Stir-Fry / Sauteed / Braised

Apan-apan

Apan-apan is an Ilonggo dish from the Western Visayas region of the Philippines. It is also known as adobong kangkong, and it is a type of adobo. Apan-apan is made by stewing water spinach(kangkong) in vinegar, usually coconut palm vinegar(sukang tuba) or similar palm vinegar. Basic seasoning ingredients are also added. Apan-apan is typically served…
Batso nga Tabungaw

Batso nga tabungaw is stewed bottle gourd, a common in the Ilocano regions of northern Luzon in the Philippines. Known in other regions of the Philippines as ginisang upo or guisadong upo, stewed bottle gourd is a common dish, though it may be prepared differently outside Ilocandia. Fresh bottle gourd is the main ingredient. The…
Bih Dry Curry

This dish is a Sindhi dry curry with lotus root as the main ingredient. Bih(بیھ) refers to lotus root; it is sometimes also written beh, beeh, or bhee. In Sindhi cuisine, Usually, a type of long, thin lotus root is used. The root must be thoroughly cleaned before use. It is typically cooked as a…
Braised Eggplant

Braised eggplant(燒茄子) is a traditional eggplant dish in Beijing, northern China. It is traditionally made with round eggplant(圓茄子). Braised eggplant pairs well with chun bing(春餅). Recipe 2 servings Ingredients 2 clove garlic, minced 2 round eggplant(圓茄子), peeled and chopped 4 tbsp rice cooking wine(料酒) or water 4 tbsp light soy sauce(生抽) (or 2 tbsp dry…
Braised Mushroom Rice

Soo-loo-png(素滷飯) is a vegan version of loo-bah-png(滷肉飯), a popular Taiwanese dish of braised meat on top of steamed rice. Minced mushrooms are braised in a classic Taiwan-style braising liquid(滷汁) and served over rice. Pickled mustard greens pair well as a side dish. Recipe Ingredients 4 piece star anise 1 tsp sichuan peppercorn 1 tsp fennel…
Caponata

Caponata is an eggplant dish from Sicilian cuisine. It typically includes a variety of cooked vegetables and fruits with a sweet and sour sauce called agrodolce. Caponata is usually served cold. It is often a side dish and can be served alongside a main dish, on toast, or even over pasta. Some variations include seafood…
Carrot Shirishiri

Carrot shirishiri, or ninjin-shirishiri(ニンジンシリシリー), is a simple Ryukyuan dish of sauteed, julienned carrots. Usually miso is added for seasoning, and island tofu, or shima-dofu(島豆腐), adds a signature Ryukyu texture. The name shirishiri(シリシリー) comes from the sound of cutting carrots into thin pieces with a grater. Prepare the carrots by first peeling them, then grating, shaving,…
Cu Liu Cabbage

Cu liu cabbage(醋溜白菜 / 醋溜大白菜) is a simple and tasty dish from northern China. A traditional cabbage preparation from Lu(魯) cuisine, cu liu cabbage uses napa cabbage(大白菜) with a thickened vinegar sauce, often with sugar added. The result is a sweet and sour cabbage dish. It is often served as a side dish. Recipe Ingredients…
Dry Fried Green Beans

Dry fried green beans(乾煸四季豆) is a popular and simple Sichuan dish. It is commonly served as a side dish, but it also works as a main dish with rice. Dry frying(乾煸) is a cooking method which generally uses a small amount of oil in a dry pan. The main ingredient is cooked dry before combining…
Eggplant and Chickpea Tajine

Tajine(طاجين), also romanized tagine, is an important traditional dish in Moroccan cuisine. The word tajine originally refers to the iconic earthenware lidded shallow pot used to cook and serve this dish. Many variations use lamb or other meat as a main ingredient, and many different ingredients can be added. Sometimes different parts are cooked separately…
Ginataang Rimas

Ginataang rimas is a dish of breadfruit(rimas) cooked in coconut milk(gata). Several variations of ginataang can be found throughout the Philippines. Spicy ginataang, as is found in this recipe, is especially popular in the Bicol region of the Philippines. Turmeric can be optionally added as well as greens, such as chili leaves or moringa leaves(malunggay).…
Goya Chanpuru

Goya chanpuru(ゴーヤチャンプルー) is a Ryukyuan stir fry dish with bitter melon. One of the most iconic dishes of Okinawa, goya chanpuru combines bitter melon with island tofu and normally meat and eggs with simple seasoning, though meat and eggs are omitted here for a vegan version. Chanpuru(チャンプルー) is the Okinawan word for stir fry. Seasonings…
Jing Jiang Mushroom

Jing jiang pork strips or jing jiang rou si(京醬肉絲) is a traditional Beijing dish of thin meat strips in sweet and salty sauce. This vegan adaptation uses king oyster mushroom(杏鮑菇) instead of pork. Jing jiang rou si is typically served with a thin flour pancake called chun bing(春餅) and finely sliced scallion; try making my…
Kimchi Fried Rice

Kimchi fried rice, or gimchi bokkeumbap(김치볶음밥), is a simple Korean fried rice dish with kimchi. This recipe is a perfect way to use day-old leftover rice. If using fresh steamed rice, try to make it slightly dry. Brown rice works well for this dish. Flavorful cabbage kimchi is the best choice for this. For an…
Kinpira

Kinpira(きんぴら) is a simple traditional Japanese dish most commonly made with burdock root, or gobo(ごぼう), often with carrot added. It is first sautéed, then glazed with a tare sauce. Kinpira typically has a nutty flavor from using sesame oil and is usually garnished with sesame seeds. Kinpira is usually a side dish and can be…
Konjac Jelly Stir-Fry

