"It is health that is real wealth, and not pieces of gold and silver" - Mahatma Ghandhi

With the invasion of fast food and other cheap and convenient ways to get your tummy full in this fast-pacing society within minutes, obviously it is a bit hard to practice a healthy lifestyle. But is working more important than your health? Definitely not. Every human being is the author of  his own health and disease.   It is better to be healthy than sorry, later when we all get old. It is common for people to get even the deadliest disease these days. And you can prevent these disease from happening to you. How? By starting to eat healthy today, Waste of time cooking? Find washing dishes a hard thing to do? No worries. These recipes are simple and tasty enough to let you know that --- Keeping yourself healthy is never hard if you have the heart to do it, and yes, starting from today.

Here are the 8 Asian meals that don't require any chef-level skills to cook tasty meals :

 #1 Stir Fried Chicken Soup 

Stir Fried Chicken Soup are frequently cooked by Chinese families across Asia. It is a dish that combines meat and vegetable, giving you all the nutrient you need in a meal.

Ingredients: 

• 3 boneless and skinless chicken thighs
• Salt
• 1 1/2 tablespoons five-spice powder
• 2 tablespoons peanut oil
• 2 garlic cloves
• 1 chile de arbol
• 1 head bok choy, cut into 1-inch pieces
• 1 carrot, peeled and shredded
• 1/4 cup mirin
• 1/4 cup low-sodium soy sauce
• 3 cups chicken stock
• 1/2 cup chopped cilantro leaves

Directions

1. Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.

2. In a large saute pan with high sides over medium-high heat, add the peanut oil.

3. When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.

4. Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.

5. Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

PS: Chinese usually eat this dish with a hot bowl of rice together, and it tastes amazing!

Full recipe : click here

#2 Healthy Sweet-and-Sour Stir Fried Prawn

Sweet and Sour Stir Fried Prawn is another Chinese dish which provides a lot of protein to a healthy body. The sweet and sour-ness opens up your appetite when you serve it with rice.

Ingredients

• 3 tablespoons groundnut oil ( peanut)
• 4 large King prawns ( prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 1/2 onion, chunked
• 2 ounces canned pineapple, blended with 7 ounces pineapple juice
• Handful red bell peppers, chunked
• Handful yellow bell peppers, chunked
• 1 small handful fresh bean sprouts
• 1 pinch salt
• 1 pinch freshly cracked black pepper
• Lime juice, to taste
• Honey, to taste
• 1 spring onion (green), finely sliced

Directions

1. Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside.

2. Heat the remaining oil, stir fry the ginger and chile, add in the onions and stir-fry until they have softened.

3. Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed rice.

Full recipe : click here

#3 Vegetable Chow Mein

Chow Mein means Fried Noodle in Chinese. If rice isn't your favourite choice of meal, you can switch to preparing noodles as your meal. Fried with a variety of veges or meat (depends on individual's choice), it gives you fullness and healthiness at the same time. Chow Mein is a flexible dish which you can add ingredients of your own choice if you don't like the recipe. 

Ingredients

• 8 ounces dried Chinese egg noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
• Pinch Chinese five-spice powder
• One 6-ounce bag baby spinach
• 1 to 2 tablespoons light soy sauce
• Pinch salt
• 2 scallions, thinly sliced on the diagonal
• 1/2 tablespoon toasted white sesame seeds
• 1/2 tablespoon toasted black sesame seeds

Directions

1. Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente (cooked so as to be still firm when bitten), about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.
2. Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

Full recipe : click here

#4 Pad Thai

Widely known as flat- rice noodles, Pad Thai is one of the most famous dish in Thailand. But now with the recipe you can cook your own Pad Thai at home! And a healthy one of course!

Ingredients

• 1 package (7- to 8-ounce) rice stick noodles (rice vermicelli), or 8 ounces angel hair pasta per recipe
• 1/4 cup fresh lime juice
• 1/4 cup Asian fish sauce (nam pla)
• 2 tablespoons sugar
• 1 tablespoon peanut or canola oil
• 8 ounces medium shrimp, shelled and deveined, then cut lengthwise in half
• 2 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper
• 3 large eggs, lightly beaten
• 6 ounces (about 2 cups) fresh bean sprouts, rinsed and drained
• 1/4 cup unsalted roasted peanuts, coarsely chopped
• 3 green onions, thinly sliced
• 1/2 cup (loosely packed) fresh cilantro leaves
• Lime wedges

Directions

1. In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.

2. Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.

3. In 12-inch skillet, heat oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.

4. Transfer Pad Thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.

Full recipe : click here

#5 Red-cooked Chicken with Assorted Vegetables

With the slow cooker, the chicken is cooked slowly, letting the gravy seeps into the chicken, making it tastier than ever! With a slow cooker, you don't have to watch the fire while cooking! Who sais cooking at home can't be convenient?

Ingredients

• 1/2 cup dry sherry
• 1/3 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons peeled and grated fresh ginger
• 1 teaspoon Chinese five-spice powder
• 3 cloves garlic, crushed with press
• 1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
• 3 pounds bone-in skinless chicken thighs
• 1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)

Directions

Special equipment: 5- to 6-quart slow cooker

1. In a 5- to 6-quart slow cooker, combine the sherry, soy sauce, brown sugar, ginger, five-spice powder, garlic and white parts of the green onions.

