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Beef and Broccoli Stir Fry

This classic Chinese take-out dish gets an upgrade.

Author: Catherine McCord

Soy Marinated Fish

Author: Grace Young

Chile Marinated Pork With Savory Brussels Sprouts and Mint

This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...

Author: Rhoda Boone

Shrimp and Green Onion Pancakes

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Author: Jamie Purviance

Peanut Rice Noodles with Pork and Collard Greens

Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.

Author: Chris Morocco

Chile and Ginger Fried Tofu Salad With Kale

In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.

Author: Melissa Clark

Miso Sesame Grilled Blade Steaks

Author: Ruth Cousineau

Silken Tofu With Soy Sauced Tomatoes

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Author: Lukas Volger

Soba Salad with Miso Dressing

Author: Michael Romano

Bibimbap

Author: Victoria Granof

Miso Pork Ribs with Chile Honey Glaze

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.

Author: The Wolf's Tailor, Denver, CO

Grilled Mahimahi with Tamarind Glaze

Author: Gina Marie Miraglia Eriquez

Steamed Kabocha With Ginger Soy Dressing

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Author: Sohla El-Waylly

Pork Shoulder With Pineapple and Sesame Broccoli

Boneless pork shoulder steaks-aka blade chops-make for a quick dinner in this Hawaiian-inspired, pan-seared dish.

Author: Nate Appleman

Caramel Chicken

Author: Chris Morocco

Better Than Takeout Stir Fried Udon

You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.

Author: Claire Saffitz

Spicy Braised Tofu

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Author: Christina Chaey

Sticky Rice Balls Three Ways (汤圆: 鲜肉, 芝麻, 菜猪油 | tang yuán: xiān ròu, zhī ma, cài zhū yóu)

Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...

Author: Betty Liu

Maple Pepper Salmon Bites

Author: Nancy Hawley

Lucky 8 Stir Fry

Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...

Author: Hsiao-Ching Chou

Miso Squash Ramen

In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash...

Author: Hetty McKinnon

Cold Noodle Salad with Ponzu Sauce

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...

Author: Elizabeth Andoh

Lo Mein with Beef

Author: Michael Tong

Quick Marinated Skirt Steak With Sriracha Potatoes and Spinach

Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.

Author: Rhoda Boone

Korean Inspired Grilled Wings With Cucumber Kimchi Salad

This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...

Author: Anna Stockwell