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.
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.
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.
Miso-Marinated Chicken Thighs