Asian Cuisine

Enjoy some of our favorite Asian-inspired recipes and leave your own in the comments section.


10 Comments Add your own

  • 1. lemare  |  May 26, 2007 at 4:46 pm

    Korean-style Pork Tenderloin

    From IRF reader, Jen.

    1/3 c. low-sodium soy sauce
    2 Tbsp. sugar
    1 Tbsp. minced peeled fresh ginger
    3 Tbsp. rice vinegar
    1 Tbsp dark sesame oil
    ¼ tsp. crushed red pepper
    4 garlic cloves, minced
    1 ½ lbs. pork tenderloin, trimmed
    Cooking spray
    1. Combine first 7 ingredients in a large zip-top plastic bag, add pork. Seal and marinate in refrigerator 8 ours or overnight, turning occasionally.
    2. Preheat oven to 425 degrees.
    3. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan, cooking 6 minutes, browning on all sides.
    4. Place pan in oven, bake at 425 degrees for 15 minutes or until meat thermometer registers 160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
    5. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.
    6. Cut pork into ¼” thick slices. Serve with sauce.
    Yield: 6 servings.

  • 2. lemare  |  May 26, 2007 at 4:46 pm

    Gyoza (Japanese)

    This is a recipe from my Japanese cousin-in-law who is an incredible cook.

    1 lb ground pork
    2 c minced cabbage
    1/2 c minced green onions
    1/2 tsp salt
    1/8 tsp sugar
    1 tbsp soy sauce
    3 tbsp sesame oil
    1 1/2 tsp juice extracted from grated ginger
    3 cloves of garlic, grated
    gyoza skins
    Dipping Sauce: Equal parts soy sauce and vinegar

    Combine ingredients and make dumplings with gyoza skins using small pleats to seal.
    In an oiled non-stick pan, fry gyoza over medium heat until bottoms are golden brown and a little crispy. Add just enough water so that it doesn’t collect in the bottom of the pan and cover 7-8 minutes to steam them.

  • 3. lemare  |  May 26, 2007 at 4:49 pm

    Kal Bi – Korean Barbecue

    Thinly sliced beef (preferably from a Korean market). Shortribs work, too.

    1/2 cup soy.
    1/2 cup sugar
    1 bunch garlic
    1/2 onion
    2-3 stems of green onion
    1/2 tspn of black pepper
    1/4 cup seasame oil

    Let marinate (the longer the better). For best results cook on the grill, but a skillet will work too.

  • 4. lemare  |  May 26, 2007 at 4:50 pm

    Korean Dumplings

    My Korean friend taught me how to make these. They are very similar to Miho’s gyozas and are quite delicious. There is even a vegetarian option!

    1 lb. ground beef (sirloin ground beef recommended)
    ½ lb. ground chicken
    2 cups of chopped green cabbage, cooked under medium heat until slightly moist (do not over cook)
    1 cup raw chopped onions
    1 Tablespoon minced garlic (you can buy garlic already minced in a jar)
    1 Tablespoon sugar
    1 Tablespoon soy sauce
    ½ Tablespoon salt
    ½ Tablespoon black pepper

    For the dumpling skin:
    1 egg (discard yolk & set aside in a small bowl)
    Package of Dynasty brand Gyoza wrap

    Korean Vegetarian Dumplings

    1 package of firm tofu (drain water over a colander, place a sheet of paper towel underneath, sprinkle with salt and store in the refrigerator overnight or at least 6 hours)
    1 cup of raw chopped onions (remember not to chop onions too fine due to its water content)
    1 cup of chopped green cabbage, cooked under medium heat till slightly moist (do not over cook)
    1 cup of chopped button mushroom
    1 whole acorn squash (cut in half, scoop out seeds, place open side facedown in a bowl and microwave about 5 minutes or until squash is soft. Scoop out all squash and discard skin)
    1 Tablespoon minced garlic (you can buy garlic already minced in a jar)
    1 Tablespoon sugar
    2 Tablespoon sesame seed oil
    ½ Tablespoon salt
    ½ Tablespoon black pepper

    Directions for both types of dumplings:

    In a large bowl combine all ingredients and thoroughly mix/fold together with your hand. (Do not ever use a mixer; folding the ingredients with your hand is the best way to blend ingredients for this recipe).

