869 asian beer recipes

A Chinese style of peanut cluster. Similar to haystacks but uses crispy chow mein noodles to give it a chocolaty solid crunch.

No-cook Sichuan dipping sauce with crushed Sichuan peppercorns, black soy sauce, rice vinegar, sesame oil, and chili oil. Tongue-tingling, savory, and ready in 15 minutes flat.

Try something new for dinner with this authentic Chinese dish that calls for prawns, chinese mushrooms and succulent pork.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Guy's Chinese Chicken stir-fry with marinated chicken strips, snow peas, mushrooms, celery, peppers, and toasted walnuts in a glossy soy-cornstarch sauce. A weeknight wok dinner served over sticky rice.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Cantonese chicken and Chinese sausage rice with shiitake mushrooms, soy-sherry marinade, and ginger. A one-pot Hong Kong-style claypot dish made in any heavy pan.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.

Scallops marinated in lemon, honey, soy sauce, and fresh ginger, then seared in a blazing-hot skillet until caramelized and tender. Elegant enough for date night, fast enough for a Tuesday.

Soy lemon peanut sauce, a 5-minute no-cook sauce whisked from peanut butter, soy, lemon, garlic, and chili flakes. Pourable and spicy-tangy for noodles, rice, or dipping. Vegan and easily gluten-free.