If you’re practicing intermittent fasting and looking to add some variety to your meal plan, incorporating Asian-inspired recipes can be a great way to spice things up. With an emphasis on fresh ingredients, bold flavors, and healthy cooking techniques, Asian cuisine is a great fit for women who want to stay on track with their fasting goals while still enjoying delicious and satisfying meals.
In this article, we’ll share a collection of flavorful and easy-to-make Asian-inspired recipes that are perfect for women on intermittent fasting. From savory stir-fries to nourishing soups, these recipes are sure to inspire your taste buds and help you stay on track with your fasting routine.
Asian-Inspired Ginger Chicken Lettuce Wraps
Yield: 4 servings
Preparation and Cooking Time: 20 minutes
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp minced fresh ginger
2 cloves garlic, minced
1/2 tsp Salt
1 tsp pepper
1/4 cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
1/4 tsp red pepper flakes
1 head lettuce, leaves separated
1/4 cup chopped green onions
Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken, ginger, and garlic to the skillet and cook for 5-7 minutes, or until the chicken is no longer pink.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, salt, pepper and red pepper flakes.
Pour the sauce over the chicken and stir until the chicken is coated.
Remove from heat.
Spoon the chicken mixture onto lettuce leaves and sprinkle with green onions.
Serve and enjoy.
Cauliflower Fried Rice
Yield: 4 servings
Preparation and Cooking Time: 25 minutes
Ingredients:
1 head cauliflower, riced
1 tbsp sesame oil
2 cloves garlic, minced
1/2 cup diced carrots
1/2 cup frozen peas
2 eggs, beaten
2 tbsp soy sauce
1/4 cup sliced green onions
Garlic and onion powder
Salt
Instructions:
In a large skillet, heat the sesame oil over medium-high heat.
Add the garlic and sauté for 1-2 minutes, or until fragrant.
Add the cauliflower rice, carrots, and peas to the skillet and stir until the vegetables are heated through.
Push the vegetables to the sides of the skillet and add the beaten eggs to the center.
Scramble the eggs until they are cooked through, then mix them into the vegetable mixture.
Add the soy sauce, spices and green onions to the skillet and stir until everything is well combined.
Serve and enjoy.
Tofu and Vegetable Stir Fry
Yield: 4 servings
Preparation and Cooking Time: 25 minutes
Ingredients:
1 lb extra-firm tofu, drained and cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp minced fresh ginger
2 cups mixed vegetables (such as broccoli, carrots, and bell peppers), chopped
1/4 cup soy sauce
2 tbsp hoisin sauce
1/4 cup sliced green onions
Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic and ginger to the skillet and sauté for 1-2 minutes, or until fragrant.
Add the tofu to the skillet and cook for 3-4 minutes on each side, or until golden brown.
Remove the tofu from the skillet and set aside.
Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes, or until the vegetables are tender.
In a small bowl, whisk together the soy sauce and hoisin sauce.
Pour the sauce over the vegetables and stir until everything is well coated.
Add the tofu back to the skillet and toss to combine.
Sprinkle with green onions and serve.
Korean Kimbap
Yield: 4 servings
Preparation and Cooking Time: 30 minutes
Ingredients:
4 sheets roasted seaweed
2 cups cooked short-grain white rice
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1/2 cucumber, julienned
1/2 carrot, julienned
4 oz canned tuna, drained
4 oz cooked and shredded chicken breast
1 tbsp sesame oil
Soy sauce, for dipping
Korean pickled radish (optional)
Instructions:
In a medium bowl, combine the cooked rice, rice vinegar, sugar, and salt. Mix well.
Lay a sheet of roasted seaweed on a bamboo sushi mat, shiny side down.
Spread a thin layer of the rice mixture over the seaweed, leaving a 1-inch border on one side.
Arrange the cucumber, carrot, Korean pickled radish, tuna, and chicken breast in a row in the center of the rice.
Drizzle sesame oil over the filling ingredients.
Using the bamboo sushi mat, roll up the kimbap tightly, using the 1-inch border of rice to seal the roll.
Repeat the process with the remaining seaweed, rice, and filling ingredients.
Cut each roll into 8 pieces.
Serve with soy sauce for dipping.
Ginisang Monggo (Sautéed Mung Beans)
Yield: 4 servings
Preparation and Cooking Time: 45-60 minutes
Ingredients:
1 cup mung beans (munggo), washed and drained
4 cups water
2 tbsp cooking oil
2 garlic cloves, minced
1 small onion, chopped
1 medium tomato, chopped
1 cup squash, chopped
1 cup string beans, chopped
1 cup eggplant, chopped
1 cup spinach leaves
1 cup ground pork or chicken
Salt and pepper, to taste
Instructions:
In a pot, combine the mung beans and water and bring to a boil over high heat. Reduce heat to low and let simmer for 30-40 minutes, or until the mung beans are tender and fully cooked.
Drain and set aside.
In a pan, heat the cooking oil over medium heat. Add the garlic, onion, and tomato and sauté until the vegetables are soft and fragrant.
Add ground meat to the pan and cook until browned and crispy.
Add the cooked mung beans, squash, string beans, and eggplant to the pan and stir to combine. Cook for another 10-15 minutes, or until the beans are heated through and the vegetables are cooked.
Add the spinach to the pan and stir until wilted.
Season with salt and pepper to taste.
Serve hot with steamed rice.