Here you can find healthy, low calorie and delicious recipes. You can always find the original source by clicking the picture or "here". Enjoy!
I do not support pro-ana/pro-mia community. If you are pro-ana/pro-mia, please unfollow.
posts tagged "asian"
Chinese Cabbage Salad
1 1/2 tablespoons butter
1/3 cup sesame seeds
1/3 cup sliced almonds
1 package ramon noodles, broken – minus the spice packet
1 small head of cabbage, chopped or sliced fine
1 bunch green onions, sliced – green parts only
4 tablespoons Splenda
1 tablespoon freshly ground black pepper
4 tablespoons canola oil or olive oil
1 1/2 teaspoons salt – or to taste
7 tablespoons rice wine vinegar – original
1) In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown. Set aside to cool completely.
2) In a large bowl combine the cabbage and green onions. In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy.
3) Pour over the cabbage and toss. Add the sesame mixture and toss. Add more salt to taste, if necessary. Serve immediately.
This recipe makes 10 servings with 97 calories each.
1) Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger. 2) In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker. 3) Cover and cook on high for 2 1/2 hours. 4) Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce. 5) Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.
Makes 4 servings with 262 calories (if made with tofu) or 263 (if made with shrimp)
1) Place dried wakame in a medium bowl and cover with cold water. Soak 6 minutes; drain well.
2) In a small bowl, prepare dressing: stir together rice vinegar, soy sauce, and ¼ teaspoon of wasabi paste. Adjust amount of wasabi to taste. Pour dressing over rehydrated seaweed and toss to coat. Place seaweed in serving bowl.
3) Arrange cucumber, radishes, shrimp, salmon and avocado over seaweed. Sprinkle with sesame seeds; serve with pickled ginger, additional soy sauce and wasabi.
8 ounces skinless, boneless chicken breast, cut into small pieces
1/2 teaspoon black pepper, divided
1/4 teaspoon salt, divided
10 cup sliced shiitake mushroom caps (about 1 pound)
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
1 teaspoon rice vinegar
8 cups baby spinach (about 6 ounces)
1 3/4 cups chopped green onions
1) Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2) Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.
Makes 4 servings, each with 205 calories via here and here