890 asian recipes

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Juicy bites of sesame chicken that's super quick and easy to make. Serve with rice if desired.

These easy and tasty Asian garlic roasted potatoes are kicked up a notch with the addition of soy and sesame. Our best oven roasted potatoes with bold punchy flavor.

Crispy, savory whole-wheat scallion pancakes, a Chinese restaurant favorite, made healthier with whole-wheat flour. Perfect as a side or appetizer, these pancakes are flaky, golden, and packed with green onion flavor. Make the dough ahead and freeze for quick meals.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

Easy kimchi skips the long fermentation: salt napa cabbage, toss with a garlicky gochugaru paste, scallions, sesame, and grated pear, then marinate just an hour. A fresh, spicy Korean side ready the same day.

From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!

Tom yum goong, Thailand's hot and sour shrimp soup, built on a fragrant broth of lemongrass, galangal, and kaffir lime, with Thai chili paste, fish sauce, and lime. Bright, spicy, and deeply aromatic.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

Next time when you need a dressing to toss a coleslaw or a fresh vegetable salad, give this quick, easy and tasty dressing a try, and you won't go back to any store-bought ones afterwards.

This recipe is an interesting take on egg rolls that add belly filling barley along with delicious Asian flavor.