Edamame

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients—little more than eggs, oil, and salt—transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like—peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

This sammie-side combo fulfills all your midday-meal needs.

Warm and nourishing, this panfried rice is a brown-bag favorite. The dish starts with a couple of scrambled eggs to which rice, edamame, and seasonings are added. If you happen to be making eggs for breakfast, it’s just a few extra steps to make this savory lunch dish. Naturally, brown rice is more nutritious than white. Leftover farro or barley make tasty substitutions.

SUPERFOODS: Broccoli, Edamame, Eggs, Kale, Mushrooms, Olive Oil Step away from the take-out menu! This dish delivers weight loss by calling on supersatiating soy protein, nutritious veggies, and whole-grain brown rice, which all help keep your blood sugar and insulin levels steady—and your body burning calories.

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy.

The perfect light, clean side salad to serve alongside a hearty pasta, this is my version of succotash. The different shades of yellow and green beans make it really pretty, too.

Firm, buttery-tasting edamame stand in for lima beans in this all-American side dish. If you can’t find fresh edamame, frozen work just as well.

Edamame are a rich source of fiber and phytochemicals that may help lower cholesterol, protect bones, and balance hormone levels. Serve this spicy spread with rice crackers as an anytime snack or for a party hors d’oeuvre. The dip is also delicious paired with cucumber, celery, and carrot sticks.

Edamame contain as much protein per serving as eggs, milk, and meat, and are also a good source of iron, zinc, and B vitamins. Since the corn is not cooked, it’s imperative that you use the freshest you can find. Serve hot or cold as a speedy, summery pasta dish.

In addition to the beneficial omega-3s provided by halibut, the green tea in this dish contains epigallocatechin gallate, or EGCG—a powerful antioxidant shown to help prevent cancer. Quinoa is high in protein and fiber.

If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

This was inspired by one of my favorite dishes at Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

Here’s an offbeat way to present a stir-fry. Tofu-filled ravioli are like little dumplings in this dish. Do try to use hoisin sauce to finish the dish. It creates a nice brown glaze and adds just the right flavor kick to the mild ravioli.

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

Even if you think you hate tofu, or if you’ve never cooked quinoa, do try this salad. Together, the quinoa and tofu offer a variety of chewy textures, which get a refreshing lift of flavor from ginger, rice vinegar, and daikon radish. It’s also a favorite among the staff at the Market; the wallop of protein offers steady fuel for working a hectic shift!

Thick, flat udon noodles have a sumptuous, chewy texture. Look for them in the Asian-food section of the supermarket. If you can’t find udon, use linguine—just break the noodles in half before boiling them.

Edamame—fresh soybeans—are rarely seen “fresh” in this country, but they’re now sold frozen at most supermarkets. You buy them still in their pods and pop the little beans out to eat them (the pods are inedible). Eaten as a little snack at the table or as a side dish, with no more than salt, they’re rather great.