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The East Asian Kitchen

Noodles, rice dishes, dumplings, soups, and classics from East Asian kitchens.

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Dinner

Main Course

Dinner recipes from East Asian kitchens.

Eggplant Katsu Rice Bowl

Eggplant Katsu Rice Bowl

Plant-based Japanese-style rice bowl with panko-breaded eggplant, steamed white rice, shredded green cabbage, and ketchup-soy sauce. The eggplant is coated in an egg-free flour-water batter and pan-fried until crisp.

4 servings$2.14/serving8 steps11 ingredients

Recipe cost$8.55

4 servings$2.14/serving

8 steps11 ingredients

Dry-Fried Green Beans

Dry-Fried Green Beans

Vegetarian Sichuan-style gan bian green beans are dry-fried in a hot wok until blistered, then tossed with garlic, ginger, scallions, crushed red pepper flakes, soy sauce, and finely chopped cremini mushrooms for savory depth.

4 servings$1.65/serving5 steps10 ingredients

Recipe cost$6.61

4 servings$1.65/serving

5 steps10 ingredients

Vegetable Wonton Soup

Vegetable Wonton Soup

Chinese-style vegetarian wonton soup filled with napa cabbage, shiitake mushrooms, firm tofu, and scallions. The wontons are boiled in hot vegetable broth for a light, comforting soup.

4 servings$2.54/serving7 steps11 ingredients

Recipe cost$10.18

4 servings$2.54/serving

7 steps11 ingredients

Vegetable Lo Mein

Vegetable Lo Mein

A vegetarian Chinese American noodle stir-fry with tender lo mein noodles, crisp vegetables, and a savory soy-hoisin sauce. It works well for lunch or dinner.

4 servings$4.08/serving7 steps12 ingredients

Recipe cost$16.34

4 servings$4.08/serving

7 steps12 ingredients

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