asian cuisine

Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns.

Mapo Chicken Recipe

cornstarch

chicken broth

Sichuan peppercorns (see note)

vegetable oil

garlic cloves, grated (about 1 1/2 tablespoons)

ginger, grated (about 1 tablespoon)

chicken

chili bean paste (see note)

chili powder

Shaoxing wine

soy sauce

chili oil (see note)

green onions, sliced, divided

rice

In small bowl, whisk cornstarch with chicken stock until combined; set aside. Heat Sichuan peppercorns in wok (or 12-inch non-stick skillet) over medium heat until fragrant, about one minute. Transfer to a mortar and pestle and pound until finely ground; set aside.

Heat oil in wok over medium-high heat until smoking. Add garlic and ginger and cook until fragrant, about 15 seconds. Add chicken and chili paste and cook, stirring, until chicken is cooked through, about 2 minutes.

Stir in the chili powder, wine, soy sauce, and cornstarch mixture. Bring to boil to thicken. Stir in ground Sichuan peppercorns, chili oil, and half of the green onions. Serve immediately with rice on the side and garnish with remaining green onions.

Vegan Menudo (One Pot Filipino Style Stew)

soy curls (roughly chopped (see notes for substitutes))

(3 large pcs) king oyster mushrooms (roughly chopped)

(440 grams) tomato sauce

tomato paste

½ tbsp vegetable paste ((Better Than Bouillon))

water

plant milk ((I used almond milk)

½ medium (½ cup) yellow onions (chopped)

(1 tbsp) garlic (minced)

large (1 cup) carrots (sliced)

large (1 cup) Yukon Gold potatoes (chopped to bite sized pieces)

garbanzo beans (drained)

bay leaves

garlic powder

sugar ((I used brown sugar))

onion powder

unsalted butter OR extra virgin olive oil

salt & pepper

bell pepper (green

vegan hotdog

raisins

green peas

Preheat soup pot to medium heat and coat a tablespoon of cooking oil.

On a medium sized mixing bowl, rehydrate soy curls in hot water and cover to soften for about five minutes. Strain from bowl using a collander or strainer. Squeeze out any excess liquids out of the soy curls as much as you can.Roughly chop into chunks. Different sizes are okay for texture.

On a separate small mixing bowl or cup, dilute a tablespoon of vegetable paste in water. Mix and set aside.

Sauté soy curls in the pot until it slightly browns. Season with a little salt and pepper. Remove from pot and set aside.

Re-coat pot with a drop of oil. Toss the onions to sauté. Add the garlic and stir until well combined. Then, toss the mushrooms in. Mix and let the mushrooms sweat and shrivel in size. Add the seasonings such as the garlic &amp; onion powder and sugar.

Drop the carrots, potatoes, and bay leaves into the mix. Along with the vegetable broth. Stir and cover with a lid to simmer for 5-7 minutes or when potatoes are slightly tender.

Add the soy curls and garbanzo beans into the mix. Pour tomato sauce and paste, as well, and stir until ingredients are well combined. Add the milk and a splash of tamari. Stir. Lower down the heat to medium low and cover with a lid to simmer for another 5-7 minutes.

Remove lid. The stew should have thickened slightly due to the starch content of the potatoes. Drop ½ a tablespoon of vegan butter or extra virgin olive oil to give the tomato broth a creamy finish. Season with salt &amp; pepper to taste.

Serve with a bed of rice and enjoy!

Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.

Fried Bee Hoon (Singapore Noodles) Recipe

green Thai bird chilies, seeds removed, sliced

rice wine vinegar

sugar

Kosher salt

vegetable oil, divided

shallots,

garlic,

shitake mushrooms, sliced (about 1 cup)

baby bok choy leaves (about 1 1/2 cups)

shrimp,

white pepper

bean sprouts

Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to 1 month.

For the stir-fry: Heat 3 tablespoons oil in wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minutes. 

Increase heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts.

Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.

This super-quick,Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in about 20 minutes.

