East Asian

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Get to know the rice flour behind chewy butter mochi, crunchy mochiko chicken, and more.

Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Gochujang pork steaks, bulgogi short ribs, and all the banchan to go with them.

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

Freezer-friendly—and always a big hit with family and friends.

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

Red curry pork with rice cakes, ground chicken with lots of basil, and more ultrafast weeknight dinners.

Actually, there are often more than five. Here’s how to make and use one of our favorite blends.

Bouncy rice cakes turn this spicy Korean classic into a perfect weeknight dinner.

This comforting noodle soup mimics the umami of tonkotsu with none of the meat.

As author Clarissa Wei recovered from childbirth, this soup provided the nourishment and comfort she needed.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

This gingery stir-fry comes together in under 30 minutes.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade.

This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.

This quick and crunchy dish relies on high heat and malty black vinegar.

This easy bulgogi recipe with its sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.