Tag: asian

Green Bean Stir-Fry

I love a quick stir-fry, especially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry. Everything besides the beans are readily available in my pantry or fridge. Preparation couldn’t get much easier. And stir-frying? About as easy as it gets. Great flavor, a little char, and a sweet and spicy sauce. There were no leftovers.

Green Bean Stir-Fry

Cooked Indoors Or Outdoors, They’re Great!

This time of year I prefer to use a wok outdoors for dishes like this green bean stir-fry. I have a wok insert for my Weber Performer grill. Since the wok sits over a bed of coals the pan gets amazingly hot. The beans seared instantly. It not only doesn’t heat up the house on a hot day, the wok gets much hotter than it ever could on my flattop electric stove. Plus I don’t have to worry about it scratching my glasstop.

For inside cooking I use a flat-bottom wok. That’s mostly because I have a flattop electric stove and not a gas stove. I need as much contact between the bottom of the pan and the cooktop as possible so I get the wok as hot as possible.

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Also try my Mongolian stir-fry sauce.

Green Bean Stir-Fry

Green Bean Stir-Fry

Based on a recipe from Sunny Anderson
I love a quick stir-fry, specially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine Asian
Servings 4 servings
Calories 165 kcal

Equipment

Ingredients
  

For the sauce

For the beans

Instructions
 

For the sauce

  • Whisk together all ingredients.

For the beans

  • Heat the oil in a wok over high heat.
  • Add the beans and cook, stirring continuously, 2-3 minutes until dark in color and starting to caramelize.
  • Add the garlic and fresh ginger and cook, stirring constantly, for 2 more minutes.
  • Add the sauce and stir. Cook another minute.
  • Remove from wok and serve.

Notes

You can substitute 1 teaspoon dried ginger. If you do, add the dried ginger to the sauce instead of to the beans while they stir fry.

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 6gSodium: 16mgPotassium: 268mgFiber: 3gSugar: 12gVitamin A: 931IUVitamin C: 14mgCalcium: 48mgIron: 1mg
Keyword green beans
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Quick Fix Asian Fries

Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. So, I grabbed a bag of frozen fries out of the freezer, baked them up, and tossed them with a few Asian ingredients. In no time, my quick fix Asian fries were on the table, ready to be devoured.

Quick Fix Asian Fries

Spicy, Yummy Fries! At Last!

These quick fix Asian fries do have a bit of a spicy kick to them. That’s probably why we loved them so much. Get your fries good and crunchy. If they sit for long in the sauce they might get a bit soggy. They really won’t last long so it’s not much of a worry.

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Also try my quick fix seasoned tater tots.

Quick Fix Asian Fries

Quick Fix Asian Fries

Based on a recipe from Guy Fieri
Since I was grilling up a few Asian pork burgers for dinner, I needed some fries to go with them. Something with a bit of Asian zing to it. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4
Calories 315 kcal

Equipment

Ingredients
  

  • 1 pound French fries frozen

For the sauce

Instructions
 

  • Cook the fries as per package instructions.
  • Meanwhile, create the sauce by placing all ingredients in a small saucepan over medium heat. Whisk to combine.
  • When the fries are done transfer them to a large bowl.
  • Drizzle the fries with the sauce and toss lightly to coat. Serve.

Notes

It’s ok to add a bit of minced garlic to the sauce if you want.

Nutrition

Calories: 315kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 5gSodium: 683mgPotassium: 521mgFiber: 5gSugar: 3gVitamin A: 90IUVitamin C: 9mgCalcium: 19mgIron: 2mg
Keyword Asian, fries
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Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we all should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties. These were a very welcomed change from my usual beef burgers.

Hawaiian Pork Burgers

The BBQ Sauce Makes A Difference

I’d happily make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my super-crazy-good pork burgers.

