42
results
Narrow Results
You've Selected:
Recipe
Vegetables
Asian
Side Dish
Source
Saveur (30)
About.com (1)
Bitchincamero (1)
Closet Cooking (1)
Cooking with the Single Guy (1)
Difficulty
Easy (35)
Medium (4)
Season
Summer (16)
Spring (9)
Fall (8)
Winter (6)
Occasion
Backyard BBQ (8)
Cocktail Party (1)
Technique
Stir-Fry (10)
Saute (9)
No Cook (7)
Fry (5)
Marinate (4)

Advertisement
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
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
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
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
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
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
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
10/13/2009
Water Kimchi
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
Issue #124
07/18/2008
Smashed Cucumbers with Ginger
This easily made pickle is a great side dish for both Asian and Western courses.
Issue #113
04/02/2007
Fried Taugeh (Stir-Fried Bean Sprouts)
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
Issue #101
09/28/2007
Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
01/08/2008
Long Beans with Sweet Soy Sauce
A spicy and sweet stir fry of long beans and tomatoes.
Issue #94
01/08/2008
Fried Shallots
Fried shallots make a terrific topping for steaks, salads, and soups.
Issue #94
12/11/2007
Stir-Fried Baby Bok Choy
Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.
Issue #80
04/17/2007
Stir-Fried Water Spinach with Straw Mushrooms
This Asian stir-fry is the perfect side dish for spinach lovers.
Issue #66
10/04/2001
Scallions and Carrots
The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables.
Issue #47
01/02/2001
Stir-Fried Glass Noodles
No festive Korean meal would be complete without this noodle dish.
Issue #45
« Previous 1 2 3 Next »