The Everything Easy Asian Cookbook: Includes Crab Rangoon, Pad Thai Shrimp, Quick and Easy Hot and Sour Soup, Beef with Broccoli, Coconut Rice...and Hundreds More!

Letter to the Reader

Dear Reader,

Growing up, the only Asian food I ever had was the occasional order of takeout Chinese. When I met my husband, who is half Chinese, I was introduced to a new world of fresh ingredients and bold flavors! His mother taught me the art of Chinese cooking, kindly sharing her recipes and techniques with me, and I fell in love with Chinese cooking at home.

This spurred me to learn about other Asian cuisines, where I discovered the bright tang of lemongrass, creamy coconut milk curries, and steaming bowls of ramen and phở. My personal travels include two trips to Japan, where I spent my days exploring the streets of Tokyo, eating everything I could get my hands on, from sushi at dawn in a bustling fish market to cooking my own humble meals in a tiny Japanese kitchen.

I hope in this book you find tips, recipes, and information that will make your own Asian cooking adventures easy and tasty! This book explores the cuisines of Asia from China to Vietnam, with recipes easy enough for weeknight meals, yet sophisticated enough to impress guests. With these recipes I hope you, too, will develop a passion for the flavors and cuisines of Asia!

Kelly Jaggers

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The Everything® Easy Asian Cookbook

Kelly Jaggers

Avon, Massachusetts

Dedication

To Lee, who taught me to love Asian food.

Copyright © 2015 Simon and Schuster

All rights reserved.

This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything® Series Book.

Everything® and everything.com® are registered trademarks of F+W Media, Inc.

Published by

Adams Media, an imprint of Simon & Schuster, Inc.

57 Littlefield Street, Avon, MA 02322. U.S.A.

www.adamsmedia.com

Contains material adapted from The Everything® Chinese Cookbook by Rhonda Lauret Parkinson, copyright © 2003 Simon and Schuster, ISBN 10: 1-58062-954-7, ISBN 13: 978-1-58062-954-6; The Everything® Chinese Cookbook, 2nd Edition by Manyee Elaine Mar, copyright © 2013 Simon and Schuster, ISBN 10: 1-4405-6819-7, ISBN 13: 978-1-4405-6819-0; The Everything® Thai Cookbook by Jennifer Malott Kotylo, copyright © 2002 Simon and Schuster, ISBN 10: 1-58062-733-1, ISBN 13: 978-1-58062-733-7; The Everything® Thai Cookbook, 2nd Edition by Jam Sanitchat, copyright © 2013 Simon and Schuster, ISBN 10: 1-4405-6154-0, ISBN 13: 978-1-4405-6154-2; The Everything® Stir-Fry Cookbook by Rhonda Lauret Parkinson, copyright © 2007 Simon and Schuster, ISBN 10: 1-59869-242-9, ISBN 13: 978-1-59869-242-6; and The Everything® Stir-Fry Cookbook, 2nd Edition by Nam Nguyen, copyright © 2013 Simon and Schuster, ISBN 10: 1-4405-6157-5, ISBN 13: 978-1-4405-6157-3

ISBN 10: 1-4405-9016-8

ISBN 13: 978-1-4405-9016-0

eISBN 10: 1-4405-9017-6

eISBN 13: 978-1-4405-9017-7

Library of Congress Cataloging-in-Publication Data

Jaggers, Kelly.

The everything easy Asian cookbook / Kelly Jaggers.

pages cm

Includes index.

ISBN 978-1-4405-9016-0 (pb) -- ISBN 1-4405-9016-8 (pb) -- ISBN 978-1-4405-9017-7 (ebook) -- ISBN 1-4405-9017-6 (ebook)

1. Cooking, Asian. I. Title.

TX724.5.A1J34 2015

641.595--dc23

2015009424

Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

Cover and interior photos by Kelly Jaggers.

Contents

Letter to the Reader

Welcome to the Everything® Series!