Hawaiian Pork Burgers

Hawaiian Pork Burger

Based on a recipe from Simply Recipes
This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat.
4 from 1 vote
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 540 kcal

Equipment

Ingredients
  

Instructions
 

  • In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  • Form into 4 equally-sized patties.
  • Place on wax paper and refrigerate for up 2 hours.
  • Fire up your grill. Clean the grates well.
  • Lightly oil the outsides of the patties. Not much, just a bit so they don’t stick.
  • Grill the patties on one side for 5 minutes.
  • Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren’t used to pink pork even though it’s fine to consume.
  • Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  • Remove the patties and let rest for 5 minutes.
  • Meanwhile, toast your buns if desired.
  • Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  • Top the bottom bun with the ham, followed by the lettuce and pineapple.
  • Add the pork burger and serve.

Notes

I like to use a slightly smoky BBQ that isn’t on the sweet side.

Nutrition

Calories: 540kcalCarbohydrates: 49gProtein: 29gFat: 26gSaturated Fat: 9gCholesterol: 82mgSodium: 565mgPotassium: 1213mgFiber: 7gSugar: 20gVitamin A: 26798IUVitamin C: 41mgCalcium: 241mgIron: 6mg
Keyword burgers, pineapple, pork
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Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.

Asian Grilled Vegetables

Choose Your Vegetables

I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients. It’s ok, though, if some vegetables are more done than others. You’ll get a bit of a contrast as you eat. You don’t want them all to be exactly the same. That’d be boring!

The Basket

I like to use a grill basket to cook my vegetables. Boy does it ever make it easier. First, nothing’s going to fall through the grates. I admit it, I’d lost a carrot or two through the years. Maybe an onion quarter or three, too. Not once I got a basket, though. Actually, I have a few of them, in different sizes. Sometimes I Just need more space.

Clean-up is pretty easy too. I just sponge off the worst parts and place the basket into the dishwasher. Now, it’s only going to look shiny and new for a while, so don’t get hung up on it if it gets a little ‘color’ to it. That happens. It’s not a bad thing.

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Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.

Asian Grilled Vegetables

Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Side
Cuisine Asian
Servings 6 servings
Calories 76 kcal

Equipment

Ingredients
  

Instructions
 

  • Fire up your grill for indirect cooking.
  • Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often.
  • Transfer ingredients to a grill basket. If you don’t have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
  • Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.

Notes

Squash is also great in this dish.

Nutrition

Calories: 76kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 347mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 867IUVitamin C: 44mgCalcium: 23mgIron: 1mg
Keyword Asian, grilled, vegetable
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Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables into the patties and you have what might just be the perfect pork burger. Or any kind of burger for that matter. It’s just good!

Asian Pork Burgers

Absolutely Fantastic Burgers

I substituted a hot pepper instead of adding bell pepper to these Asian pork burgers. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs. Every bite of these burgers is amazing. I could make these 10 days in a row and not get bored with them.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

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Also try my maple mustard pork burgers. They’re crazy good too.

Asian Pork Burgers

Asian Pork Burgers

These burgers are so packed with flavor that they really don’t require any toppings.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 8 servings
Calories 472 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the pork in a large bowl.
  • Add the remaining ingredients except for the buns.
  • Divide into 8 equally-sized portions and form into patties.
  • Wrap in wax paper and refrigerate for 30 minutes.
  • Fire up your grill.
  • Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  • Toast the buns, if desired.
  • Serve.

Notes

You can also make these burgers using ground turkey or chicken.

Nutrition

Calories: 472kcalCarbohydrates: 33gProtein: 25gFat: 26gSaturated Fat: 9gCholesterol: 82mgSodium: 716mgPotassium: 475mgFiber: 2gSugar: 8gVitamin A: 253IUVitamin C: 12mgCalcium: 110mgIron: 3mg
Keyword Asian, burgers, pork
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Asian Steak Marinade

Our local grocery store had cheap steak on sale even cheaper, so I picked up one for lunch. Working from home has its advantages, and one is being able to toss a steak onto the charcoal grill during the day. As much as I love just good ole salt and pepper on a steak, sometimes I want something a little different. I had Asian-inspired flavors on the brain, so well, you can probably guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat. Each and every bite was packed with tons of flavor. I enjoyed my cheap steak big time!

