Last night I was preparing for my new shipment so I wanted to make sure I used anything I had left in my fridge. I had these beautiful purple Brussels sprouts, purple carrots and scallions. So I decided to put together a simple but delicious salad with an Asian style dressing.

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This spicy sauce is great for all kinds of stir-fry dishes. If you are just using this as a dipping sauce, you can omit the cornstarch.

This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon chinese hot sauce (more or less to taste)
1/8 teaspoon black pepper

Combine all ingredients in a small mixing bowl.

Mix with a whisk until well blended.

2 tablespoons peanut oil
1 lb. thin green beans, cut in half
2 dried red chiles, roughly chopped
2 fresh green chiles, chopped
1 garlic clove, chopped
2 tablespoons low sodium soy sauce
2 teaspoons honey
1/2 teaspoon sesame oil

Heat the oil in a preheated wok or large skillet.  Add the green beans and stir-fry for 1-2 minutes.  Add the chiles and garlic and stir fry for another 30-60 seconds.

In a bowl, mix together the soy sauce, honey and sesame oil.  Stir the mixture into the wok and cook for another 2-3 minutes.

Serve immediately.

Serves 4

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoon Sriracha sauce
1 pound green beans, trimmed
10 oz white mushrooms, sliced
1 red bell pepper, chopped roughly
1 tablespoon toasted sesame oil
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, and Sriracha sauce. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. During the last minute of cooking, add in the red pepper. Uncover, and drain any water that remains in the pan.

Add the oil, mushrooms and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don’t let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes.

Serve over rice.

1 lb. fresh green beans, rinsed and trimmed
1 tablespoon olive oil
1 tablespoon Sriracha sauce
1/2 tablespoon soy sauce
salt and black pepper, to taste

Steam the green beans for 5 minutes. Meanwhile, in a baking dish, combine all of the remaining ingredients. Transfer the green beans from the steamer to the baking dish and toss until the beans are evenly coated in the mixture. Place into a 350 degrees F preheated oven and bake for about 15-20 minutes or until the beans are as tender as you like.

Serves 4-6

1 lb. boneless chicken breasts
9oz. baby corn
2 1/2 cups snow peas
2 tablespoons corn oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon sesame seeds
black pepper, to taste
1 lb. Chinese egg noodles

Cook the egg noodles according to the package directions. Meanwhile, slice the chicken into long, thin strips. Cut the baby corn in half lengthwise. Heat the corn oil in a wok. Add the chicken and stir-fry over high heat for about 1 minute. Lower the heat to medium and add the baby corn and snow peas. Stir-fry for about 5-10 minutes or until the vegetables are cooked but still slightly crunchy. Mix the vinegar, honey and soy sauce together in a small bowl. Stir the mixture into the wok and add the sesame seeds. Season with pepper, to taste. Stir-fry for another minute. Serve over the egg noodles.

3 cups white rice (cooked)
3 tablespoons sesame oil
3/4 cup carrots, chopped
3/4 cup green beans, chopped
1 medium yellow squash, chopped
1 small red onion, chopped
2 teaspoons minced garlic
1 small red chili pepper, chopped
½ cup low-sodium soy sauce
1 tablespoon sesame seeds

Cook your rice ahead of time according to the package directions and set aside. In a wok heat sesame oil. Add carrots, onions, chili pepper and garlic and stir fry for about 3-4 minutes or until the carrots begin to become tender. Add in the green beans and squash and stir fry for another 2-3 minutes. Lower the heat and add the rice and soy sauce and stir fry for another minute or until heated thoroughly.

Serves 4-6

Brown pork slowly in hot oil. Add 1 cup water, bouillon cube and salt. Mix well. Cover and simmer pork for 1 hour. (or until tender.) Meanwhile drain
pineapple and reserve the syrup. Combine the brown sugar and cornstarch. Add the reserved pineapple syrup, vinegar, soy sauce and ½ teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat and add sauce to pork, mixing well. Stir in pineapple , onion and green pepper, then cook over low heat for 3-4 minutes or until vegetables are tender.