Asian + Healthy recipes (65)

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Aromatic Chicken and Vegetable Steamboat

Recipe by: Jan Cutler

Reviews(1)

In this super-quick version of a Mongolian firepot, morsels of spiced chicken and vegetables are cooked in a fragrant stock with rice noodles. The broth is served at the end of the meal. Delicious!

Baked pork with coconut and lemongrass

Recipe by: Brenda Houghton

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Succulent chunks of pork, coated in a spicy yoghurt marinade, are baked then simmered in a light, lemony coconut broth. Try serving with plain boiled rice.

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Barbecued Salmon Kebabs

Recipe by: dakota kelly

Reviews(4)

Marinate in a simple Asian-inspired sauce, thread onto skewers, then toss on the barbecue. Easy, healthy and delicious!

Barbecued Soy-Sesame Asparagus

Recipe by: Sue L

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This asparagus pairs especially well with Asian barbecued meats, such as satays.

Barbecued Tuna Teriyaki

Recipe by: Maridele

Reviews(3)

Delicious right off the barbecue! Take care not to overcook the steaks, as tuna can quickly become dry.

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Barbecued Tuna with Soy and Sherry Marinade

Recipe by: Kimber

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This simple soy sauce and sherry marinade will work with just about any kind of fish.

Beef satay with ginger dipping sauce

Recipe by: Norma MacMillan

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Tempting Oriental steak bites, all dressed up for a party! Let these snacks-on-a-skewer kick off your next gathering. Prepare them ahead, so they're ready for grilling in an instant. They're lean enough to be heart-healthy!

Braised Tofu and Vegetables

Recipe by: Melissa

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I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.

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Broccoli Fried Rice

Recipe by: HERCATE

Reviews(1)

You can modify this recipe to include any veggies you choose. It's a great way to use up leftover rice.

Chicken and vegetable stir-fry

Recipe by: Rachel Warren Chadd

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Stir-frying is a great way to increase the amount of veggies you eat.

Chicken Hekka

Recipe by: Jim

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A gingery Asian stir-fry served over rice noodles.

Chilli-stuffed pork rolls with raita

Recipe by: Brenda Houghton

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Cucumber and yoghurt provide a cooling contrast to pork escalopes rolled around a hot, ginger-spiced stuffing. Try serving with boiled rice, steamed green beans and Ratatouille Chinese-Style (on this website).

Chinese roasted pork

Recipe by: Brenda Houghton

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A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.

Citrus chicken with pineapple salsa

Recipe by: Maggie Pannell

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Wake up your tastebuds with this zingy, zesty chicken.

Cold sesame noodles and vegetables

Recipe by: Norma MacMillan

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A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.

Crab and prawn parcels with sweet and sour sauce

Recipe by: Brenda Houghton

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Crisp filo parcels open to reveal a creamy seafood filling that contrasts wonderfully with a ginger and pineapple sauce. Try serving with a medley of mixed seasonal baby vegetables.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

Fish and Tamarind Soup

Recipe by: Kim Abdullah

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Snapper is cooked in a fragrant Asian-style stock. You can find tamarind juice in Asian supermarkets. If you don't have any to hand, you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.

Ginger Cucumber Salad

Recipe by: Christiane Potts

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This is a simple Asian-inspired cucumber salad with ginger and lime. Great for summer.