Title Page

Copyright Page

Acknowledgments

Introduction

Chapter 1: Major Flavor Components of Asian Cooking

Rice and Noodles

Vegetables

Meat, Fish, and Seafood

Tofu

Condiments

Cooking Equipment and Techniques

Chapter 2: Appetizers

Crab Rangoon

Lettuce Wraps

Deep-Fried Mushrooms

Mini Spring Onion Pancakes

Spicy Rice Balls

Thai Shrimp Ceviche

Corn Fritters

Fried Sweet Potatoes

Pork Egg Rolls

Ahi on Wonton Chips

Prawn and Scallion Egg Rolls

Chicken Satay with Peanut Sauce

Korean Beef Lettuce Wraps

Potstickers

Crispy Fried Shrimp Balls

Spring Rolls

Rumaki

California Rolls

Karaage (Japanese Fried Chicken)

Chả Giò (Vietnamese Fried Spring Rolls)

Gỏi Cuốn (Vietnamese Summer Rolls)

Bánh Patê Sô (Vietnamese Hot Meat Pie)

Chapter 3: Sauces and Condiments

Hot Mustard Sauce

Plum Sauce

Szechwan Salt and Pepper Mix

Spicy Szechwan Peanut Sauce

Soy Ginger Dressing

Chilies in Vinegar

Thai Chili and Fish Sauce (Nam Pla Prik)

Marinade for Meat

Salted Shrimp (Kung Haeng)

Spicy Thai Dressing

Roasted Chili Dipping Sauce with Shallots

Roast Chili Sauce

Simple Stir-Fry Sauce

Orange Sauce

Basic Chinese Brown Sauce

Sweet-and-Sour Sauce

Sesame Sauce

Teriyaki Sauce

Ginger Miso Dressing

Korean-Inspired Marinade

Chili Ponzu Marinade

Miso-Soy Marinade

Ponzu Sauce

Peanut Sauce

Wasabi Aioli

Đồ Chua (Vietnamese Pickled Carrots and Daikon)

Chapter 4: Asian Specialty Salads

Boiled Egg Salad

Salted Shrimp Salad

Wild Mushroom Salad

Yum Nuer (Beef Salad)

Cucumber Salad

Seafood Salad

Mango Salad

Tofu Salad with Ginger Miso Dressing

Hot Spiced Cucumbers

Bean Sprout and Carrot Salad

Cold Asparagus Salad with Garlic

Oi Muchim (Korean Cucumber Salad)

Zesty Melon Salad

Chapter 5: Soups

Wonton Soup

Walnut Soup

Quick and Easy Hot and Sour Soup

Egg Drop Soup

Sweet Red Bean Paste Soup

Tom Kha Kai (Coconut Soup with Chicken)

Tom Yum Kai (Lemongrass Soup with Chicken)

Kaeng Jued (Clear Soup with Bean Thread Noodles, Pork, and Shrimp)

Coconut Beef Soup

Po Taek (Seafood Hot Pot)

Lemongrass Soup with Mixed Mushrooms

Lemony Chicken Soup

Watercress Soup

Cucumber and Carrot Soup

Easy Family Ramen with Beef

Quick and Easy Miso Soup

Tom Yum

Chapter 6: Curries

Quick and Easy Curry Chicken

Green Curry with Beef and Bamboo Shoots

Red Curry with Pork and Pumpkin

Panang Curry with Beef

Yellow Curry with Beef and Potatoes

Steamed Fish Curry

Red Curry with Salmon and Green Peppercorn

Stir-Fried Green Curry with Chicken

Green Curry Mussels

Tofu Curry

Curried Rice Noodles with Beef

Pork and Spinach Curry

Chapter 7: Noodle Dishes

Hot, Sour, and Spicy Rice Noodles

Noodle Pancake

Cold Szechwan Sesame Noodles

Pad Thai Shrimp

Pad See Ew with Chicken

Pad Kee Mao Nuer (Drunken Noodles with Beef)

Rad Na Nuer (Flat Noodles with Thick Gravy and Beef)

Pad Woon Sen (Stir-Fried Bean Thread Noodles)

