Seared fresh tuna makes a welcome alternative to tuna salad in a sandwich wrap. Even though each wrap uses just one-third cup of vegetable mixture, the recipe yields enough to cover lunch service. Any surplus can be stored in the refrigerator for the next day.
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.
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.
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.
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. ...