Part 4 of our 5-part series on Quick Asian dishes (inspired by Jaden’s 15 Minute Asian Light Meals contest) swings back into Chinese territory after taking a detour through India with our “Mustard Potatoes” post.
Annie is really getting fired up about making Asian dishes that don’t take a lot of prep time, cooking time, or ingredients. “Stir-fried Beef with Ginger and Egg” fits the bill to a T. Here is everything you need for this dish:
Eggs, green onions, beef, ginger
Now, on with the Quick Asian Dish of the day, Mustard Potatoes. This dish is part of a weeklong series that I’m doing in honor of Steamy Kitchen Jaden’s birthday. She’s looking for recipes that take 15 minutes or less to prepare.
This dish was taught to us by friends of ours who invited us to their place for dinner. They are vegans from India, and they prepare dishes that are simply delicious. The food is so good, you can’t stop eating.
Continue reading Five Quick Asian Dishes: Mustard Potatoes
I offer this dish as another quick Asian dish that can be prepared in 15 minutes or less, in honor of Jaden’s birthday:
Continue reading Five Quick Asian Dishes: Two Tofus, Two Ways
Jaden over at Steamy Kitchen is asking for Asian-inspired recipes that can be prepared in 15 minutes or less. This has inspired me to do a weeklong series of quick Asian dishes that you can easily prepare, just in time for the Beijing Olympics. The impetus being, the faster you can get dinner on the table, the faster you can get back to watching all the Olympic action!
This dish is extremely simple to make. It is basically only two ingredients: 4 eggs and 1 can chicken broth (not low sodium):
Continue reading Five Quick Asian Dishes: “1-4-7” Steamed Eggs