic, sliced
Pinch Szechuan pepper*
1 dry red pepper
¼ teaspoon salt

In a wok, heat oil over medium-high heat. Add garlic, Szechuan pepper, dry red pepper, until you smell garlic aroma. Stir in bok choy and mushrooms, stirring frequently. Cook 2 minutes.
Serve over rice.

* Available in most Asian markets.

Mei Li Trapasso

asian chicken recipe seafood

676 – Tom Yum Kung

Tom Yum Kung

4 large shrimps, shelled, deveined
3 cups chicken stock
200 grams straw mushrooms
5 slices galangal
1 lemon grass stem, cut into short lengths
2-3 kaffir lime leaves
cilantro to taste
4 tbsp lime juice
3 tbsp fish sauce
1/2 tsp sugar

Drunken Noodle

5 oz chicken sliced
2 oz fried tofu diced
8 oz cooked egg noodle
2 tbsp vegetable oil
1 tbsp garlic/hot pepper minced
1 tbsp oyster sauce
1 tbsp seasoning sauce
1/2 tbsp light soy sauce
1 1/2 tbsp sugar


zucchini, green beans, straw mushrooms, tomatoes, red and green pepper, basil

Risa Sung

asian dessert fruit recipe

654 – Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
10 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (may substitute boneless chicken)
2 tbsp toasted sesame oil or Pampered Chef Garlic Infused Oil
2 tbsp Pampered Chef Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef’s Knife. Slice green onions; set aside tops for garnish.

Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork , sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork (chicken). Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork (chicken); stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Cook’s Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.

asian chicken fruit recipe

647 – Crunchy Asparagus Marinade, Teriyaki Orange Chicken

Frozen Fruit Smoothie

1/2 cup frozen strawberries
1/2 cup frozen peach slices
1/4 cup frozen blueberries
1 ripe banana
2/3 cup orange juice

Blend until smooth and enjoy! Recipes doubles easily.

Variations: Add 1/2 cup vanilla yogurt for a creamy, tangier flavor.

This is a great way to get your kids to eat fruit for dessert! Serve up this tasty treat in a fancy glass after letting the kids help with adding the fruit to the blender.

Crunchy Asparagus Marinade

1 1/2 to 2 pounds fresh asparagus
2 teaspoons toasted sesame oil
4 teaspoons soy sauce
1 teaspoon sugar

Rinse asparagus and snap off tough ends. Cut prepared asparagus into 1 inch pieces diagonally and cook in boiling water for 1 minute. Remove from boiling water and immediately plunge into ice water bath to stop cooking process. Dry asparagus on paper toweling. Combine remaining ingredients, mixing well to dissolve sugar. Add asparagus to the bowl and stir to coat. Chill 2 to 24 hours.

Teriyaki Orange Chicken

4 chicken breasts halves, pounded thin
2 tablespoons canola oil
2/3 cup teriyaki sauce
1/3 cup orange juice
Dash cayenne pepper

In a deep skillet, quickly brown chicken in canola oil over medium high heat until cooked through. Remove chicken from skillet, place on warm plate and cover. Add remaining ingredients to pan and quickly whisk together to make sauce. Reduce sauce slightly and return chicken to pan. Turn pieces to coat and simmer on low heat until ready to serve.

Sesame Rice

1 (15 ounces) can mandarin orange segments
1 teaspoon ground ginger
2 cups instant brown rice, uncooked
1/2 cup sesame salad dressing
1 (8 ounces) can water chestnuts, chopped and drained
1/2 cup sliced celery

In non stick pan that has been sprayed with vegetable spray, sauté celery until softened Set aside.

Drain oranges, reserving liquid. Add enough water to reserved liquid to measure 1 3/4 cups. Stir in ginger.

Prepare rice according to package directions, substituting orange liquid for water.

Add dressing, water chestnuts, celery and oranges to rice. Stir gently to combine.