Asian Recipes

NYT Cooking

Coconut-Braised Beef

NYT Cooking

Soba With Green Garlic, Spinach, Edamame and Crispy Tofu

Green garlic and luscious spinach are both in abundance in the markets right now. If you can’t find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.

NYT Cooking

Orange Chicken With Vegetables

This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.

NYT Cooking

Seared Red Rice With Spinach, Mushrooms, Carrot and Egg

Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I’ve been finding in whole-foods stores, whether from Thailand or Bhutan.