Asian dishes are a vibrant fusion of flavors, rich in spices, herbs, and fresh ingredients. From savory sushi in Japan to spicy curries in India, each region offers unique culinary experiences. Stir-fries, noodles, and rice-based meals are staples across many Asian cuisines. Their balance of sweet, sour, salty, and umami tastes makes them globally popular.
This weekend celebrate the richness of this diverse cuisine with these 4 easy dishes by Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR.
Vegetable Stir-Fry
Ingredients:
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 carrots, thinly sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon chili flakes
Method:
1. Heat sesame oil in a pan over medium-high heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute).
2. Add broccoli, bell pepper, carrots, and snap peas. Stir-fry over high heat until the vegetables are tender-crisp (about 5-7 minutes).
3. Pour in soy sauce and sprinkle chili flakes. Cook for another minute, then serve alongside steamed rice or noodles.
Vegetable Sushi Rolls
Ingredients:
- 1 cup sushi rice
- 4 nori sheets
- 1/2 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- 1/4 cup pickled radish, sliced
- Soy sauce, wasabi, and pickled ginger for serving
Method:
1. Cook sushi rice according to package instructions. Let it cool slightly.
2. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori.
3. Arrange cucumber, avocado, carrot, and pickled radish in the center of the rice.
4. Roll the nori tightly and slice into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.
Bibimbap (Korean Mixed Rice Bowl)
Ingredients:
- 2 cups cooked rice
- 1 cup spinach, sautéed
- 1 carrot, julienned and sautéed
- 1/2 cup mushrooms, sliced and sautéed
- 1 zucchini, julienned and sautéed
- 1/2 cup bean sprouts, blanched
- 1 block tofu (or 2 fried eggs)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Method:
1. Sauté each vegetable (spinach, carrot, mushrooms, zucchini) separately in a little sesame oil and set them aside.
2. Place 1 cup of cooked rice at the bottom in a large bowl. Arrange sautéed vegetables and tofu (or fried egg) on top.
3. Drizzle with sesame oil and gochujang, then sprinkle with sesame seeds. Mix everything together before eating.
Vegetable Fried Rice
Ingredients:
- 3 cups cooked rice (preferably day-old)
- 1/2 cup peas
- 2 carrots, diced
- 1/2 cup corn
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 1 tablespoon sesame oil
- 1 egg (optional)
Method:
1. Heat sesame oil in a pan over medium-high heat. Add garlic and ginger, sautéing until fragrant.
2. Add peas, carrots, corn, and bell pepper. Stir-fry until tender (about 5 minutes).
3. Move the vegetables to one side of the pan. Crack an egg on the other side and scramble it (if using).
4. Add cooked rice and soy sauce. Stir everything together until well mixed.
5. Garnish with chopped green onions before serving.
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