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Hot and Sweet Sesame Dressing
Asian

Hot and Sweet Sesame Dressing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
  2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Soy-Sesame Dipping Sauce
Asian

Soy-Sesame Dipping Sauce

3.6

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

By Rayna Jordan

Smilejenna's Lumpia Sauce
Pantry Asian

Smilejenna's Lumpia Sauce

4.1

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat; stir until sugar is dissolved and sauce is thickened.
  2. 2 Remove the saucepan from heat; stir in garlic and red pepper flakes.

By SMILEJENNA

Sandy's Sweet Heat Asian Wing Sauce
Asian

Sandy's Sweet Heat Asian Wing Sauce

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine brown sugar, jalapeno pepper, soy sauce, lime juice, honey, rice vinegar, red wine vinegar, sesame oil, fish sauce, and red pepper flakes in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 15 to 20 minutes.

By Sandy Schoon

Spicy Air Fryer Green Beans
Dinner Asian

Spicy Air Fryer Green Beans

4.5

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place green beans in a large bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Toss to coat and let marinate for 5 minutes.
  3. 3 Place 1/2 of the green beans in the air fryer basket.
  4. 4 Cook in the preheated air fryer, shaking basket halfway, until crispy, about 10 to 12 minutes. Repeat with remaining green beans.

By Soup Loving Nicole

Paper-Wrapped Chicken
Appetizer Asian

Paper-Wrapped Chicken

4.6

Prep
30 min
Cook
30 min
Total
240 min

Instructions

  1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
  2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
  3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
  6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Spicy Edamame
Dinner Asian

Spicy Edamame

4.3

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Hot and Sour Chicken Soup
Asian

Hot and Sour Chicken Soup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  2. 2 Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  3. 3 Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

By MORPHIUS_RAE

Sichuan Hot and Sour Potato
Dinner Asian

Sichuan Hot and Sour Potato

5.0

Prep
10 min
Cook
10 min
Total
25 min

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

Gochujang-Roasted Potatoes
Dinner Asian

Gochujang-Roasted Potatoes

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
  2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
  5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
  6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Smashed Cucumber Salad
Side Dish Asian

Smashed Cucumber Salad

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
  2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
  4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
  5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Cold Sesame Noodles with Spicy Peanut Sauce
Dinner Asian

Cold Sesame Noodles with Spicy Peanut Sauce

4.5

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  2. 2 While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
  3. 3 Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
  4. 4 Refrigerate until cold, at least 30 minutes.

By KBANDE

Thai-Inspired Pasta Salad
Dinner Asian

Thai-Inspired Pasta Salad

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
  2. 2 Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

By SuthernScott

Halibut Cheeks with Ginger Orange Sauce
Dinner Asian

Halibut Cheeks with Ginger Orange Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
  2. 2 Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

By Always Cooking Up Something

Sticky Peanut Zoodles
Dinner Asian

Sticky Peanut Zoodles

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
  2. 2 Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
  3. 3 Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.

By Mimi

Egg Salad with a Kick
Lunch Asian

Egg Salad with a Kick

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
  2. 2 Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

By rowdy

Kewa Datshi (Bhutanese Dish)
Dinner Asian

Kewa Datshi (Bhutanese Dish)

4.7

Prep
20 min
Cook
27 min
Total
47 min

Instructions

  1. 1 Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
  2. 2 Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
  3. 3 Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

By Shruti

Cast Iron Skillet Sweet and Sour Pork Chops
Dinner Asian

Cast Iron Skillet Sweet and Sour Pork Chops

5.0

Prep
10 min
Cook
25 min
Total
35 min

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

Oven Baked Chicken Teriyaki
Dinner Asian

Oven Baked Chicken Teriyaki

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
  3. 3 Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
  4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

By Jennifer

Hot and Sour Slaw
Side Dish Asian

Hot and Sour Slaw

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
  2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
  3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Spicy Thai Peanut Sauce
Pantry Asian

Spicy Thai Peanut Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Asian Barbecue Burgers
Dinner Asian

Asian Barbecue Burgers

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
  3. 3 Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

By Occasional Cooker

Sesame-Garlic Ramen Noodles
Dinner Asian

Sesame-Garlic Ramen Noodles

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Add water minus 2 tablespoons to a saute pan and bring to a boil over medium-high heat. Cook ramen in the boiling water until softened, about 3 minutes.
  2. 2 Keep water at a simmer, using tongs to carefully flip noodles over. Noodles should be soft and come apart fairly easily.
  3. 3 Once water has nearly evaporated, add sesame oil, ginger, and garlic. Cook until fragrant, about 1 minute. Add reserved 2 tablespoons water, Sriracha, and hoisin sauce; mix well with noodles. Serve immediately topped with red pepper flakes, toasted sesame seeds, and black sesame seeds.

By thedailygourmet

Chicken Satay Steaks
Dinner Asian

Chicken Satay Steaks

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  2. 2 With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  3. 3 Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

By maha

Vegetable Curry
Dinner Asian

Vegetable Curry

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4

Roasted Bok Choy
Dinner Asian

Roasted Bok Choy

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
  3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen