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Food

Asian-Inspired Dinners

April 29, 2013

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

See the RecipeChristopher Hirsheimer

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 »Josh Wand

See the RecipeAriana 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.André Baranowski

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 »Andre Baranowski

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 RecipeAndre 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.André Baranowski

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 »Landon Nordeman

Pakistani Lamb Biryani — A variety of spices flavor this traditional Pakistani rice dish.Todd Coleman

Garlic Chives with Pork (Cang Ying Tou) — For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact.André Baranowski

See the RecipeChristie 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.Christie Johnston

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.Todd Coleman

In Japan, China, and many other Asian countries, tradition calls for eating long noodles, which signify longevity, on New Year's Day. This ginger scallion sauce from NYC restaurant Momofuku is the perfect bright and spicy condiment for a bowl of lucky noodles. See the recipe for Momofuku Ginger Scallion Noodles »Gabriele Stabile

Spicy Yuba Stir-Fry with Edamame — Stir-frying yuba crisps its edges, intensifying its flavor and texture.Todd Coleman

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 »Todd Coleman

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 »Ariana Lindquist

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) »Todd Coleman

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.Ariana Lindquist

Homestyle Tomato Beef Stir-fry — Fresh basil garnishes this classic Shanghainese stir-fry with flank steak, soy sauce, and plum tomatoes.Todd Coleman

Korean Noodles with Beef and Vegetables (Chap Chae) — Slippery sweet potato noodles turned golden from the cooking juices and soy sauce, crunchy vegetables, and tender beef make for a satisfying dish.Penny De Los Santos

Sesame Noodles — A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.Maxime Iattoni

Sichuan Pork Wontons (Chao Shou) — The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.Ariana Lindquist

Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian) — 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.Ariana Lindquist

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.Ariana Lindquist

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.Ariana Lindquist

Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian) — 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.Ariana Lindquist

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