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Tag: asian

  • Garlicky Ginger Eggplant

    Garlicky Ginger Eggplant

    How to Make Garlicky Ginger Eggplant

    This asian-inspired vegetable dish features eggplant, mushrooms, and bean sprouts in a garlic-ginger hoisin sauce. The recipe calls for Chinese or Japanese eggplant, which is long and skinny. If you can’t find Chinese eggplant, you can sub in regular eggplant and chop into 1-inch cubes. This could be a side dish or a vegetarian main dish. Add tofu or other plant-based protein source for a complete vegetarian meal.
    Watch the Stir-Fry Cooking Masterclass

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    10 min prep time


    10 min cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.

    2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.

    Kidney-Friendly
    Veggie Rich
    Low Carb
    CKD Dialysis
    CKD Non-Dialysis
    Asian
    Vegetarian
    Vegan
    Sides
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      2g

    • Potassium
      185mg
      4%

    Ingredients

    sesame oil
    2 tbsp

    Japanese eggplants (cut into 1-inch pieces)
    2 whole

    minced fresh ginger
    2 tsp

    garlic (minced)
    2 clove

    chopped mushrooms
    1/2 cup

    fresh mung bean sprouts
    1 cup

    fresh basil (chopped)
    1/4 cup

    crushed red pepper flakes
    1/4 tsp

    hoisin sauce
    1 tbsp

  • Unstuffed Eggroll

    Unstuffed Eggroll

    How to Make Unstuffed Eggroll

    This quick and easy recipe features the familiar flavors of a Chinese takeout eggroll, but without the added grease from deep frying. This is a great low-carb entree on its own, or serve over a grain, like brown rice or quinoa, or over cauliflower rice.


    5 min prep time


    15 mintues cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Season pork with 1/4 teaspoon pepper and the garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked. Drain fat if needed. Remove pork from pan and set aside.

    2. Heat olive oil in pan and add garlic; sauté 30 seconds. 

    3. Add coleslaw, soy sauce, ginger, and 1/4 teaspoon pepper. Cook 6 minutes, stirring frequently.

    4. Add pork back to pan and top with green onions; heat 1–2 minutes.

    5. Serve over brown rice or cauliflower rice if desired.

    Veggie Rich
    Low Carb
    Asian
    Easy Pantry Recipes
    Dinner
    Lunch
    One Pot
    Quick & Easy
    Main Dish
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      680mg
      14%

    Ingredients

    lean ground pork
    1 lbs

    black pepper (divided use)
    1/2 tsp

    garlic powder
    1 tsp

    olive oil
    1 tbsp

    garlic (minced)
    1 clove

    packaged coleslaw mix
    16 oz

    lower sodium soy sauce
    2 tbsp

    ground ginger
    1 tsp

    green onion (scallion) (sliced)
    3 stalks

  • Fresh Vegetable Summer Rolls

    Fresh Vegetable Summer Rolls

    How to Make Fresh Vegetable Summer Rolls

    Fresh summer rolls are easy to make. Here, tofu
    replaces the Vietnamese shrimp filling for a
    vegetarian version of the classic and popular dish.
    Enjoy a small amount of low-sodium peanut or chili
    sauce for dipping, if desired.


    25 min prep time


    12servings


    1 roll

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a flat round cake pan with water. Place a
      clean, smooth (not fuzzy) kitchen towel on your work
      surface. Arrange the lettuce, tofu, carrots, cucumber,
      sprouts, and mint into individual piles on a plate.
    2. Put 1 rice paper in the water. Soak until pliable.
      Place the rice paper on top of the kitchen towel. Blot
      dry. The paper should be sticky, not slippery. Stack
      the ingredients as follows, one on top of the other on
      the side of the paper closest to you: 1 lettuce leaf,
      1 piece of tofu, some carrot, cucumber, sprouts, and
      2 mint leaves, one beside the other.
    3. Fold the side of the paper that is farthest from
      you over the filling tightly. Be careful not to tear it.
      Fold in the sides, and roll all the way to the end.
      Repeat this step with the remaining ingredients.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Asian
    Vegetarian
    Vegan
    No Cook
    Lunch
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Appetizers
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    Nutrition facts

