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Chef John's Peach Tartlets
Dessert

Chef John's Peach Tartlets

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
  2. 2 Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
  3. 3 Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
  4. 4 Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
  5. 5 Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
  6. 6 Bake in the preheated oven until golden and bubbling, about 15 minutes.

By John Mitzewich

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Blueberry Shortbread Bars
Dessert

Blueberry Shortbread Bars

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place butter cubes in the freezer for 15 minutes.
  3. 3 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.
  4. 4 Cut in frozen butter using a pastry cutter until butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  5. 5 Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  6. 6 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

By John Mitzewich

Rhapple Pie
Dessert

Rhapple Pie

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
  2. 2 Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
  3. 3 Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
  4. 4 Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.

By Beth Zelle

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  3. 3 Mix applesauce and tea together in a separate bowl.
  4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Chinese Five-Spice Oatmeal Raisin Cookies
Dessert

Chinese Five-Spice Oatmeal Raisin Cookies

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
  4. 4 Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
  5. 5 Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  6. 6 Bake in preheated oven until golden brown, 12 to 15 minutes.

By LisaW

Chef John's Peach Cobbler
Dessert American

Chef John's Peach Cobbler

4.4

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. 3 Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. 4 Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. 5 Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. 6 Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. 7 Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

By John Mitzewich

Coconut Milk Rice Pudding
Dessert American

Coconut Milk Rice Pudding

4.6

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.
  2. 2 Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.
  3. 3 Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.
  4. 4 Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.
  5. 5 Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

By John Mitzewich

True Blue Custard Crunch Pie
Dessert American

True Blue Custard Crunch Pie

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
  3. 3 Bake in the preheated oven for 25 minutes.
  4. 4 While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour, 2 tablespoons sugar, and five-spice powder. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
  5. 5 Bake until the topping is golden brown, about 15 additional minutes.

By Beth Zelle

Gingerbread Cake with Lemon Glaze
Dessert American

Gingerbread Cake with Lemon Glaze

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan.
  2. 2 Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder together in a bowl. Stir in sugar, molasses, oil, and egg until just combined. Pour in boiling water; whisk until batter is smooth and shiny, about 1 minute.
  3. 3 Pour batter into the prepared baking pan. Tap the pan gently on the counter to remove any air bubbles.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  5. 5 Meanwhile, make the lemon glaze: Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  6. 6 Pour lemon juice mixture over cake while cake is still hot. Spread mixture around with a spatula to ensure even distribution.
  7. 7 Let cake cool completely before serving.

By John Mitzewich

Suzy's Special Red Quinoa
Dinner Asian

Suzy's Special Red Quinoa

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Wasabi Encrusted Tuna Steaks
Dinner Asian

Wasabi Encrusted Tuna Steaks

4.1

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Stir Fried Bok Choy
Dinner Asian

Stir Fried Bok Choy

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
  2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Chinese Five Spice Spare Ribs
Dinner Asian

Chinese Five Spice Spare Ribs

4.0

Prep
15 min
Cook
80 min
Total
335 min

Instructions

  1. 1 Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
  2. 2 Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
  3. 3 Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

By Evanescence6

Taiwanese Pork Chops
Dinner Asian

Taiwanese Pork Chops

4.4

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
  3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
  4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Five-Spice Chicken Wings
Dinner Asian

Five-Spice Chicken Wings

4.2

Prep
20 min
Cook
45 min
Total
545 min

Instructions

  1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  3. 3 Arrange the marinated chicken on the prepared baking sheet.
  4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Pan-Roasted 5-Spice Pork Loin
Dinner Asian

Pan-Roasted 5-Spice Pork Loin

4.7

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich

Wasabi Pork Nachos
Dinner Asian

Wasabi Pork Nachos

4.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
  2. 2 Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
  3. 3 Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
  4. 4 Stir sour cream, water, and wasabi paste together in a small bowl.
  5. 5 Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

By Jamie

Hoisin-Glazed Chicken Thighs
Dinner Asian

Hoisin-Glazed Chicken Thighs

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  2. 2 Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

By debbie

Beef and Sausage Fried Wontons
Dinner Asian

Beef and Sausage Fried Wontons

4.1

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
  2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Fabulous Five Spice Chicken
Dinner Asian

Fabulous Five Spice Chicken

4.2

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
  2. 2 Preheat grill for high heat.
  3. 3 Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

By Nikki2312

Slow-Cooker Hoisin Ribs
Dinner Asian

Slow-Cooker Hoisin Ribs

4.3

Prep
15 min
Cook
510 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
  2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
  3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
  4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
  5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
  6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Char Siu Chicken
Dinner Asian

Char Siu Chicken

4.6

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
  3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
  4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
  5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

The Banh Mi Burger
Dinner Asian

The Banh Mi Burger

5.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all your ingredients.
  2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
  3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
  5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
  6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
  7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
  8. 8 Preheat a charcoal grill to high heat.
  9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
  10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
  11. 11 Serve and enjoy!

By John Mitzewich

Instant Pot Asian-Style Pulled Pork
Dinner Asian

Instant Pot Asian-Style Pulled Pork

4.5

Prep
15 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
  4. 4 Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
  5. 5 Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

By Brent W

Chinese-Style BBQ Pork Ribs
Dinner Asian

Chinese-Style BBQ Pork Ribs

Prep
15 min
Cook
65 min
Total
140 min

Instructions

  1. 1 Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  2. 2 Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  4. 4 Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  5. 5 Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  6. 6 Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

By Russell Lee

Asian Ground Beef Noodle Bowls
Dinner Asian

Asian Ground Beef Noodle Bowls

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
  2. 2 Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
  3. 3 Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
  4. 4 Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

By Yoly

Spicy Cauliflower Fried 'Rice' with Pork
Dinner Asian

Spicy Cauliflower Fried 'Rice' with Pork

4.6

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Pulse cauliflower in a food processor until it resembles rice.
  2. 2 Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
  3. 3 Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
  4. 4 Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
  5. 5 Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

By Marcella Anne Darcey