3,011 joy joy recipes

Classic pork chop suey with bean sprouts, mushrooms, and water chestnuts in soy sauce. Quick wok-fried Chinese-American stir-fry over rice ready in 40 minutes.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

BBQ grilled shrimp marinated 24 hours in a tangy blend of chili sauce, ketchup, lemon juice, Worcestershire, and hot sauce. Thread on skewers with lemon wedges, grill 5 minutes, baste frequently.

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

Enjoy your Sundays with this tantalizing and scrumptious roast that is meat-free!

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

Classic Chinese tofu and broccoli stir-fry in a silky ginger-garlic sauce with soy, sesame oil, and dry sherry. Tender-crisp veggies, 20 minutes, vegetarian.

Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Teriyaki pot roast braised low and slow in honey, soy sauce, dry sherry, and ginger with a curry-dusted sear. Fork-tender beef served over rice with homemade gravy.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.