20-Minute Thai Red Curry Noodle Soup With Chicken Recipe

Thai red curry paste

low-sodium store-bought chicken broth

fish sauce (plus more to taste)

sugar (plus more to taste)

juice

chicken breast

Thai-style rice noodles

mint leaves

scallions

Set a large stock pot of salted water over high heat and bring to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, pressing it into the bottom of the pan with a wooden spoon until fragrant and sizzling, about 1 minute. Whisk in chicken broth, fish sauce, sugar, and lime juice. Add chicken breast halves.

Allow mixture to come to a simmer and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a bowl and, wearing gloves or working under cold running water, tear chicken into bite-sized strips.

Cook noodles in boiling water according to package instructions.

To serve, divide noodles and chicken between four large bowls. Season broth to taste with more lime juice, fish sauce, sugar, and salt as desired, then pour over chicken and noodles. Divide herbs and scallions between bowl, and serve immediately with extra lime wedges.

Roast beef bones, fresh vegetables, and warm spices make for a traditional, soul-warming Vietnamese beef pho.

Beef Pho (Vietnamese Soup) Recipe

onions,

ginger

beef shin,

oxtail,

beef chuck

beef brisket

star anise pods

cinnamon

fennel seeds

cloves

coriander seeds

fish sauce,

sugar (preferably yellow rock sugar)

To Serve:

servings pho noodles

beef flank steak, sliced thinly against the grain

herbs

Thai chilis

Hoisin sauce and Sriracha

Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total. Alternatively, Adjust rack to 3 to 4 inches from broiler element and preheat broiler to high. Place onions and ginger on a foil-lined broiler tray. Broil, turning occasionally, until charred on all surfaces, about 25 minutes total. Set aside.

Meanwhile, combine beef shins, oxtail, chuck, and brisket in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 15 minutes, then dump water and meat into sink. When cool enough to handle, rince parts under cool running tap water, carefully scrubbing debris from off of any bones and out of cracks in the meat, then return them to the pot. Cover with cool water.

Add charred onions, ginger, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming occasionally, until brisket and chuck are tender but not falling apart, about 1 1/2 hours. Transfer brisket and chuck to a small bowl and cover with cold water. Refrigerate until ready to serve.

Continue simmering broth for a further 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer. If desired, pick meat and connective tissue from oxtails and beef shins. Discard bones and aromatics. You should end up with about 4 quarts broth. Dilute with water or reduce as necessary to reach 4 quarts. Keep hot.

Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned. Slice cooked beef into thin slices or rough chunks.

Prepare pho noodles according to package directions. To serve, place re-hydrated noodles in individual noodle bowls. Pour hot broth over noodles. Serve immediately, allowing guests to top with cooked meat and slices of raw flank steak, herbs, aromatics, lime, and sauce as they wish.

These delicious ground beef lettuce wraps are a healthy, Asian-inspired meal that take just minutes to make! Bursting with flavor &amp; texture in every bite!

Asian Beef Lettuce Wraps

beef

butter lettuce leaves

tbsp sesame seed oil

garlic cloves,

coconut aminos

tbsp rice vinegar

(8 oz can) water chestnuts,

red bell pepper, remove core and seeds, chop

red peppers

tsp ground ginger

Cashews and green onions

Carefully rinse each butter lettuce leaf and pat dry. Be sure to not tear the leaves. 

In a large skillet, heat 1 tbsp of sesame seed oil over medium high heat and add in the minced garlic along with the ground beef. Allow to cook until the beef becomes crumbly and browned. Around 7 minutes. 

Once beef is cooked, remove and drain and discard the grease. Transfer the beef to a bowl and set to the side. 

To the hot skillet, add the chopped red bell pepper and finely diced water chestnuts. Cook until the peppers become tender. 3 minutes or so. 

Transfer the beef back to the pan with the red pepper and water chestnuts. Combine together with a spoon. 

To the beef, add the coconut aminos, rice vinegar, red pepper flakes and ground ginger. Combine all ingredients with a spoon and allow to cook together, another 3 minutes or so.

Arrange the lettuce cups on a platter and add a heaping spoonful of the beef mixture into each butter lettuce cup.

