Five Healthy Asian Recipes

I traveled to a small suburb outside of Taipei, Taiwan to learn how to cook with traditional Asian ingredients. I always see them in the market and never know what to do with them! We made Cucumber Noodle Salad, Seaweed and Konjac Salad, Shiitake Mushroom and Baby Corn Stir-Fry, Stewed Cabbage with Pumpkin and Fries with Chinese Spices.

Below are the 5 recipes we made, and here is a video of the cooking class if you’d like to see an overview of our class and the recipes being made!

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Chinese Spiced Fries
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Servings
Ingredients
  • 1 potato, cut in thin slices
  • 1 sweet potato, cut in thin slices
  • 1 green onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp canola oil
Servings
Ingredients
  • 1 potato, cut in thin slices
  • 1 sweet potato, cut in thin slices
  • 1 green onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp canola oil
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Instructions
  1. Pre-heat your oven to 425 F. Put the fries on a silicone mat or parchment paper. Sprinkle with a little salt, and bake for 35 minutes, or until cooked through. *For this recipe, Ema bought fries from the market that had been pre-cooked so that is an option as well.
  2. Once the fries are done, heat a wok or deep skillet on medium and add the oil. Add the potatoes and sweet potatoes to the skillet and toss to coat with oil, then add the green onion, garlic, salt and pepper.
  3. Toss all ingredients for 2-3 minutes, then remove from heat and serve.
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Cucumber Noodle Salad (Liang Mian)
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Prep Time 10 minutes
Servings
people
Ingredients
  • 4-5 cucumbers, zoodled
  • 2 Tbs sesame oil
  • 3 Tbs soy sauce
  • 2 Tbs black viengar
  • 1/4 cup peanut butter or sesame paste
  • 1 Tbs maple syrup
  • 1 Tbs ginger, minced
  • 1 Tbs garlic, minced
  • 2 tsp chili sauce optional for sauce
  • 3 tsp chite sesames optional topping
Prep Time 10 minutes
Servings
people
Ingredients
  • 4-5 cucumbers, zoodled
  • 2 Tbs sesame oil
  • 3 Tbs soy sauce
  • 2 Tbs black viengar
  • 1/4 cup peanut butter or sesame paste
  • 1 Tbs maple syrup
  • 1 Tbs ginger, minced
  • 1 Tbs garlic, minced
  • 2 tsp chili sauce optional for sauce
  • 3 tsp chite sesames optional topping
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Instructions
  1. Make noodles out of the cucumbers using a zoodler, or other appliance.
  2. Mix all ingredients from sesame oil through garlic together well, adding the chili sauce if you'd like it spicy.
  3. Add the sauce to the zoodles and mix well. Serve with white sesames sprinkled on top.
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Seaweed Strip Konjac Salad
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 120 grams seaweed strips
  • 60 grams dried wood ear mushrooms
  • 60 grams konjac noodles
  • 1 Tbs soy sauce
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1 Tbs veggie oyster sauce
  • 3-4 cups water
  • 1 tsp sesame seeds optional topping
  • 1/2 carrot shredded optional topping
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 120 grams seaweed strips
  • 60 grams dried wood ear mushrooms
  • 60 grams konjac noodles
  • 1 Tbs soy sauce
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1 Tbs veggie oyster sauce
  • 3-4 cups water
  • 1 tsp sesame seeds optional topping
  • 1/2 carrot shredded optional topping
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Instructions
  1. Soak dried wood ear until soft, and cut into strips. Boil water in a large skillet or wok. Add the wood ear to the boiling water and cook for 2 minutes. Then strain and set aside in a bowl.
  2. Marinate the wood ear with the veggie oyster sauce, black vinegar, mirin and sesame oil.
  3. While the wood ear is marinating, cut the seaweed strips into smaller pieces and put into a bowl with the konjac noodles.
  4. Heat a few more cups of boiling water in the skillet or wok and add the konjac noodles and seaweed. Then add the marinated wood ear. Cook for a few minutes, then strain.
  5. Mix it all in a bowl, top with sesame seeds and a few shreds of carrots to serve and for color.
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Stir-Fried Shiitake Mushrooms and Baby Corn
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 80 grams button mushrooms, sliced
  • 150 grams lime slices
  • 10 fresh shiitake mushrooms, cut in thin strips
  • 1 Tbs veggie oyster sauce
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1 tsp canola oil
  • 1/2 cup water
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 80 grams button mushrooms, sliced
  • 150 grams lime slices
  • 10 fresh shiitake mushrooms, cut in thin strips
  • 1 Tbs veggie oyster sauce
  • 1 tsp soy sauce
  • 1 tsp salt
  • 1 tsp canola oil
  • 1/2 cup water
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Instructions
  1. Add oil and water to a wok or deep skillet. Heat pan on high.
  2. Once hot, add corn and carrots to the pan and stir-fry for a 2-3 minutes, until soft.
  3. Add the shiitakes to the pan and cook for 1 minute, then add salt, vegetarian oyster sauce, mix well then remove all veggies from heat and put in a bowl.
  4. Ready to serve!
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Cabbage and Pumpkin Stew
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 4 dried shiitake mushrooms
  • 1 large thumb ginger root, sliced
  • 1/4 pumpkin, chopped in large pieces
  • 1/2 napa cabbage, chopped in large pieces
  • 1 Tbs soy sauce
  • 1 tsp sesame oil
  • 4 cups water
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 4 dried shiitake mushrooms
  • 1 large thumb ginger root, sliced
  • 1/4 pumpkin, chopped in large pieces
  • 1/2 napa cabbage, chopped in large pieces
  • 1 Tbs soy sauce
  • 1 tsp sesame oil
  • 4 cups water
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Instructions
  1. Soak dried shiitakes for 30-40 minutes before cooking, until soft. Strain, but keep the soaking water. Slice the shiitakes and put in a bowl with the soy sauce.
  2. Heat the oil in a wok or large skillet, on medium heat. Add 5-6 slices of ginger root to the pan and stir-fry for 1-2 minutes.
  3. Add the marinated shiitakes only (not the soy sauce marinade) to the pan with the ginger. Save the marinade to the side to add later. Stir the shiitakes a few times.
  4. Add the pumpkin to the pan with the ginger and shiitakes and stir so that it is covered with the oil and mixed with the ginger and shiitakes, about 30 seconds.
  5. Add the cabbage, water, leftover shiitake broth you set aside and the leftover soy sauce marinade to the pan. Turn the heat to high and cover.
  6. Cook for 5-10 minutes, until pumpkin and cabbage are soft. The longer you cook it, the more the pumpkin will infuse the broth with pumpkin and make it sweet.
  7. Once it is done, serve in small bowls!