Next to rice, vegetables are the most important staple in Chinese cooking. Now there's a wide variety of Asian vegetables available in the supermarket, such as baby bok choy, a small version of its namesake.
Pepper adds the perfect hit of heat to tender steak, which, for this recipe, should be 1/2 to 1 inch (1 to 2.5 cm) thick. For extra flavour, top it off with Herb Butter, one of the Aiolis or a sprinkle of crumbled blue cheese.
The mixture of soy sauce and green onions gives lamb chops an earthy boost of umami, or savoury taste. Ask your butcher for frenched lamb chops (chops with the bones exposed).
These meatballs can be doubled in size or even halved for hors d'oeuvres. Serve over steamed rice and garnish with cilantro or green onions.
Fried rice is an easy and tasty way to make the most of leftovers. Substitute whatever cooked meat you have on hand for the steak – cubed chicken, pork and even tofu are great options. For best results, ensure the rice is cold before stir-frying. Either cook and refrigerate it in the morning or make extra for the meal the night before.
This delicious, protein-rich dinner provides most of the recommended daily intake of sodium, so balance out the rest of your day with lower-sodium choices.
Serve these Asian-inspired skewers with steamed rice and a mixed greens stir-fry. Add a peanut dipping sauce alongside for the taste of homemade satay.
Miso-glazed tofu browns nicely on the grill and comes out with great flavour and texture. Paired with Japanese eggplant and sweet potato, these veggie kabobs are packed with flavour.
Wings don't have much meat, but what's there is choice, tender, moist and flavourful. Look for plump wings with smooth skin and no discolouration to ensure freshness.
Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
