Asian flavors perk up proteins

Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant Association. Pairing Asian flavors and ingredients with familiar proteins meets the demand for ethnic dishes with operational ease.

Wok-Seared Chicken and Shrimp

Stir fry not only cooks quickly—it’s also conveniently versatile. Try substituting asparagus for the beans, scallops for the chicken, and pistachios, cashews or almonds for the mushrooms, adjusting the cooking time as needed.

See full recipe

Teriyaki Burgers with Gochujang Aioli

Give burgers a pan-Asian twist by mixing teriyaki sauce into the ground beef and topping it with aioli blended with Korean gochujang paste. Pickled red cabbage and grilled shishito peppers complete the Asian theme, but crinkle-cut fries add an all-American touch.

See full recipe

Korean BBQ Meatballs

Trend forecasters have called gochujang “the next Sriracha,” and chefs are using the spicy Korean sauce in much the same way. Noodles & Company, the fast-casual concept with a global menu, adds gochujang to a bold barbecue sauce. The meatballs combine ground chicken and beef. 

See full recipe

Fragrant Lobster Fried Rice

Classic fried rice tends to be salty, but Chef Fang reduced the sodium in this version by increasing the aromatic vegetables and herbs and decreasing the soy sauce. Lobster makes for an elegant presentation, but shrimp or clams can easily be substituted to lower food costs.

See full recipe

Miso-Marinated Chicken Thighs

White miso is a versatile ingredient in the Asian pantry. Here, it’s combined with ginger, garlic and several condiments to make a marinade, but miso also can be the base for soups and salad dressings.

See full recipe