Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Author: Claire Saffitz
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Author: Claire Saffitz
Author: Grace Young
An easy Pork Dumplings recipe
Author: Jill Silverman Hough
Author: Ruth Cousineau
Author: Shirley Cheng
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Charles Phan
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with...
Author: Anissa Helou
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Author: Mindy Hermann, RDN
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: Anita Lo
Author: Sheryl Hurd-House
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant...
Author: Mark Bittman
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Author: Monica Macansantos
Author: Duy Pham
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.
Author: Rhoda Boone
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Tadashi Ono
Author: Eileen Yin-Fei Lo
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Author: Liza Agbanlog