Soy Sauce

Serves 4 Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core. Roughly chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential - to caramelize the leaves. Saute in two batches so overcrowding doesn’t steam the vegetables.

BURGESS ONWORKING Beef stew may be an iconic American dish, but stewing meat into fragrant, warming one-pot meals is popular the world over. While some wholly Asian versions might seem exotic to American palates, you can certainly give beef stew a new twist using classic Asian flavor combinations. Here I use star anise, lots of ginger, and Shaoxing wine (or substitute dry sherry) for a version that's Chinese in spirit; shallots, cardamom, cloves, and a little rice vinegar to recall Malaysia; and a heavy dose of cilantro, fresh chilies, and white pepper for a stew that evokes Thailand.

Serves 4 2 tablespoons honey 1 tablespoon dark sesame oil 1/4 cup soy sauce 1 teaspoon ground ginger 4 pieces skinless, boneless salmon (each 6 ounces) 1 tablespoon peanut oil 1. In a bowl, combine the honey, sesame oil, soy sauce, and ginger. Mix well. 2. In a baking dish, arrange the salmon pieces in one layer.

Serves 4 Hoisin sauce is readily available in supermarkets. Shaoxing wine is in Asian markets; dry sherry makes a good substitute. Allow time for the chicken to marinate. 2  tablespoons shaoxing rice wine or dry sherry   1/4  cup hoisin sauce   1/2  cup light soy sauce   2  tablespoons dark soy sauce   2  tablespoons light brown sugar   2  tablespoons peanut oil   1  piece (2 inches) fresh ginger, peeled and grated   2  pounds chicken thighs and drumsticks, skin and bones intact   2  scallions, thinly sliced (for garnish)

Serves 4 with leftovers You need enough parchment paper to make six rectangles, each 8-by-12 inches. 1 tablespoon lime juice 2 teaspoons soy sauce 1 teaspoon Asian fish sauce 4 teaspoons vegetable oil 1 piece (1 inch) fresh ginger, chopped 1 clove garlic, chopped 2 fresh chilies, cored, seeded, and chopped 6 pieces (6 ounces each)

Serves 6 Dark and delicious, these soy sauce-flavored eggs are slightly sweet and salty. Serve them plain, or topped with salmon roe, capers, or mayonnaise. 1 tablespoon rice vinegar 2 tablespoons soy sauce 1 teaspoon sugar 6 hard-cooked eggs, peeled (see recipe) 1. In a small bowl, stir together the vinegar, soy sauce , and sugar until the sugar dissolves.

Wasabi is the green mustard paste served with sushi. It is sold in tubes at Asian grocers and some supermarkets. Serves 2. 1 1/2 cups fiddleheads (scant 1/2 pound) 1 teaspoon salt 1/2 -1 teaspoon wasabi paste 2 teaspoons water 2 tablespoons light soy sauce 1. In a large bowl in the sink, rinse the fiddleheads under the tap to dislodge the brown scales.

Serves 4 Noodle dishes tossed with lots of vegetables are great weeknight staples that can incorporate sophisticated flavors and still manage to be kid-friendly. Stock your pantry with a few basics, such as hoisin sauce and soy sauce, and you can create your own noodle stir-fry at a moment's notice. The secret is a sauce that is thick enough to cling to the noodles without being gummy. If the sauce is too thin, the noodles will sit in a puddle, which won't be appealing to anyone.

Makes about 42 SAUCE 1/2 cup soy sauce 1/2 cup mirin (sweet rice wine) 1 teaspoon Asian-style chili-garlic sauce 1 piece (1 inch) fresh ginger, peeled and grated 1 bunch scallions (white part only), chopped (reserve green for latkes) 1. In a bowl, combine the soy sauce, mirin, chili sauce, ginger, and scallions.

Serves 6. For smoking, you need hickory or other wood chips, plus lump hardwood charcoal. 1 1/2 cups apple cider vinegar 1 1/2 cups water 3/4 cup mo lasses 3/4 cup soy sauce 1/2 cup ketchup 1/2 cup light brown sugar 1 ...

