Yield

Serves 4

Ingredients

• 2  boned pork chops (8 oz. total), fat trimmed
• 12  whole dried shiitake mushrooms
• 1 1/4  cups  warm reduced-sodium chicken broth
• 2  tablespoons  black bean garlic sauce*
• 3/4  pound  broccolini or Chinese broccoli (gailan)*
• 3/4  pound  baby bok choy or yu choy*
• 3  tablespoons  peanut or canola oil, divided
• 1/2  large onion, cut into lengthwise slivers
• 2  tablespoons  fresh ginger, cut into thin matchsticks

Preparation

1. Put pork chops on a sheet of plastic wrap and wrap airtight. Freeze just until firm to the touch, at least 2 and up to 3 hours. Cut into very thin diagonal slices.

2. In a small bowl, soak mushrooms in chicken broth until soft and pliable, 20 to 30 minutes; occasionally work mushrooms with your fingers to release any grit. Lift mushrooms from broth, squeezing out liquid. Gently fold each mushroom in half, gill side out, and trim off any hard stems.

3. Pour 1/2 cup soaking broth into a measuring cup and set aside. Pour 1/4 cup broth into another measuring cup, leaving grit behind, and add water if needed to make 1/4 cup; stir in black bean sauce.

4. Meanwhile, trim ends from green vegetables. Peel broccolini stems, then cut into 3-in. lengths (if wider than 1/3 in., also halve lengthwise). Rinse and set aside. Cut remaining green vegetables into 3-in. lengths, separating clusters of bok choy into single stalks; rinse together and drain.

5. Set a wok or 5- to 6-qt. pan over high heat. When hot, pour in 2 tbsp. oil and swirl to coat. Add pork, onion, and ginger and fry, stirring occasionally, until meat is mostly cooked but still a bit pink, 1 to 1 1/2 minutes. Transfer ingredients to a plate with a slotted spoon.

6. Add broccolini stems, shiitakes, and reserved 1/2 cup soaking broth to pan and cover quickly. Cook until stems are barely tender-crisp, 1 to 2 minutes. Uncover and add remaining 1 tbsp. oil and rest of green vegetables. Cook, stirring, until leaves and flowers wilt, 1 to 1 1/2 minutes. Return pork mixture to pan along with reserved black bean liquid; cook until bubbling.

*Look for black bean garlic sauce in your supermarket's Asian-foods section. Buy Chinese broccoli and yu choy at a farmers' market or an Asian market.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

278 (45% from fat)

Protein:

20g

Fat:

14g (sat 2.7)

Carbohydrate:

21g

Fiber:

4.1g

Sodium:

934mg

Cholesterol:

36mg

Yield

Serves 8

Ingredients

• 12  ounces  rice vermicelli noodles
• 1/3  cup  peanut or vegetable oil
• 1  tablespoon  minced garlic
• 8  ounces  (30 to 35 per lb.) raw shrimp, peeled and deveined
• 5  green onions, cut into 2-in. pieces
• 1  tablespoon  dried shrimp*, minced
• 2  cups  bean sprouts, divided
• 1/3  cup  Vietnamese or Thai fish sauce
• 2  tablespoons  ketchup
• 2  tablespoons  sugar
• 1  teaspoon  red chile flakes
• 2  large eggs, slightly beaten
• 1/2  cup  cilantro leaves
• 1/3  cup  chopped roasted unsalted peanuts (optional)
• 6  to 8 lime wedges
• Sriracha* (Asian red chile sauce; optional)

Preparation

1. Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.

2. Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly. Let cook undisturbed 1 minute, then quickly scramble with other ingredients.

3. Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice.

4. Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts. Serve with lime wedges and Sriracha.

*Available in the Asian-foods section of well-stocked grocery stores.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

321 (34% from fat)

Protein:

13g

Fat:

12g (sat 2.2)

Carbohydrate:

41g

Fiber:

1.4g

Sodium:

643mg

Cholesterol:

97mg

Yield

Serves 4 to 6

Ingredients

• 5  ounces  ground beef
• 1  teaspoon  plus 1 tbsp. reduced-sodium soy sauce
• 3  teaspoons  Asian sesame oil, divided
• 6  cups  reduced-sodium beef stock
• 4  tablespoons  Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)
• 2  tablespoons  finely chopped garlic
• 4  dried red chiles, split open
• 1  pound  soft or medium water-packed tofu (not "silken"), cut into 1/2- by 1-in. rectangles
• 1  pound  napa cabbage, cut into 1/2-in.-thick slices
• 1/2  pound  large yellow zucchini, halved lengthwise and thinly sliced
• 1/2  cup  daikon radish, halved lengthwise and thinly sliced
• 5  green onions, halved lengthwise and cut into 2-in. pieces

Preparation

1. Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside.

2. Put stock, 1 tbsp. soy sauce, and 2 tsp. sesame oil in a large, heavy pot. Add fermented soybean paste (if using Japanese red miso instead, add just before serving) and stir to dissolve. Stir in garlic and chiles and bring to a boil, covered.

3. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 cup hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

*Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

273 (53% from fat)

Protein:

20g

Fat:

16g (sat 4.7)

Carbohydrate:

14g

Fiber:

2.2g

Sodium:

1046mg

Cholesterol:

39mg

Yield

Serves 6 to 8

Ingredients

• 1  teaspoon  tamarind concentrate* or 1 tbsp. fresh lime juice
• 2  cups  chopped onion
• 1 1/2  tablespoons  minced fresh ginger
• 2  tablespoons  ground coriander
• 4  serrano chiles: 2 minced, 2 halved lengthwise
• 1/4  teaspoon  turmeric
• 1/2  teaspoon  cayenne
• About 1 tsp. salt
• 1  can (13.5 oz.) regular coconut milk
• 3  medium red, white, or Yukon Gold potatoes, peeled and cut into 1-in. chunks
• 2  carrots, cut into 1/2-in.-thick diagonal slices
• 1/2  pound  halibut, cut into 1/2-in. chunks
• 4  ounces  fresh spinach
• 15  to 20 curry leaves*
• 1/2  cup  frozen peas

Preparation

1. Mix tamarind concentrate, if using, with 2 tbsp. hot water (if using lime juice instead, add just before serving). Put tamarind, onion, ginger, coriander, minced chiles, turmeric, cayenne, 1 tsp. salt, and the coconut milk in a blender and whirl until very smooth.

2. Pour coconut milk mixture and 1 cup water into a wide, deep pot and bring to a simmer. Add potatoes, halved chiles, and carrots; cover and simmer, stirring occasionally, until tender, about 20 minutes.

3. Add fish, spinach, and curry leaves and simmer until fish chunks are opaque all the way through, about 5 minutes. Stir in peas, simmer 1 minute, and season with salt to taste and lime juice, if using.

*Available at South Asian markets.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

208 (48% from fat)

Protein:

9.7g

Fat:

11g (sat 9.2)

Carbohydrate:

19g

Fiber:

3.1g

Sodium:

346mg

Cholesterol:

9.1mg