Pan Asian recipes originates from countries that utilize fresh ingredients having aromatic flavors including various kinds of herbs like mint, kaffir lime leaves, coriander, basil along with sprouts and leafy vegetables that are easy to cook. These are heavily used in Thai, Vietnamese, Chinese, Malaysian, Cambodian cuisines, and are common finds in their street markets.
They also use other ingredients like cabbage, raw papaya, broccoli, bok choi, coconut, onion, ginger, garlic, fresh turmeric, fresh chillies, galangal, ginseng and sesame in most of their dishes, especially in stews, slow-cooked hotpots and stir-fries.
Here are some of the Pan Asian recipes.
Stir Fried Jade Vegetables
Stir-Fried Bamboo Shoot
Vegan Laksa Curry
Fried Wontons
Vegan Shoyu Ramen
Pan Fried Sriracha Noodles
Miso Soup with Mushrooms
Chinese Tofu Macaroni
Khow Suey
Vegetable Chinese Fried Rice
Homemade Wonton Wrappers
Steamed Vegetable Dumplings
Sizzling Vegetables with Fragrant Rice
Thai Ginger Garlic Noodle Bowl
Hot and Sour Tofu with Vegetables
Stir Fried Noodles with Peppers
Sichuan Green Beans
Chilli Basil Vegetables (Gravy)
Mee Hoon Goreng, Spicy Rice Vermicilli
Bok Choy and Tofu Stir Fry
Hoisin Vegetables With Pan Fried Noddles
Stir fried Vegetables In Oyster Sauce
Stir Fried Eggplant
Chilli Garlic Baby Corn
Vegetable Chinese Stew
Pad Thai Noodles
Szechuan Eggplant In Garlic Sauce
Kway Teow
Spicy Stir Fried Tofu With Vegetables
Chilli Vegetables with Beans
Chinese Cauliflower Fritters
Crispy Noodles
Grilled Zucchini and Tofu Roll
Chow Mien
Stir-fry vegetable in black bean sauce
Thai Green Curry
Pan fried noodles with Oyster sauce
Homemade Chilli Oil
Homemade Chilli Paste Chinese Style
Corn Soup With Sautéed Mushrooms
Wonton Soup
Ramen Noodle Soup
Vegetable and Crispy Rice Soup
Coriander Lemongrass Soup
Vietnamese Mango Salad
Thai Mushroom Lettuce Cups
Thai Red Cabbage and Carrot Salad
Chayote Soup with Lemongrass
Burnt Garlic Corn and Peas Fried Rice
Thai Fragrant Rice
Thai green mango salad