Asian Recipes
467 recipes found
Curried Beef And Bitter Greens
Lemon-Grass-Ginger Soup With Mushrooms
Seared Fish With Shiitake Mushroom Ragout
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Clams with Chinese Black Bean Sauce
Arctic Char With Soba Noodles, Pine Nuts and Lemon
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.
Hawaiian Tuna Tartare With Fresh Seaweed
Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!
Beef With Farro, Egg, Kimchi Purée and Broccoli
Rice Noodle Salad With Salted Peanuts and Herbs
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Mushrooms and Chives With Tofu Croutons
Stir-Fried Chicken With Greens
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Bok Choy With Shiitakes
Green Tomato Chutney
Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you’ve added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant-rich phytonutrients that the brassicas are known for.
Vinegar Carp
Stir-fried Succotash With Edamame
While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Lantern Cracker Jack
David Bo Ngo’s Soo Chow Soup
Edamame in the Shell
This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier. It can be made either on the stovetop or the microwave. Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.
Marinated Tuna On Daikon
Stir-Fried Brown Rice With Poblano Chiles and Edamame
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal. The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate. Cold rice will not clump together.
Auntie Khar Imm’s Chile Sauce
The author Cheryl Lu-Lien Tan’s family serves this simple chile sauce with everything; its heat and tartness complement this Singaporean braised duck nicely. It’s very hot, though, so feel free to add more citrus and sugar to suit your taste. It can keep for weeks, refrigerated.
Asian-Style Enhanced Stock
Stock With Asian Spices
