Healthy Recipes to Keep You Fit and Fabulous

Archive for the ‘Asian-Inspired’ Category

Bring P.F. Changs to Your Kitchen. Recipe: Spicy Eggplant

I have a confession.  I am mildly obsessed with eggplant.  Ok, majorly obsessed.  I could probably find a way to eat it at every meal, if Corey would let me subject him to such torture.  Many people claim that they hate eggplant because it has a “weird texture”.  I think they’re just not trying to right dishes!  I consider myself an eggplant connoisseur, so anytime Corey and I try out a new restaurant and I see eggplant on the menu, I have to try it!  The other night, we went to P.F. Changs for dinner.  Normally, we splurge and get the Mongolian Beef and an order of Shrimp Lo Mein.  However, we were in the mood for something new, and then I saw my favorite 8-letter word: Stir-Fried EGGPLANT!  We ordered it, and it was simply delicious.  The sauce was thick and spicy.  It was filling enough to substitute a meat dish, and flavorful enough that Corey didn’t even realize he was eating his arch enemy.  I decided to try to recreate this dish at home, and it was so easy to do!  However, I have a feeling the restaurant version has juuuust a few more calories…just a hunch.  My version is great for a side dish!

Spicy Eggplant


Servings: 4

Ingredients:

2 medium to large eggplant, peeled and chopped into cubes

3 tablespoons reduced-sodium Soy Sauce

1 tablespoon rice wine vinegar

1/2 tablespoon honey

1 teaspoon corn starch

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1 teaspoon toasted sesame seeds

salt and pepper, to taste

2 tablespoons EVOO

Directions:

In a skillet, heat the EVOO over medium heat.  Add the cubed eggplant to the pan.  Cook until softened, about 5 minutes, being sure to use your spatula to move it around so it doesn’t stick to the bottom of the pan.  In a bowl, whisk together the soy sauce, vinegar, honey, and corn starch, until well blended together.  Pour sauce over the eggplant, and continue to cook another 3-4 minutes, until sauce thickens slightly and eggplant is cooked through. Season with red pepper flakes, garlic powder, salt and pepper, and sesame seeds.  Mix together and serve hot.


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Seared Ahi Tuna

One of my favorite fish is ahi tuna.  I could eat it for every meal!  If you are wary of eating raw fish, I cannot urge you enough to simply TRY this dish!  You always have the option of cooking it through, but there is simply nothing better than a seared ahi tuna steak dipped in soy sauce.  TRUST ME!

*Note*: Make sure you buy SUSHI GRADE if you are going to eat it rare!

Seared Ahi Tuna

Servings: 2

Ingredients:

2 Ahi Tuna steaks, about 6 oz. each

2 tablespoons toasted sesame seeds

1 teaspoon ground ginger

1/2 teaspoon salt and pepper

Sauce:

1 tablespoon honey

4 tablespoons low-sodium soy sauce

red pepper flakes (just a sprinkle)

1/4 teaspoon ground ginger

2 tablespoons Extra Virgin Olive Oil

Directions:

Heat a skillet over medium-high heat.  Add the EVOO to the pan and allow the pan to get hot (about 3 minutes).  Season the tuna with salt, pepper, ginger, and then coat each side with the sesame seeds.  Place the tuna in the hot pan.  For a rare center, cook the tuna for about 1 1/2 minutes on each side.  For a medium-rare center, increase time to 2-3 minutes per side.  It does depend on the thickness of the steak, so keep an eye on it!

For the sauce, mix the honey, soy sauce, ginger and red pepper flakes together.

I served this dish with butternut squash and a crabmeat and spinach stuff mushroom, but it would go great with brown rice, broccoli, or really anything you’re in the mood for!

Shrimp and Brown Rice Stir Fry

If you’re looking for a healthy, yet very satisfying meal, stir fry should be the obvious choice.  It has tons of vegetables, protein, and, if you use brown rice, a healthy serving of whole grains.  I love when stir fry is made with shrimp!

Shrimp and Brown Rice Stir Fry

Servings: 2

Ingredients:

3/4 pound peeled and de-veined shrimp, butterflied

1 package of Uncle Ben’s 90-second Brown Rice

1/4 cup bean sprouts

2/3 cup broccoli florets

8 oz. sliced white mushrooms

1 head of Bok Choy, cleaned and chopped

1 medium carrot, peeled and sliced into thin rounds

1/2 teaspoon ground ginger

1/2 teaspoon salt and pepper

1/2 teaspoon garlic powder

3 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame seeds

Directions:

Place a large skillet over medium heat.  Add 2 tablespoons of vegetable oil to the pan.  Sprinkle the shrimp with salt, pepper, and garlic powder.  When pan is hot, saute the shrimp until firm and pink, about 4 minutes.  Take shrimp out of the pan and set aside.  Add 2 more tablespoons of oil to the pan.  Throw in the broccoli and Bok Choy.  Stir fry for about 4 minutes, until tender.  Add the mushrooms and carrots to the pan.  Continue cooking until all vegetables are tender, and season with the remaining salt, pepper, garlic powder and ginger.  Microwave the rice according to package directions.  Add the cooked rice to the pan with the vegetables, and pour in the soy sauce and vinegar.  Mix together, then add the shrimp back to the pan.  Remove from heat.  Sprinkle the sesame seeds on top, and garnish each serving with bean sprouts.

 

 

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