Type what you have

Ingredients

• fish sauce
• sesame oil
• sunflower oil
• lemon juice
• five-spice powder
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• mayonnaise
• chile sauce
• togarashi
• wasabi
• chili powder
• paprika
• imitation crabmeat
• sushi rice
• nori

Instructions

1. 1 Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
2. 2 Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

By CQUICKSILVER

Ingredients

• edamame
• water
• sesame oil
• sriracha sauce
• garlic
• soy sauce

Instructions

1. 1 Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

By Soup Loving Nicole

Ingredients

• olive oil
• baby bok choy
• chicken stock
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Ingredients

• canola oil
• ginger
• swai fish
• soy sauce
• water
• scallion
• cilantro
• rice vinegar

Instructions

1. 1 Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2. 2 Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3. 3 Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

By Bites With Applewhite

Ingredients

• rice stick noodle
• oyster sauce
• water
• soy sauce
• soy sauce
• white vinegar
• sugar
• vegetable oil
• garlic
• chicken thigh
• broccoli floret
• egg

Instructions

1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Ingredients

• spinach
• sesame seed
• sugar
• soy sauce
• mirin
• mayonnaise
• white miso paste
• rice vinegar
• ahi tuna steak
• salt
• black sesame seed
• vegetable oil
• ponzu sauce

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• peanut oil
• firm tofu
• spring onion
• stir-fry vegetable
• black bean sauce
• vegetable broth

Instructions

1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Ingredients

• vegetable oil
• sweet onion
• ginger
• garlic
• pineapple
• red bell pepper
• pea
• white rice
• soy sauce
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.
2. 2 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
3. 3 Garnish with green onion and sesame seeds before serving.

By lutzflcat

Ingredients

• king salmon
• black pepper
• brown sugar
• miso paste
• ginger
• gluten-free soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
2. 2 Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
3. 3 Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
4. 4 Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

By Dads That Cook

Ingredients

• ground beef
• ground pork
• rolled oat
• bread
• egg
• onion
• green onion
• onion soup mix
• basil
• soy sauce
• ginger root
• sesame oil
• burger bun

Instructions

1. 1 Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
2. 2 Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
3. 3 While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
4. 4 Add patties to toasted buns and serve.

By Bryan Buerkle

Ingredients

• waxy potato
• vegetable oil
• red pepper flakes
• sichuan pepper
• garlic
• black rice vinegar
• soy sauce
• salt
• cilantro

Instructions

1. 1 Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
2. 2 Drain potatoes and pat dry.
3. 3 Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
4. 4 Serve garnished with cilantro leaves.

By Buckwheat Queen

Ingredients

• sesame seed
• miso paste
• mirin
• soy sauce
• ginger
• honey
• oil
• salmon fillet

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen

Ingredients

• vegetarian beef crumble
• napa cabbage
• soy sauce
• green onion
• chili garlic sauce
• sesame oil
• salt
• black pepper
• potsticker wrapper
• peanut oil
• water

Instructions

1. 1 Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
2. 2 Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
3. 3 Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

By Adam Levermore

Ingredients

• water
• olive oil
• udon noodle
• vegetable broth
• carrot
• green bell pepper
• celery
• soy sauce
• green onion

Instructions

1. 1 Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

By Janey Cooks Healthy

Ingredients

• olive oil
• shallot
• red curry paste
• coconut milk
• chicken broth
• white sugar
• salt
• black pepper
• white fish
• cilantro
• green onion
• lime
• lime

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
2. 2 Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
3. 3 Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

By Barbara Sauermann

Ingredients

• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• white wine
• teriyaki marinade
• teriyaki sauce
• stir-fry vegetable
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• rice vermicelli
• pomelo
• carrot
• cucumber
• scallion
• cilantro
• fish sauce
• water
• sweet chili sauce
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• jasmine rice
• jasmine rice
• coconut milk
• salt

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• olive oil
• green onion
• kabocha squash
• shrimp
• sugar
• salt
• chicken broth
• water

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
2. 2 Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

By Cynthia

Ingredients

• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• vegetable oil
• garlic
• ginger root
• onion
• carrot
• red bell pepper
• coconut milk
• soy sauce
• red curry paste
• shrimp

Instructions

1. 1 Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
2. 2 Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

By babyluv26

Ingredients

• water
• quinoa
• butter
• zucchini
• shiitake mushroom
• garlic
• ginger
• soy sauce
• hoisin sauce
• furikake
• salt

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
3. 3 Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

By stacykaryn

Ingredients

• tomato paste
• pineapple juice
• raisin
• brown sugar
• cornstarch
• apple cider vinegar
• ground ginger
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• broccoli floret
• carrot
• button mushroom
• zucchini
• olive oil
• soy sauce
• white sugar
• apple cider vinegar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• sesame oil
• olive oil
• ginger
• garlic
• chicken broth
• wonton
• parsley
• salt
• black pepper
• bok choy
• soy sauce
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil; cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.
2. 2 Select Soup function; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.
4. 4 Ladle soup into bowls and top with green onions.

By Bren

Ingredients

• water
• cornstarch
• soy sauce
• brown sugar
• garlic
• sesame oil
• salmon
• green onion
• sesame seed

Instructions

1. 1 Combine ¼ cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch dissolved; set aside.
2. 2 Combine remaining 1 cup water, soy sauce, brown sugar, garlic, and sesame oil in a saucepan over medium-high heat; bring to a boil. Reduce heat to a simmer; stir in cornstarch mixture. Simmer until sauce thickened, about 5 minutes. Remove from heat. Reserve ½ cup glaze; set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush all sides with remaining teriyaki glaze.
4. 4 Broil salmon for 12 minutes; brush reserved ½ cup glaze over top. Turn broiler to high; broil until salmon flakes easily with a fork, about 3 minutes. Garnish with green onion and sesame seeds.

By Soup Loving Nicole

Ingredients

• udon noodle
• vegetable oil
• cornstarch
• garlic
• ginger
• asian vegetable medley
• soy sauce
• water
• rice wine vinegar
• sugar
• sesame oil
• pork tenderloin

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 and set aside.
2. 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
3. 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
4. 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

By Aliz

Ingredients

• luncheon meat
• sesame oil
• onion
• rice
• pea
• carrot
• egg
• soy sauce
• sriracha
• egg
• salt
• black pepper
• nori
• scallion
• sesame seed
• black sesame seed

Instructions

1. 1 Heat a large skillet over medium-high heat; add Spam. Cook until lightly browned, 5 to 7 minutes; transfer to a plate.
2. 2 Heat sesame oil in the same skillet until shimmering, about 1 minute. Add onion; sauté until slightly softened, about 5 minutes. Reduce heat; add rice and frozen vegetables; cook and stir until heated through, about 5 minutes. Push rice mixture to edges of skillet; add 4 beaten eggs to center. Cook and stir until curds form, 3 to 4 minutes.
3. 3 Stir ½ Spam into scrambled eggs, then stir into rice mixture to combine. Add soy sauce and Sriracha; stir, then remove from heat.
4. 4 Crack remaining 4 eggs into a separate skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes; season with salt and black pepper.
5. 5 Place fried eggs on top of fried rice; add remaining ½ Spam. Garnish with nori, scallions, and sesame seeds.

By Matthew Francis