    For each dumpling skin, place about a tablespoon of the filling in the center.

    Use the egg white and dab halfway around the edge of the dumpling wrap to “glue” the edges when folded into a half moon shape. Firmly press the edges together so ensure wrap stays closed when dumplings are cooked.

    Cooking Directions:

    (Dumplings are not made to be grilled or baked)

    For frying: Heat a frying pan under medium heat and drop some oil just enough to cover the surface of the pan. Dumplings must be cooked about 10 minutes on each side or until golden brown. (Overheating can easily burn dumplings due to the thinness of its wrap)

    For steaming: When using a steamer, place a sheet of paper towel underneath the dumplings to avoid dumpling skin from sticking to the steamer. When placing dumplings in the steamer, try not to overlap one on top of another as this can also cause sticking and tearing of the dumpling skin. It takes a good 20-25 minutes to fully cook dumplings under steaming temperature and conditions.

    For boiling: Fill a pot (size depending on how many dumplings you are cooking) with water until almost halfway full. When water starts to boil, place dumplings inside and cook for about 25 minutes. ***Watch the pot as the water level overflows when temperature gets too hot and dumplings are almost done! If water level starts rising, adjust heat as necessary.

    *Serve dumplings with soy sauce and a few spoonfuls of distilled white vinegar*
    Dumpling Storage:

    * You can freeze and store dumplings in a Ziploc bag, but be sure to place a sheet of wax paper between each layer of dumplings to prevent sticking.
    * Allow enough time for frozen dumplings to thaw under room temperature.
    * You can also microwave to speed the time it takes to thaw, but overheating frozen dumplings in the microwave causes the dumpling skin to get sticky and will tear. If you must microwave, be sure to turn over dumplings after 10-15 seconds.
    *Another tip: You can use the seasonings from this recipe (meat version) as a marinade for chicken. Just whisk together the minced garlic, sugar, salt, black pepper, and soy sauce; pour marinade over raw chicken and store in a Ziploc bag or Tupperware container overnight. The next day chicken is ready to be grilled or baked!

  • 5. lemare  |  May 26, 2007 at 4:51 pm

    Chicken in Thai Peanut Sauce

    Makes 6 servings

    1 Tbsp. cooking oil
    1 lb. boneless skinless chicken breasts, cut into bite-size strips
    2 teaspoons curry powder
    1 fresh jalapeno pepper, seeded and finely chopped
    1 lb. fresh green beans, trimmed and cut into 2-inch pieces, or 3 cups frozen cut green beans
    1 red pepper, cut into long thin stips
    ¾ c. water
    1 c. bottled light unsweetened coconut milk
    ¾ c. chunky peanut butter
    2 Tbsp. soy sauce
    ¼ c. snipped fresh cilantro
    Hot cooked cellophane noodles or rice

    1. In a large skillet heat oil over medium-high heat. Meanwhile, in a medium bowl toss chicken with curry powder and jalapeno pepper. Add to skillet; cook and stir for 2 minutes. Carefully add green beans and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
    2. In a medium bowl, stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until chicken is no longer pink and vegetables are tender, stirring occasionally. Stir in cilantro. Serve chicken mixture over noodles or rice.

  • 6. lemare  |  May 26, 2007 at 4:52 pm

    Tandoori Chicken

    From IRF reader, Jen.

    Serves 4

    ¾ c. coarsely chopped onion
    1 tsp. coarsely chopped peeled fresh ginger
    2 garlic cloves, peeled
    ½ c. plain low-fat yogurt
    1 Tbsp. fresh lemon juice
    1 tsp. paprika
    1 tsp. ground cumin
    1 tsp. ground coriander seeds
    ½ tsp. salt
    ½ tsp. chili powder
    Dash of ground nutmeg
    4 (4 oz) skinless, boneless chicken breast halves
    Cooking spray.

