Asian cooking made fast and easy

From potstickers to pomelo fruit, Asian cuisine can become a part of anyone's everyday menu with a little planning. The key is to use authentic ingredients, which used to be hard to find but now are widely available at many neighborhood markets. Master chef Martin Yan was invited on the “Today” show to share some quick and easy Asian recipes.

Pomelo, Radish, and Spinach Salad
Servings:

Serves 4

Ingredients

  • For dressing

    • 1/4 cup vegetable oil
    • 1/4 cup fresh lemon juice
    • 2 tablespoons fresh orange juice
    • 1 tablespoon sesame oil
    • 1 tablespoon honey
    • 3/4 teaspoon chili garlic sauce
  • For salad

    • 1/4 cup pine nuts
    • 1 pomelo
    • 2-1/2 cups packed baby spinach
    • 3 red radishes, trimmed and thinly sliced
    • 8-ounce can sliced water chestnuts, drained
    • 1/2 cup thinly sliced red onion
    • 2 tablespoons crystallized ginger

Preparation

Baking Directions:

Marbled Tea Eggs
Servings:

Serves 8

Ingredients

    • 8 eggs
    • 1 green onion, coarsely chopped
    • 2 teaspoons minced ginger
    • 1/4 cup regular soy sauce
    • 1/4 cup dark soy sauce
    • 4 bags black tea
    • 2 tablespoons packed dark brown sugar
    • 1/2 teaspoon Chinese five-spice powder
    • 3 whole star anise
    • 1 cinnamon stick

Preparation

Baking Directions:

Three-Alarm Firecracker Chicken
Servings:

Serves 4

Ingredients

  • For the marinade

    • 2 teaspoons soy sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon cornstarch
    • 1 pound boneless, skinless chicken breasts
  • For the sauce

    • 1/3 cup ketchup
    • 1/4 cup chicken broth
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon sugar
  • To cook

    • 1 tablespoon vegetable oil
    • 1 fresh jalapeno chile, cut into thin strips
    • 8 small dried red chiles
    • 1 red bell pepper, julienned
    • 1/2 medium onion, thinly sliced

Preparation

Baking Directions:

Soybean Fried Rice
Servings:

Serves 4

Ingredients

    • 1 cup shelled soybeans, thawed if frozen
    • 2 teaspoons vegetable oil
    • 2 cloves garlic, minced
    • 4 cups cold cooked long-grain rice
    • 2 tablespoons chicken broth
    • 1-1/2 tablespoons oyster-flavored sauce
    • 2 eggs, lightly beaten
    • 2 teaspoons Furikake or shredded nori

Preparation

Baking Directions:

Lychee Lemonade
Servings:

Makes about 5-1/2 cups

Ingredients

    • 20-ounce can lychees with syrup
    • 12-ounce can frozen lemonade concentrate
    • 2-1/2 cups water
    • Ice cubes
    • 1 lemon, thinly sliced
    • 5 mint sprigs

Preparation

Baking Directions:

Twin Ginger Shortbread Cookies
Servings:

Makes about 2 dozen cookies

Ingredients

    • 1 cup unsalted butter (2 sticks), room temperature
    • 1/2 cup sugar
    • 1/2 cup chopped glazed walnuts
    • 1/3 cup chopped crystallized ginger
    • 1 tablespoon grated ginger
    • 2 cups flour
    • 1/4 teaspoon salt

Preparation

Baking Directions:

Recipes excerpted from “Martin Yan Quick and Easy,” by Martin Yan. Copyright © 2004 by Martin Yan. Published by Chronicle Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.

TOP

You're currently viewing the new TODAY.com Feedback