Asian

Collection by K Thompson

Honey Walnut Shrimp

Rating: 4.5 stars 583
Fried battered shrimp in creamy honey-mayonnaise sauce and candied walnuts.

Shrimp Fried Rice

Rating: 4 stars 540
A tasty family recipe for real shrimp fried rice cooked restaurant style.

Korean Saewoo Bokkeumbap (Shrimp Fried Rice)

Rating: 5 stars 38
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.

Thai Spiced Barbecue Shrimp

Rating: 4.5 stars 287
This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.
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Asian Salmon

Rating: 4.5 stars 864
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Spicy Bok Choy in Garlic Sauce

Rating: 4.5 stars 431
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
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Napa Slaw

Rating: 4 stars 7
Great Asian slaw or salad!

Chinese Napa Cabbage Salad

Rating: 4.5 stars 386
An excellent way to use up that leftover cabbage from the garden.
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Napa Cabbage Salad

Rating: 4.5 stars 424
A crunchy napa cabbage salad with toasted ramen noodles and almond slivers.

Sriracha Honey Brussels Sprouts

Rating: 4.5 stars 73
Crispy Brussels sprouts coated with a delicious sweet and spicy sauce.

Bok Choy Stir-Fry

Rating: 4.5 stars 11
Seasoned with garlic and ginger, this bok choy stir-fry is ready in just 10 minutes to pair with any main dish.

Chef John's Chinese Scallion Pancakes

Rating: 4.5 stars 39
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.
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