Sesame oil is generally used as a finishing drizzle to add a burst of flavor.
Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately. ...read more
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection. ...read more
Maitake mushrooms pair well with roasted vegetables. ...read more
Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors. ...read more
When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them. ...read more
Edamame and sizzled tofu turn prepared cashew-carrot-ginger soup into a protein-packed meal. The soup base gets a flavor boost from sesame oil and red pepper flakes. ...read more
Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha. ...read more
Chef: Edward Sun of Cafe Sunflower in Atlanta. “When our large extended family gets together for the holidays, meals are a mash-up between traditional Thanksgiving fixings and dishes from our elder Chinese relatives. The fresh ginger and sesame oil in mashed potatoes is a literal ...read more
Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice. ...read more
“At parties, I like to serve something that needs to be assembled on the spot to get everybody around the table eating and talking,” says Tess Masters, recipe developer and author of The Blender Girl. ...read more
Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad. ...read more
Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape. ...read more
Debra Allebach, a longtime vegetarian from Cornelius, N.C., loves cooking with farmers’ market produce—especially kale. “I’m known among my friends as a ‘kale connoisseur,’” says Allebach. “I bring different kale creations to all of my potlucks, barbecues, and get-togethers.” She ...read more
Think of this sweet-and-salty snack as an Asian-inspired kettle corn. ...read more
Preparing Dolsot Bibimbap Rice in the oven frees up your stove top for the steamed tofu and egg toppings. ...read more
Literally translated, the name for this salad in Chinese is “cold mix.” ...read more
According to Vietnamese tradition, a new bride’s cooking skills are measured by her ability to make this dish. ...read more
Pear is an unexpected addition to this subtly sweet and spicy dish. ...read more
Glamorous, glowing, and global, Ani Phyo is the poster girl for the modern raw foods diet. The author of six cookbooks, including Ani’s Raw Food Essentials, she’s also a champion weight lifter, a wellness consultant, and an eco-stylist. Phyo’s a big fan of improvisation—and of ...read more
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée. ...read more
Jessie Grearson, a writer in Falmouth, Maine, likes making this quick, comforting meal for her family on weeknights. To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha. ...read more
Brined jackfruit stands in for beef in this simplified take on bulgogi, a Korean barbecue dish. Serve in warmed flour tortillas. ...read more
This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu. ...read more
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley. ...read more