Forget takeout—we've got a lineup of some of the best Asian-Inspired recipes with tasty ingredients you can easily find at your local grocery store.
Ceviche is traditionally a serving of raw fish that has been marinated in citrus juice and spices. However, this recipe calls
for cooked, chilled shrimp. The olive oil and cucumber work together to temper the acidity of the pickled jalapeño chiles
and lime juice in this crisp, refreshing dish.
Sweet and Sour sauce is a hallmark of Chinese cuisine—and for good reason. This recipe uses ketchup, pineapple, and Worcestershire
to deliver the perfect flavor profile for pork kabobs. Don’t forget to add some freshly sliced onion and bell pepper to the
skewers before hitting the grill.
Asian noodles come from various sources—from mung bean to yams. The noodles in this recipe are made from buckwheat, which
must be boiled longer than other Asian noodles. Once the noodles are done cooking, serve this dish immediately for a zesty
entreé, or chill for a refreshing salad.
Nuoc Nam sauce is a sweet fish sauce with lime juice and jalapeño. After frying the fish, serve over cooked rice, Nuoc Nam,
mango and jalapeño for a slightly hot, slightly sweet, and delicious entrée.
This barbecue sauce gets its powerful flavor from ginger and jalapeño. When blended with vinegar, tomato paste, sesame oil,
and soy sauce this sauce gives grilled shrimp a hearty kick with a medley of delicious flavors.
Roasting fish whole helps the meat retain moisture and flavor. Tip: When picking out a whole fish at the market, choose one
with eyes that are clear, bright, and bulging. When roasting, you can tell your fish is done when the eyes have turned white
and the flesh flakes easily with a fork.
Nori is the edible seaweed that encompasses the rest of the sushi elements. These rolls can be made with a number of different
ingredients including sliced avocado, cucumber strips, julienned carrots, cooked shrimp, and teriyaki beef strips. Serve with
soy sauce, wasabi paste, and pickled ginger on the side.
Soft-shell crab refers to crabs caught when they begin shedding their hard outer shells to grow larger ones. This stage lasts
a short period of time, which makes soft-shell crabs an elusive delicacy. Soft-shell crabs have stored up fat for the molting
period, which helps deliver a rich and savory flavor.
This is a delicious rendition of the Tom Ka Gai you can find in your favorite Thai restaurant. If you have trouble finding
lemon grass and kaffir lime leaves don’t worry; just substitute a teaspoon of lime zest. If you prefer a milder soup, seed
the chiles before adding them.
Because flank steak is a thin cut of meat, it will take less time to cook. Keep an eye on the meat to avoid accidentally overcooking
it. This recipe calls for a seven-minute grill time, but it can vary depending on your desired doneness.
Sweet and spicy shrimp star in this recipe that’s filled with traditional Thai flavors, including coconut milk, curry spice,
and red curry paste. You can serve the dish with or without the shrimp tails according to your preference, but the tails serve
as a great natural handle when using your fingers to eat.
This recipe calls for beef tenderloin, but for a bargain-friendly version, pick more affordable cuts of beef like chuck round
or flank, and weave thin strips onto each skewer.
Carpaccio is an Italian dish of raw meat or fish that is either thinly sliced or pounded flat. This Asian twist on the recipe
calls for thinly sliced king salmon with wasabi and hot sesame oil— not for the faint of heart.
Sweet and salty flavors highlight this rich salmon entreé. Serve over rice noodles with sautéed shiitake mushrooms and snow
peas. But be cautious when boiling rice noodles, as they can overcook and become mushy much quicker than standard wheat-based
Topped with a fresh ginger aioli, these appetizer mini-cakes will be a major crowd pleaser. The crab cake mixture can be made
several hours ahead. After they’re cooked, you can keep them warm in a 200° oven for up to an hour.
Tender chunks of salmon and delicate mushrooms mellow this tangy, peppery soup. If the soup is too spicy for you once it has
been simmered, just add a pinch of sugar to the stock.
This Hawaiian dish is a favorite at traditional family gatherings, but can easily be replicated in your own kitchen. The fish’s
name, mahi-mahi, means very strong in Hawaiian but the taste is quite the opposite as mahi-mahi is notable for not being a
very “fishy” tasting fish.
These fried crab balls get their kick from ginger and garlic. Once fried, roll balls in sesame seeds and serve over daikon
radish, enoki mushrooms, and radish sprouts. Pour the savory broth over crab balls and top with strips of nori for an impressive
When choosing banana leaves, make sure they are pliable greens with no signs of browning. If the leaves are too rigid, dip
them in boiling water for a few seconds to soften them up. If banana leaves are unavailable, use two layers of aluminum foil
and reduce the cooking time to 5-7 minutes.
When shopping for fish, be sure to buy sushi-grade tuna as it will be served raw. Ask your local fishmonger for the freshest
sushi-grade tuna available to ensure the quality of taste and reduce the risk of food-borne illness. This dish will pair perfectly
with an aromatic Sauvignon Blanc.
The amount of time the tuna is seared will determine the rareness or doneness of the meat. For a rare piece cook 1 minute
per side and for medium rare cook 3 minutes. Most ahi tuna is sushi-grade, which means it’s perfectly okay to eat raw.
This soup recipe calls for bamboo shoots, which pair wonderfully with most Asian dishes. However, the bamboo shoot has an
extremely bitter taste when eaten raw. They must be thinly sliced and boiled several times before becoming edible. Luckily,
any culinary bamboo will usually come canned and pre-boiled for you.
Yakitori is a traditional Japanese term for chicken that is skewered and grilled. This recipe is a user-friendly replication
of this popular Japanese street food. You can use either chicken thighs or breasts for this recipe depending on your preference.
Miso is a Japanese seasoning made with soybeans, barley, or rice combined with salt and koji-kin, a fungus that acts as a
fermenting agent. In this recipe, the glaze is made from yellow or white miso with sweet rice wine, sugar, and lime juice.
Hoisin is a Chinese sauce traditionally made with toasted and mashed soybeans. Fondly described as the Chinese equivalent
to American barbecue sauce, it can be used as a flavorful glaze for meats—like in this recipe—or just as a condiment.
Woks cook ingredients very quickly over high heat. To ensure that all of your elements cook properly, make sure to chop veggies
and meat uniformly before you start cooking, and add meat to the wok in one layer to get an even sear.
To prevent painful oil splatters, thoroughly drain the pork marinade before adding meat to the wok. Make sure you use either
vegetable oil or specially marked stir-fry oil. They each have a high smoke point, so they won't burn over high heat and ruin
This dish gets its unique flavor from pineapple seared quickly in the wok prior to combining with the cooked shrimp. Make
sure you preheat your wok before stir-friyng. You'll know the wok is ready when a drop of water evaporates in 1 or 2 seconds
after hitting the metal.
Tossing your steaks in cornstarch before cooking gives the meat a great crispiness. Combined with fried noodles and onion,
this dish delivers a perfectly satisfying crunch.
This recipe calls for tamarind paste, which adds bright, sour flavor to the iconic Thai noodle dish. If you can't get your
hands on tamarind paste, we suggest substituting fresh lemon or lime juice instead.