Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

3 ounces uncooked cellophane noodles

1 tablespoon dark sesame oil

1 1/2 pounds beef boneless top sirloin steak , cut into bite-size strips

2 teaspoons finely chopped garlic

2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced

6 cups beef broth

2 cups finely sliced bok choy

1 cup julienne strips (matchstick-size) carrots

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon pepper

2 medium green onions, chopped (2 tablespoons)

1. Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.

2. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.

3. Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.

4. Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Ordinary deli chicken sandwich? Not! Roll up a cool and tasty chicken sandwich in minutes.

2 tablespoons crunchy peanut butter

2 tablespoons teriyaki baste and glaze (from 12-oz bottle)

1 tablespoon packed brown sugar

1 tablespoon hot water

1 teaspoon sesame or vegetable oil

4 flour tortillas (8 to 10 inch)

8 slices cooked chicken breast (from deli)

1 1/2 cups shredded iceberg lettuce

1 1/2 cups shredded carrots

1/2 cup chopped fresh cilantro

1. In small bowl, beat peanut butter, teriyaki glaze, brown sugar, water and oil with wire whisk until smooth.

2. Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.

Serving salad is in the bag with this easy recipe. Crunchy and flavorful in just 10 minutes!

1/2 cup Italian dressing

2 tablespoons peanut butter

1 tablespoon soy sauce

1 bag (16 ounces) coleslaw mix

1 can (11 ounces) mandarin orange segments, drained

1 small jicama (about 1 pound), peeled and cut into 1/2-inch cubes (2 cups)

1/2 cup peanuts

1. In small bowl , mix all dressing ingredients with wire whisk until smooth.

2. In large bowl, toss coleslaw mix, orange segments and jicama. Toss with dressing. Sprinkle with peanuts.

Crisp-tender veggies, flaky whitefish and crunchy peanuts team up for an interesting blend of textures in this fun finger food.

Tomato-Ginger Dipping Sauce (See Below)

2 cups bean sprouts

2 cups shredded Chinese cabbage (8 ounces)

2 cups snow (Chinese) pea pods, cut into julienne strips

18 six-inch rice-paper wrappers

2 cups finely chopped cooked sea bass or whitefish (3/4 pound)

1/3 cup chopped fresh cilantro

3 tablespoons finely chopped unsalted roasted peanuts

1. Make Tomato-Ginger Dipping Sauce.

2. Heat 1 inch water to boiling, or place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket) and heat to boiling. Add bean sprouts. Cover and cook or steam 2 minutes. Immediately rinse with cold water; drain. Repeat with cabbage and pea pods. 3. Place rice-paper wrappers, 2 at a time, in bowl of hot water 45 seconds. Remove and place on plate. When completely soft, separate wrappers.

4. Place about 2 tablespoons fish, 1 tablespoon each bean sprouts, cabbage and pea pods, 1 teaspoon cilantro and 1/2 teaspoon peanuts on center of each wrapper. Fold one end of wrapper up about 1 inch over filling; fold right and left sides over folded end. Fold remaining end down, wrapping around roll. Serve with sauce.

3/4 cup Progresso® tomato puree

2 tablespoons lime juice

1 teaspoon grated gingerroot

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon chili paste

or

1 teaspoon finely chopped hot chili

1. Mix all ingredients. Cover and refrigerate until serving.

It’s a vegetarian bowl full of flavor-packed goodness!

1/4 cup barbecue sauce

2 tablespoons hoisin sauce

1 tablespoon peanut butter

1/8 teaspoon ground red pepper (cayenne), if desired

1 tablespoon vegetable oil

1 small onion, cut into thin wedges

1/4 cup chopped red bell pepper

2 cups fresh broccoli flowerets

or

1 bag (14 ounces) frozen broccoli flowerets, thawed

3/4 cup water

1 package (10 ounces) Chinese curly noodles

1 can (14 ounces) baby corn nuggets, drained

1/4 cup chopped peanuts

1. Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.

2. Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.

3. While vegetables are cooking, fill 4-quart Dutch oven about half full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.

4. Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.

5. Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.

Amazing Asian cuisine boasts a meatless, veggie-powered main dish .

1/2 cup uncooked brown rice

1/4 cup dried lentils, (2 ounces), sorted and rinsed

1 1/2 cups water

1/4 cup finely chopped cashews

2 tablespoons Progresso® dry bread crumbs (any flavor)

2 tablespoons stir-fry sauce

4 medium green onions, finely chopped (1/4 cup)

1 egg, beaten

1 medium celery stalk, sliced (1/2 cup)

1 medium carrot, sliced (1/2 cup)

1/2 cup water

2 tablespoons stir-fry sauce

Hot cooked

Chinese noodles or rice, if desired

1. Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.

2. Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.

3. Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.

4. Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.

Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up

1 pound lean ground beef

1 cup soft whole wheat bread crumbs (2 slices)

1 egg

1/3 cup coarsely chopped green onion

2 tablespoons soy sauce

1 teaspoon ground ginger

1/4 teaspoon pepper

1 can (8 ounces) water chestnuts, drained and chopped

1 jar (2 1/2 ounces) sliced mushrooms, drained

1 jar (2 ounces) diced pimientos, drained

1. Heat oven to 350°F. Spray broiler pan rack with cooking spray.

2. Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.

3. Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.

4. Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.

No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!

1 cup uncooked regular long-grain rice

1 pound boneless skinless chicken breast halves

1/2 teaspoon peppered seasoned salt

or

1/4 teaspoon salt

1bag (1 pound) fresh stir-fry vegetables (4 cups)

1/2 cup water

1/2 cup classic-style stir-fry sauce

1 tablespoon honey

2 cups chow mein noodles

1/4 cup cashew pieces

1. Cook rice as directed on package.

2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.

3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.

4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

Perk up green beans with an Asian flair - teriyaki baste and glaze, mustard and crunchy cashews.

3 cups water

1 1/2 pounds green beans

2 tablespoons teriyaki baste and glaze (from 12-ounce bottle)

1 tablespoon margarine or butter, softened

1 tablespoon honey

1/4 teaspoon ground mustard

1/2 cup drained roasted red bell peppers (from 7-ounce jar), cut into strips

1/2 cup cashew pieces

1. In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.

2. Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

Asian night! Time to bring out the chopsticks for delicious noodles, pork and veggies.

1/2- pound pork tenderloin

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

1 tablespoon soy sauce

1 teaspoon honey or packed brown sugar

2 cloves garlic, finely chopped

1 tablespoon cornstarch

4 ounces uncooked vermicelli

2 teaspoons dark sesame oil

1/4 cup fat-free chicken broth

1/2 medium onion, sliced

1 medium red bell pepper, chopped (1 cup)

4 large stalks bok choy, chopped

4 ounces snow (Chinese) pea pods, strings removed

1. Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.

2. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.

3. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center.

Savor the seductive aromas and flavors of India with this peppy tomato salad.

3 medium (1 pound) tomatoes, chopped

1/4 cup dry-roasted unsalted peanuts, coarsely chopped

1/4 cup finely chopped fresh cilantro

1 tablespoon sugar

2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped

1/2 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon black or yellow mustard seed

1. Mix all ingredients except oil and mustard seed in medium bowl .

2. Heat oil and mustard seed in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops.

3. Pour hot oil mixture over tomato mixture; toss well.

Enjoy restaurant-tasting Asian food with this oven-ready 6-ingredient main dish .

1 package Chicken Helper® Oven Favorites® creamy chicken & rice

2 tablespoons peanut butter

3 cups boiling water2 tablespoons soy sauce

1 bag (1 pound) frozen stir-fry vegetables

1 pound boneless skinless chicken breast halves

1. Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Rice, Sauce Mix, peanut butter, boiling water and soy sauce in ungreased pan until peanut butter is melted. Stir in vegetables.

2. Place chicken in pan. Tear off notched corner of Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast. Sprinkle bread crumb Topping over cheese-topped chicken.

3. Bake uncovered 35 to 40 minutes or until rice is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

High Altitude (3500-6500 ft): Increase boiling water to 3 1/4 cups; bake 45 to 50 minutes.

You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.

1 lb boneless beef sirloin, cut into thin strips

2 cups water

1 package (3 oz) Oriental-flavor ramen noodle soup mix

1 bag (1 lb) fresh stir-fry vegetables

1/4 cup stir-fry sauce

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.

2. In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

With its enticing aroma, five-spice powder makes this pork and veggie recipe irresistible!

3/4 pound pork tenderloin

1/4 cup sake or dry white wine

1 teaspoon black bean sauce

1/2 teaspoon five-spice powder

1/2 cup reduced-sodium chicken broth

1 tablespoon cornstarch

1 tablespoon oyster sauce

2 cups snow (Chinese) pea pods

1 medium yellow summer squash, cut into 1/4-inch slices (2 cups)

1 medium red bell pepper, cut into 1/4-inch strips

4 cups hot cooked rice

1. Remove fat from pork. Cut pork into 2x1x1/8-inch slices. Mix sake, bean sauce and five-spice powder in medium glass of plastic bowl. Stir in pork. Cover and refrigerate 20 minutes. 2. Mix broth, cornstarch and oyster sauce.

