2,250 form recipes

Toasted cashew sauce blended with garlic, fresh ginger, soy sauce, and a touch of cayenne. A creamy dairy-free, vegan sauce for grain bowls, steamed vegetables, and roasted mains.

Korean kalbi short ribs marinated in soy sauce, sesame, garlic, ginger, and sugar, then broiled or grilled. Thin-cut, caramelized, and loaded with savory-sweet flavor.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Teriyaki beef sirloin skewers marinated in soy, garlic, ginger, and brown sugar, then broiled until charred at the edges. Sliced thin for fast cooking and served over rice.

Garlic shrimp and vegetables stir-fry with celery cabbage, water chestnuts, peas, and green onions in a soy-cornstarch sauce. A 40-minute Chinese-style dinner served over rice.

Spicy pork kebabs marinated in grated onion, peanut butter, coriander, cumin, and cayenne, then grilled over hot coals. Indonesian-leaning skewers with deep nutty heat.

Mandarin hot soup: the classic Chinese hot and sour soup with shredded pork, black mushrooms, wood ears, bamboo shoots, and silky egg ribbons. Tangy, peppery, and ready in 30 minutes.

Sichuan cashew chicken stir-fried with velveted chicken, toasted cashews, bamboo shoots, and green peppers in a soybean paste and rice wine sauce. Restaurant-style Chinese at home.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Firm tofu marinated in tamari, chili, and sugar, grilled until browned and served on wholemeal buns with an Asian carrot and coriander slaw in lime-fish sauce dressing. 18 minutes.