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Asian boil side dishes recipes with 500 or fewer calories

All recipes » Side dishes » Asian » Boil » 500 or fewer calories

	Garlic Ginger Green Beans These are an excellent, healthy side dish to any grilled meat. I highly recommend them with the Chinese BBQ chicken recipe below, but honestly…	John Spottiswood Jun 2010 Advanced	6 votes 3 reviews 2 comments 6284 views
	Sesame Noodles Sesame Noodles can be found on just about every Chinese menu these days and for good reason, Sesame Noodles are wonderfully addicting just by…	kathy vegas Feb 2010 Advanced	5 votes 2 reviews 2 comments 5963 views
	Japanese Spinach Salad, Ohitashi This is a delicious way to consume large quantities of one of the healthiest foods on the planet...spinach! I…	John Spottiswood Dec 2008 Advanced	2 votes 1 review 6 comments 16005 views

	Kongjaban (Korean Sweet Black Beans) Today we made a healthy side dish to counter-balance all the meat we have been eating. It's called kongjaban…	jason kim May 2012 Advanced	1 vote 3390 views
	fish n bird chili curry its about boneless fish with bird chili curry	sunil k.nayar May 2012 Professional	1 vote 2299 views
	gharwali subji it can be made with seasonal vegetables which can be available locally.	sunil k.nayar May 2012 Professional	1 vote 1669 views
	Black-Eyed Peas with Cumin I had a craving for Black-Eyed peas this week so threw this together on the fly. It worked out really well. The chilli gives a kick but the small…	Mihir Shah Jan 2009 Advanced	1 vote 4509 views
	Butter Basmati Rice Okay - so I know this is a painfully easy recipe, but it's amazing how much you can dress up rice with just a couple of touches. I make this for my…	Mihir Shah Oct 2008 Advanced	1 vote 7963 views
	Curried Chick Peas A nice side dish to serve with curried chicken and rice.	Melinda Jan 2011 Intermediate	1 vote 1625 views
	Chinese Broccoli (gai lan) Excellent side dish to any meal. No bitter taste and a little crunch.	Melinda Mar 2011 Intermediate	1 vote 2827 views
	Sesame Noodle Salad I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.	Sunny Shin Apr 2011 Intermediate	1 vote 1718 views