Konjac jelly stir-fry is a common household dish from southwestern China. Konjac jelly, also known as konjac tofu(魔芋豆腐 móyùdòufu) is a specialty of the Tujia people made from starchy konjac roots native to their homelands in the mountainous areas of southwestern China. Konjac jelly is often stir-fried(炒) with various ingredients, typically pickled greens or chili.…
Mapo Tofu

Mapo tofu(麻婆豆腐) is a popular Sichuan dish of soft diced tofu cooked in a savory sauce. It has the signature Sichuan blend of spicy and ma(麻), a ‘numbing’ or zesty flavor from sichuan peppercorns(花椒). Mapo tofu is typically served with rice. Recipe Ingredients 2 clove garlic, minced 1 tsp ginger, minced 4 fresh shiitake or…
Milkfish Sisig

Milkfish sisig(sisig bangus) is a variation of sisig, a Kapampangan salad of flaked meat and spices garnished with calamansi juice or another souring agent. Sisig originated in the Pampangas region of central Luzon in the Philippines. Sisig seems to have evolved from different ingredients in sour juice to a primarily meat salad with citrus garnish.…
Nabera Nbushi

Nabera nbushi(ナーベラーンブシー) is a Ryukyuan stir fry dish with luffa(ナーベラー nabera). It usually has island tofu(島豆腐 shima-dofu) and spam or other meat added. Here, meat is omitted, and miso acts as the main flavoring agent. Recipe 2 servings Ingredients 2 luffa(ナーベラー), peeled and chopped ⅛ tsp salt ¼ cup water 1 lb island tofu(島豆腐) 2…
Papaya Irichi

Papaya irichi(パパイヤイリチー) is a simple sauteed papaya dish from the Ryukyu islands. Unripe, green papaya is cooked with carrot, stirred, and seasoned. In Ryukyu cuisine, papaya is often used while still green and unripe. Unripe papaya has a crisp texture and high water content. While not native, asian chives[ニラ nira] are a common garnish for…
Perilla Namul

Perilla namul(깻잎나물 kkaetnip namul) is a blanched perilla salad common in southern Korea. It is a simple side dish and makes a great topping for bibimbap(비빔밥). Perilla leaf(깻잎 kkaetnip) is sometimes called sesame leaf; while that name is technically incorrect in English, it probably happened because perilla seeds and sesame seeds are quite similar, and the…
Pinakbet

Pinakbet is an Ilocano dish from the northern Philippines made from local vegetables stewed until shriveled. Eggplant, okra, and bitter melon are typical ingredients. Fish paste is normally used for flavoring. Other ingredients can be added, such as long bean, alukon, and seasonal greens. Pinakbet pairs well with rice. Dinengdeng and buridibod are similar Ilocano…
Shalgham

Shalgham(الشلغم) is a sweet turnip dish made by boiling turnip with date molasses. It is a dessert in Mesopotamian cuisine, though the name comes from the Persian word for turnip. Recipe Ingredients Directions
Shibui Nbushi

Winter melon nbushi(シブインブシー shibui nbushi) is Ryukyu-style braised winter melon with miso. Winter melon(シブイ shibui), also known as wax gourd, is a large gourd or melon with a thick, mild-flavored flesh. A single winter melon can be large enough to use in multiple dishes. To prepare it, cut the amount of winter melon you will…
Squid Stir-Fry

Squid stir-fry(오징어볶음 ojingeo bokkeum) is a simple Korean stir-fry dish made from squid and often vegetables. Octopus stir-fry(낙지볶음 nakji bokkeum) is variation made essentially the same except with octopus. Vegetables like onion, scallion, peppers, and even napa cabbage can be added. Squid stir-fry is typically served with rice. Recipe Ingredients Directions
Stir-Fried Wood Ear and Giant Scallion

Stir-fried wood ear with giant scallion(大蔥炒木耳) is a simple dish from Manchuria or northeastern China. The two main ingredients, giant scallions(大蔥) and wood ear fungus(黑木耳) are specialties of northeastern China. In this recipe, they are stir fried together with minimal seasoning: salt, sichuan peppercorn water, and soy sauce. The result is crisp-chewy in texture with…
Terong Balado

Terong balado is a Minang dish of eggplant(terong) cooked in chili sauce(balado). It is normally made with long Chinese eggplant. Serve with rice. Recipe Ingredients 2 clove garlic 2 red bird eye chili 2 red cayenne chili or seeded red bird eye chili ¼ tsp salt 1 shallot, sliced 2 kaffir lime leaf or Indonesian…
Three Cups Oyster Mushrooms

Three cups oyster mushrooms(三杯杏鮑菇) is based on the popular Taiwanese dish three cups chicken(三杯雞). There are also other common variations, like three cups asian mussels(三杯海瓜子) and three cups squid(三杯小捲). The “three cups” traditionally used in these dishes are sesame oil(麻油), rice wine(米酒), and soy sauce(醬油). While the amounts are not necessarily equal, these make up…
Vegetable Dakgalbi

Dakgalbi(닭갈비), also written dak-galbi or dalk-galbi, is a dish from central Korea made with chicken, sweet potato or potato, cabbage, and chili sauce. Easy and cheap, it first got popular among students and eventually became one of the most popular and famous Korean dishes. The name dakgalbi literally translates to ‘chicken ribs’, though the dish…
White Adobo

White adobo(adobong puti) is a traditional Filipino dish of stewed meat or other ingredient cooked in vinegar made since ancient times. Vinegar and salt were important ingredients to preserved food. Modern adobo often includes soy sauce, but white adobo simply uses salt instead, more like adobo was made in ancient times. Without soy sauce it…