Asian recipe collection

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Soy lemon peanut sauce, a 5-minute no-cook sauce whisked from peanut butter, soy, lemon, garlic, and chili flakes. Pourable and spicy-tangy for noodles, rice, or dipping. Vegan and easily gluten-free.

Spicy Chinese eggplant stir-fry with Japanese eggplant, balsamic or Chinkiang vinegar, sugar, and red pepper flakes. Six-ingredient sweet, sour, and spicy vegetarian main over rice. Ready in 30 minutes.

Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Trey Trung Kroeung: Cambodian catfish simmered in a fragrant lemongrass kroeung paste and coconut milk. Authentic Cambodian fish curry with galangal, kaffir lime, and turmeric.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

White chicken chili slow-cooked with cannellini beans, green chili peppers, and lime juice. Seared chicken simmers all day in the crockpot and gets topped with sharp cheddar.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.