Three Easy Asian Sauces
Let’s face it, what makes an Asian dish great? The sauce, of course! Here are three fantastic Asian sauces that will turn an ordinary recipe into extraordinary! They are super easy to prepare, with very few ingredients. The sauces are paired with three of our recipes, but you can use these sauces with so many things to dress up any dish. Mix it into your stir-fry, toss it with noodles, use it as a dipping sauce… the possibilities are endless! Sweet, spicy, delicious Asian flavors like soy sauce, garlic, ginger, rice vinegar, coconut milk, green curry paste, and peanut butter. You can shop the ingredients below. Super simple!
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These Steamed Vietnamese Rolls are awesome with this spicy dipping sauce. The sauce also pairs well with spring rolls, wontons, seared tuna, and dumplings!
- 2 tablespoons sweet chili sauce
- 1 tablespoon sambal oelek
- 1 tablespoon mirin wine
- 1 teaspoon fresh ginger, grated
- ½ fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh basil, chopped
- Whisk together the chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh basil. Serve alongside the steamed rolls for dipping.
Our Grilled Beef with Green Curry Sauce is to die for! The sirloin soaks up the flavors of the coconut milk and green curry paste. You can also use this sauce on rice and noodle dishes, or chicken!
- 1 1½ cups light coconut milk
- 1 tablespoon green curry paste
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- In a small saucepan, combine the coconut milk, curry paste, and sugar. Stir over low heat until desired thickness. Season with the fish sauce.
Who doesn’t love chicken on skewers? This is the perfect spicy peanut dipping sauce for our Chicken Satay Skewers. The sauce also pairs well with salmon, spring rolls, seared tuna, and more!
- 2 tablespoons light coconut milk
- ¼ cup low sodium chicken broth
- 2 tablespoons fresh lime juice
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- ½ teaspoon red chili flakes
- 1 teaspoon crushed or grated garlic
- ¼ cup creamy peanut butter
- Combine all ingredients into blender and blend until smooth and creamy. Can be stored in container in refrigerator for 2-3 days or freeze.
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Mushroom and Radish Salad with Yuzu Vinaigrette
Mushroom and radish lovers pay attention — this salad recipe will rock your world! These gorgeous shaved rainbow radishes are the star in this salad, combined with thinly sliced button mushrooms, and zesty vinaigrette. The vinaigrette is made with Japanese yuzu juice, a sour citrus fruit used both for its juice and its aromatic rind. Yuzu is a cross between a grapefruit and lime. The juice can be expensive if store-bought so we added some fresh lemon juice to balance out the flavors. Top this salad with your favorite herbs, like cilantro or mint. We threw a handful of radish sprouts on top to finish the dish. FYI — if you can’t find rainbow radishes, the regular variety will work just fine. This, my friends, is a delightful summer salad!
This mushroom and radish salad is A-mazing! So beautiful too!
Japanese yuzu juice can be found at select Asian and specialty markets. This sour citrus juice makes a perfect vinaigrette for this mushroom and radish salad!
Whisk together Japanese yuzu juice with freshly squeezed lemon juice, safflower oil, salt and pepper for an easy and light vinaigrette.
Rainbow radishes, also known as watermelon radishes, are so beautiful in this salad!
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- 3 tablespoons yuzu juice
- Juice from 1 large lemon
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup safflower oil
- 1 pound white button mushrooms, cleaned and stemmed
- 2 small rainbow radishes
- 3 green onions, sliced
- ¼ cup fresh cilantro, roughly chopped
- Handful of radish sprouts (Daikon sprouts)
- To make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until vinaigrette is creamy yellow. Set vinaigrette aside.
- Using a mandolin with a setting on the thinnest blade, carefully slice the button mushrooms and rainbow radishes so they are shaved and not thick. Place in a large salad bowl. Add in the chopped green onions and cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
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Savory Pumpkin Wonton Bites
Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly!
These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!
Place the stuffed wonton wrappers on a baking sheet before steaming.
Steam the wontons in a bamboo steamer or stove-top steaming insert.
Fry the wontons in a skillet after steaming, and serve warm!
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- 1 whole bulb of garlic
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, minced
- 1 cup organic pumpkin puree
- ¼ teaspoon Chinese Five Spice
- ⅛ teaspoon cayenne pepper
- Salt and pepper
- ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
- 14 square wonton wrappers
- 2 tablespoons canola oil
- 1 tablespoon grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
- Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
- To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
- To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
- Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.
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