We love Japanese and other Asian cuisine... Enjoy!

Japanese Curry with Edamame

Serves 6

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat.

1 Tbs. vegetable oil

1 large onion, diced (2 cups)

3 large carrots, cut into ½-inch-thick half moons (1½ cups)

2 ½Tbs. curry powder, such as S&B

2 cloves garlic, minced (2 tsp.)

3 ⅔cups low-sodium vegetable broth

2 small Yukon gold potatoes, peeled and cubed (2 cups)

1 small apple, peeled and finely grated (½ cup)

3 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1 Tbs. miso paste

1 cup fresh or frozen shelled edamame

Heat oil in large pot over medium heat. Sauté onion 7 to 9 minutes, or until starting to brown. Add carrots, and sauté 5 minutes. Stir in curry powder and garlic, and cook 1 minute, or until fragrant. Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender. Add edamame, and simmer 5 minutes more.

Stir-Fried Udon Noodles with Bok Choy

Serves 4

30 minutes or fewer

Japanese udon noodles replace spaghetti or linguine in an Asian-flavored pasta.

1 8-oz. pkg. udon noodles, rinsed and drained

2 Tbs. olive oil

3 cloves garlic, thinly sliced

1 tsp. minced fresh ginger

⅛ tsp. red pepper flakes

1 medium carrot, cut into matchsticks (½ cup)

1 8-oz. pkg. Asian-flavored baked tofu, cut into matchsticks

1 medium head bok choy, cut into 1-inch pieces (3 cups)

2 tsp. low-sodium soy sauce

2 Tbs. lemon juice

1. Cook udon noodles according to package directions. Drain.

2. Heat oil, garlic, ginger, and red pepper flakes in skillet or wok 1 minute over medium heat. Add carrot, and stir-fry 2 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, and stir-fry 5 minutes, or until greens wilt. Fold in udon noodles and soy sauce, and cook 3 minutes. Sprinkle with lemon juice.

Credit goes to:Vegetarian Times