asian side dish

Learn how to make these easy Air Fryer Potstickers at home! Making them in the air fryer is a quick and easy way to enjoy these fan favorites.

Air Fryer Potstickers Recipe

26 ounce package frozen potstickerrs

Olive oil Spray

soy sauce

brown sugar

rice wine vinegar

ginger (minced)

garlic (minced)

sesame seeds

red pepper flakes

Spray air fryer basket with olive oil spray

Distribute potstickers evenly on the air fryer basket. You may have to do more than one batch. Spray the potstickers with olive oil spray

Set air fryer temperature to 375°F for 5-7 minutes. Flip and fry for another 4-6 minutes. They should brown but not burn.

Serve with dipping sauce.

Steps for Potstickers:

In a small bowl whisk together the soy sauce, brown sugar, rice wine vinegar, ginger, garlic, sesame seeds and red pepper flakes. Make sure it is incorporated very well. Serve!

Steps for Dipping Sauce:

Crunchy Asian Slaw Recipe with Peanut Dressing. A dazzling slaw salad full of color and texture, with a peanut sauce style vinaigrette for a savory sweet finish.

Crunchy Asian Slaw Recipe with Peanut Dressing

broccoli slaw

red cabbage

red bell pepper

radishes

edamame

red onion

cilantro

sunflower seeds

peanut butter

rice vinegar

olive oil

sesame oil

honey

chile garlic paste

Pile broccoli slaw, red cabbage, bell pepper, radishes, edamame and red onion in a large bowl.

In a smaller bowl, whisk all the peanut dressing ingredients together until completely smooth. Pour the dressing over the top of the salad and toss well to coat.

Sprinkle the chopped cilantro and sunflower seeds over the top of the slaw. Serve immediately, or cover with plastic and refrigerate until ready to serve. Can be made up to 2 days ahead.

These pancakes are soft and slightly chewy, with gaps which hold sauce really well when dipped - perfect with Asian stews and curries

Roti jala (Malaysian net pancakes)

plain flour

turmeric

eggs

milk

vegetable oil

Heat oven to 140C/120C fan/gas 1. Mix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using.

Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can. When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side. These pancakes cook very quickly, so watch them closely. Repeat with the remaining batter, adding more oil as needed. Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest.

Sesame Orange Broccoli is a vibrant, flavorful side dish that marries the crisp freshness of broccoli with the sweetness of oranges and the nuttiness of sesame seeds.

Sesame Orange Broccoli

kosher salt

broccoli

corn starch

orange juice

orange zest

tbsp soy sauce

ginger

garlic (finely minced)

scallion (chopped)

Red pepper flakes (to taste (optional))

Corn Starch

Garlic Clove

red pepper

sesame seed

Bring a large pot of salted water to a rolling boil.

Add broccoli and boil for 1 minutes.

Drain and immediately place broccoli in a large bowl of ice water to stop it from cooking.

In a small bowl add orange juice, soy sauce, orange zest and cornstarch, whisking until cornstarch is dissolved.

Heat a non-stick wok or large deep skillet over high heat.

Add sesame oil, scallions, garlic and ginger and sauté for 30 seconds.

Add the sauce and broccoli and sauté 1 to 2 minutes, until the broccoli is crisp tender. Sprinkle with sesame seeds and red pepper flakes (if using).

Serve immediately.

Easy to make and the perfect accompaniment alongside five spice roasted chicken quarters!

Another great recipe.  It is an easy way to use up oranges that are not great for eating. The leftovers are fantastic cold  or on top of a salad.

I had this in a skillet waiting to serve with Christmas dinner. It never made it to the table. Everyone started picking out pieces from the skillet until there was not one piece left to serve. Quite a hit with family!

Great side dish to go along with asian-inspired meat dishes.

The first time I made this, did exactly as written and had no leftovers. The second time, I doubled the sauce and added cooked chicken at the end. It was also excellent! 

I just made this tonight and thought it was EXCELLENT!  The broccoli was cooked and sauced to perfection. Gina, my girlfriend and I started WW a couple months ago and I think I've honestly made at least 30 of your recipes. They are ALL delicious, and I've lost twenty pounds. I just wanted to tell you that the time you take with this blog has made a real positive difference in my life; thank you!

Made this for Mother's Day and the bowl was empty!  20 minutes in the oven at 375 (convect) made the broccoli perfect.  I mixed up the sauce and didn't bother to dirty another pan - just tossed it all in a bowl and served!   Really nice hint of sweet from the orange, and Asian flair from the sesame oil.  

Throw together the easiest 20-minute weeknight side dish with this Asian-style green bean recipe. It only takes 6 ingredients to enjoy perfectly cooked green beans, complemented by tasty soy sauce and then elevated with the perfect amount of spice from some crushed red peppers.

Asian Style Sautéed Frozen Green Beans

extra virgin olive oil

medium yellow onion (finely diced)

green beans (trimmed)

Morton kosher salt (to taste)

green onions

sesame seeds (for garnish (optional))

Heat olive oil in a skillet over medium heat. Once hot, add onion and cook, stirring occasionally, until translucent and golden, about 5 - 8 minutes.

Turn heat to medium high heat. Add frozen green beans and cook, stirring occasionally, until the green beans become slightly softened and charred, about 6–8 minutes.

Reduce the heat to low and add soy sauce, garlic, and crushed red pepper flakes. Cook for an additional 1 - 2 minutes to allow the flavors to marry. Taste the green beans, and add Morton kosher salt to taste, as needed.

Transfer green beans to a serving bowl or platter. Optionally, garnish with green onions and sesame seeds.

Really quick, easy, and delicious side dish!

A vibrant and flavorful Chinese Chicken Salad featuring tender baked chicken, crunchy napa cabbage, colorful vegetables, and a zesty sesame-maple dressing, topped with toasted almond sesame brittle for a delightful texture contrast.

The Best Chinese Chicken Salad Recipe

chicken breasts

salt

almonds

maple syrup

ginger (freshly grated preferred)

orange zest,

black pepper

cayenne pepper

red bell pepper, thinly sliced

carrots,

cucumber, sliced (or substitute snow peas)

green onions, sliced

(broccoli sprouts recommended)

Prepare Chicken

Place chicken breasts in a bowl and toss with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ¾ teaspoon salt. Arrange on a parchment-lined sheet pan.

Bake Chicken

Bake in a preheated oven at 375°F (190°C) for about 20-28 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let cool. Once cool, shred the chicken with two forks and adjust salt to taste. This can be prepared up to 2 days ahead and stored in the fridge.

Make Sesame Almond Brittle

Using a medium non-stick skillet over medium heat, toast ½ cup sliced almonds until golden, stirring frequently. Add 2 tablespoons sesame seeds and toast until they begin to pop. Pour in 1 tablespoon maple syrup, stir for 30 seconds, then remove from heat. Fluff to separate and let cool completely to harden. This can be made up to 3 days ahead and stored at room temperature.

Prepare Dressing

In a small bowl, whisk together ¼ cup olive oil, 5 tablespoons rice wine vinegar, ¼ cup soy sauce or gluten-free liquid aminos, 1 tablespoon toasted sesame oil, 1 teaspoon grated ginger, 2 tablespoons maple syrup, 1 tablespoon orange zest, 3 tablespoons orange juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne. Store in a jar in the fridge for up to 3 days if making ahead.

Combine Salad Ingredients

In a large bowl, mix shredded napa cabbage, thinly sliced red bell pepper, carrot matchsticks or ribbons, sliced cucumber, chopped cilantro, sliced green onions, and shredded chicken.

Toss with Dressing

Stir the dressing before adding, then toss salad ingredients lightly with enough dressing to coat evenly. Adjust seasoning with additional salt and pepper if needed.

Garnish and Serve

Sprinkle the cooled sesame almond brittle and additional orange zest over the salad just before serving for added texture and flavor.

Top 6 asian side dish recipes from across the web

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

Top Tags

Air Fryer Potstickers Recipe

Crunchy Asian Slaw Recipe with Pean...

Roti jala (Malaysian net pancakes)

Sesame Orange Broccoli

Asian Style Sautéed Frozen Green Be...

The Best Chinese Chicken Salad Reci...

Top 6 asian side dish recipes from across the web

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

Top Tags

Air Fryer Potstickers Recipe

Crunchy Asian Slaw Recipe with Pean...

Roti jala (Malaysian net pancakes)

Sesame Orange Broccoli

Asian Style Sautéed Frozen Green Be...

The Best Chinese Chicken Salad Reci...

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