Asian Recipes
460 recipes found
Spiced Orange Ginger-Soy Dipping Sauce
Ginger Brittle
Salmon With Spiced Eggplant Broth
Singaporean Braised Duck
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.
Asian Noodle Salad
Chicken Salad With Fennel, Daikon and Scallions
Stir-Fried Beef With Black Beans And Onions
Sichuan-Style Poached Sea Bass With Hot Bean Sauce
Clams in Black-Bean Sauce
“Clams in black-bean sauce is another American mainstay: bright, piquant, boasting more loudly of its flavorings than of its clams,” Nicole Mones wrote in The New York Times Magazine in 2007. Adapted from her husband, Paul, this recipe comes together quickly. Salted black beans are paired with bright aromatics, a wine-infused broth and briny clams, possibly the best part. As Ms. Mones wrote, “Discovering the baby clams at the bottom in their little bath of broth is the dish’s final delight.”
Trini-Chinese Chicken
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.
Lemon Grass-Ginger Pork Sliders
Hen-Of-The-Woods With Black Bean Sauce
Roast Cod With Black Bean Sauce
Pretzel Pork and Chive Dumplings With Tahini
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the “pretzel dumpling.” Inside, there’s some slightly cured pork. Outside, a process of boiling, brushing, pan-searing and baking creates a skin with the crust and chew of a hot pretzel. The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
Chinese Chicken Salad
Stir-Fried Asparagus with Pork
Shiitake Pot Stickers
Lemon-Chili Green Sauce
Duck Breast With Fresh Figs
Apple-and-Bread Dumplings in Juniper-Scented Chicken Broth
Spring Rolls With Carrots, Turnips, Rice Noodles and Herbs
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I’ve even used arugula from my garden, which is delicious
Asian Broccoli
Spring Rolls With Shrimp, Red Rice and Herbs
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can’t find it
Spring Rolls With Tofu, Vegetables, Rice Noodles and Herbs
Most spring rolls come with dipping sauce. I decided to put the dipping sauce on the inside, spread on the tofu, for a more portable, flavorful roll.