Asian Steak Marinade

Great Flavor In Every Bite

I loved the combination of heat and sweet in the Asian steak marinade. I would not be afraid to add more chili paste, though. That’s just me. I like a bit of spicy in all of my dishes.

Sear ‘Em First

You do want to be careful cooking the steaks over high heat. Too long and they’ll char. Sear them quickly and then move them to indirect heat to let them finish cooking.

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Also try my molasses chili steak marinade.

Asian Steak Marinade

Asian Steak Marinade

Based on a recipe from Barefeet in the Kitchen
I had Asian flavors on the brain, so well, you can guess what happened next. An Asian steak marinade combining salty soy with a little sweetness and a little heat.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Marinade
Cuisine American
Servings 2 servings
Calories 92 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the steak into a resealable bag or container.
  • In a small bowl whisk together the remaining ingredients.
  • Pour over the steak and flip to coat both sides.
  • Cover and refrigerate for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Discard marinade.
  • Sear the steak on both sides, quickly. The honey in the marinade can tend to caramelize over high heat, so you don’t want to leave it there for long.
  • Transfer to indirect heat and continue cooking until done.

Notes

This marinade is also great on chicken and pork.

Nutrition

Calories: 92kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1623mgPotassium: 105mgFiber: 1gSugar: 18gVitamin A: 16IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Asian, marinade, steak
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Smoked Or Grilled Asian Ribs

I picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs. These are not like the ribs I usually make. Those are seasoned heavily and smoked for hours, then sauced in usually traditional American BBQ-style sauces. These smoked Asian ribs are marinaded in an Asian-inspired sauce that is also used to baste the ribs later. The sauce is slightly sweet with a complex flavor unlike my usual.

These ribs were amazing. As much as I love my ‘usual’ ribs, these are going to be in my rib rotation a lot. A whole lot.

Smoked Asian Ribs

Amazing Ribs With A Different Flavor

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

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Da Ribs

I use pork spareribs almost always when I smoke ribs. They are meatier, fattier, and larger than back ribs (aka baby back ribs). I trim them St. Louis-style. You can buy them already trimmed if you want, but it’s actually not a difficult process once you’ve done it once or twice. The nice thing about trimming them yourself is you get rib tips. Those are the ends of the ribs (mostly cartilage) that are remove as part of the trimming process. Rib tips can be smoked and/or deep fried. They are amazing.

Also try my slow cooker Vietnamese ribs.

Smoked (Or Grilled) Asian Ribs

Smoked Asian Ribs

Based on a recipe from the BBQ Pit Boys
These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 6 hours
Total Time 8 hours
Course Main
Cuisine American
Servings 8
Calories 751 kcal

Equipment

Ingredients
  

  • 2 racks pork ribs St. Louis-style, trimmed, membrane removed

For the marinade/basting sauce

Instructions
 

  • Place the ribs in a large resealable baggie or container.
  • Combine all of the marinade ingredients.
  • Add all but 1 cup of the marinade.
  • Seal and toss to coat.
  • Marinate for 2 hours.
  • Set up your smoker for cooking at 225 F. Add a wood chunk or two but don't go heavy on the smoke.
  • Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  • Let rest before slicing.

Notes

Have some napkins nearby.

Nutrition

Calories: 751kcalCarbohydrates: 23gProtein: 40gFat: 55gSaturated Fat: 17gTrans Fat: 1gCholesterol: 183mgSodium: 3153mgPotassium: 708mgFiber: 2gSugar: 10gVitamin A: 107IUVitamin C: 3mgCalcium: 76mgIron: 3mg
Keyword Asian, ribs, smoked
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