Asian dishes like Korean Bibimbap and Five-Spice Soba Noodles feature the traditional Asian flavors of soy and ginger. More modern takes, like Soy-Glazed Salmon Burger, bring those flavors front and center. The spices of Asia are the stars of the region’s aromatic, full-flavored cuisine.
Chinese Pork and Vegetable Dumplings
These dumplings are always a hit and are great both boiled or pan-seared.
Ginger Soy Sirloin Tip Stir-Fry with Mushrooms
Author of cookbook Poor Girl Gourmet, Amy McCoy’s budget friendly alternative to take out
Asian Roast Turkey with Sticky Rice Stuffing
The soy marinade makes for delicious pan drippings that are whisked into an orange juice-based sauce for the Asian Roast Turkey.
Asian Chicken Lettuce Wraps
This meal is so easy to make and it’s loaded with lean protein, veggies, and some added fruit for sweetness.
5-Spice Burgers with Warm Mu Shu Slaw
Doctor up a plain-old burger with Asian seasoning and crunchy slaw for a delightful new twist
Stir-Fried Pork and Peppers With Buckwheat Noodles
If the mention of pork brings to mind plain chops, this flavorful stir-fry, with its luscious peanut sauce, crisp red peppers and bed of buckwheat noodles, will be a delicious surprise.
Stress-Fighting Beef Stir-Fry
In addition to being an excellent source of tryptophan and protein, lean beef provides plenty of selenium, zinc, iron, and B complex vitamins to help you fight stress. Choose organic, grass-fed beef if you can to avoid pesticides and hormones that potentially can interfere with your own.
High-Energy Bangkok Coconut Chicken Stir Fry
Try this sugar-busting recipe from Dr. Jacob Teitelbaum’s “The Beat Sugar Addiction Now Cookbook.”
Chicken Satay with Peanut Sauce
Skewers of savory chicken and a luscious peanut sauce for dipping. Satay is the perfect dish for introducing kids to the flavors of the world.
Sweet and Sour Shrimp
This is not your typical cloying sweet-n-sour dish, these black pepper marinated shrimp are enrobed by tamarind-lime glaze.
Five Spice Slow-cooked Pork
So rich and savory, I like to serve this with ready-made pickled mustard greens.