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Ingredients

• ✓ garlic chile paste
• orange juice
• soy sauce
• ginger root
• orange zest
• garlic
• salt
• pork loin chop

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ garlic chile paste
• chicken breast
• chicken broth
• water
• coconut cream
• coconut aminos
• lime juice
• salt
• ginger
• thai basil
• cilantro

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ garlic chile paste
• green onion
• brown sugar
• soy sauce
• sherry
• ginger
• garlic
• sesame oil
• sesame seed
• black bean sauce
• black pepper

Instructions

1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Ingredients

• ✓ garlic chile paste
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• chicken breast
• zucchini
• yellow squash
• broccoli
• mushroom
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ garlic chile paste
• mint
• thai basil
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• lemongrass
• red chile pepper
• fish sauce
• ginger
• soy sauce
• black peppercorn
• lime
• garlic
• lemon
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ garlic chile paste
• sesame seed
• peanut
• scallion
• salt
• garlic
• ginger
• black pepper
• red chile pepper
• oil
• sesame seed
• cornstarch
• sugar
• balsamic vinegar
• soy sauce
• chicken stock
• chicken thigh
• black pepper
• salt
• cornstarch
• soy sauce
• cooking sherry

Instructions

1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly