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Content tagged with “Asian” (Page 16)

Five-Spice Scallops
You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.
Singapore Chile Crab with Spinach
Restaurants all over Singapore have chile crab on their menus—it's one of the national dishes. Usually made with...
Grapefruit Chicken Satay Salad
This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad.
Green Papaya Salad
This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender,...
Chicken Mulligatawny
Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly...
Thai Red Curry Mussels
Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the...
Hoisin Beef & Edamame Noodles
Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it...
Sesame Roasted Mushrooms & Scallions
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger,...
Tangelo Pork Stir-Fry
This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a...
Matcha Cream
Powdered green tea blended with sweet whipped cream is a popular parfait topping in Japan, particularly in Kyoto. Here...
Japanese-Inspired Beef & Noodle Salad
Sirloin steak, soba noodles (Japanese buckwheat noodles) and shredded carrots make this healthful, aromatic salad a...
Sesame-Soy Dressing
Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for...
Rice Wine-Oyster Sauce
Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch,...
Watercress with Rice Wine-Oyster Sauce
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the...
Broccoli & Tomatoes with Rice Wine-Oyster Sauce
When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings,...
Stuffed Pork Tenderloin with Orange-Peanut Sauce
The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and...
Mango Salad with Ginger-Raisin Vinaigrette
In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt...
Salmon with Roasted Chile-Mango Sauce
Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling...
Shrimp with Mango & Basil
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to...
Mango Bread Pudding with Chai Spices
There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world...
Thai Beef Salad
The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those...
Sichuan-Style Shrimp
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we...
Sichuan-Style Tofu with Mushrooms
Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend...
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes...
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