Garnish each lettuce cup with green onions and cashews.

Delicious! Approved by my two teenage daughters as well!

I made this recipe last night and it was SO yummy! My husband loved it too. Definitely going to be in our whole 30 recipe rotation!!! So good!

This recipe is super easy and most importantly delicious!  Thank you for helping me survive my whole 30!

These were SO good! Had it on top of salad too. Yum!

Absolutely delicious! Cannot wait time make them again!

These things are amazing—super easy to make and tastes so fresh!

My family loves these! We’ve eaten them every other week since first trying them! Even my 3 year old gobbles then up!

These Asian lettuce wraps were amazing! As I am trying to eat healthier finding meals that both myself and my boyfriend like can be challenging at times. I ended up using romaine lettuce instead of butter lettuce since I had some in the fridge. It worked but definitely making these again and using butter lettuce instead. Highly recommend!

I lived off of lettuce wraps during my first Whole30, but these are next level! One thing I miss most during Whole30 is crunch - bread, chips, etc. This recipe gives the perfect amount of crunch and flavor! Definitely adding to my regular rotation of meals. Highly recommend for moms on the go as this always leaves me with leftovers for next day lunch! Yum!!

Love how easy this dish comes together!! It was so delish, my almost 1 year old absolutely loved it also! Can’t wait to add this to our rotation again and again!!

This turned out SOOOOO good! I had to use romaine lettuce instead of butter lettuce because that’s all I had but it was literally so delicious. And easy and fast!!

Delicious and guilt free dinner! My whole family loved it! This is going to be a staple in our house from now on!

What a fantastic recipe! Husband approved. We just started our keto journey and this a great addition to our repertoire.

This was delicious. I didn’t have butter lettuce, water chestnuts or cashews, so I stir-fried some pine nuts and cauliflower rice and layered all of it over a handful of baby spinach. Wonderful one-bowl meal. I’m tracking calories and would love it if you’d include caloric and nutritional info with your recipes!

Spicy Cashew Butter Stir Fry

2-3 tbsp Olive Oil

Onion (chopped)

Garlic

oz Mushrooms (sliced)

Sugar Snap Peas (sliced or whole)

Rice Noodles (cooked)

Cashew Butter

tbsp Spicy Sesame Oil (or regular sesame oil + hot sauce)

tbsp Soy Sauce

tbsp Fresh Lime Juice

tbsp Coconut Sugar

tbsp Mirin

tsp Rice Vinegar

Water

Start by making your sauce - add all ingredients (except water) to a small bowl and whisk together until combined. Finish off by adding 3 tbsp water plus any additional until desired consistency is reached.

Next, add 1 tbsp olive oil, chopped onion, and minced garlic to a large skillet. Sauté for 3-5 minutes over medium heat or until onions have started to brown. Remove from pan and set aside in a small bowl.&nbsp;

To the same large skillet, add another 1-2 tbsp of olive oil along with the sliced mushrooms. Cook for ~5 minutes over medium heat or until they have browned nicely.

Add the snap peas to the pan and saute for 2-3 minutes or until cooked to preferred consistency.

Re-add the onion/garlic mixture back to the skillet along with the rice noodles (cooked according to package instructions) and stir together.

Top with preferred quantity of spicy cashew sauce and stir together until everything is evenly coated.&nbsp;

Optional: garnish with chopped cilantro, crushed red pepper flakes, and chopped toasted cashews before serving.

Pork Dumplings are sausage, cabbage, sweet ginger, and garlic-filled soft dough wraps that are scrumptiously fried or steamed.

Sweet Pork Fried Dumplings

oz package all natural round wraps (I use Nasoya wraps)

egg beaten

lb pork sausage (uncooked

savoy or napa cabbage

fresh grated ginger or ginger paste

garlic

mirin

sesame oil

green onions sliced 1/4 inch wide

Vegetable oil

Combine beaten egg, ground pork, cabbage, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame oil in a medium bowl. After mixing, place in refrigerator for 30 minutes.

When working with the wraps, cover non-stuffed and stuffed ones with cold, wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180-degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other, pressing the wrap together to close tightly. Repeat until the meat mixture is gone, placing them on a lightly greased cookie sheet and covering them with moistened paper towels.

Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Add a batch of about ten dumplings and cook until browned on one side, approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover, and cook for 3 minutes. Uncover the pan flip the dumplings, and cook until the water is gone and the other side of the dumpling has browned; approximately 3-5 minutes.

Mix 2/3 cup soy sauce, 1/3 cup mirin, and 1/8 teaspoon sesame oil in a small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion on the sauce.

Sprinkle the remaining green onions on the dumplings right before serving.

These pork dumplings look absolutely divine! I love the crispy bottoms. :)

Who knew dumplings were so easy to make! Trying this soon.

Can I make these dumpkings without cooking the pork first like they do in chinese restaurants

I have always wanted to make these at home! I can't wait to try this recipe!

Mmm, these look so yummy - I can't wait to try them!

These turned out so good! The entire family loved them and you were exactly right about making a double batch!

These look phenomenal!! I'll take a dozen!

I adore dumplings, but I have never made them myself. These look pretty easy, and delicious.

My kids love eating dumplings! Love how easy these are to put together at home!

Love this recipe! It was so easy and absolutely delicious! Will be making again for sure!

We tried these last week and loved the recipe.  We used the Instant Pot for steaming and decided we wanted to just try them steamed and maybe the next time, try them both ways.  I have to admit, steamed was really good.  We Made another 20 and placed them in the freezer by Freezer them on a cookie sheet and then transferring to the sealing bags. Wanted to see How they turn out from Frozen.  Thanks for the recipe.

Miren can be found at Asian Grocery  Stores and online at Amazon. If you go with sherry, go with DRY Sherry, found in Liquor Stores, don't use cooking Sherry, Sweet Sherry, or any other but the dry. I have gotten into arguments with the assistants at the stores about this, I use Taylor Dry Sherry, but beware, they also have a bottle labeled "Cooking Sherry.".

https://content.jwplatform.com/videos/BWBIPeC4.mp4

Pork Dumplings are sausage, cabbage and sweet ginger filled dough wraps that are scrumptious fried or steamed.

Top 20 asian cuisine recipes from across the web

The most viewed asian cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mapo Chicken Recipe

Vegan Menudo (One Pot Filipino Styl...

Fried Bee Hoon (Singapore Noodles) ...

20-Minute Thai Red Curry Noodle Sou...

Beef Pho (Vietnamese Soup) Recipe

Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps

Spicy Cashew Butter Stir Fry

Sweet Pork Fried Dumplings

Garlic and Ginger Rice

Nepalese spicy tomato sauce

Vegan 'Beef' Shiitake with Broccoli

Classic Pad Thai Recipe by Tasty

Chinese Spareribs

Mother-in-Law's Favorite Egg Rolls

Asian Style Pork Soup

Asian Turkey Meatballs

Peanut Butter Cucumber Salad

Asian-Restaurant-Inspired Fried Ric...

Savory Vietnamese Lemongrass Chicke...

Top 20 asian cuisine recipes from across the web

The most viewed asian cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mapo Chicken Recipe

Vegan Menudo (One Pot Filipino Styl...

Fried Bee Hoon (Singapore Noodles) ...

20-Minute Thai Red Curry Noodle Sou...

Beef Pho (Vietnamese Soup) Recipe

Asian Beef Lettuce Wraps

Asian Beef Lettuce Wraps

Spicy Cashew Butter Stir Fry

Sweet Pork Fried Dumplings

Garlic and Ginger Rice

Nepalese spicy tomato sauce

Vegan 'Beef' Shiitake with Broccoli

Classic Pad Thai Recipe by Tasty

Chinese Spareribs

Mother-in-Law's Favorite Egg Rolls

Asian Style Pork Soup

Asian Turkey Meatballs

Peanut Butter Cucumber Salad

Asian-Restaurant-Inspired Fried Ric...

Savory Vietnamese Lemongrass Chicke...

The most viewed asian cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine