Asia & Pacific Ocean recipe collection

Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Cabbage, Carrot, and Green Pepper Kimchi recipe

Cantonese Barbecue Pork recipe

Tender chicken breast with a honey-peanut ginger glaze, served with noodles. Clean and refreshing Thai-style flavor.

Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.

Many versions of Cashew Chicken are sickly sweet and goopy salty with dried out chicken. Not this one, a brine marinade keeps the cubes of chicken juicy with crunchy cashews in every bite! All prepared in one skillet for easy cleanup.

Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

This delicious chicken veggie stir-fry is packed with goodness, and it takes less than 15 minutes to make. Serve it with cooked brown rice to complete the meal.

An excellent super quick and easy Chinese stir-fry that highlights the crisp textures and flavors. Very nicely balanced and it's ready in less than 15 minutes flat! Faster than Chinese take out.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Chicken and Vegetable Stir Fry recipe

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Nothing is quicker and easier than a Chinese stir-fry, agreed?! This dish took me less than half an hour to make, and it tasted wonderfully delicious. Served it over a bed of rice, and our dinner was served with tons of goodness and yumminess.