Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper

Steamy Kitchen's Healthy Asian Recipes: Thai Larb Chicken Lettuce Cups

Serves: 4

• 1 1/2 tablespoons cooking oil
• 1/2 pound ground chicken breast
• 2 shallots, diced
• 1/4 red onion, diced
• 1 clove garlic, very finely minced
• Minced fresh chiles, Jalapeño or Fresno (amount up to you)
• 1 tablespoon fish sauce
• 1/2 lime, juiced
• 1 teaspoon low-sodium soy sauce
• 1 head iceberg lettuce, leaves separated into “cups”
• 1 handful of cilantro and/or mint, cut into chiffonade

Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. Cook until browned, about 3 minutes.

Push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.

Serve with lettuce cups and herbs.

Steamy Kitchen's Healthy Asian Recipes: Sake-steamed Mussels

Serves: 4

• 2 pounds fresh mussels
• 1 1/2 cups sake or dry white wine
• 2 teaspoons finely grated fresh ginger
• 2 cloves garlic, finely minced
• 1 shallot, sliced into very thin rings
• 1 handful fresh basil leaves

Scrub the mussels under cool water, discarding any with broken or cracked shells.

Heat a large sauté pan, deep soup pot, or wok over high heat with the sake, ginger, garlic, and shallots. When the mixture comes to a boil, add the mussels and cover. Cook for 5 minutes, or until the mussels open.

Toss in the basil and serve immediately.