    12 Servings



    • Serving Size

      1 roll


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      155mg
      3%

    Ingredients

    bibb or boston lettuce
    12 leaves

    extra firm tofu (drained and cut lengthwise into 12 1/2-inch-thick planks)
    1 lbs

    large carrot (peeled and cut into 2-inch-long matchsticks)
    1

    English or hothouse cucumber (peeled, seeded, and cut into 2-inch-long matchsticks)
    1/2

    mung bean or clover sprouts (blanched)
    2 cup

    fresh mint
    24 leaves

  • Easy Broccoli and Shrimp Stir-Fry

    Easy Broccoli and Shrimp Stir-Fry

    How to Make Easy Broccoli and Shrimp Stir-Fry

    There’s nothing more satisfying than whipping up a healthy, tasty dinner in less than 30 minutes! This recipe calls for broccoli florets, but you can use 3 cups of any nonstartchy vegetables you have on hand (like cauliflower, zucchini, snow peans, or cabbage). Serve over brown rice or another whole grain for a complete plate. 

     


    15 min prep time


    10 min cook time


    4servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together the vegetable broth, rice vinegar, soy sauce, cornstarch, ginger, sriracha, and brown sugar blend.

    2. Heat 2 Tbsp of the olive oil in a large skillet or wok. When the oil is shimmering, add the garlic and cook until fragrant (30 seconds). 

    3. Add the shrimp and cook until opaque, about 4 minutes. Using a slotted spoon, remove the shrimp and place on a plate.

    4. Heat the remaining 1 Tbsp of olive oil in the same skillet. Add the broccoli florets and cook until tender, about 4 minutes.

    5. Add the cooked shrimp back into the skillet and toss to combine with the broccoli. Pour the broth mixture over the shrimp and broccoli and toss to coat. Continue cooking until the broth mixture thickens slightly, about 1 minute.

    Low Carb
    Seafood
    Asian
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      225mg

      75%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      31g

    • Potassium
      560mg
      12%

    Ingredients

    low sodium vegetable broth
    1/4 cup

    rice vinegar
    2 tbsp

    lower sodium soy sauce
    1 1/2 tbsp

    Cornstarch
    1 tbsp

    ground ginger
    1 tsp

    sriracha
    1/2 tsp

    brown sugar substitute
    1/2 tsp

    olive oil (divided use)
    3 tbsp

    garlic (minced)
    1 clove

    shrimp (medium size, peeled, deveined, and tails cut off)
    1 1/4 lbs

    broccoli
    3 cup

  • Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    How to Make Togarashi Tilapia & Marinated Cucumber with Miso Stir-Fried Vegetables

    Togarashi (a favorite Japanese seasoning that highlights poppy seeds, dried orange peel, and more) makes for a zesty coating on flaky tilapia—perfectly matched by a bed of vegetables cooked with a savory-sweet sauce of miso paste, honey, and sesame oil.


    15 min prep time


    20 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Combine in a bowl; add the chopped bok choy stems. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar and half the sesame oil. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the honey (kneading the packet before opening), miso paste, remaining sesame oil, and 1 tablespoon of water.
    2. Start the stir-fry: While the cucumber marinates, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the halved green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened.
    3. Finish the stir-fry: To the pan, add the prepared pepper mixture; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped bok choy leaves and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.
    4. Cook the fish & serve your dish: Pat the fish dry with paper towels. Season on both sides with salt (optional), pepper, and all but a pinch of the togarashi. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until browned and cooked through (an instant-read thermometer should register 145°F). Turn off the heat. Serve the finished stir-fry topped with the cooked fish and marinated cucumber (discarding any liquid). Garnish with the remaining togarashi. Enjoy!
    Fiber Focused
    Veggie Rich
    Asian
    Seafood
    Cooking for 1 or 2
    Dinner
    Foodie
    Main Dish
    Meal Kit Recipes
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      400mg