Kanom Jeen with Shrimp

Singapore Fried Rice Noodles

Dan Dan Noodles

Chicken Lo Mein

Shanghai Noodles

Oyster-Flavored Pork with Noodles

Sesame Pork with Noodles

Chapter 8: Chicken Specialties

Baked Oyster Sauce Chicken

Soy Sauce Chicken

Sweet-and-Sour Chicken

Sweet-and-Sour Chicken Wings

Drunken Chicken Wings

Chicken Larb

Salty and Sweet Chicken

Cashew Chicken

Chicken and Chili Jam

Chicken with Bean Sprouts

Plum Chicken Thighs

Almond Gai Ding

Teriyaki Chicken

One-Dish Chicken and Rice Stir-Fry

Egg Foo Yung Chicken Sauce

Chicken Curry Thighs

Spicy Chicken with Cashews

Kung Pao Chicken

Chicken with Peaches

Thai-Style Cashew Chicken

Chicken with Leeks

Hot Chicken Salad

Speedy Sesame Chicken

Asian Garlic Chicken

Oyakodon (Chicken and Egg Rice Bowl)

Chapter 9: Beef Favorites

Beef Chow Fun

Basic Beef Stir-Fry

Beef with Broccoli

Dry Fried Beef

Stir-Fried Orange Beef

Crying Tiger (Grilled Beef and Roasted Chili Sauce with Shallots)

Mongolian Beef

Sizzling Beef with Teriyaki Sauce

Vietnamese Shaking Beef

Korean Beef Tacos

Beef Tataki with Ponzu Sauce

Ground Beef with Broccoli and Rice

Steak Kew

Beef with Peppers

Peppery Beef

Dry Ginger Beef

Five-Spice Spareribs

Beef with Celery

Hot Hunan Beef

Tomato Beef

Cashew Beef

Beef and Bean Sprouts

Beef Chop Suey

Crisped Szechwan Beef

Hambāgu (Hamburger Steak)

Bulgogi (Korean Marinated Beef)

Kalbi (Korean Beef Short Ribs)

Bò Nưởng Xả (Grilled Lemongrass Beef)

Chapter 10: Pork Entrées

Honey Roasted Pork

Twice Cooked Pork

Pork in Plum Sauce

Spicy Hoisin Pork

Stuffed Red Peppers

Kai Jiew (Thai Omelet with Pork)

Kai Toon (Steamed Egg with Pork)

Pork with Pepper and Bean Sprouts

Teriyaki-Marinated Pork Chops

Korean Spicy Pork Tacos

Miso-Glazed Pork Belly

Ginger Soy Pork Chops

Tonkatsu

Gingered Pork with Udon Noodles

Pork Lo Mein

Pork with Wood Ear Mushrooms

Orange Pork Chops

Asian Chili Pork

Romantic Pork with Lychees

Asian Skillet Pork with Mushrooms

Ham with Mung Bean Sprouts

Gingered Pork

Roast Pork Omelet

Restaurant-Style Mu Shu Pork

Thịt Nưởng (Vietnamese Grilled Pork)

Bánh Mì (Vietnamese Sandwich)

Chả Trứng Hấp (Vietnamese Steamed Meatloaf)

Mapo Doufu (Grandmother Bean Curd)

Chapter 11: Seafood

Butter Prawns

Kung Pao Shrimp

Pepper-Salt Shrimp or Prawns

Deep-Fried Fish

Grilled Prawns

Mussels with Thai Basil

Tod Man Pla (Fish Cakes)

Pla Nueng (Steamed Snapper with Ginger)

Miso-Glazed Scallops

Prawns with Water Chestnuts and Baby Corn

Shrimp in Black Bean Sauce

Spicy Shrimp with Peanuts

Five-Spiced Shrimp

Sea Scallops with Garlic and Red Pepper

Teriyaki Salmon with Oyster Mushrooms

Korean Spicy Stir-Fry Squid

Clams with Ginger and Lemongrass

Prawns with Snow Peas

Scallops with Snow Peas

Cucumber with Prawns

Prawns with Two Kinds of Vegetables

Coconut Shrimp

Stir-Fried Fish

Prawns with Two Kinds of Mushrooms

Okonomiyaki (Japanese Cabbage Pancakes)

Haemul Pajeon (Korean Seafood Scallion Pancake)

