This stir-fry is the perfect way to use up Thanksgiving leftovers. Adding some Sichuan and red peppers gives the stir-fry a fiery kick. Serve the whole kit and caboodle over rice for a Black Friday dinner sure to be a knockout.
Warm Cabbage Salad with Crispy Tofu
Aug 31, 2009 by
Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.
- Quick Glance
- 45 M
- 45 M
- 2
Asian Noodle Salad with Peanut Dressing
Aug 17, 2009 by
This Asian noodle salad with peanut dressing is a mix of sweet and spicy. The noodles are tossed with tofu and sprouts and topped with the peanut dressing.
- Quick Glance
- 20 M
- 20 M
- 1
Chicken Chop Suey
Aug 12, 2009 by
This chicken chop suey recipe is full of tender chicken and lots of vegetables. On top is baked wonton skins. A healthy chicken chop suey for the family.
- Quick Glance
- 30 M
- 40 M
- 0
Chinese Tea Eggs
Aug 03, 2009 by
Cooked Chinese tea eggs are lightly cracked then cooked again in Chinese five-spice powder and tea, lending them a marbled look and distinctive flavor.
- Quick Glance
- 15 M
- 2 H
- 1
Poached Chicken and Cabbage Salad
Jul 21, 2009 by
Poached chicken, cabbage strips, carrot slivers, and Vietnamese coriander are tossed in a classic Vietnamese lime dressing. A great outdoor salad.
- Quick Glance
- 30 M
- 2 H
- 1
Soy and Spice Simmered Pork Shoulder
Jul 21, 2009 by
This Malaysian recipe for pork shoulder simmered in soy sauce and warm spices is infused with lemongrass and galangal giving it a Southeast Asian taste.
- Quick Glance
- 20 M
- 3 H
- 0
Thai Hot and Sour Soup
Jul 21, 2009 by
This hot and sour soup from Thailand combines shrimp, chile peppers, lemongrass, galangal, tomatoes, mushrooms, and lots of cilantro. Exotic, spicy soup.
- Quick Glance
- 25 M
- 40 M
- 1
Tea-Brined Mahogany Duck
Jul 14, 2009 by
Darjeeling tea, ginger, and star anise are used to brine ducks, or chickens, before they’re roasted over an open flame. Deeply smoky ducks is the result.
- Quick Glance
- 30 M
- 1 H, 30 M
- 0
Shrimp with Black Beans
Jul 08, 2009 by
For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.
- Quick Glance
- 15 M
- 15 M
- 0
Spicy Chungking Pork
Jul 08, 2009 by
A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.
- Quick Glance
- 30 M
- 30 M
- 2
Chicken with Cashews
Jul 08, 2009 by
Chunks of sauteed chicken breast and roasted cashews are coated in a garlic-hoisin sauce. Spoon this classic Chinese recipe over white rice. Delicious.
- Quick Glance
- 30 M
- 30 M
- 2
Braised Pork Belly
Jun 29, 2009 by
Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.
- Quick Glance
- 1 H
- 3 H, 30 M
- 0
Chilled Crab and Shrimp Ramen Salad with Chukka-Soba Dressing
Jun 28, 2009 by
A summer Japanese recipe. Cold shrimp and crab share a bowl with vegetables and thin slices of omelet. All is drizzled with a spicy ginger-soy dressing.
- Quick Glance
- 35 M
- 45 M
- 0
Curry Udon
Jun 28, 2009 by
Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.
- Quick Glance
- 20 M
- 20 M
- 2
Sesame Chicken with Spicy Dipping Sauce
Jun 19, 2009 by
Ideal for a light summer meal, this recipe for baked sesame chicken uses boneless chicken breast and serves it on top of cold sesame noodles.
- Quick Glance
- 1 H
- 1 H
- 1
Korean Beef Barbecue
Jun 08, 2009 by
In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.
- Quick Glance
- 15 M
- 20 M
- 1
Lettuce Salad with Hot Beef Dressing
Sep 08, 2008 by
For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.
- Quick Glance
- 1
Spicy Crab in Wonton Cups
Apr 16, 2008 by
Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.
- Quick Glance
- 0
Miao Red-Sauced Fish
Jan 06, 2008 by
In the town of Miao, fish is cooked in an red sauce filled with red chiles. The red sauce can made a head of time. Serve the fish and sauce table side.
- Quick Glance
- 0