981 joy joy recipes

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.

Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Chinese-style shrimp stir-fry with red peppers, peas, fresh mint, and basil in a savory anchovy-soy sauce. A fragrant, colorful dinner over rice in just 30 minutes.

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Spicy stir-fried whitefish in a wok with dried mushrooms, bamboo shoots, red pepper flakes, tomato sauce, rice wine, and soy sauce. A Sichuan-inspired fish dish with serious heat and a glossy, clingy sauce.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.