3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add pork with marinade; stir-fry about 3 minutes or until pork is no longer pink. Add pea pods, squash and bell pepper; stir-fry 2 minutes.

4. Stir in broth mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Serve over rice.

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment

In a bowl , whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Garlic, chilies and peanuts combine to give this dish a robust flavor.

1 pound beef flank or boneless sirloin steak

1 teaspoon vegetable oil

2 teaspoons cornstarch

1/8 teaspoon white pepper

2 tablespoons vegetable oil

2 hot green chilies, seeded and cut into very thin slices

2 medium green onions, cut diagonally into 1-inch pieces

1 medium red bell pepper, cut into 3/4-inch squares

2 garlic cloves, finely chopped

1 teaspoon finely chopped gingerroot

2 tablespoons Chinese brown sauce

1/2 cup diced canned bamboo shoots

1 teaspoon sugar

1/2 cup peanuts

1. Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.

2. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.

3. Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.

These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients.

Plum Sauce (See Below)

1 tablespoon sesame oil or vegetable oil

1/2 pound cut-up boneless chicken breast strips for stir-fry

1/3 cup hoisin sauce

2 tablespoons grated gingerroot

3 tablespoons dry white wine or apple juice

1 teaspoon sugar

3 cups shredded savoy cabbage

3 small carrots, shredded (1 cup)

8 corn or Old El Paso® flour tortillas (6 inches in diameter)

1. Make Plum Sauce. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center.

2. Stir in remaining ingredients except tortillas. Cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.

3. Warm tortillas. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.

1 cup sliced plum

1/4 cup plum jam

1 tablespoon white vinegar

1. Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until plums are tender.

Roast duckling with flavorful flair! The blend of sauces and spice impart a delightful lightly sweet and spicy taste.

1 duckling (4 1/2 to 5 pounds)

2 garlic cloves, finely chopped

1 tablespoon dry white wine

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon salt

2 medium green onions

6 cups water

1/2 cup honey

1/4 cup white vinegar

1/2 cup hoisin sauce

1. Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)

2. Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.

3. Heat oven to 400ºF. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.

4. Reduce oven temperature to 375ºF. Turn duckling; roast about 20 minutes longer or until 180ºF (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.

5. 5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.

Your family and friends will be captivated by this delicious toss of fettuccine, vegetables and hoisin sauce.

8 ounces uncooked fettuccine

1 pound boneless skinless chicken breast cut into 1/4-inch slices

1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)

1 cup sliced fresh mushrooms (3 ounces)

1/4 cup hoisin sauce

1. Cook and drain fettuccine as directed on package.

2. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.

3. Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

6 dried black (shiitake) mushrooms

1 medium carrot, cut diagonally into thin slices

3/4 pound uncooked medium shrimp in shells

1 teaspoon cornstarch

1 teaspoon water

1 tablespoon chili or vegetable oil

2 teaspoons finely chopped garlic cloves

1 tablespoon chili or vegetable oil

1/2 medium head cabbage, cut into 2x3/4-inch pieces

1/4 cup chicken broth

4 medium green onions, cut diagonally into 1-inch pieces

1 tablespoon chili paste

1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.

2. Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.

3. Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.

4. Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.

5. Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.

6. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.

Peanut butter, tomato and chilies spark up this Thai combo.

8 chicken thighs, skin removed (2 pounds)

3/4 cup Old El Paso® salsa (any variety)

1/4 cup peanut butter

2 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon grated gingerroot

1/4 cup chopped peanuts

2 tablespoons chopped fresh cilantro

1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.

3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

1 tablespoon chili or vegetable oil

3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces

1 teaspoon finely chopped gingerroot

1 can (8 ounces) no-salt-added tomato sauce

1 tablespoon chili puree with garlic

1 teaspoon soy sauce

1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)

1 can (8 ounces) sliced water chestnuts, drained

2 ounces small snow (Chinese) pea pods (1/2 cup)

1/3 cup sliced red onion

2 cups shredded mozzarella cheese (8 ounces)

1 tablespoon chopped fresh cilantro

1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce.

2. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.

3. Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.

Beef, veggies and a flavorful Asian sauce. What more could you want? (Did we mention it takes only 15 minutes to make?)

1 tablespoon chili or vegetable oil

1 pound cut-up beef for stir-fry

1 medium bell pepper, cut into 3/4-inch squares

1 medium onion, sliced

1/4 cup hoisin sauce

Hot cooked noodles or rice, if desired

1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

2. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot. Serve with noodles.