(For roast duck, duck stir-fry) 2 whole ducks (about 5 pounds each) 4 ounces shiitake mushrooms 1 red bell pepper 1 bunch broccoli rabe 1/2 head Napa cabbage 12 pieces baby bok choy 4 carrots 3 bunches scallions 4 cloves garlic 2 pieces (2 inches) fresh ginger 2 oranges Salt and pepper 2 1/2 tablespoons sesame oil 3/4 cup canola oil 2 1/2 cups flour 1 tablespoon cornstarch 1 tablespoon crushed red pepper 1 can (8 ounces)

Serves 4 I try to double the wonton part of the recipe when I feel up to it. They're so good, and you can freeze them in quart-size zipper bags for later. I freeze them raw, but it's also possible to blanch them (in boiling water for just a couple of minutes, till half-done), then drain and freeze. If you do this, you also have the messy but outrageously good option of deep-frying them, which everyone should try at least once. WONTONS ½   pound shrimp, peeled and deveined   1   pound ground pork   2   tablespoons Shaoxing cooking wine or dry...

TOKYO - More than just a whiff of grilled fish fills the air near our apartment here. The pungent aroma of mackerel is unmistakable. This rich, slim-bodied, silvery-skinned fish is usually salted and cooked whole. At home, most cooks use stovetop wire-mesh grills with handles to make the fish. And though exhaust fans whir away in many kitchens, the smell lingers for days - so many choose to dine on fish at local restaurants. Japanese eat more fish than any other animal protein.

Japanese pot stickers (gyoza) Makes about 36 There are two ways to cook these dumplings: frying and boiling. The boiled dumplings, a healthier alternative, are called sui gyoza. The wrappers are soft and wrinkly, like wontons. Serve with a soy dipping sauce. DIPPING SAUCE 2 strongtablespoons soy sauce/strong/ppstrong2 /strongstrongteaspoons rice vinegar/strong/ppstrongDash of hot chili oil (rayu), or to taste/strong/pstrong1./strong In a small bowl combine the soy sauce, vinegar, and chili oil.pstrong2./strong Stir well; set...

Serves 6 Some pickles, like this one, are instant. Slice the cukes, let them sit briefly with salt and sugar, then add the flavorings. In this case, that means soy sauce, rice vinegar, and sesame seeds. 6 pickling cukes, unpeeled and thinly sliced Salt, to taste 1 teaspoon granulated sugar ¼ teaspoon crushed red pepper 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon toasted sesame seeds 2 teaspoons toasted sesame oil ...

Serves 4 Vary the vegetables according to your taste. Other possibilities include snow or sugar snap peas, bean sprouts, and bok choy. SAUCE ½ cup soy sauce ⅓ cup seasoned rice vinegar 2 tablespoons sugar 1 piece (1 inch) fresh ginger, grated 1 clove garlic, finely chopped 3 tablespoons sesame oil 1. In a bowl, combine the soy sauce, vinegar, sugar, ginger, garlic, and sesame oil. 2. Stir well and set aside.

BURGESS ONWORKING Beef stew may be an iconic American dish, but stewing meat into fragrant, warming one-pot meals is popular the world over. While some wholly Asian versions might seem exotic to American palates, you can certainly give beef stew a new twist using classic Asian flavor combinations. Here I use star anise, lots of ginger, and Shaoxing wine (or substitute dry sherry) for a version that's Chinese in spirit; shallots, cardamom, cloves, and a little rice vinegar to recall Malaysia; and a heavy dose of cilantro, fresh chilies, and white pepper for a stew that evokes Thailand.

While you cook the quinoa, make the dressing in a food processor, then switch the blade to the grater attachment to prep the beet and carrots. Just before serving, microwave the kale and stir it into the salad. DRESSING 1 clove garlic, chopped 2 tablespoons chopped ginger 2 tablespoons soy sauce 2 tablespoons toasted sesame oil ¼ cup seasoned rice wine vinegar Grated rind and juice of 1 lime Salt, to taste ½ cup canola oil 1. In the...