Ebi Katsu (Japanese Shrimp Cutlet)

Chapter 12: Stir-Fries

Chinese Sausage and Cabbage Stir-Fry

Three Vegetable Stir-Fry

Moo Goo Gai Pan

Spicy Fish Fry

Pak Kai (Stir-Fried Mixed Vegetables with Chicken)

Pad Prik King with Fried Fish

Korean-Style Pork Stir-Fry

Stir-Fried Shrimp with Snow Peas

Stir-Fried Zucchini

Stir-Fried Cabbage

Basic Stir-Fry Noodles

Ginger Peanut Noodles

Hoisin-Flavored Cellophane Noodles

Chinese-Style Steak over Noodles

Korean Chap Chae Noodles

Chicken and Miso Soba

Zha Jiang Mian

Shrimp and Pork Pancit

Tofu and Eggplant Stir-Fry

Sweet-and-Sour Shrimp

Stir-Fried Beef with Onion

Beef in Stir-Fry Sauce

Basic Stir-Fried Scallops

Simple Stir-Fried Shrimp

Stir-Fried Lychee Pork with Vegetables

Mongolian Lamb

Chapter 13: Rice Dishes

Basic Fried Rice

Pineapple Fried Rice

Chicken Fried Rice

Speedy Congee

Khao Pad Kai (Thai Fried Rice with Chicken)

Khao Pad Sapparod (Fried Rice with Pineapple and Shrimp)

Basil Fried Rice with Beef

Thai Basil Turkey

Mushroom Fried Rice

Garlic Rice

Basic Cooked Rice

Kimchi Fried Rice

Nasi Goreng (Indonesian Fried Rice)

Basic Stir-Fried Glutinous Rice

Onigiri (Japanese Rice Balls)

Omurice (Japanese Omelet Rice)

Bibimbap (Korean Mixed Rice with Meat and Vegetables)

Chapter 14: Vegetarian

Stir-Fried Water Chestnuts and Bamboo Shoots

Snow Pea Stir-Fry

Stir-Fried Bok Choy

Mushrooms and Cabbage

Stir-Fried Spinach with Roasted Garlic

Deep-Fried Tofu

Vegetarian Thai Omelet

Bamboo Shoots

Miso Eggplant

Stir-Fried Shiitake and Scallions

Vegetarian Chop Suey

Vegetable Egg Foo Yung

Peppery Bean Sprouts with Pressed Tofu

Spicy Broccoli and Cauliflower with Pressed Tofu

Buddha’s Feast

Stir-Fried Spinach

Wild Mushrooms in Vegetarian Brown Sauce

Broccoli with Vegetarian Oyster Sauce

Spicy Eggplant Stir-Fry

Vegetable Chow Mein

Japanese Potato Salad

Sukju Namul (Korean Seasoned Mung Bean Sprouts)

Sigeumchi Namul (Korean Seasoned Spinach)

Gaeran Jim (Korean Steamed Egg)

Chapter 15: Desserts and Snacks

Almond Cookies

Mango Pudding

Steamed Apples

Spicy Roasted Peanuts

Almond-Flavored Egg Cake

Tofu Pudding

Tea Eggs

Banana Rolls

Coconut Rice

Khao Niew Ma Muang (Sweet Sticky Rice with Mango)

Kluay Buad Chee (Banana in Coconut Cream)

Ka Fae Yen (Thai Coffee)

Lemongrass Tea

Black Sticky Rice Pudding

Grass Jelly Dessert

Steamed Fruit with a Surprise

Tamagoyaki (Rolled Egg Omelet)

Bibingkang Kamoteng Kahoy (Philippine Cassava Cake)

Boricha (Korean Roasted Barley Tea)

Gyeran Bbang (Korean Egg Bread)

Appendix: Glossary of Asian Ingredients

Acknowledgments

I would like to first thank Lisa, Eileen, and Erin at Adams Media. I appreciate everything you do. This would not be possible without you. I would also like to thank Lee for teaching me about Asian cooking, and for showing me there is more to Asian food than what I had known. As always, I want to thank my family—Carol, Howard, Wayne, and Nonnie—for their constant support and encouragement. A special thank you to my physical therapist, Britney, for helping me be better, and to Jodi, who is not only kind and encouraging, but also the reason I have time to do what I love. Last, but not least, I want to thank my husband, Mark, for his willingness to be my taste tester, for taking me to Japan, and for his honesty. Just because you love me does not mean you pull any punches.