      17%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        18g
      • Added Sugars
        0g

        0%

    • Protein
      33g

    • Potassium
      712mg
      15%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    mini sweet peppers
    4 oz

    persian cucumber
    1 med

    Apple Cider Vinegar
    2 tbsp

    sesame oil (divided)
    1 tbsp

    white miso
    1 tbsp

    water (divided)
    3 tbsp

    olive oil
    2 1/2 tsp

    tilapia or other white fish fillet
    2

    togarashi
    1 tbsp

    salt and pepper to taste
    1 pinch

  • Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    How to Make Togarashi Chicken & Orange Glaze with Miso-Roasted Vegetables & Marinated Pear

    This Asian-style chicken gets a bright lift from wintry citrus in two ways: first, in a coating of togarashi seasoning (which includes dried orange peel) and then from the fresh orange juice we’re using to glaze the chicken in the pan while it cooks.


    15 min prep time


    25 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & marinate the pear: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Cut the mushrooms into bite-sized pieces. Peel the carrots and cut crosswise into 1/2-inch-thick pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Combine in a large bowl. Halve the orange crosswise; squeeze the juice into a separate bowl. Grate the pear on the large side of a box grater, discarding the core. In a large bowl, whisk together the mirin, sesame oil, and honey (kneading the packet before opening); season with salt and pepper. Add the grated pear and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
    2. Roast the vegetables: Meanwhile, in a bowl, whisk together the miso paste, 1 tablespoon of olive oil, and 1 tablespoon of warm water. Divide the prepared vegetables between 2 sheet pans. Evenly top the vegetables with the miso mixture. Toss to thoroughly coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    3. Cook & glaze the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the orange juice (carefully, as the liquid may splatter). Cook, frequently spooning the juice over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through(An instant-read thermometer should register 165°F). Transfer the cooked chicken to a cutting board.
    4. Slice the chicken & serve your dish: Slice the glazed chicken crosswise. Serve the roasted vegetables topped with the sliced chicken and marinated pear (including any liquid). Enjoy!
    Fiber Focused
    Asian
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        20g
      • Added Sugars
        1g

        2%

    • Protein
      44g

    • Potassium
      1523mg
      32%

    Ingredients

    honey
    1 tbsp

    fresh green beans
    6 oz

    cremini (baby bella) mushrooms
    1/2 lbs

    carrots
    3/4 lbs

    red cabbage
    1 lbs

    navel orange
    1 med

    pear
    1 med

    rice wine (mirin)
    1 tbsp

    sesame oil
    1 tbsp

    white miso
    3 tbsp

    olive oil (divided)
    2 tbsp

    warm water
    1 tbsp

    boneless, skinless chicken breasts
    4

    togarashi
    1 tbsp

  • Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    How to Make Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.


    10 min prep time


    30 min cook time


    2servings


    1/2 Recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the quinoa. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
    2. Prepare the ingredients. Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Combine the sliced carrots and peppers in a bowl. Thinly slice the bok choy, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a large bowl, combine the prepared garlic, ginger, and bok choy stems. Roughly chop the peanuts.
    3. Cook the vegetables. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared aromatic mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.
    4. Fry the quinoa. In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan.
    5. Fry the eggs & serve your dish. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
    Fiber Focused
    Asian
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
    Meal Kit Recipes
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 Recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      33g

