Oriental Blend Recipes

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ORIENTAL BLEND



Oriental Blend image

This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips.

Provided by Sharon123

Categories     Asian

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8

2 tablespoons sesame seeds, roasted
1 tablespoon dried onion flakes
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon dried lemon zest
1 teaspoon dry mustard
1 tablespoon green bell pepper flakes

Steps:

  • To roast sesame seeds, place in a hot skillet and stir until they start turning a golden brown, about 2 minutes. Watch them carefully, they burn quickly. Let them cool.
  • I make the bell pepper flakes by dicing them very finely and placing in 350*F. oven until they dry, about 15-20 minutes. Watch carefully so they don't get too crispy!
  • Mix well and store in an airtight container.
  • Use in stir fries or salads and salad dressings, to give a lot of flavor!

Nutrition Facts : Calories 4.1, Fat 0.3, Sodium 0.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.1

STIR-FRIED ASIAN VEGETABLES



Stir-Fried Asian Vegetables image

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

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

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

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ASIAN SALAD



Asian Salad image

This salad is appreciated by everyone because of its unique blend of flavors.

Provided by Juanita Peek

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

Steps:

  • In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
  • In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
  • In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g

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