1 tablespoon chili or vegetable oil

2 teaspoons grated gingerroot

1 can (15 ounces) whole straw mushrooms, drained

1 can (15 ounces) baby corn, drained

1 can (8 ounces) sliced bamboo shoots, drained, if desired

1 medium red bell pepper, cut into 1/4-inch strips

1 cup snow (Chinese) pea pods

1 tablespoon finely chopped fresh cilantro

4 cups shredded Chinese (napa) cabbage (1 pound)

2 teaspoons chili puree with garlic

1. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.

2. Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender. Stir in cabbage. Stir in chili puree; cook and stir 30 seconds.

It's hard to beat a meal with meat, veggies and noodles all cooked in one pot. Just think of all those dishes you won't need to wash!

2 tablespoons soy sauce

2 tablespoons dry sherry or water

1 teaspoon sugar

1/2 pound beef top round steak

1 ounce cellophane noodles (bean threads), broken into bite-size pieces

1 tablespoon vegetable oil

2 teaspoons finely chopped gingerroot

or

1 teaspoon ground ginger

2 garlic cloves, finely chopped

1 tablespoon vegetable oil

1 cup fresh snow (Chinese) pea pods

or

1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained

1 cup julienne strips jicama

or

1 medium onion, cut into thin wedges

1 small red or green bell pepper, cut into 1-inch pieces

1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.

2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.

3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.

1/4 cup vegetable oil

2 tablespoons sugar

2 tablespoons white vinegar

1/4 teaspoon salt

1/8 teaspoon crushed red pepper flakes

2 teaspoons vegetable oil

1 pound cut-up boneless chicken breast for stir-fry

1 medium zucchini, cut into julienne strips (2 cups)

1 1/2 medium carrots, shredded (1 cup)

6 to 8 green onions, cut into 1-inch julienne strips (1/2 cup)

1/4 teaspoon crushed red pepper flakes

4 cups chopped bok choy (stems and leaves)

1/4 cup dry-roasted peanuts

2 tablespoons chopped fresh cilantro

1. Mix all Sweet-and-Sour Dressing ingredients.

2. In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center.

3. Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro

The sweet kisses the sour for a nicely balanced flavor in this Asian dish .

1 beef flank steak (1 pound)

1 tablespoon cornstarch

1 tablespoon cold water

1 tablespoon vegetable oil

1 medium onion, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks in juice, undrained

1/4 cup sugar

1/4 cup white vinegar

1 tablespoon chicken bouillon granules

1 tablespoon soy sauce

1 medium bell pepper, cut into 1-inch pieces

2 medium tomatoes, each cut into 8 wedges

Hot cooked rice, if desired

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.

2. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.

3. Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

Tender shrimp, colorful veggies and steaming rice are served Asian style!

1/4 cup soy sauce

1/2 teaspoon sesame oil

2 teaspoons sugar

1/2 teaspoon crushed red pepper

2 teaspoons cornstarch

1 tablespoon vegetable oil

1 small onion, cut into 1-inch pieces

1/2 medium green bell pepper, cut into 1-inch pieces

1 medium carrot, thinly sliced (1/2 cup)

3/4 pound uncooked peeled deveined large shrimp, thawed if frozen

Hot cooked rice, if desired

1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.

2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.

3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!

1 pound beef boneless sirloin steak

1/2 cup beef broth

1 tablespoon cornstarch

2 tablespoons fish sauce

1 tablespoon white vinegar

2 teaspoons packed brown sugar

1 tablespoon vegetable oil

2 teaspoons finely chopped gingerroot

or

1/2 teaspoon ground ginger

2garlic cloves, finely chopped

1 tablespoon vegetable oil

7 medium carrots, thinly sliced (3 1/2 cups)

6 green onions, cut into 1/2-inch pieces

1 can (8 ounces) sliced water chestnuts, drained

1 tablespoon grated lemon peel

4 cups hot cooked rice

1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)

2. Mix broth, cornstarch, fish sauce, vinegar and brown sugar.

3. Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.

4. Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through. 5. Serve beef mixture over rice.

Wontons:
8 ounces ground chicken
1 packet dried onion soup mix
2 tablespoons sesame oil
2 tablespoons oyster sauce
1 tablespoon minced garlic
24 wonton wrappers

Soup:
1 skinless chicken breast sliced into 1/4-inch strips
1 tablespoon minced garlic
1 tablespoon vegetable oil
4 (14-ounce) cans chicken stock
2 tablespoons light soy sauce
1 tablespoon sesame oil
2/3 cup Chinese barbecued pork, thinly sliced
1 (4-ounce) jar sliced water chestnuts
1 (4-ounce) jar bamboo shoots
1/2 (12-ounce) bag frozen vegetable stir-fry mix (snap peas, carrots, and mushrooms)

Wontons:

Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.

Soup:
In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.