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Pong Pong Chicken Recipe | SparkRecipes chicken breast, hot sauce, sweetener, sesame seed oil, dried ginger, onion, garlic, mustard greens, peanut butter, soy sauce, water In a non-stick skillet, saute onion and garlic in a little water til transluscent, set aside. Cook chicken breast until done. Meanwhile, mix rest of ingredients until smooth, thin with water if necess...
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| Veggie Fried Rice Recipe - Food.com oil, parsley, peas, carrot, onion, garlic, mustard greens, eggs, soy sauce, rice Perfect way to use up left over rice! Serving Size: 1 (208) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 642.2 Calories from Fat 90 g 14 % Total Fat 10.1 g 15 % Saturated Fa...
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Snow Pea Salad with Sesame Dressing Recipe | MyRecipes snap/snow peas, sesame seed oil, oil, sesame seed, ginger root, spring onion, mustard greens, soy sauce, sugar To trim edible-pod peas, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings. To blanch fresh peas (either shelled or whole ...
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| Pork Spareribs With Preserved Vegetables Recipe - Food.com oil, chili pepper, garlic, mustard greens, pork ribs, soy sauce, sugar, wine, water Simple recipe that's great during cold/rainy days. Pork ribs are simmered in salty, tangy broth till tender and best served with steamed rice. Serving Size: 1 (513) g Servings Per Recipe: 4 AMT....
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| Vegetable Pad Thai Recipe - Food.com sweet chili sauce, red bell pepper, canola oil, peanut, ginger root, coriander, lime, carrot, spring onion, garlic, bean sprouts, mustard greens, eggs, soy sauce, fish sauce, noodles Recipe source: Redbook (January 2010) Serving Size: 1 (405) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 459.7 Calories from Fat 124 g 27 % Total Fat 13.8 g 21 % Saturated F...
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| Vegetable Lo Mein with Edamame & Mustard Greens Recipe | MyRecipes cloud ear mushroom, red bell pepper, hoisin sauce, sesame seed oil, canola oil, ginger root, edamame, soybean, spring onion, garlic, mustard greens, soy sauce, noodles, water Mustard greens' peppery bite contrasts with tender, fresh Asian egg noodles. If you can't find them, substitute fresh pasta such as vermicelli or spaghetti. The leftovers are tasty served warm...
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| Bean Sprouts With Mustard Greens and Cilantro Recipe - Food.com shiitake mushroom, cornstarch, sesame seed oil, coriander, mung bean, mustard greens, soy sauce From The Best of Taiwanese Cuisine. Serving Size: 1 (129) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 178.3 Calories from Fat 125 g 70 % Total Fat 13.9 g 21 % Saturated Fat...
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| Chinese Fire Pot Recipe beef sirloin steak, chicken breast, chinese cabbage, enokitake, sweet and sour sauce, snap/snow peas, chicken stock, mushrooms, water chestnut, bamboo shoots, spring onion, spinach, mustard greens, shrimp, fish, soy sauce, noodles, lemon juice Cook and taste to taste!! Place chicken, fish and beef in freezer and chill until firm to touch but not frozen When firm take out of the freezer and slice chicken and beef in strips 1/4 inch thick and...
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| Asian Salmon Recipe - Food.com cooking spray, five-spice powder, sesame seed, mustard greens, salmon, soy sauce, orange juice, lime juice Great food for trying out, because of how good it tastes, how healthy it is for you, and can help prevent getting some diseases or illnesses. Serving Size: 1 (154) g Servings Per Recipe: 4 AMT. PER ...
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| Peanut Fried Rice Recipe - Food.com yellow/orange bell pepper, curry paste, sunflower seeds, peanut, peas, coconut milk, carrot, leek, garlic, mustard greens, broccoli, peanut butter, tahini, soy sauce, rice vinegar, rice A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This vers...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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