Introduction

The best ambassador of Asian culture is its food. The cuisines of Asia reflect the history, experiences, and diversity of the continent and the people who live there. From bold spicy dishes to delicate soups, Asian cuisine is as varied as the people and landscapes from where it originates. While many of the ingredients used across Asia are common, they are used in uncommon ways, making each cuisine unique. Places such as China, Korea, and Japan emphasize the balanced use of fats, oils, and sauces in cooking. In Southeast Asia, steaming, boiling, and lighter flavored, less fatty dishes are most popular. Foods and spices are used to promote health, not unlike medicine, and food is often used as symbolic offerings in various religions.

In China, there are eight recognized and distinct cooking styles based on region: Cantonese, Szechwan, Shandong, Fujian, Jiangsu, Hunan, Anhui, and Zhejiang. This diversity means there is great variety in Chinese ingredients, cooking styles, and recipes. In general, rice, noodles, and vegetables are staple ingredients in Southern Chinese dishes, which emphasize fresh ingredients cooked with lighter sauces. In Northern Chinese cuisine, many dishes rely more on the use of oil, vinegar, spices, and garlic.

Japanese cuisine focuses on seasonal ingredients, with meals meant to mirror the changing seasons that showcase the delicate flavors of simply prepared foods. Popular dishes include raw and cooked fish and seafood, clear soups, seasonal vegetables, and steak or other grilled meats. Cooking techniques commonly used include grilling, simmering, and quick deep-frying, as well as the preparation of foods like sushi. Japanese versions of western style foods, called yōshoku, are also very popular and include dishes like curry, sandwiches (sando), deep-fried cutlets (katsu), and pasta.

In Korea, traditionally the cuisine focuses on grilling or sautéing along with the use of hot chilies and spices. Korean meals feature a variety of side dishes (banchan), including kimchi, which is served at most meals, along with steamed rice. Commonly used ingredients include sesame oil, soy sauce, salt, garlic, ginger, and fermented bean pastes such as doenjang and gochujang. Grains like barley, sorghum, buckwheat, and corn are also popular parts of the Korean diet and can be found in a variety of dishes, including boribap (rice and barley with vegetables) and boricha (roasted barley tea).

Thai cuisine has a focus on lighter cooking techniques. These techniques include stir-frying, steaming, and boiling. The flavors of Thai food are well balanced among the five tastes—sweet, salty, sour, spicy, and bitter—and borrow elements from Indian and Chinese cuisine. Popular flavors include peanut, citrus, fish sauce, garlic, and herbs such as basil, cilantro, lemongrass, and mint. Curries made with coconut milk that range from mild to spicy are also popular.

Traditional Vietnamese cooking is known for its use of fresh ingredients such as herbs and vegetables, along with fresh meat and small amounts of fat. The balance of flavors between meat, herbs, and vegetables, along with select spices, are used to create refined, flavorful dishes. Rather than soy sauce, fish sauce is more commonly used, along with other aromatics like galangal, lemongrass, and tamarind.

While it may not seem like it because of all the different flavors and seasonings associated with Asian cuisine, Asian cooking can be simple and easy to prepare any time. Uncomplicated stir-fries, rice bowls, and refreshing soups can become a staple of your weeknight menu, along with more exotic fare that is surprisingly easy to prepare. Once you become familiar with the ingredients and cooking techniques, Asian cooking will become second nature. So, break out your wok and get ready for a very tasty adventure!

Chapter 1

Major Flavor Components of Asian Cooking

Asia is the largest and most populous continent on earth. It is home to a diverse array of people, cultures, and cuisines, and each country, from China to Thailand and Vietnam to Japan, has unique cooking techniques and flavor combinations. The recipes and ingredients are as varied as the people and landscapes of these different places. What does this mean for you? It means Asian cooking at home never has to be boring! In the following sections, you’ll find the basics of Asian ingredients, tools, and techniques. This guide is not meant to be wholly inclusive, but rather a foundation that will help make quick and easy Asian dishes a snap for you to prepare at home.

