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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A bubbly focaccia dough folded with olive-oil tossed green onions inside and on top, dimpled and baked at 475°F with an optional sesame seed finish; the dough can rise the same day or overnight.
Spiced chicken thighs seared skin-down, then finished over rice cooked in the same pan, served with a hot-oil scallion, ginger and garlic sauce poured over the top.
Deboned chicken thighs poached gently over their own bones in hot chicken stock with ginger and garlic, brushed with sesame oil and served sliced with ginger scallion oil and a shallot sauce; the poaching broth is served as soup.
Noodles dressed with oil slowly infused with green onions until they crisp and darken, seasoned with soy sauce, dark soy sauce, oyster sauce and sugar.
Minced mixed seafood — shrimp, scallops and squid — seasoned with dashi, oyster sauce and white pepper, stirred until elastic and pan-fried as patties.
Fresh egg noodles are rinsed, then tossed warm through a sesame and peanut dressing with soy, rice vinegar, ginger and chilli paste. Green onions, sesame seeds and crushed peanuts finish the bowl.
Pressed extra-firm tofu triangles roast with a soy, chili garlic and honey sauce while baby bok choy roasts beside them. Sugar snap peas and black sesame seeds add the final crunch.
Chewy rice cakes stir-fried with shiitake, onion and baby bok choy, steamed briefly with water and cooking wine, then glossed with a soy, sesame and oyster sauce mixture.
Chicken thighs start roasting alone in a honey, soy and sesame sauce, then asparagus, red bell pepper, red onion and cashews join the pan. The reserved sauce, torn herbs, scallions and sesame seeds finish the dish.
Chicken breasts poach gently in a soy, vinegar, jam and peppercorn liquid until they shred easily, then the cooking liquid is reduced and thickened into a syrup that coats the meat. Sweet, tangy and peppery all at once.
Prawns seared quickly, then folded into softly set eggs that are pulled in from the edges rather than scrambled, with green onion beaten through the eggs.
Dumplings filled with shrimp blended two ways — part smooth paste with ice, part rough chopped — with sweet corn, carrot and green onion; the method covers steaming, boiling and pan-frying.
A fried rice of cold cooked rice with marinated shrimp, egg, frozen vegetables and green onion, seasoned with soy sauce, vegetarian oyster sauce and white pepper.
Wontons filled with minced prawns, ginger, green onion and egg white, boiled until they float and tossed in a hot garlic chili oil with black vinegar and sesame seeds.
Thin potato slices rinsed until the water runs clear and blanched until barely translucent, dressed with a soy and black vinegar sauce and hot oil poured over garlic, chili flakes and Sichuan peppercorn.
Avocados blended smooth with ice, condensed milk and a splash of milk or coconut milk, poured into cups and finished with a drizzle of condensed milk and shredded coconut.
Steak slices velveted with egg white, cornstarch and baking soda, browned and returned to a pan of softened onion and bell peppers with oyster sauce, soy and black pepper sauce.
Sliced mushrooms and onion sauteed golden, simmered in stock with black pepper sauce and thickened with a cornstarch slurry, spooned over hot rice with a fried egg.
Tofu triangles coated in beaten egg and fried golden, then simmered briefly in a garlic, chili flake, soy and oyster sauce mixture until the sauce thickens around them.
A slow cooker beef ramen with ground beef, sliced bell peppers and matchstick carrots in a hoisin, brown sugar and soy broth thickened with cornstarch. The ramen noodles cook in the broth just before serving, under sesame seeds and green onions.
Cucumbers bashed until they split, salted and drained, then dressed with rice vinegar, sesame oil, ginger and soy and scattered with coriander and green onions.
Cubes of silken tofu simmered with shimeji mushrooms and mixed vegetables in a lightly thickened stock, finished with ribbons of egg stirred through the sauce.
Bite-size chicken thigh marinated in soy and oyster sauces, pan-fried and then simmered in cola until the sauce reduces to a dark glaze, served over rice.
Zucchini halves seared cut side down until golden, then poured over with a syrupy sambal, sesame and mirin sauce and finished with crispy fried shallots and green onion.
Thinly sliced steak marinated in soy, mirin, chili paste, honey, and grated kiwi, then seared quickly and served as a rice bowl with vegetables and kimchi.
Blanched thin-sliced beef topped with fresh chilies, garlic, chili flakes, and Sichuan peppercorn, flooded with hot oil and dressed with oyster sauce, black vinegar, and cilantro.
Chicken drumsticks marinated with soy, garlic, and white pepper, dipped in a soda-water batter, dredged in rice flour and corn starch, and double-fried until crisp.