Asian-Inspired Dinners

Bring the bright flavors of China, Korea, India, and Vietnam to your table with these easy recipes.

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See the Recipe Christopher Hirsheimer

Chinese Steamed Fish with Scallions

Chunyi Zhou, a cooking-school instructor in Beijing (see Cultural Evolution) shared this recipe with SAVEUR editor Georgia Freedman during her recent trip to China. See the recipe for Chinese Steamed Fish with Scallions »
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See the Recipe Ariana Lindquist

Kimchi Pancakes

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

Shrimp Ravioli with Spinach and Ginger

Store-bought wonton wrappers are perfect for making filled pastas like these light, shrimp-filled ravioli. Get the recipe for Shrimp Ravioli with Spinach and Ginger »
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Noodles with Fried Scallions Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California. See this Recipe Andre Baranowski

Korean Fried Chicken

Double-frying chicken wings gives them a delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.

Crispy Duck with Udon Noodles

Browning the duck, braising it, and then re-frying the pieces makes for super crispy skin and tender meat, perfectly complemented by a flavorful chile, ginger, and sugar-spiked sauce. Get the recipe for Crispy Duck with Udon Noodles »
Get the recipe for Pakistani Lamb Biryani »

Garlic Chives with Pork (Cang Ying Tou)

Try This: Stir Fried Garlic Chives With Pork (Cang Ying Tou) »
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See the Recipe Christie Johnston

Steamed Fish with Ginger and Scallions (Ging Zheng Yu)

You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.

Everyday Fried Noodles (Tian Tian Chao Mian)

The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables; a little ground pork gives the dish a savory depth.

Momofuku Ginger Scallion Noodles

Momofuku Ginger Scallion Noodles

Spicy Yuba Stir-Fry with Edamame

Spicy Yuba Stir-Fry with Edamame

Jiyou Jun Chao Ji

CHINA The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking–a technique called velveting (see Smooth Move)–to preserve its succulence. See the recipe for Jiyou Jun Chao Ji »
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. See the recipe for Zhurou Chao Mogu» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

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. See the recipe for Char Kuey Teow (Stir-Fried Rice Noodles) »

Sweet and Sour Chicken Stir Fry (Mugua Ji)

Traditionally, this saucy stir-fry gets its sweet-tart flavor from mugua, or flowering quince. Green papaya is a good substitute.

Homestyle Tomato Beef Stir-fry

Fresh basil garnishes this classic Shanghainese stir-fry with flank steak, soy sauce, and plum tomatoes. Get the recipe for Homestyle Tomato Beef Stir-fry »

Korean Noodles with Beef and Vegetables (Chap Chae)

Korean Noodles with Beef and Vegetables (Chap Chae)

Sesame Noodles

A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish. Get the recipe for Sesame Noodles »

Sichuan Pork Wontons (Chao Shou)

Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients.

Triple-Cooked Spareribs with Chiles (Lu Rou)

These lavishly spiced ribs have some serious heat and require an overnight marinade, so be sure to plan accordingly. Get the recipe for Triple-Cooked Spareribs with Chiles (Lu Rou) »

Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu)

This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is one of the region’s most well-known dishes. Get the recipe for Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu) »
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients.