Steamy Kitchen's Healthy Asian Recipes: Thai Larb Chicken Lettuce Cups
- 1 1/2 tablespoons cooking oil
- 1/2 pound ground chicken breast
- 2 shallots, diced
- 1/4 red onion, diced
- 1 clove garlic, very finely minced
- Minced fresh chiles, Jalapeño or Fresno (amount up to you)
- 1 tablespoon fish sauce
- 1/2 lime, juiced
- 1 teaspoon low-sodium soy sauce
- 1 head iceberg lettuce, leaves separated into “cups”
- 1 handful of cilantro and/or mint, cut into chiffonade
Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. Cook until browned, about 3 minutes.
Push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.
Serve with lettuce cups and herbs.
Steamy Kitchen's Healthy Asian Recipes: Sake-steamed Mussels
- 2 pounds fresh mussels
- 1 1/2 cups sake or dry white wine
- 2 teaspoons finely grated fresh ginger
- 2 cloves garlic, finely minced
- 1 shallot, sliced into very thin rings
- 1 handful fresh basil leaves
Scrub the mussels under cool water, discarding any with broken or cracked shells.
Heat a large sauté pan, deep soup pot, or wok over high heat with the sake, ginger, garlic, and shallots. When the mixture comes to a boil, add the mussels and cover. Cook for 5 minutes, or until the mussels open.
Toss in the basil and serve immediately.
In Steamy Kitchen’s Healthy Asian Favorites
, Jaden brings down to earth all the irresistible Asian recipes that many of us love ordering in restaurants but could never imagine making at home. Everything from a simple Egg Drop and Tomato Soup all the way up to a Salmon Honey Teriyaki and even an impressive Chinese Hot Pot Party is presented in a straightforward way, using ingredients that most anyone can get at a supermarket. It makes Asian cooking possible for real home cooks like me, and it challenges me to tackle new frontiers in my kitchen.
— Ree Drummond, The Pioneer Woman
“Should we ever tinker with the classics? Absolutely! In her Healthy Asian Favorites
, Jaden Hair offers every Asian food lover and home cook one hundred new recipes that are lighter, healthier, and more reflective of today’s taste and lifestyle. On behalf of my ten thousand taste buds, I say: Thank you!”
—Martin Yan, master chef and host of Yan Can Cook
“Jaden’s wonderful tales of eating and sharing great food, along with her incredibly flavorful recipes, will whet your appetite.”
—Ming Tsai, restaurateur and author of Blue Ginger
“Asian food is one of my favorite cuisines, and leave it to Jaden Hair to make it healthy while retaining the vibrant, exciting flavors that I love. And all simple enough so anyone can master them. Get your chopsticks ready!”
—David Lebovitz, author of Ready for Dessert
“Jaden’s latest concoctions embody both tradition and innovation. The recipes are fresh, intentionally healthful, and just indulgent enough to need to sneak back into the kitchen for second and third helpings.”
—Joy Wilson, author of Joy the Baker Cookbook
“The thing I love most about this book is Jaden’s emphasis on bright flavors, fragrant spices, and fresh produce. Her enthusiasm is infectious, and translates into a substantial book filled with heart and achievable weeknight inspirations.”
—Heidi Swanson, author of Super Natural Every Day
“I love Jaden! She’s the Queen of Fun. Now she’s bringing the party to your kitchen with her new spin on classic Asian dishes. The recipes are completely doable for the home cook, utterly delightful to eat, and as an added bonus, easy on the waistline.”
—Elise Bauer, creator of Simply Recipes
“Jaden Hair’s Healthy Asian Favorites
showcases her love of food and her desire to share the many tricks and terrific recipes she’s mastered. Jaden’s recipes are snappy and approachable, and she wisely leaves the “healthy” part implicit, focusing instead on the pleasure—the fun!—of Asian cooking.”
—Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook