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Home/Recipes/Asian

Asian Recipes

131 recipes

Chinese-Style Wok Scrambled Eggs with Tomatoes and Shrimp

Chinese-Style Wok Scrambled Eggs with Tomatoes and Shrimp

25 minAsian
Soft Raisin Buns with Stand Mixer

Soft Raisin Buns with Stand Mixer

5 hrAsian
Grilled Lemongrass Shrimp and Summer Squash Skewers

Grilled Lemongrass Shrimp and Summer Squash Skewers

40 minAsian
Gluten-Free Black Eyed Pea Ramen Bowl

Gluten-Free Black Eyed Pea Ramen Bowl

20 minAsian
Deconstructed Egg Roll in a Bowl with Pork

Deconstructed Egg Roll in a Bowl with Pork

40 minAsian
Quick Sesame Bok Choy Stir-Fry with Garlic

Quick Sesame Bok Choy Stir-Fry with Garlic

15 minAsian
Crispy Beer-Battered Soft-Shell Crabs with Asian Glaze

Crispy Beer-Battered Soft-Shell Crabs with Asian Glaze

25 minAsian
Thai-Style Egg and Okra Curry with Tomatoes and Shallots

Thai-Style Egg and Okra Curry with Tomatoes and Shallots

50 minAsian
Buckwheat Soba Noodle Salad with Fresh Herb Asian Pesto

Buckwheat Soba Noodle Salad with Fresh Herb Asian Pesto

35 minAsian
Roasted Japanese Eggplant Salad with Thai Herbs and Lime

Roasted Japanese Eggplant Salad with Thai Herbs and Lime

1 hr 10 minAsian
Crockpot Honey Soy Chicken with Broccoli - 4 Hour Recipe

Crockpot Honey Soy Chicken with Broccoli - 4 Hour Recipe

4 hr 25 minAsian
Crispy Mongolian Beef with Sweet Soy Glaze PF Chang's Style

Crispy Mongolian Beef with Sweet Soy Glaze PF Chang's Style

40 minAsian
Pan-Seared Chicken Lettuce Wraps with Shiitake

Pan-Seared Chicken Lettuce Wraps with Shiitake

47 minasian
Korean Chile Oil Garlic Rice Noodles with Gochugaru

Korean Chile Oil Garlic Rice Noodles with Gochugaru

20 minasian
Garlic and Ginger Braised Chicken with Soy Glaze

Garlic and Ginger Braised Chicken with Soy Glaze

1 hr 5 minasian
Hot and Sour Ground Meat Cabbage Soup

Hot and Sour Ground Meat Cabbage Soup

30 minasian
Paleo Chicken Lettuce Wraps with Coconut Aminos Sauce

Paleo Chicken Lettuce Wraps with Coconut Aminos Sauce

30 minAsian
Mongolian Ground Beef Noodles with Coconut Aminos Sauce

Mongolian Ground Beef Noodles with Coconut Aminos Sauce

30 minAsian
Kale Carrot Salad with Chili Lime Peanut Dressing

Kale Carrot Salad with Chili Lime Peanut Dressing

15 minAsian
Thai Turkey Larb with Toasted Rice and Lettuce Wraps

Thai Turkey Larb with Toasted Rice and Lettuce Wraps

30 minAsian
Pan-Fried Tofu Udon Stir Fry with Chili Sambal

Pan-Fried Tofu Udon Stir Fry with Chili Sambal

20 minAsian
Chinese Black Pepper Chicken Stir-Fry with Silken Marinade

Chinese Black Pepper Chicken Stir-Fry with Silken Marinade

20 minAsian
Blistered Shishito Peppers with Soy Ginger Sauce

Blistered Shishito Peppers with Soy Ginger Sauce

15 minAsian
Malaysian Mee Goreng with Crispy Tofu and Fresh Bok Choy

Malaysian Mee Goreng with Crispy Tofu and Fresh Bok Choy

45 minAsian
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Asian cooking spans thousands of miles and dozens of countries, but the basics stay consistent. Soy sauce, sesame oil, and rice vinegar form the foundation. Most recipes balance salt, sweet, sour, and umami in every bite.

Stir-frying remains the workhorse technique. Heat your wok until it smokes at 500F. Add oil only after the metal gets hot. Toss ingredients constantly for 2-3 minutes max. Everything cooks fast.

Soy sauce comes in light and dark varieties. Light soy sauce adds salt without changing color. Dark soy sauce brings sweetness and turns dishes mahogany brown. Most home cooks need only light soy sauce to start. Buy Kikkoman or Pearl River Bridge brands for consistent quality.

Fish sauce smells terrible in the bottle but transforms dishes. One tablespoon replaces salt in most recipes. Thai, Vietnamese, and Filipino dishes rely on it heavily. Red Boat and Three Crabs brands work best.

