Asian fish in a packet

Fish fillets or steaks, rinsed	12 ounces
Rice, cooked	1 cup
Bok Choy, coarsely chopped	2 cups
Green onions, chopped	2
Vegetable oil	1 tablespoon +
Ginger, grated	1 teaspoon
Garlic, pressed or minced	2 cloves
Soy sauce	2 tablespoons
Sesame oil, dark	2 teaspoons
Chili oil

1. Preheat the oven to 450°F. 
2. Take two 12- x 24-inch sheets of foil, and fold each in half to create 12-inch, double-thick squares. 
3. Brush a little oil in the center of each foil square. 
4. Spread half of the rice on the center of each foil square, and then layer the greens, fish, and green onions on top of the rice. 
5. In a small bowl, combine the oils, ginger, garlic, and soy sauce; pour half over each serving. 
6. Fold the fold into airtight packets. 
7. Bake for about 20 minutes, depending on the thickness of your fish. 
8. Carefully avoiding the escaping steam, open a packet to ensure the fish is done.

Tip: Water chestnuts, julienned daikon or turnips, or slices of fresh shiitake placed on the greens beneath the fish are tasty additions.

Recipe from Moosehead Restaurant Cooks At Home.

Healthy Asian pork & rice

Chops
Garlic, halved	4 cloves
Soy sauce	2 tablespoons
Sugar	2 tablespoons
Oil, vegetable	1 tablespoon
Pork chops, thinly sliced	8
Salt
Pepper, freshly ground
Choy
Chicken broth, low sodium	½ cup
Cornstarch	2 teaspoons
Oil, vegetable	1 tablespoon
Garlic, minced	2 cloves
Bok Choy, baby, stems trimmed	2 pounds
Salt
Pepper, freshly ground
Rice
Rice, sushi	1 ½ cups
Water	2 cups
Oil, vegetable	1 tablespoon
Ginger, julienned	¼ cup

Chops

1. Place the garlic, soy sauce, sugar, and oil in a mini-food processor, and process until the garlic is puréed. 
2. Place the pork chops on a rimmed baking sheet, and pour the marinade over them; turn to coat the chops.
3.  Let stand at room temperature for 15 to 30 minutes. 
4. Season the chops with salt and pepper, and grill over high heat until charred and just cooked through, about 2 minutes per side.

Choy

1. In a bowl, whisk the broth with the cornstarch. 
2. In a large skillet, heat the oil. 
3. Add the garlic, and cook over high heat until fragrant, about 20 seconds. 
4. Add the bok choy, and stir-fry until the leaves start to wilt, about 2 minutes. 
5. Add the broth, and cook, stirring, until slightly thickened, about 30 seconds. 
6. Remove the boy choy from the heat, and season with salt and pepper.

Rice

1. Place the rice in a small saucepan, rinse well, and drain. 
2. Add the 2 cups of water to the rice, and bring to a boil. 
3. Cover, and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. 
4. Remove from the heat, and let stand, covered, for 5 minutes. 
5. Fluff the rice, and cover again. 
6. Meanwhile, in a small skillet, heat the oil. Add the ginger, and cook over low heat until golden brown, about 5 minutes. 
7. Stir the ginger into the rice. 
8. Plate the rice with choy on the side, and chops on the top.

Recipe from Food & Wine April 2010.

Allspice duck with braised bok choy

Canola oil	3 tablespoons
Salt	1 ½ teaspoons
Pepper, freshly ground	1 teaspoon
Duck, cut into six to eight serving pieces, trimmed of skin and fat	4 to 5 pounds
Onions, yellow, finely chopped	2
Garlic, minced	2 cloves
Ginger, peeled, grated	1-inch piece
Allspice, ground	1 ½ tablespoons
Cinnamon stick	3-inch stick
Star anise, broken into pieces	1
Chicken broth	1 ½ cups
Sugar, dark brown	¼ cup
Soy sauce	¼ cup
Hoisin sauce	3 tablespoons
Baby bok choy, cut lengthwise into quarters	2 pounds

1. In a large frying pan over medium-high heat, warm the oil. 
2. In a small bowl, combine 1 ½ teaspoons of salt and 1 teaspoon of pepper. 
3. Rub the mixture all over the duck. 
4. Place in the pan, and cook until well browned, about 4 to 5 minutes per side. 
5. Remove from the pan, and transfer to a large Dutch oven. 
6. Pour off all but a thin coating of fat from the pan. 
7. Add the onions, garlic, ginger, allspice, cinnamon, and star anise, and sauté until the onions begin to soften, about 3 minutes. 
8. Add the broth, and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. 
9. Stir in the sugar, soy sauce, and hoisin sauce, and bring to a boil. 
10. Pour the broth mixture over the duck. 
11. Partially cover, and cook over very low heat for 1 hour. 
12. Uncover, and use a large, shallow spoon or a ladle to skim as much fat as possible from the surface. 
13. Arrange the bok choy around the duck, pushing it slightly into the cooking liquid. 
14. Partiality cover, and cook until the duck is very tender, and the sauce is thickened, about 30 minutes. 
15. Slice the duck, and arrange with the bok choy and jasmine rice. 
16. Spoon any remaining sauce on top, and serve at once. 

Adapted recipe from Williams-Sonoma Essentials of Slow Cooking.