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Sweet and Spicy Stir Fry with Chicken and Broccoli
Asian

Sweet and Spicy Stir Fry with Chicken and Broccoli

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  2. 2 Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  3. 3 Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

By amanda1432

Asian Ground Beef and Pepper Saute
Asian

Asian Ground Beef and Pepper Saute

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Chinese-Inspired Chicken with Zucchini and Mushroom Medley
Dinner Asian

Chinese-Inspired Chicken with Zucchini and Mushroom Medley

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
  2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Sesame Chicken Sauce
Dinner Asian

Sesame Chicken Sauce

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer.
  2. 2 Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.

By Nick Harris

Vegetable Tom Yum Soup
Dinner Asian

Vegetable Tom Yum Soup

4.4

Prep
40 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Roast Pork in Asian Brown Sauce
Dinner Asian

Roast Pork in Asian Brown Sauce

4.4

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
  3. 3 Generously apply remaining dry rub to pork shoulder.
  4. 4 Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
  5. 5 Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
  6. 6 Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
  7. 7 Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

By Buon Appetito

Pork and Pepper Stir Fry
Dinner Asian

Pork and Pepper Stir Fry

4.6

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.
  2. 2 Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.
  3. 3 Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.
  4. 4 Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.

By SHINY3

Shrimp Rice Bowl
Dinner Asian

Shrimp Rice Bowl

4.4

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
  2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
  3. 3 When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes.
  4. 4 Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
  5. 5 Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

By Sarah W

Sesame Chicken Noodle Bowl
Dinner Asian

Sesame Chicken Noodle Bowl

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Season chicken with five-spice powder.
  2. 2 Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
  3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  4. 4 Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
  5. 5 Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
  6. 6 Stir sauce into wok and cook for 3 minutes. Serve.

By CookingWithShelia

Perfect Sesame Chicken
Dinner Asian

Perfect Sesame Chicken

4.6

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
  6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P

Asian Pork Tenderloin
Dinner

Asian Pork Tenderloin

4.6

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 Place pork tenderloin in a shallow dish.
  2. 2 Pour soy sauce, sesame oil, and Worcestershire sauce into a medium bowl. Whisk in green onions, garlic, brown sugar, chile paste, and pepper until combined. Pour sauce over tenderloin, turning meat a few times to coat. Cover the dish and marinate in the refrigerator for 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C).
  4. 4 Transfer pork tenderloin with marinade into an aluminum foil-lined baking pan.
  5. 5 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 25 to 30 minutes. Allow to stand 5 to 10 minutes before carving.

By ONOLICIOUS10

Grilled Lemon and Rosemary Lamb Chops
Dinner

Grilled Lemon and Rosemary Lamb Chops

4.8

Prep
20 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
  4. 4 Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.

By John Mitzewich

Amazing Spicy Grilled Shrimp
Dinner

Amazing Spicy Grilled Shrimp

4.7

Prep
40 min
Cook
4 min
Total
164 min

Instructions

  1. 1 Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
  2. 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
  3. 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  4. 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

By Pat Rota

Korean BBQ Chicken Marinade
Pantry Korean

Korean BBQ Chicken Marinade

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
  3. 3 Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.

By SASEIGEL

Soy Marinated Skirt Steak
Dinner

Soy Marinated Skirt Steak

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
  4. 4 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

By Cookingmom

Coconut Curry Tofu
Dinner

Coconut Curry Tofu

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  2. 2 In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
  3. 3 Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

By kath

Beefs Portuguese Style
Dinner European

Beefs Portuguese Style

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Go Girl Hot Szechwan Chicken
Dinner

Go Girl Hot Szechwan Chicken

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
  2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
  3. 3 Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

By Marie-Lyne

Tteokbokki (Korean Spicy Rice Cakes)
Lunch Korean

Tteokbokki (Korean Spicy Rice Cakes)

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
  2. 2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
  3. 3 Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.

By KFoodaddict

Basic Vegetarian Pho
Dinner

Basic Vegetarian Pho

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
  2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
  3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Spicy Peach-Glazed Pork Chops
Dinner American

Spicy Peach-Glazed Pork Chops

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
  2. 2 Heat oil in a large skillet over medium-high heat.
  3. 3 Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
  4. 4 Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
  5. 5 Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

By Virginia C

Yakisoba Chicken
Dinner Japanese

Yakisoba Chicken

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
  2. 2 In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

By emmaxwell

Peanut Butter Noodles
Dinner Thai

Peanut Butter Noodles

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
  2. 2 Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
  3. 3 Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

By Amy Brolsma

Chinese Chicken Soup
Dinner Chinese

Chinese Chicken Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
  2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
  3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

Pork and Bamboo Shoot Soup with Cloud Ear
Dinner Chinese

Pork and Bamboo Shoot Soup with Cloud Ear

4.0

Prep
10 min
Cook
23 min
Total
48 min

Instructions

  1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
  2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
  3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
  4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO