Updated
Favorites from across Asia, most of them ready in under 30 minutes: Japanese teriyaki salmon and miso black cod, Chinese takeout classics like beef and broccoli and Mongolian beef, Thai pad thai and beef salad, and Indian tandoori shrimp and butter chicken.
Looking for curries, tandoori and biryani? They now have their own page: Indian Recipes.
For Korean cooking, from bulgogi to kimchi stew, see our separate Korean section.
Aunt Peggy's quick beef stir-fry: bite-size pieces of beef tenderloin with onions, green and red peppers and fresh mushrooms in a light soy, garlic and sesame sauce. Serves 4.
Great-Grandma Nellie's stir-fry: thin slices of kosher beef marinated in sherry, soy sauce and sesame oil, seared in a ginger-scented wok and tossed with fresh spinach in a light glossy sauce. Serves 4.
Soy and honey glazed salmon over rice with cucumber, avocado, edamame and carrots, finished with a creamy sriracha sauce and sesame seeds. Serves 4.
Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.
Rich black cod marinated in sweet white miso, mirin and sake, then broiled until caramelized and buttery-flaky. The famous restaurant dish at home. Serves 4.
Thin slices of beef rolled around tender scallions, seared and glazed in a sweet soy teriyaki sauce, then sliced into bite-size rounds. Serves 4.
Sushi-grade ahi tuna crusted in sesame seeds, seared for 30 seconds a side so it stays rare inside, and sliced with a soy-ginger dipping sauce. Serves 4.
A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.
Flank or sandwich steak marinated overnight in soy sauce, sherry, honey and plenty of garlic, cut in thin strips, optionally wrapped around mushrooms, and broiled.
Salmon fillets glazed with homemade teriyaki and roasted with broccoli on one pan in about 15 minutes. Serves 4.
Tender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.
Crispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.
Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.
Crisp cornstarch-coated tofu tossed in a sweet and savory garlic, ginger and soy glaze with green onions. Serves 4.
Boneless chicken thighs slow cooked in a sticky honey, soy and garlic sauce, thickened at the end and served over rice. Serves 6.
Rice noodles stir-fried with shrimp, egg and a tangy tamarind, fish sauce and palm sugar sauce, topped with bean sprouts, peanuts, green onions and lime. Serves 4.
Grilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.
A party-size Thai-style cobb salad of grilled sirloin, iceberg, tomato, avocado, bean sprouts, green onion and cilantro with a lemongrass lime vinaigrette and a peanut dressing. Serves 24.
Thick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.
Oven-baked sweet and sour pork with onions and bell peppers in a blender sauce of pineapple, garlic, cayenne, soy sauce and cider vinegar. Serves 4 to 6.
Mahi-mahi fillets marinated in honey, soy sauce, balsamic vinegar, fresh ginger and garlic, pan-fried and finished with the marinade reduced to a glossy glaze. Serves 4.