Rice and Noodles

Asian cooking is, at its heart, simple. While some recipes may call for ingredients that are a little less common, for the most part you can source your ingredients at your local market. A simple stir-fry, for example, can be made using commonly sourced ingredients like fresh vegetables, rice, meats, and seafood. It is important to understand and to become familiar with the ingredients you will be using. Knowing about the ingredients will make it easier for you to make substitutions, additions, or to customize your cooking to suit you and your family’s taste.

Rice

Rice is a staple of most diets in Asia, and it is a part of most meals. It is, in fact, the most widely consumed food in the world. China was among the first civilizations to cultivate the crop, and today they are the leading producer of rice globally. Rice is so important to some cultures that the words for rice are sometimes used to mean meal, such as gohan in Japanese, and fàn in Chinese. Rice is sorted by size and each type of rice is used differently in Asian cooking.

White rice can be stored for many years in an airtight container at room temperature because the bran and germ, the fatty part of the rice, have been removed. Brown rice and whole-grain rice have the bran and germ intact and are best used within six months of purchase. It is best to store your rice in a cool dry place, out of direct sunlight. For extended storage you can keep rice in airtight containers in your refrigerator or freezer.

Long Grain Rice

Long grain rice is the classification given to rice that is at least three times as long as it is wide. The grains remain fluffy and separate after cooking, making it especially suitable in stuffings, salads, and stir-fry dishes. The most commonly used variety of long grain rice in Thai cooking is Jasmine rice. It is readily available in most markets, and is popular for its nutty aroma and flavor.

Medium Grain Rice

Medium grain rice is the designation given to rice that is less than three times as long as it is wide. Medium grain rice has a soft, sticky texture and mild flavor. It can often be found in grocery stores as Calrose rice, because that variety is grown in California. Plain, cooked medium grain rice is a good choice for serving as a side dish, and can also be used for sushi if short grain rice is not available.

Short Grain Rice

Short grain rice is the classification given to rice that is less than twice as long as it is wide. It is bred to be low in starch and very, very sticky. Short grain rice can be found in dishes ranging from sweet desserts to savory main courses, but it is most commonly seen in sushi.

Noodles

In much of Asia, noodles are found in fine dining dishes and in the street markets. Because of their versatility and symbolism, noodle dishes are an important staple in many Asian cuisines and are popular in much of Asia and around the world. This popularity has made it easier to find traditional Asian noodles of most every variety. It is not unusual to find soba, ramen, and rice noodles stocked in supermarkets and grocery stores. With a wide variety of textures, flavors, and uses, Asian noodles are an exciting ingredient to explore in your cooking.

Rice Noodles

Rice noodles are made with rice flour and water, with the occasional addition of cornstarch or tapioca starch to improve texture. They are naturally gluten-free, and are common in Southeast Asian cuisine. Fresh rice noodles are usually available refrigerated in your Asian market, while dry rice noodles can often be found in super markets and grocery stores. Dry rice noodles are usually soaked in hot water, rather than boiled, and drained before adding to soups, stir-fries, and salads. Common varieties of rice noodles include rice sticks, wide rice noodles, rice vermicelli, and rice ribbon noodles. If you are not able to find rice noodles you can substitute thin pasta like angel hair.

Wheat Noodles

Typically made of wheat flour, salt, water, and sometimes eggs and other flavorings, wheat noodles are commonly used in stir-fry dishes, salads, and soups. Popular varieties of wheat noodles include ramen, pancit mein, somen, udon, wonton, chow mein, and lo mein. Most Asian markets will sell a wide variety of fresh and dried wheat noodles. Fresh noodles are kept refrigerated, while dried noodles may be sold by cuisine type, or in an area specifically for dried noodles. If you are unable to find Asian wheat noodles you can substitute traditional pasta like fettuccini and linguini for most recipes.

Other Types of Noodles

Other types of ingredients can be used to make delicious noodles. Many common ingredients include buckwheat,