2 tbsp minced ginger 1/2 tsp minced garlic 1 tsp hot chili paste 1/2c smooth peanut butter 1/4c soy sauce 3 1/2 tbsp sugar 3 1/2 tbsp worchestershire sauce 3 tbsp toasted sesame oil 5-6 tbsp veggie broth or water

Directions

1. Mix all ingredients **Good with tofu or veggies

Ingredients

2 boneless chicken breasts 1/2c soy sauce + 3 tbsp 1 large garlic clove 1″ grated ginger 2 1/4 tsp chili paste 7 tbsp smooth peanut butter 3 tbsp sugar 4 1/2 tbsp peanut oil juice of 1 lime 6 oz angel hair noodles 1/2c roughly chopped peanuts 2 oz scallions, cut into 4″ lengths 1 japanese cucumber sliced thin 2 heads boston leaves, separated

Directions

1. Place chicken in 1/2c soy sauce and marinate 1 hr. Heat oil in skillet over med heat. Cook chicken 5 min per side. Shred chicken. 2. In food processor: pulse garlic and ginger until finely chopped. Add chili paste, peanut butter, 3 tbsp soy sauce, sugar, peanut oil, lime juice and 4 1/2 tbsp water. Set aside. 3. Cook noodles, drain and rinse in cold water. 4. Dress noodles with 1/2c sauce and transfer to serving bowl. 5. Arrange peanuts, remaining sauce and fillings on table. 6. Create own rolls by wrapping noodles, sauce and choice of fillings in a lettuce leaf

Notes:
Recipe from Eating Well: Per Serving: Cal 425, Fat 12g, Na+ 1035mg, Chol 0mg

Ingredients

1/3c smooth peanut butter 1/2c chopped scallions 1/4c rice vinegar 2 tbsp low Na soy sauce 1 clove garlic, minced 1/2 tsp cayenne pepper 3/4 lb soba noodles (buckwheat)

Directions

1. In a bowl, mix peanut butter with1/2c boiling water until smooth. Stir in rest of ingredients except noodles. 2. Cook noodles until tender.’ 3. Toss noodles in sauce and serve at room temp.

Notes:
Serving Size 1 1/2c noodles, 2 tofu slices and 1/2c sauce: Per Serving: Cal 450, Fat 7.1g, Choles 0mg, Fe 4.3mg

Ingredients

1/2c chopped fresh basil 1/2c chopped fresh parsley 1/2c low Na+ soy sauce 1/2c lime juice 1//4c chopped fresh mint 2 tbsp molasses or honey 1 tbsp chopped ginger 1 tbsp oil 2 tsp curry powder 1/2 tsp crushed red peppers 4 cloves garlic minced 2 pkgs firm tofu 6c hot cooked vermicelli (12oz uncooked pasta)

Directions

1. Combine 1st 11 ingredients (thru garlic). Cut each tofu into 4 slices and marinate 2 hrs. 2. Coat large nonstick skillet with cooking spray and place over med high heat until hot. Add tofu slices and cook 2 min on each side until browned. Remove to plate and keep warm. 3. Add marinade to skillet and bring to simmer. 4. Spoon over noodles and serve with tofu.

1 tbsp sesame seeds, toasted 8c chicken broth 2 tbsp chopped garlic 2 tbsp grated ginger 1/2c uncooked white rice 1 tbsp low Na+ soy sauce 1 tsp toasted sesame oil 1-2 tsp chili paste 1 c shredded cooked chicken 2 scallions, chopped

DIRECTIONS

1. In a large pot, combine broth, garlic, ginger and bring to boil over high heat. Add rice and simmer 12-15 min. 2. Stir in soy sauce, sesame oil, chili paste, chicken and heat until warmed 3. Garnish with scallions and serve. Add sesame seeds as you like

Time: 02:00
INGREDIENTS

2 tsp Thai sweet chili sauce 1/2 tsp grated ginger 1 clove garlic crushed 2 tsp soy sauce 2 tbsp oil 8 oz firm tofu 3 1/2 oz snow peas cut into 1 1/4″ lengths 2 sm carrots cut into matchsticks 3 1/2 oz red cabbage, shredded 2 tbsp chopped peanuts

DIRECTIONS

1. Place chili sauce, ginger, garlic, soy sauce and oil in sm screw cap jar and shake. Cut tofu into cubes and place in med bowl and pour marinade over it. Cover with plastic wrap and refrigerate 1 hour 2. Place snow peas in boiling water for 1 min and plunge into ice water 3. Add snow peas, carrots, cabbage and tofu and toss to combine 4. Sprinkle with peanuts and serve immediatley

Time: 00:40
Notes:
Recipe from Cooking Light: Per serving: Cal 322, Fat 6.8g, Chol 74mg, Na+ 382mg

INGREDIENTS

3/4c OJ 1/4c low Na+ teriyaki sauce 1 tbsp mirin (sweet rice wine) 2 tsp hoisin sauce 1 tsp sesame oil 1 garlic clove minced 3 tbsp brown sugar 2 tbsp bourbon 1/4 tsp crushed red pepper 1 lb pork tenderloin cooking spray 8c salad greens 1/2c sliced red onion 1- 4oz can manderin oranges in lt syrup, drained 1- 8oz can sliced waterchestnuts 1 large bell pepper (red) 2 tbsp sesame seeds- toasted

DIRECTIONS

1. Combine 1/2c + 2 tbsp OJ, 2 tbsp teriyaki sauce, vinegar, and next 4 ingredients (thru garlic). Stir well and chill 2. Combine 2 tbsp OJ, 2 tbsp teriyaki sauce, brown sugar, bourbon and crushed red pepper 3. Trim fat from pork and slice into 3X 1/2″ wide strips. Add pork to the marinade and refrigerate 15 min 4. Place a large nonstick skillet coated with cooking spray over med heat until hot. Add pork and marinade and cook 8 min until pork is done and liquid is almost evaporated 5. Divide greens, onion, oranges, water chestnuts, bell pepper evenly amoung 4 plates. Top each with 1c pork mixture 6. Drizzle with 1/4c OJ dressing and sprinkle with sesame seeds

INGREDIENTS

1 lb lean flank steak 1/4 tsp salt 1/8 tsp pepper cooking spray 1/4c rice vinegar 1/4c lime juice 1 tbsp low Na+ soy sauce 1 tsp grated ginger 1/8 tsp crushed red pepper 6c chopped romaine lettuce 1 1/2c bean sprouts 1/2c red bell pepper

DIRECTIONS

1. Trim fat from steak and sprinkle both sides with salt and pepper. Prepare grill. Place steak on grill or broiler rack coated with cooking spray. Cook 8min on each side until done. Cut steak across grain into thin slices and set aside 2. Combine vinegar and next 4 ingredients(thru red pepper) 3. Combine steak, lettuce, bean sprouts and bell pepper and toss well 4. Drizzle with vinegrette and toss