Rice forms the base for 80% of Asian meals. Short-grain rice sticks together for sushi and Korean dishes. Long-grain jasmine rice stays fluffy for Thai curries. Medium-grain rice works for everything else. Cook rice with a 1:1.5 ratio of rice to water for perfect results.

Marinades need time. Soy sauce, garlic, and ginger penetrate meat in 30 minutes minimum. Overnight works better. Add 1 tablespoon cornstarch per pound of meat to create the velvety texture you find in restaurants.

Fresh ginger beats powdered every time. Peel it with a spoon edge. Freeze whole roots for up to 6 months. Grate frozen ginger directly into dishes.

Asian cooking suits busy weeknights perfectly. Prep takes longer than cooking. Chop everything before you turn on heat. Most stir-fries finish in under 5 minutes once you start. Keep sesame oil for finishing dishes, not cooking. Its smoke point of 350F means it burns easily.

Start with fried rice, lo mein, or simple stir-fries. Master the wok hei (breath of the wok) flavor that comes from proper high-heat cooking. Build your pantry slowly. Good soy sauce, sesame oil, and rice vinegar handle 90% of recipes.

Essential Ingredients

soy sauceLight soy for seasoning, dark for color and sweetness. Kikkoman or Pearl River Bridge. Use 1-3 tablespoons per dish.
sesame oilFinishing oil only, not for cooking. Adds nutty flavor. 1 teaspoon per serving max. Kadoya brand preferred.
rice vinegarMilder than white vinegar at 4% acidity. Essential for sushi rice and dressings. Marukan works well.
fish sauceLiquid umami. Smells bad, tastes amazing. 1 tablespoon replaces salt. Red Boat or Three Crabs brands.
fresh gingerPeel with spoon, grate or mince. Freezes for 6 months. Use 1 tablespoon per pound of protein.
cornstarchCreates glossy sauces and velvety meat textures. Mix 1 tablespoon with 2 tablespoons water for slurry.
oyster sauceSweet-salty condiment for stir-fries. Lee Kum Kee premium version worth the extra $2. Vegetarian versions exist.
mirinSweet rice wine for Japanese cooking. 14% alcohol cooks off. Adds shine to teriyaki. Hon-mirin beats aji-mirin.
hoisin sauceChinese BBQ sauce. Sweet, thick, fermented soybean base. Lee Kum Kee brand standard. Great for dipping.
srirachaGarlic-chili sauce from Thailand. Huy Fong (rooster bottle) most common. Heat level 2,200 Scoville units.
shaoxing wineChinese cooking wine. Similar to dry sherry. Use 2 tablespoons for marinades. Find in Asian markets.
dried shiitake mushroomsSoak in hot water 20 minutes. Save soaking liquid for stocks. More umami than fresh. Store indefinitely.

Key Techniques

stir-fryingHeat wok to 500F until smoking. Add oil after heating. Cook in batches to avoid crowding. Constant motion for 2-3 minutes max per batch.
velvetingMarinate meat in cornstarch, soy sauce, and oil for 30 minutes. Creates restaurant-style tender texture. Works for chicken, pork, beef.
steamingPlace bamboo steamer over simmering water. Line with cabbage leaves or parchment. Steam dumplings 8-12 minutes, fish 6-8 minutes per inch thickness.
rice cookingRinse until water runs clear. Use 1:1.5 ratio rice to water. Bring to boil, reduce heat, simmer covered 15 minutes. Rest 10 minutes off heat.

FAQ

What type of rice should I buy?

Jasmine rice works for 80% of Asian recipes. Buy 20-pound bags for best value at $1.50 per pound. Short-grain sushi rice costs more at $3 per pound but sticks properly for Japanese and Korean dishes. Medium-grain CalRose handles everything adequately. Skip instant rice completely. Store rice in airtight containers to prevent bugs.

Do I really need a wok?

A 14-inch carbon steel wok costs $30 and improves stir-fries dramatically. Season it like cast iron. Heat distribution beats any Western pan. However, a 12-inch skillet works for beginners. Just cook in smaller batches and crank heat to maximum. Gas stoves reach 15,000 BTUs, while electric tops at 2,400 watts. Woks perform better on gas.

How do I stop everything from sticking?

Heat your pan until water droplets dance and evaporate in 2 seconds. Add oil only after this point. Use 2-3 tablespoons oil per stir-fry, not 1 teaspoon. Keep ingredients moving constantly. Crowding drops temperature below 400F and causes sticking. Cook proteins separately from vegetables. Most sticking happens in the first 30 seconds.

Which soy sauce brand should I buy?

Kikkoman costs $3.50 per bottle and works for Japanese dishes. Pearl River Bridge Superior Light at $2 handles Chinese cooking better. San-J tamari works for gluten-free needs at $5. Avoid La Choy completely. Dark soy sauce from any brand adds color and sweetness. Start with one good light soy sauce. Add others as you specialize.