Asian Recipes
467 recipes found
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.
Snap-Pea-and-Jicama Salad With Sea Scallops
Bean Sprout and Snow Pea Salad
Stir-Fried Bean Sprouts With Sprouted Brown Rice
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
Spicy Cucumber Salad
Parippu Themparaduwa (Dal With Curry Leaves)
This Sri Lankan dal of tender lentils, like other dals on Sri Lankan tables, are central to every meal and usually served with several other dishes, such as kukul mas maluwa (chicken curry). Because it is part of a larger meal, dal is often seasoned simply. This version is as well, but it is richer in taste from curry leaves, which infuse the lentils with their flavor. Dry or frozen curry leaves are fine substitutes if you can’t find fresh ones. You can add some cumin or coriander powder, too, if you’d like, or skip the Maldive fish flakes for a vegan dish. This dal is easy to cook and can be refrigerated in a covered container for up to three days. Serve with long-grain rice, bread or any of your favorite roti or other Indian flatbreads.
Southeast Asian Chicken, Two Ways
Stir-Fried Shrimp With Spicy Greens
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can’t find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Stir-fried Tofu With Carrots and Red Peppers
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Roasted Peking Chicken
Sate Sauce
Brown Basmati With Coconut, Almonds And Currants
Fish in Bangladeshi Shorshe Bata (Mustard Paste)
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Sesame Chicken Kebabs With Orange Hoisin Sauce
Bean Curd and Spicy Pork
Stir-Fried Beef and Sugar Snap Peas
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Roast Pork
Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provide a little heat.