Healthy Asian Recipes
Korean-Style Chicken Wraps
This Korean-inspired dish is great for people trying to cut down on carbohydrates, because the meat is wrapped in lettuce instead of served on bread.
Korean Sushi Rolls with Walnut-Edamame Crumble
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
Gingered Stir-Fry with Shrimp and Snow Peas
Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W's Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger.
Cold Soba Salad with Dried Shiitake Dressing
This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chilled or at room temperature. Use preshredded carrots in place of julienned to make it even more quickly.
Grilled-Pork Banh Mi
Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon 11 years ago, he had this simple sandwich filled with peppery pork and hoisin sauce.
Rice and Sweet Corn Porridge with Dried Scallops
Corey Lee's summery porridge is a cross between traditional Chinese congee and Italian risotto.
David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.
Crisp Asian Salmon with Bok Choy and Rice Noodles
Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
Tangy watercress balances sweet coconut milk in this quick skillet dish.
"Korean-style horumon stalls are big in Tokyo," says Andrew Zimmern. "These tiny restaurants grill dozens of skewers with animal parts like udders, cockscomb, trachea, you name it. But even with conventional meat, grilling techniques like basting with fresh ginger juice are genius. If you're not adventurous, try it on chicken thighs."
Shiitake-and-Scallion Lo Mein
Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Look for them at Asian markets. Here, Melissa Rubel Jacobson wraps the leaves around silky Chinese noodles.
Chef Way The Banhs marinate the chicken in a mixture of curry and fish sauce for up to 2 hours before stir-frying.
Easy Way A five-minute marinade allows the curry flavor to develop quickly.
Japanese-Style Trout with Dashi
Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube's Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.
Homemade Firm Tofu
Tofu is made by mixing freshly made hot soy milk with sea salts such as magnesium chloride. The sea salts (nigari) coagulate the proteins in the milk, forming very fragile, custardy curds. To make firm tofu, that fragile tofu is lightly pressed and allowed to drain.
Cabbage, Watercress and Pine Nut Dumplings
Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food processor. We liked the dumplings boiled in water, but they're also delicious cooked in a steamer.
Grilled Shrimp Satay
In Singapore, satays are usually made with chicken or lamb. But for parties, Chris Yeo likes to use shrimp because he thinks it's more festive. He marinates the shellfish in an alluring mixture of sautéed garlic, ginger and ground spices, then threads each shrimp on its own skewer and grills them until they're lightly charred.
Asian Steamed Buns with Bok Choy and Chinese Chives
The Baker Creek catalog includes lots of seeds for Asian greens, including some that Jere Gettle found on his travels in Thailand. Here, a blend of mild bok choy with spicy mustard greens and oniony Chinese chives fills puffy, savory buns.
Ginger-Marinated Bulgogi-Style Chicken
Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics.
Thai Chicken and Watermelon Salad
For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fish sauce.
Sparkling White Kimchi
"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, she added it to beef stock." When he wanted to prepare a quick "white" version of kimchi, Chang opted for 7UP; it adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
Spicy Green Bean and Tofu Stir-Fry with Ground Bison
Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile sauce—spiked stir-fry. For the most sustainable and humane option, buy grass-finished bison.
Grilled Shrimp with Sweet Chile Sauce
Chile-spiced shrimp cooks on a grill or in a grill pan in just 30 minutes.
Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles
Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil and mirin, then tops the dish with crispy deep-fried noodles. For a healthier version of the recipe, stir-fry shrimp in a small amount of oil and top with a light sprinkling of crunchy instant ramen noodles.
Vegetable Summer Rolls with Chile-Lime Dipping Sauce
Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
Shrimp-and-Vegetable Summer Rolls
Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
Tofu, Eggplant and Shiitake Noodle Soup
To simplify this Cambodian noodle soup, we added fewer vegetables to store-bought vegetable broth.
Mustard-Glazed Chicken with Arugula and Bok Choy
Opt for chicken breasts instead of legs, cook the bok choy in a minimal amount of oil (no butter) and dress the salad lightly with oil, soy sauce and rice wine vinegar.
Asian Pork, Mushroom and Noodle Stir-Fry
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.