I may be biased toward Asian food because of my culture.
But I love that Asian cuisine is packed with bold flavors, fresh ingredients.
We live under the common misconception that asian food can only be made at a restaurant, but I’m telling you, it’s easy if you have just a few sauces and aromatics.
Whether you’re craving a quick stir-fry or a comforting bowl of soup, these dishes are perfect for anyone looking to eat healthier while still enjoying their favorite Asian flavors.
Best of all, they require minimal effort and use ingredients you can find at most grocery stores!
1. Chicken and Broccoli Stir-Fry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
A simple, healthy stir-fry with lean chicken breast, fresh broccoli, and a light soy sauce-based glaze. Serve with brown rice or cauliflower rice for a wholesome meal.
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups broccoli florets
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1/2 tsp ginger, minced
- 1/4 cup water
Instructions:
Heat sesame oil in a pan, then stir-fry the chicken until cooked through.
Remove from pan and stir-fry the garlic, ginger, and broccoli for 2-3 minutes.
Add the chicken back and mix in the soy sauce, oyster sauce, and cornstarch slurry (cornstarch mixed with water).
Cook for another minute until the sauce thickens.
2. Shrimp and Vegetable Stir-Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
A quick and protein-rich dish loaded with fresh vegetables like bell peppers, snap peas, and carrots.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup snap peas
- 1/2 red bell pepper, sliced
- 1/2 cup carrots, julienned
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 1/2 tsp red pepper flakes (optional)
Instructions: Heat sesame oil in a wok and sauté the garlic. Add shrimp and cook for 2 minutes. Toss in the vegetables and stir-fry for another 3-4 minutes. Add the soy sauce and hoisin sauce, mix well, and serve over quinoa or brown rice.
3. Miso Soup with Tofu
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
A light, comforting Japanese soup packed with umami flavor from miso paste and seaweed.
Ingredients:
- 4 cups water
- 2 tbsp miso paste
- 1/2 cup tofu, cubed
- 1/4 cup green onions, sliced
- 1 tbsp dried seaweed (wakame)
- 1 tbsp soy sauce (optional)
Instructions: Bring water to a gentle simmer. Add miso paste and dissolve it. Stir in tofu and seaweed, letting it cook for a few minutes. Garnish with green onions before serving.
4. Vegetable Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
A healthier version of fried rice with lots of veggies and brown rice instead of white rice.
Ingredients:
- 2 cups cooked brown rice (chilled)
- 1/2 cup peas
- 1/2 cup carrots, diced
- 1/4 cup onions, diced
- 2 eggs, scrambled
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic, minced
Instructions: Heat sesame oil in a pan and stir-fry garlic, onions, carrots, and peas for 3 minutes. Add the rice, soy sauce, and scrambled eggs. Stir well and cook for another 2 minutes.
5. Steamed Ginger Salmon
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2
A light and protein-rich dish steamed with fresh ginger and scallions.
Ingredients:
- 2 salmon fillets
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-inch piece ginger, julienned
- 2 tbsp scallions, chopped
Instructions: Place salmon fillets on a plate, drizzle with soy sauce, rice vinegar, and sesame oil. Sprinkle with ginger and scallions. Steam for 12-15 minutes until the salmon flakes easily.
6. Thai Green Curry with Vegetables (I love both Red and Green)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
A fragrant Thai curry made with coconut milk, green curry paste, and mixed vegetables.
Ingredients:
- 1 can of coconut milk
- 2 tbsp green curry paste
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1/2 cup carrots, sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 cup fresh basil
Instructions: In a pot, heat curry paste with coconut milk. Add vegetables, fish sauce, and sugar. Simmer for 15 minutes until vegetables are tender. Garnish with basil and serve over jasmine rice.
7. Korean Bibimbap Bowl
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
A balanced meal with rice, sautéed veggies, and a fried egg.
Ingredients:
- 1 cup cooked rice
- 1/2 cup spinach, sautéed
- 1/2 cup carrots, julienned
- 1/2 cup mushrooms, sliced
- 1 egg, fried
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
Instructions: Assemble rice and veggies in a bowl. Top with a fried egg, drizzle with gochujang, and sesame oil. Mix before eating!
8. Garlic Bok Choy Stir-Fry
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
A simple, nutritious side dish with crunchy bok choy and garlic. This can work as a delicious side dish as well!
Ingredients:
- 2 cups baby bok choy
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Instructions: Heat oil and sauté garlic for 30 seconds. Add bok choy and stir-fry for 2-3 minutes until wilted. Drizzle with soy sauce and serve.
9. Thai Basil Chicken (Pad Krapow Gai)
This quick and flavorful Thai dish is made with lean ground chicken, fresh basil, and a savory sauce. Serve it over rice with a fried egg for a traditional touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
Ingredients
- 1 lb ground chicken
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 red chili, sliced (optional)
- 2 tbsp oyster sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 tsp honey
- 1/2 cup fresh Thai basil leaves
- Cooked jasmine rice (for serving)
Instructions
Heat oil in a pan over medium-high heat and sauté the garlic and chili for about 30 seconds. Add the ground chicken and cook until no longer pink. Stir in oyster sauce, soy sauce, fish sauce, and honey, cooking for another 2 minutes. Toss in the Thai basil and let it wilt before removing from heat. Serve immediately over steamed jasmine rice with a fried egg on top.
10. Vietnamese Fresh Spring Rolls (Gỏi Cuốn)
These refreshing spring rolls are packed with crisp veggies, fresh herbs, and lean protein, making them a light and healthy meal or snack.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Servings: 4 (8 rolls)
Ingredients
- 8 rice paper wrappers
- 1/2 lb shrimp, cooked and sliced in half
- 4 oz rice vermicelli noodles, cooked
- 1 cup lettuce, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup crushed peanuts (for garnish)
For the Dipping Sauce
- 3 tbsp hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp rice vinegar
- 1 tbsp warm water
- 1 tsp sriracha (optional)
Instructions
Dip a rice paper wrapper into warm water for a few seconds until pliable, then lay it flat on a clean surface. Arrange a few shrimp slices, noodles, lettuce, mint, cilantro, carrots, and cucumber in the center. Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Repeat with the remaining wrappers. For the sauce, whisk together hoisin sauce, peanut butter, rice vinegar, water, and sriracha until smooth. Serve the rolls fresh with dipping sauce, garnished with crushed peanuts.
These healthy Asian dishes prove that eating well doesn’t have to be complicated! Which one will you try first? Let me know in the comments!
