This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
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.
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.
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.
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.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
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.
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
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).
These savory pancakes are flavored with ground pork and chopped kimchi.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.