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Narrow Results You've Selected: Vegetables Saveur Easy Asian Remove all Course Side Dish (25) Salad (14) Main Course (10) Appetizers (7) Soups & Stews (4) Show all... Condiments and Sauces (3) Season Summer (22) Spring (10) Fall (9) Winter (8) Occasion Backyard BBQ (2) Christmas (1) Technique No Cook (13) Stir-Fry (12) Saute (9) Fry (6) Slow Cook (3) Show all... Marinate (2) Steam (2) Bake (1) Brine (1) Chill (1) Topic Recipe (52) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Asian"; var omni_prop8 = "Main Ingredient:Vegetables,Source:Saveur,Difficulty:Easy,Cuisine:Asian"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Hong You (Sichuan Red Chile Oil) This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. Issue #154 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 10/22/2012 Chap Chae (Korean Noodles with Beef and Vegetables) This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish. Issue #150 09/12/2012 Carrot-Ginger Dressing This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce. Issue #150 09/06/2012 Nasi Goreng (Indonesian Fried Rice) For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious. Issue #150 09/19/2011 Aloo Gobi (Curried Cauliflower and Potatoes) Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. Issue #141 09/19/2011 Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives) Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence. Issue #141 09/19/2011 Char Kuey Teow (Stir-Fried Rice Noodles) Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. Issue #141 01/04/2013 Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup) The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop. Issue #134 10/07/2010 Gulai Sayur (Indonesian-Style Collard Greens Curry) The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk. Issue #133 03/17/2010 Kabocha Squash with Ginger (Chao Nan Gua) This fragrant side dish, a Taiwanese favorite, can be made with several different kinds of squash; we’ve found that kabocha and butternut work best. Continue... Issue #128 11/29/2011 Noodles with Fried Scallions (Cong You Ban Mian) Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California. Issue #127 02/05/2010 Kale and Avocado Salad Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad. Issue #127 03/03/2011 Green Beans with Sesame Sauce In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009). Issue #126 02/07/2013 Kimchi Pancakes These savory pancakes are flavored with ground pork and chopped kimchi. Issue #124 10/13/2009 Cabbage Kimchi Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi. Issue #124 10/13/2009 Kimchi Stew This traditional Korean stew makes good use of long-aged kimchi. Issue #124 07/13/2009 Mixed Green Salad with Sichuan Peppercorns This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine. Issue #122 04/13/2009 Pork Hocks Simmered with Bamboo Shoots This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in. Issue #120 « Previous 1 2 3 Next »