Asianfishandvegetablewrap Recipes
ASIAN FISH AND VEGETABLE WRAP
Make and share this Asian Fish and Vegetable Wrap recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Add the garlic; sauté for 30 seconds.
- Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
- Add in the oyster sauce mixture and stir to combine.
- Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
- Clean out the skillet and return to the stove.
- Add in the remaining 1 tablespoon olive oil over medium-high heat.
- Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
- Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
- Add the vegetables and rice to the salmon; stir gently.
- Fold in the chow mein noodles; season with additional salt and pepper if desired.
- Spoon mixture onto each tortilla; roll-up/wrap burrito style.
- Serve immediately.
ASIAN FISH WITH VEGETABLES
Flavorful fish and vegetables are cooked in the microwave for maximum nutrient retention.
Provided by Allrecipes Member
Categories Asian Recipes
Yield 2
Number Of Ingredients 15
Steps:
- Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
- Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
- Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
Nutrition Facts : Calories 639 calories, Carbohydrate 67.8 g, Cholesterol 81.8 mg, Fat 15.9 g, Fiber 10.2 g, Protein 33.2 g, SaturatedFat 2.3 g, Sodium 950.4 mg, Sugar 46.3 g
STIR-FRIED ASIAN VEGETABLES
As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.
Provided by lazyme
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
- Set aside.
- Heat oil in a wok or large nonstick skillet over high heat.
- Add carrot, celery, and onion; stir-fry 2 minutes.
- Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
- Add broth mixture; stir-fry 1 minute or until thick and bubbly.
Nutrition Facts : Calories 153, Fat 4.1, SaturatedFat 0.6, Sodium 733.3, Carbohydrate 25.9, Fiber 5.3, Sugar 6.6, Protein 7.5
ASIAN BEEF LETTUCE WRAPS
These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.
Provided by Christine Simon Michener
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
- Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g
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