My husband and I love Asian food so much, we have four meals we like to make all the time. Once to impress some guests, we made all the meals at once so they'd feel like they were in a restaurant. These dishes are so quick and easy, making all of them was no trouble at all.
NOTE: Use calrose rice. It's so delicious I can eat it plain, and it's the only rice I cook with.
To make this spicy dish, all you have to do is buy pork bulgogi marinade at an Asian market. The words will be in Korean, so you'll want to ask someone for help finding it. Pour the marinade over 1 pound of pork (you can buy the pork already cut up in chunks) and add half a sliced onion. Cook in skillet until pork is no longer pink on the inside. Serve over rice.
Beef Bulgogi20 min
Unlike the pork bulgogi, this sauce is sweet and mild. Kids will prefer this recipe. You make it the same way: pour sauce over chunks of beef and slices of onion, cook in skillet until meat and onions are done, serve over rice.
Honey Walnut Shrimp
This is just like the honey walnut shrimp at PF Changs and Panda Express. Just thinking about it makes me drool. It's surprisingly easy to make, especially with practice. You can find the recipe here at AllRecipes.com.
NOTE: You can use cornstarch instead of mochiko. I never candy the walnuts because the sauce makes them sweet enough. You can cut out the sweetened condensed milk if you want it to be less sweet.
Potstickers are a great side dish, but on days when I really don't want to bother with cooking, I'll serve them with rice as the main course. It takes about six or eight each and a bowl of rice to fill my husband and I up.
Most grocery stores sell potstickers in the freezer isle. Just coat a skillet in oil, fry the bottoms of the stickers until they're brown, pour in about a 1/4 inch of water, cover, let steam until the water is gone or the stickers are warm all the way through. It takes some practice to get them the consistency you prefer. Dip them in the sauce they come with, or use soy sauce.
Side Dish: Egg Drop Soup
This might sound fancy, but it only has four ingredients and takes maybe ten minutes to make.
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
2 tablespoons chopped green onion
- In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
- Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
- Remove soup from heat immediately, divide into four portions and garnish with green onions.
Do you have any Asian recipes you'd like to share? I'd love to see them in the comments!