      42%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      255mg

      85%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        8g

    • Protein
      20g

    • Potassium
      839mg
      18%

    Ingredients

    red quinoa
    1/2 cup

    carrot(s)
    6 oz (approximately 3 carrots)

    shishito peppers
    3 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    fresh ginger
    1-inch piece

    peanuts (whole, skin-off, unsalted, roasted)
    3 tbsp

    olive oil (divided)
    3 tsp

    crushed red pepper flakes
    1/4 tsp

    sesame oil
    1 tbsp

    soy sauce
    1 tbsp

    rice vinegar
    1 tbsp

    pasture-raised brown eggs
    2

  • Korean BBQ-Inspired Baked Salmon

    Korean BBQ-Inspired Baked Salmon

    How to Make Korean BBQ-Inspired Baked Salmon

    The Korean BBQ-inspired sauce on this salmon has that ideal balance of sweet, salty, tangy, and spicy. The sweetness comes naturally from fruit, not added sugars. You could also use this sauce on chicken: bake boneless, skinless chicken thighs without the sauce for 15 minutes, then brush on the sauce and bake for another 15 minutes, or until cooked through.


    8 min prep time


    16 min cook time


    4servings


    1 fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400° F. Line a large rimmed baking sheet with parchment paper.
    2. Place the salmon, skin side down, on the baking sheet.
    3. In a small bowl, stir together the ketchup, jam, tamari, vinegar, and hot pepper sauce. Lightly spread the mixture onto the top of each fillet using the back of the spoon. Sprinkle with the sesame seeds.
    4. Bake until the salmon is flaky and cooked through (with an internal temperature of at least 145° F), about 16 minutes. Serve.
    Low Carb
    Asian
    Seafood
    Dinner
    Foodie
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        3g

    • Protein
      34g

    • Potassium
      640mg
      14%

    Ingredients

    center-cut salmon with skin
    4 (6-oz) fillets

    no-sugar-added ketchup
    2 tbsp

    fruit-sweetened apricot jam
    1 tbsp

    reduced-sodium tamari or soy sauce
    1 tbsp

    rice vinegar
    2 tsp

    hot sauce
    1/4 tsp

    sesame seeds
    1 tsp

  • Ramen-Style Ginger Chicken Noodle Soup

    Ramen-Style Ginger Chicken Noodle Soup

    How to Make Ramen-Style Ginger Chicken Noodle Soup

    Try this Asian twist on classic chicken noodle soup next time you’re battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.

    Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN

     


    10 min prep time


    14 min cook time


    6servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
    2. Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
    3. Ladle into bowls. Sprinkle with the cilantro and serve.
    Comfort Food
    Asian
    Soup
    Easy Pantry Recipes
    Quick & Easy
    One Pot
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      19g

    • Potassium
      520mg
      11%

    Ingredients

    low sodium chicken broth
    5 cup

    grated fresh ginger
    1 tbsp

    salt
    3/4 plus 1/8 tsp

    shredded cooked chicken
    2 cup

    dry whole grain noodles of choice, such as brown rice udon
    6 oz

    spinach
    1 (5-oz) package

    fresh cilantro
    1/3 cup

  • Instant Pot Coconut Curry Vegetable Rice Bowls

    Instant Pot Coconut Curry Vegetable Rice Bowls

    How to Make Instant Pot Coconut Curry Vegetable Rice Bowls

    Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas.

    Find more diabetes-friendly Instant Pot recipes here.


    10 min prep time


    30 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
    2. Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
    3. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated
      through, stirring occasionally.
    Fiber Focused
    Asian
    Vegetarian
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      540mg
      11%

    Ingredients

    brown rice
    2/3 cup

    water
    1 cup

    curry powder
    1 tsp

    salt
    3/4 tsp

    chopped green onion
    1 cup

    sliced red or yellow bell pepper
    1 cup

    matchstick carrots
    1 cup

    chopped red cabbage
    1 cup

    sliced water chestnuts
    1 (8-oz) can

    no-salt-added chickpeas (rinsed and drained)
    1 (15-oz) can

    lite coconut milk
    1 (13-oz) can

    grated fresh ginger
    1 tbsp

    sugar
    1 1/2 tbsp