Recipes tagged with « Asian Fusion »
Glazed Pork Salad
Pork tenderloin marinated then seared and roasted with a sticky glaze. Paired with quick-pickled rainbow carrots and watermelon radishes for a crunchy, tangy punch. Fresh romaine, Lebanese cucumbers, scallions, and serrano slices bring brightness. Lime juice and reserved pickling liquid dress the salad adding acidity and snap. A honey substitute and fish sauce tweak the sweet-salty balance. Timing relies on visual and tactile cues over clocks for meat and pickles. Simple, versatile, avoiding dairy, nuts, and eggs. Useful tricks for resting meat and handling delicate veggies included.
Beef Ramen Bowls with Eggplant & King Oyster Mushrooms
Ramen noodles tossed in a spicy-sweet blend of tamari and black bean garlic sauce. Sautéed diced Japanese eggplants and thick-cut king oyster mushrooms for texture contrast. Lean ground beef browned with smoked paprika and fresh ginger. The sauce thickens with arrowroot for clarity. Garnished with scallions. Balanced savory, smoky, umami flavors with a punch of heat. Quick cooling rinse after noodle boil to stop cooking. Adaptable to shiitakes or cremini mushrooms. Great for weeknight dinners or meal prep. Dairy, nut, egg free. Less salt because of tamari use instead of soy. Minutes and steps adjusted for better caramelization.
Crunchy Tofu Rolls
Crispy strips of spicy fried tofu nestled in softened rice paper with refreshing herbs and crunchy julienned vegetables. Wrapped in tender Boston lettuce leaves, paired with quick-pickled kohlrabi replacing traditional radish for extra zing. Wontons fried golden for texture contrasts. Spiced peanut sauce with lime twist adds brightness. Vegan, gluten adaptable, nut modification possible. Technique-driven steps prioritize texture balance and timing cues over clocks. Prep and assembly calls for controlling moisture in tofu and rice paper handling finesse. A mid-range oil temperature crucial for crunch without greasiness.
Pork Lettuce Wraps Twist
Lean ground pork browned in batches, shiitakes seared until crisp, garlic plus ginger release aromas. Oyster and reduced-sodium soy sauce form a thick glaze, with toasted sesame oil, brown sugar and rice vinegar rounding flavors. Crisp lettuce, julienned carrots, sliced scallions, fresh cilantro and chopped roasted peanuts set table for assembly. Sambal or chili oil optional heat. Techniques focus on searing for texture, balancing sweet, salty, acid, and crunch. Simple tricks for ingredient swaps included. Timing based on visual and tactile doneness instead of strict minutes.
Crunchy shrimp toasts
Prawns minced with chives and ginger, bound with egg and tamari, spread thick on sandwich slices. Rolled in black and white sesame seeds. Fried golden crisp on medium heat. Quick bites, fiery and nutty. Serve with sweet chili dipping. Snack or starter, 16 pieces from 4 bread slices.
Soba Noodle Beef Salad Air Fryer
Noodles soba and skirt steak cooked in an air fryer with a crunchy veggie salad. Savoy cabbage swapped for Napa. Hot pepper flakes replace sriracha. Dressing uses lime juice instead of rice vinegar. Reduced soy sauce by 30%. Sesame oil kept. Adds fresh scallions and toasted sesame seeds. Steak cooks 10 minutes at 205 °C (400 °F), resting 12 minutes. Veggies marinate 15. Noodles boiled 4 minutes, then soaked in dressing. Meat sliced thin across grain. Salad tossed, served with fruity Asian pear slices. Four servings. Mix of sweet, spicy, and umami flavors with crunchy greens and soft noodles.