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Fruity Sweet and Sour Sauce
Asian

Fruity Sweet and Sour Sauce

4.2

Prep
1 min
Cook
9 min
Total
10 min

Instructions

  1. 1 Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
  2. 2 Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

By SPARKLER8666

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

Kid-Approved Sweet and Sour Chicken Sauce
Asian

Kid-Approved Sweet and Sour Chicken Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
  2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Almond Chicken Salad
Asian

Almond Chicken Salad

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  2. 2 In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

By LINDA W

How to Make Homemade Sriracha Sauce
Pantry Asian

How to Make Homemade Sriracha Sauce

4.7

Prep
30 min
Cook
5 min
Total
4355 min

Instructions

  1. 1 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
  2. 2 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
  3. 3 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
  4. 4 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
  5. 5 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
  6. 6 Enjoy!

By John Mitzewich

Leyley's Spicy Chicken Adobo Wings
Dinner Asian

Leyley's Spicy Chicken Adobo Wings

4.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
  2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
  3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Broccoli with Garlic Butter and Cashews
Dinner Asian

Broccoli with Garlic Butter and Cashews

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
  3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

Korean Salad with Sesame Dressing
Lunch Asian

Korean Salad with Sesame Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
  2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
  3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Spicy Chinese Mustard Green Beans
Dinner Asian

Spicy Chinese Mustard Green Beans

4.3

Prep
10 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
  2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
  3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Famous Chicken Adobo
Dinner Asian

Famous Chicken Adobo

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
  2. 2 Add onion and garlic to the skillet; cook until softened and brown, about 3 to 5 minutes.
  3. 3 Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
  4. 4 Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.

By angelaBBf

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

Soccer Salad
Lunch Asian

Soccer Salad

4.6

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
  4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
  5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Asian Cucumber Thai Salad
Lunch Asian

Asian Cucumber Thai Salad

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
  2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Egg-Fried Tofu
Dinner Asian

Egg-Fried Tofu

4.3

Prep
15 min
Cook
6 min
Total
21 min

Instructions

  1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
  2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
  3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
  4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Soy Eggs (Shoyu Tamago)
Appetizer Asian

Soy Eggs (Shoyu Tamago)

4.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
  2. 2 Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
  3. 3 Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
  4. 4 Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

By Epicure Amber

Spicy Cucumber and Peanut Salad
Lunch Asian

Spicy Cucumber and Peanut Salad

4.5

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
  2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Vegan Sesame Miso Eggplant
Dinner Asian

Vegan Sesame Miso Eggplant

1.0

Prep
15 min
Cook
11 min
Total
26 min

Instructions

  1. 1 Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
  2. 2 Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

By chefcs

Herbed Sweet 'n' Sour Chicken
Dinner Asian

Herbed Sweet 'n' Sour Chicken

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
  3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
  4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
  5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Spicy Garlicky Beef Marinade
Pantry Asian

Spicy Garlicky Beef Marinade

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Hot and Spicy Tofu
Side Dish Asian

Hot and Spicy Tofu

4.3

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  2. 2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

By RITALINCINDY

Sweet and Sour Chicken with Pineapple
Dinner Asian

Sweet and Sour Chicken with Pineapple

5.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
  2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
  4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
  5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
  6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
  7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Twig Salad
Lunch Asian

Twig Salad

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
  2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07