Asian recipe collection

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

Add some Chinese spice to your ribs with this easy crockpot recipe that will have everyone in the kitchen ready to set the table.

Crockpot orange chicken: tender chicken breasts slow-cooked with carrots, peppers, ginger, and orange juice concentrate, then served over rice. A lighter, dump-and-go take on takeout.

Dan dan noodles in the saucy style: chewy noodles topped with a spicy stir-fried ground beef sauce built on hot bean paste, garlic, and ginger, with crisp bean sprouts and scallions. A fast, fiery Sichuan noodle bowl.

Homemade steamed dim sum dumplings with a seasoned ground meat filling in four flavor variations: chili garlic, brown bean, hoisin, and orange zest. A fun Chinese appetizer project that freezes well.

Quick and easy chicken fried rice. This is a great way to use up leftover cooked rice.

Savor Eight Jewel Chicken: a quick, healthy stir-fry with tender chicken, eight vibrant veggies, and crunchy peanuts. Ideal for easy Asian-inspired dinners, gluten-free meals, or vegetable-packed weeknight recipes under 40 minutes.

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

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Vietnamese lemongrass chicken (Ga Xao Xa Ot) with fish sauce, chili, and homemade caramel sauce. A fragrant, sweet-savory braise with deep golden color.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

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.

Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.