For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
A delicate concoction of chicken flavored with red chiles, sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
In this recipe, glutinous rice flour makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.
Sesame-peanut noodles, those slurpy, peanut butter-y wonders are the true test of Chinese restaurants. But you can make akiller version at home.
Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.
Ehu fish fillets are crusted with lemongrass, cilantro, pepper, and scallions, seared, then served alongside black rice and mango. Tropically delicious.
- Quick Glance
Shrimp, peppers, and mushrooms are steamed in a fragrant mix of orange zest, scallions, basil, and ginger then served over Japanese noodles. Healthy.
For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Chicken, ginger, and chiles are stir-fried in a wok and splashed with rice wine, soy sauce, vinegar, and stock to make a lovely, rich sauce.
A Cantonese noodle dish with stir-fried shiitake mushrooms and noodles coated in soy sauce and sesame oil. Ham or prosciutto is sprinkled on at the end.