    1. Place first 3 ingredients in a food processor, process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg), pulse 4 times or until blended.
    2. Make 3 diagonal cuts ¼ inch deep across top of each chicken breast. Combine chicken and yogurt micture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
    3. Prepare grill or broiler.
    4. Remove chicken breast from bag, discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until chicken is done.

  • 7. lemare  |  May 26, 2007 at 4:53 pm

    Asian Salad

    Asian Dressing
    3 T vegetable oil
    2 T rice vinegar
    2 T soy sauce
    1 t sugar
    1/2 t sesame oil

    I never really make the same combination twice (depends on what I have on hand). However, I usually toss romaine, spinach, green onions, grilled chicken, and mandarin oranges and drizzle this on top. I also like to put chow mein noodles on top for a little crunch. For a little more protein, you can add sunflower seeds or chicken.

  • 8. lemare  |  May 26, 2007 at 4:54 pm

    Asian Coleslaw Chicken Salad

    Put 1 bag of coleslaw into a large bowl.

    Take 1 packet of the Italian Good Seasonings Mix–

    Follow the directions on back of the Italian Good Seasonings dressing mix packet, once all ingredients are mixed together, add 2 TBSP of soy sauce and ½ cup brown sugar. Mix all together.

    Cut up pieces of cooked chicken (can substitute with seared tuna or tofu instead), and add it to the bowl of coleslaw.

    If you like, add sunflower seeds and almonds (I use the package of roasted almonds that are found in the salad section).

    Add water chestnuts (drained).

    Pour the sauce mixture over everything in the bowl, and mix all together.

    Crush a package of chicken flavored Ramen noodles while still in the package, sprinkle on top of the salad (optional).


    Using 1 bag of coleslaw will feed about 4 people for a main meal.

    When you make the dressing, you probably won’t use it all if you are only using one bag of coleslaw (the whole batch of dressing works well for 2 bags of coleslaw).

    For the cooked chicken, you can either cook it yourself, or buy the packaged kind that is already precooked. I use two packages of pre-cooked chicken with one bag of coleslaw.

  • 9. lemare  |  July 2, 2007 at 5:28 pm

    Sesame Chicken

    From IRF Reader, Critts.

    3 chicken breasts, cubed
    ¼ c flour
    ¼ c sugar
    ¼ c soy sauce
    2 T sesame seeds
    2 T vegetable oil
    salt and pepper, to taste
    dash of garlic

    Combine flour, salt and pepper, and garlic in a bowl. Dredge chicken pieces in flour mixture. Heat oil in a frying pan and cook chicken. Combine sugar and soy sauce and heat to dissolve sugar (I usually do this in the microwave). Add soy sauce mix to the chicken (once it’s cooked). When coated, add sesame seeds. Serve over rice.

  • 10. lemare  |  September 22, 2007 at 9:11 pm

    Peanut Noodles with Chicken and Pears

    1 pound spaghetti
    1 cup smooth peanut butter
    1 cup water, at room temperature
    1/3 cup white vinegar
    1 tablespoon sesame oil
    2 teaspoons kosher salt
    1/2 precooked roasted chicken, shredded (2 cups)
    1 Asian or Bosc pear, peeled and thinly sliced
    5 scallions, trimmed and thinly sliced
    1/3 cup roasted peanuts, roughly chopped
    3 small red serrano chilies, thinly sliced (optional)

    Cook the spaghetti al dente according to the package instructions. Drain, rinse with cold water, then drain again. Combine the peanut butter, water, vinegar, oil, and salt to make a smooth sauce. Toss the noodles with the peanut sauce. Arrange on a platter and top with the chicken, pear, scallions, peanuts, and chilies


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