2. Add the chicken thighs and toss to coat with the sherry mixture.

3. Cover the slow cooker and cook as the manufacturer directs on low for 8 hours or on high for 4 hours.

4. Coarsely chop the remaining green onion parts. Wrap and refrigerate until serving time.

5. Just before serving, place the stir-fry veggies in a microwave-safe medium bowl and cook in the microwave as the package label directs. With tongs, transfer the chicken to a deep platter. Stir the veggies into the slow cooker to coat with the sauce. Spoon the veggie mixture around the chicken. Sprinkle with the reserved green onions. 

Full recipe : click here

#6 Lettuce Cups With Tofu and Beef

Lettuce has fibre, Tofu has protein and Beef has vitamins and minerals, all the nutrients in one dish? What easier ways could you ask for to be healthy?!

Ingredients

• 1 tablespoons bottled chili-garlic sauce
• 1 1/2 teaspoons toasted sesame oil
• 3 tablespoons low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sherry or Chinese cooking wine
• 8 ounces extra-firm tofu
• 2 teaspoons canola oil
• 2 tablespoons fresh minced ginger
• 4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
• 1/2 pound lean ground beef (90 percent or leaner)
• 1/2 cup finely diced water chestnuts
• 1 large head Bibb lettuce, outer leaves discarded, leaves separated
• 1 red bell pepper, finely diced
• 1/4 cup chopped peanuts

Directions

In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.

Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.

Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.

Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

Full recipe: click here

#7 Sichuan Orange Beef

Hmmm... orange flavoured beef? Sounds weird but tastes fantastic! Orange-marinated beef makes the meat more tender and soft, while the aroma of the orange juice clings onto your mouth while you chew, are you drooling yet?

Ingredients

Marinade

• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 tablespoons light soy sauce
• 2 tablespoons honey
• 4 tablespoons freshly squeezed orange juice
• Pinch freshly cracked white pepper

Sichuan Orange Beef

• 2 steak fillets or frying steaks
• 1 tablespoon groundnut oil (peanut)
• 3 1/2 ounces fresh shiitake mushrooms, sliced
• Water, as needed
• 1 orange, peeled and segmented, for garnish
• 1 spring onion (green), finely sliced, for garnish, optional
• Mixed salad greens, for service

Directions

1. For the marinade: Add the rice wine, soy sauce, honey, orange juice, and pepper to a bowl, and stir to combine. Add the beef steaks, and leave to marinate for 10 to 15 minutes. 
2. For the beef: Heat a pan over a high heat and add the groundnut oil. Place the steaks in the pan, and cook until they have browned on 1 side. Then, turn over to cook the second sides. Cook according to the desired degree of doneness: 1 to 2 minutes for rare, 2 to 3 minutes for medium and even longer for well done. 
3. When the steaks are finished, pour in the the remaining marinade, and cook for 30 seconds until the sauce is sticky. Lift the beef out of the pan, and transfer the portions to warmed serving plates. Cover with foil to keep warm. 
4. Add the shiitake mushrooms to the pan, and cook until softened. You can also add a splash of water to help create some steam to cook the mushrooms. 

To serve, plate the mushrooms alongside the steak and garnish with the orange segments and spring onion, if using. Serve with mixed salad greens.

Full recipe : click here

#8 Stir-Fry Vegetable Wrap

Mini Chinese style Burritos that you can take in one bite? Yes, of course!

Ingredients

• Vegetable Wraps
• 2 tablespoons groundnut oil (peanut), plus more for greasing
• 12 small thin wheat flour pancakes* or refrigerated or frozen packaged crepes, thawed
• 3 eggs, lightly beaten
• Stir-Fry Filling
• 1 tablespoon groundnut oil ( peanut)
• 2 cloves garlic, finely chopped, optional
• 1 tablespoon freshly grated ginger
• 4 ounces bean sprouts
• 1 red bell pepper, seeded and finely chopped
• 1 yellow bell pepper, seeded and finely chopped
• 1 handful shiitake mushrooms, finely chopped
• 1 tablespoon light soy sauce
• Dash toasted sesame oil
• Pinch freshly cracked white pepper
• 3 1/2 ounces honey-roasted ham, sliced, optional
• 1 tablespoon pickled red cabbage in vinegar, for garnish

Directions

For the wraps:

1. Grease the base of a small bamboo steamer with some groundnut oil, and lower the pancakes inside. Place the steamer over a small pan of boiling water, making sure the water does not touch the base of the steamer. Cover, and steam for 5 to 6 minutes. Take the pan off the heat, and keep the pancakes warm, covered in the steamer, until service.
2. Heat a wok over high heat, and add 2 tablespoons groundnut oil. Pour in the beaten egg, and scramble, and then set it aside.

For the filling:

1. Reheat the wok, and add the groundnut oil, followed by the garlic, if using, and ginger. Stir-fry quickly for a few seconds to release the aroma. Cook's Note: If you don't like garlic you can leave it out and add a little extra ginger for taste.
2. Add the bean sprouts, peppers, and mushrooms, and cook until the vegetables are tender, but still have a bite.
3. Return the eggs to the wok, and season to taste with the light soy sauce, sesame oil, and white pepper. Cook's Note: You can add some sliced honey-roasted ham at this stage, if you wish. Transfer the dish to a large plate, and garnish with the pickled red cabbage.
4. To serve: Place the plate in the center of the table alongside the pancakes in the steamer. To eat, fold a pancake in half, and then half again, to give it a fanned, conical shape. Stuff the pancake with the vegetable filling, and eat it immediately!

Full recipe : click here

It is easier said than done when it comes to keeping yourself healthy. Some may complain it takes time to cook even such simple meals but in the end it is all worth it for a better life. Again, better be healthy than sorry!