The flavors in Asian recipes are intense and exciting - and extremely wide-ranging. While every country in Asia has its own long-standing traditions, you can get hints of origin from the ingredients that echo throughout their classic dishes. Fiery chiles and tongue-numbing peppercorns? Think Szechuan. Pleasantly tangy fish sauce, noodles and slightly sour tamarind? Thai recipes, we're looking at you. Rich, garlicky barbecued meat paired with kimchee? Korean all the way. In short, there's no one way to approach Asian cuisine, so start by appreciating what each culture does best. Seek out authentic ingredients whenever possible, and don't attempt shortcuts: Many Asian flavors can only be developed with time.See Popular Asian Cuisine Recipes
Stir fried beef and vegetables are mixed with ramen noodles to make a quick and complete dinner.
If sweet and spicy Asian food is your preference, don't order takeout. Try this quick-and-easy recipe that can be prepared in less than 30 minutes.
Soba noodles, hot sauce, ginger, and soy sauce give a spicy Asian touch to this chicken and broccoli main-dish recipe.
This stir-together appetizer delivers big peanut flavor with a hint of heat. The dip recipe is quick to make.
Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, he boils rice like pasta to make it fluffy, then layers it in a casserole dish with yogurt, pistachios, and apricots.
The chicken and rice in this Thai-inspired dinner recipe is topped with an irresistible peanut sauce. Steamed snow pea pods complete the meal.
Soy sauce, gingerroot, and pea pods add an Asian flair to this version of classic chicken soup.
The Melbourne-born star of TLC's Take Home Chef shares recipes made with supermarket ingredients in this book; many reveal Australia's love for Asian flavors.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it's available at Asian markets.
No time to cook the eggs? No worries! Pick up a bag of peeled hard-cooked eggs from the produce section of a large supermarket, or raid the grocery store salad bar.