The Dragon’s Way® is our innovative weight loss and stress reduction program, which focuses on harmonizing the whole body through qigong movements and healing foods that support and nourish the body. Although most of us know the benefit of eating seasonal, fresh produce, it’s often hard to find the time to cook nutritious meals. Instead, take-out, which is fine from time-to-time, becomes a daily go-to. Once you get stuck in that rut, the idea of preparing a fresh meal seems like a daunting task.
We’re here to help! Try these 10 easy-to-make Dragon’s Way recipes, each with a prep time of 10 minutes or less. Find these delicious and easy recipes (and more!) at this link.
These simple recipes use ingredients from your local store or Asian market. (Trader Joe’s has many of the prepackaged veggies and toppings mentioned below.) Buy pre-washed and pre-chopped items or spend a few minutes the night before chopping veggies and putting them into zip top bags. (A tip for added freshness: wrap chopped veggies in a paper towel or blanch them briefly before submerging in ice water, then drain before storing.)
1. Wok-Up Veggie Melange
– In a hot wok with a tablespoon or so of oil, cook diced garlic until slightly brown.
– Add chopped broccoli (alone or in combination with other favorite vegetables) and stir-fry until fully cooked and crispy.
– While cooking, season the dish with any of the following: salt, mushroom powder, cooking wine, and pepper, to taste.
– For variety: add bamboo shoots, water chestnuts, a dash of teriyaki sauce or oyster sauce
2. Simple Fried Rice
– Sauté chopped or cubed celery, onion, zucchini, bean sprouts, and carrot in vegetable oil with scallion or garlic.
– Add leftover rice (always make extra rice and keep some for recipes like this one), mix until heated through.
– While cooking, add salt, pepper, soy sauce, mushroom powder, and cooking wine to taste.
3. Quick Vegetable Soup
– Boil a pot of water or vegetable broth.
– Quickly stir-fry chopped veggies (such as baby bok choy, spinach, tomatoes, mushrooms) with salt and garlic and add to the pot.
– Add mushroom powder, salt, and pepper, to taste.
– If you desire a more hearty soup, add a beaten egg, leftover pasta, rice or beans, and cook until heated through.
4. Broiled Eggplant
– Slice an eggplant into ¼-inch slices and brush with vegetable oil on both sides.
– Broil or grill for about 8 to10 minutes until fork-tender.
– Top with sesame tahini (or hummus), pre-made bruschetta or eggplant caponata, olive tapenade, and chopped parsley or cilantro.
5. Dressed-Up Tofu
– Steam cubed firm or extra-firm organic or smoked tofu for 8 minutes.
– Top with red pepper sauce or other pre-made condiment (olive tapenade, artichoke spread, bruschetta or caponata), sliced scallions, parsley, and avocado slices.
6. Miso Soup
– Heat a pot of water and add prepackaged miso to taste (use powder or paste ‒ don’t boil the miso!).
– Add chopped leafy greens (baby bok choy, baby spinach, or baby kale work well as they take only a minute or two to cook).
– At the last minute toss in a handful of chopped scallions.
7. Savory Soba Noodles
– Boil and fully drain soba noodles (use buckwheat or rice noodles for a change) and place in a serving dish.
– Mix in a dash or two of oil (try grapeseed oil or toasted sesame oil, for more flavor).
– Top with chopped boiled okra, boiled peas, bonito flakes, and soyu (Japanese dipping sauce), to taste.
8. Chinese Cucumber Salad
– Slice either English (peeled) or Kirby cucumbers into bite size pieces.
– Combine well with minced garlic, mushroom powder, salt, sugar, rice vinegar, and cooking wine, to taste.
– Add a small dash of sesame oil before serving.
– Add some diced red pepper or hearts of palm for variety and color.
9. Fennel and Celery Sauté
– Slice celery and fennel into bite-sized slices.
– Flash-fry in olive oil with salt.
– Add a small amount of olive oil or rice vinegar, to taste, and top with canned mandarin oranges for sweetness.
10. Sumptuous Seaweed Salad
– Reconstitute a handful of mixed seaweed (you can buy dried seaweed salad mix or use wakame) by soaking in warm water for 6 to 8 minutes, then drain the seaweed well and place in a serving bowl.
– Mix the following for the dressing: 1 tablespoon each of rice vinegar, soy sauce, and sugar; 1 teaspoon of toasted sesame oil, salt to taste, ½ teaspoon of ginger juice, toasted sesame seeds, and 1 finely chopped scallion.
– Add dressing to the drained seaweed.
– Add a dash of sweet Korean hot sauce (optional)!
Do you have a favorite ten-minute recipe? Share it below!
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