#veggiecrunch

This meal, Crunchy Asian Salad with Peanut Dressing, is colorful and tasty. It has crunchy vegetables and a creamy peanut dressing. You can eat it for lunch or as a side dish for dinner.

Ingredients: 4 cups shredded cabbage. 1 large carrot, julienned. 1 red bell pepper, thinly sliced. 1/2 cup edamame, cooked. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup peanuts, chopped. 1/4 cup sesame seeds. For the dressing: 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated ginger. 2 tablespoons water.

Instructions: In a large bowl, combine shredded cabbage, julienned carrot, sliced red bell pepper, cooked edamame, chopped cilantro, chopped green onions, chopped peanuts, and sesame seeds. In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and water to make the dressing. Pour the dressing over the salad and toss until everything is well coated. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

A flavorful, quick, and simple dinner option is this stir-fried chicken and broccoli. A flavorful sauce, crisp veggies, and tender chicken combine to make a filling dinner in a matter of minutes.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1/2 cup sliced carrots. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove from the skillet and set aside. In the same skillet, add minced garlic, broccoli florets, sliced red bell pepper, and sliced carrots. Stir-fry for 3-4 minutes or until vegetables are tender-crisp. Return cooked chicken to the skillet and pour the sauce over the ingredients. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through. If desired, sprinkle with red pepper flakes for a little heat. Serve hot over cooked rice. Enjoy your delicious Chicken and Broccoli Stir-Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

The flavors and textures of these Asian-style tofu wraps are delightfully balanced. Crisp veggies add crunch and freshness, and the marinated tofu adds a savory umami punch. Ideal for a healthy and light Valentine's Day dinner!

Ingredients: 1 block tofu, drained and pressed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1 tablespoon vegetable oil. 1 bell pepper, thinly sliced. 1 carrot, julienned. 4 large lettuce leaves. 4 large Asian-style wraps.

Instructions: Slice the tofu thinly, then marinate it for half an hour in a mixture of soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. In a pan, heat the vegetable oil over medium heat. Slices of marinated tofu should be added and cooked for 45 minutes on each side, or until golden brown. Take out the tofu and place it aside. Add the carrot and bell pepper to the same pan. Cook until just beginning to soften, 2 to 3 minutes. To assemble the wraps, top each one with a lettuce leaf, cooked tofu slices, and sauted vegetables. Roll the wrap tightly after folding the sides over the filling. After cutting each wrapper in half diagonally, serve.

Prep Time: 35 minutes

Cook Time: 10 minutes