Cuisine: Asian

Ginger Stir Fry Sauce

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Ginger Stir Fry Sauce
This recipe makes enough for 6 cups of chopped fresh vegetables and 8 oz of a protein food like chicken, shrimp or tofu.
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Prep Time 10 minutes
Servings
Ingredients
  • 3 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 tsp minced fresh turmeric optional
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar can substitute white wine vinegar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup low sodium chicken broth can substitute vegetable broth
  • 1 tbsp Siracha spice blend
  • 2 tbsp sugar
  • 1 tbsp cornstarch
Prep Time 10 minutes
Servings
Ingredients
  • 3 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 tsp minced fresh turmeric optional
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar can substitute white wine vinegar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup low sodium chicken broth can substitute vegetable broth
  • 1 tbsp Siracha spice blend
  • 2 tbsp sugar
  • 1 tbsp cornstarch
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Instructions
  1. Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
  2. Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.

Curried Kale

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Curried Kale
A fast and simple side dish which compliments everything.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
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Instructions
  1. Heat pan on medium high heat. Add oil and sauteé onions and kale until kale is limp.
  2. Stir in garlic, curry, ginger and pepper and cook for 1 minute.
  3. Add the rest of the ingredients, cover, reduce heat to low and cook for 15 minutes.

Gingered Shrimp Cucumber Stir-Fry

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Gingered Shrimp Cucumber Stir-Fry
Great summer-time recipe when you are looking for creative ways to use all those cucumbers from your garden or CSA. Serve over rice.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 12 oz shrimp peeled and deveined
  • 3 medium cucumbers
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger minced
  • 1 clove garlic minced
  • 1/4 cup green onions or chives thinly sliced
Sauce
  • 2 tbsp sherry
  • 1 tbsp low sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 cup vegetable broth
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 12 oz shrimp peeled and deveined
  • 3 medium cucumbers
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger minced
  • 1 clove garlic minced
  • 1/4 cup green onions or chives thinly sliced
Sauce
  • 2 tbsp sherry
  • 1 tbsp low sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 cup vegetable broth
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Instructions
  1. Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside. Prepare sauce and set aside. Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!
Sauce
  1. Whisk sauce ingredients together.

Fall Harvest Veggie Stir Fry

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Fall Harvest Veggie Stir Fry
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
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Instructions
  1. Preheat large skillet on medium heat
  2. Melt butter and add potatoes. Cook for 3-5 minutes, tossing so both sides are browned.
  3. Add grapeseed oil and apple, radish, onions and any sturdy greens, like collards.
  4. Stir fry for 2-3 minutes and add broth, if desired.
  5. Add the rest of the ingredients.
  6. Cook until desired consistency is reached.
  7. Stir cheese in until melted and distributed
  8. Voila!

Asian Beef Salad

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Asian Beef Salad
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
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Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
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Instructions
  1. Mix all ingredients together and coat steak well. Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
  2. For the Dressing Blend all ingredients in a blender or food processor
  3. For the Salad Slice steak as thinly as possible Layer the lettuce, cucumbers, onions (and any other veggies you wish to add) Top with rice and sliced steak Add dressing and toss

Hummus Wrap

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Hummus Wrap
A super easy sandwich for lunch!
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Prep Time 10 minutes
Servings
Ingredients
  • 1 tortilla large, whole grain
  • 1/2 cup hummus (make your own!)
  • 3/4 cup fresh seasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
  • vinegar (Pick your favorite!)
  • chicken plain boiled (optional)
Prep Time 10 minutes
Servings
Ingredients
  • 1 tortilla large, whole grain
  • 1/2 cup hummus (make your own!)
  • 3/4 cup fresh seasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
  • vinegar (Pick your favorite!)
  • chicken plain boiled (optional)
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Instructions
  1. Spread the hummus on the tortilla.
  2. Layer the veggies on the hummus.
  3. Sprinkle with vinegar and roll!

Black Rice, Spinach, Salmon and Mango Salad

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Black Rice, Spinach, Salmon and Mango Salad
An unusual and special recipe sure to wow friends and family!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 8 ounce salmon fillet about 1/2 inch thick
  • 1/4 cup lime fresh juice
  • 1 tsp salt kosher
  • 1 tsp Cumin ground
  • 1 tsp ginger fresh, grated, and peeled
  • 1 clove garlic minced
  • 2 1/2 tbsp canola oil
  • 3 cups mango diced peeled (about 2 medium mangos
  • 1 cup tomatoes grape halved
  • 1/2 cup green onions thinly sliced
  • 1/2 cup green bell pepper finely chopped
  • 1 6 ounces spinach fresh package baby
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 8 ounce salmon fillet about 1/2 inch thick
  • 1/4 cup lime fresh juice
  • 1 tsp salt kosher
  • 1 tsp Cumin ground
  • 1 tsp ginger fresh, grated, and peeled
  • 1 clove garlic minced
  • 2 1/2 tbsp canola oil
  • 3 cups mango diced peeled (about 2 medium mangos
  • 1 cup tomatoes grape halved
  • 1/2 cup green onions thinly sliced
  • 1/2 cup green bell pepper finely chopped
  • 1 6 ounces spinach fresh package baby
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Instructions
  1. Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
  2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cool; break into bite-sized pieces.
  3. Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently.
  4. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.

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By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.