Asian Recipes
467 recipes found
Snow Peas and Red Pepper Rice Salad
Chicken Breasts With Sweet Red Peppers and Snow Peas
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Turnips are a perfect winter vegetable for a hearty stir-fry.
Chicken Kottu Roti
This recipe for kottu roti, a popular Sri Lankan street food, comes from Sanjeewa Gooneratne, who prepares the dish at events around New York on a griddle the size of a sled. A flaky flatbread is stir-fried with eggs and spices and finished with a curry sauce. Don't let the long list of spices deter you from making the dish. You can omit a few and still experience its fantastic depths of flavor.
Sake-Steamed Chicken With Ginger and Scallions
“Steamed chicken is not the kind of dish that makes my mouth water,” Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Sake-Steamed Salmon With Sake Butter
Soba Noodles With Shiitakes And Broccoli
Caviar Noodles
Stir-Fried Pork and Greens With Noodles
This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.
Naked Tofu With Cold Sesame Soba Noodles
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Grilled Swordfish Steaks With Asian Barbecue Sauce
Wok-Seared Cod With Mushrooms and Peas
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and peas, flavored with that feisty duo of garlic and ginger, are quickly cooked (there is no other way in a stir-fry) and then pushed aside in the wok before the fish is added. The naturally flaky cod would fall apart if it were tossed around, so it is seared and turned once. Finally, everything is gently stirred together with peas and a mixture of broth, soy sauce and rice wine, which glazes the fish and vegetables. Serve piping hot, with rice or soba noodles that ideally have been cooked while you prepped the ingredients for the stir-fry. A 12-inch stainless steel skillet can stand in for a wok, though it does not perform as well.
Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Cod and Clams in Coconut Nage
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Gingery Cucumbers
Ginger Vinaigrette
Noodles and Shrimp Singapore-style
Pumpkin and Chickpea Hot Pot
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.
Scallop Sate With Peanut Sauce
Stir-Fried Asparagus, Scallops and Sesame Seeds
Pork and Watermelon Salad
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.
Crunchy Burmese Ginger Salad
Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch.