Asian-Inspired – FoodWatcher

Yaki Udon

Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein. What is Yaki Udon? Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based…

The post Yaki Udon appeared first on Spoon Fork Bacon.

Yaki udon noodle recipe in a bowl with chopsticks.

What is Yaki Udon?

Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.

How to Make Yaki Udon

Yaki udon ingredients to make a yaki udon recipe.

Process

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.

Yaki udon sauce wjisked together in a measuring cup.

Udon noodles cooked and draining in a colander.

Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.

Vegetables cooking in a skillet to make yaki udon noodles.

Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.

Remove yaki udon from heat and top with green onions. Serve.

Udon noodles in a bowl with green onions on top.

What is Dark Soy Sauce?

Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Yaki udon noodles with chop sticks taking a bite.

More Delicious Noodle Recipes You Will Love

Yaki Udon

A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!

Course dinner, Main Course, Side Dish

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 279kcal

Author Teri & Jenny

Ingredients

sauce

2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon mirin
1 tablespoon light brown sugar
1 teaspoon chili sauce (such as Sambal Oelek)

noodles

16 ounces fresh udon noodles
2 tablespoons neutral oil
1/2 small onion thinly sliced
1 small carrot julienne (cut into matchsticks)
2 minced garlic cloves
6 shiitake mushrooms stemmed and thinly sliced
2 baby bok choy ends removed and thinly sliced on a bias
2 green onions thinly sliced

US Customary – Metric

Instructions

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.

Video

Notes

**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Nutrition

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Pork Katsu (Tonkatsu)

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded cabbage, with a bowl of rice on the side. I loved it! It was always so perfectly crispy, not greasy in the slightest, and very juicy in the center. Our version today…

The post Pork Katsu (Tonkatsu) appeared first on Spoon Fork Bacon.

Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!

What is Pork Katsu?

Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce called tonkatsu sauce.

In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!

How to Make a Pork Katsu Sandwich

Ingredients

Process

Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.

Seasoned pork chops being dredged in flour to make pork katsu sandwiches.

Next, dip each pork chop in the beaten egg until fully coated.
Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.

Pork katsu sandwiches being dipped in scrambled eggs.

Panko crusted pork chops to make pork katsu sandwiches.

Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.

Freshly fried pork katsu to make sandwiches.

Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.

Tips for Making the BEST Pork Katsu Recipe

Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
Although you don’t have to add any additional breadcrumbs we love using a little bit of Italian breadcrumbs in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!

Air Fryer Pork Katsu Instructions

We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.

To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Freezing Instructions

I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.

Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.

When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.

What to Serve with Pork Katsu

We love eating our katsu in sandwiches, but you can also serve it sliced up á la carte with the sauce on the side for dipping.

You can also serve it Hawaiian style with a couple scoops of steamed rice and a couple scoops of macaroni salad!

Stacked pork katsu sandwiches cut in half.

More Delicious Sandwich Recipes You Will Love

Pork Katsu (Sandwich)

A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!

Course dinner, lunch, Main Course

Cuisine Japanese

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 1036kcal

Author Teri & Jenny

Ingredients

pork katsu

2 (4 ounce) boneless pork chops (about ½” thick)
⅔ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1/4 cup Italian breadcrumbs
salt and pepper to taste
2 cup vegetable oil for frying

assembly

4 slices soft, milk bread, crusts removed soft, white bread is fine
1/2 cup tonkatsu sauce
1/4 cup mayonnaise
1 cup very finely shredded green cabbage

US Customary – Metric

Instructions

Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
Place a fried pork over each pile of cabbage and drizzle with tonkatsu sauce. Top with remaining slices of bread.
Gently press down on the sandwiches while slicing each in half and serve.

Video

Notes

Air Fryer Pork Katsu Instructions

We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.

Nutrition

The post Pork Katsu (Tonkatsu) appeared first on Spoon Fork Bacon.

Farro Salad with Spicy Peanut Dressing

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side. This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish! For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.…

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!

For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.

This farro salad was inspired by a salad I used to get at a local health food store near me. It was so hearty and filling, I knew I had to recreate it one day. Nutty, chewy, and protein-packed farro is combined with hearty beans, roasted sweet potatoes, and fresh vegetables before it’s all tossed in a spicy peanut sauce. Incredibly satisfying and easy to put together, it will quickly become one of your new staples for lunch.

Why you’ll love this farro salad

Not your average salad – Roasted sweet potatoes, adzuki beans, edamame, and shredded cabbage are dressed in peanut sauce to give every bite an Asian-inspired twist.
Hearty and satisfying – As a fantastic source of protein and fiber, cooked farro makes this grain salad recipe super filling and satisfying. It’s perfect for healthy meal prep!
The best peanut sauce – My best-ever 5 Minute Peanut Sauce gets a zesty makeover and extra heat for this farro grain bowl!

ingredients for farro salad together in a large white bowl.

How to make a vegan farro salad

Find the complete recipe with measurements in the recipe card below.

Cook the farro in a pot of boiling water until it’s tender but still chewy. Drain and set aside.

Check what type of farro you’re using: The 3 types of farro—pearled, semi-pearled, and whole—each have different cooking times. Double-check the package instructions to determine how long yours needs to boil before getting started. I used pearled.

Meanwhile, lay the diced sweet potatoes on a baking sheet and toss them in oil and salt. Roast the sweet potatoes until fork tender.

Whisk the spicy peanut sauce ingredients in a small bowl until smooth.

Not a fan of spicy food? Feel free to omit the sriracha from the dressing if you’d like.

ingredients for farro salad and peanut sauce together in a large white bowl.

Transfer the cooked farro, roasted sweet potatoes, and the remaining salad ingredients to a large bowl. Pour the spicy peanut sauce over top and toss until everything is well coated.

Serve the salad right away or chill it in the refrigerator until it’s time to eat. Enjoy!

Frequently asked questions

What is farro?

Farro is a whole grain with a chewy texture and nutty flavor. It’s commonly used in a Mediterranean diet, although it’s just as versatile as brown rice, quinoa, and other whole grains. And because it’s loaded with fiber and protein, you’ll want to use it everywhere!

How else can I use farro?

You can add farro to salads, soups, stews, grain bowls, and any other recipe that could use a nutty and chewy grain with heaps of protein and fiber. I recommend cooking a batch and keeping it in a sealed container in your fridge for up to 5 days. That way, you can easily toss it with leafy greens and a simple vinaigrette, with roasted vegetables and beans, or add it to a hearty vegan stew or vegan chili.

Can this salad be made without nuts?

Sure. Simply omit the cashews from the salad and replace the peanut butter in the peanut sauce with sunflower seed butter or tahini. The flavors will change slightly, but the salad will still be good.

Should this farro sweet potato salad be eaten warm or cold?

I find that this salad is best when it’s served chilled. Taking the time to chill it in the fridge for at least 30 minutes gives the flavors time to deepen, plus it’s so much easier to grab and go! However, if you’d rather eat it warm, feel free to warm up each serving in the microwave beforehand.

How long does the leftover farro salad last?

The leftover assembled salad can be stored in an airtight container in the fridge for 5 days. However, if you’d like to keep the veggies crisp and the farro chewy, store the assembled salad and peanut dressing in separate airtight containers.

Farro Salad with Spicy Peanut Dressing

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!

Course Salad

Cuisine Asian-inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 318kcal

Author Nora Taylor

Ingredients

Farro Salad

1 cup uncooked farro I used pearled farro
1 medium sweet potato
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup chopped green onions
1/2 cup chopped cilantro
1/2 cup shelled edamame thawed if frozen
15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
1/3 cup chopped roasted cashews

Spicy Peanut Dressing

6 tablespoons creamy peanut butter
2 tablespoons fresh lime juice
3 tablespoons low sodium soy sauce
3 tablespoons pure maple syrup
1 teaspoon toasted sesame oil
1 teaspoon Sriracha hot sauce or more to taste
1/4 teaspoon ground ginger

US Customary – Metric

Instructions

Cook farro – Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
Roast sweet potato – Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
Make the dressing – In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
Mix – In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
Chill and serve – Cover and chill in the refrigerator until ready to serve. Enjoy!

Notes

For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.

Nutrition

Szechuan Beef

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish. This Szechuan beef recipe is so easy to make that it can be pulled off for…

The post Szechuan Beef appeared first on Spoon Fork Bacon.

A platter of Szechuan Beef recipe with plates next to it and a ramekin of sesame seeds.

This Szechuan beef recipe is so easy to make that it can be pulled off for dinner on a busy weeknight. While this dish packs a little heat, it’s not overwhelming and the spice can be scaled up or down depending on personal preference.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Process

Place sliced steak, egg and salt into a mixing bowl.
Toss together until beef is fully coated. Allow mixture to sit.

Beef for szechuan beef and a beaten egg.

Pour all sauce ingredients into a mixing bowl.
Whisk together. Set aside.

Sauce ingredients for Szechuan Beef in a glass bowl.

Szechuan beef sauce whisked together in a bowl.

Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
Toss together until evenly coated.

Szechuan beef with cornstarch in a glass bowl.

Szechuan beef mixed with cornstarch in a bowl.

Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.

Cooking peppers and chiles in a skillet.

Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.

Peppers with ginger and garlic cooking in a skillet.

Szechuan beef sauce with peppers in a skillet.

Add beef back to skillet.
Toss together until evenly coated.

Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.

Szechuan Beef over rice on a platter with a spoon in it.

Variations for Our Szechuan Beef Recipe

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Szechuan beef on a platter with some served on a plate next to it.

More Delicious Beef Recipes You Will Love

Szechuan Beef

Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!

Course dinner, lunch

Cuisine Chinese

Prep Time 10

Cook Time 10

Inactive time 10

Total Time 30

Servings

Calories 463kcal

Author Teri & Jenny

Ingredients

1½ pounds flank steak sliced 1/8” thick against the grain
1 egg beaten
½ tsp salt

sauce

½ cup water
2½ tbsp rice wine vinegar
2½ tbsp soy sauce
2 tbsp Shaoxing wine
1½ tbsp spicy fermented bean paste
2 tbsp sugar
1 tbsp cornstarch

2 tbsp cornstarch
¼ cup vegetable oil divided
¼ small yellow onion thinly sliced
1 red bell pepper seeded and thinly sliced
5 dried Chinese chile peppers
2 tsp minced ginger
2 garlic cloves minced
1½ tsp toasted sesame seeds for garnish

US Customary – Metric

Instructions

Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

Make Ahead and Reheating

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Nutrition

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Szechuan Beef

The post Szechuan Beef appeared first on Spoon Fork Bacon.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Process

Place sliced steak, egg and salt into a mixing bowl.
Toss together until beef is fully coated. Allow mixture to sit.

Pour all sauce ingredients into a mixing bowl.
Whisk together. Set aside.

Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
Toss together until evenly coated.

Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.

Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.

Add beef back to skillet.
Toss together until evenly coated.

Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.

Variations for Our Szechuan Beef Recipe

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

More Delicious Beef Recipes You Will Love

Szechuan Beef

Course dinner, lunch

Cuisine Chinese

Prep Time 10

Cook Time 10

Inactive time 10

Total Time 30

Servings

Calories 463kcal

Author Teri & Jenny

Ingredients

1½ pounds flank steak sliced 1/8” thick against the grain
1 egg beaten
½ tsp salt

sauce

½ cup water
2½ tbsp rice wine vinegar
2½ tbsp soy sauce
2 tbsp Shaoxing wine
1½ tbsp spicy fermented bean paste
2 tbsp sugar
1 tbsp cornstarch

2 tbsp cornstarch
¼ cup vegetable oil divided
¼ small yellow onion thinly sliced
1 red bell pepper seeded and thinly sliced
5 dried Chinese chile peppers
2 tsp minced ginger
2 garlic cloves minced
1½ tsp toasted sesame seeds for garnish

US Customary – Metric

Instructions

Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

Make Ahead and Reheating

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Nutrition

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Edamame Salad with Peanut Sauce

a large batch of Edamame Salad with Peanut Sauce on a white serving platter. This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.

I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.

But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!

Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.

Why you’ll love this vegan edamame salad

Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!

How to make edamame salad

Find the complete recipe with measurements in the recipe card below.

Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.

Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.

ingredients for edamame salad in a large white bowl.

Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.

Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts.

Chill the salad in the fridge for an hour, then enjoy!

the ingredients for edamame salad covered in peanut sauce in a large white bowl.

Serving suggestions

I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.

You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.

Frequently asked questions

What can I use instead of peanut butter?

Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.

Can it be made nut-free?

You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.

Do I have to cook frozen edamame?

It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.

Can I serve the salad without chilling it in the fridge?

Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.

How do you store the leftovers?

Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.

Edamame Salad with Peanut Sauce

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

Course Salad

Cuisine Thai-inspired

Prep Time 20

Total Time 20

Servings servings

Calories 315kcal

Author Nora Taylor

Ingredients

Edamame Salad

16 ounces frozen shelled edamame
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup chopped green onions
2 cups chopped kale
1/4 cup chopped cilantro optional
1/2 cup chopped peanuts or cashews

Peanut Sauce

6 tablespoons creamy peanut butter
3 tablespoons seasoned rice vinegar
3 tablespoons low sodium soy sauce
3 tablespoons pure maple syrup
1 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1 teaspoon Sriracha hot sauce or to taste

US Customary – Metric

Instructions

Cook or thaw the edamame according to package instructions. Rinse under cold water.
Add the edamame to a large bowl, along with all other salad ingredients.
In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
Pour the sauce over the salad and toss until well combined.
Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.

Notes

The salad keeps in the refrigerator for 3-4 days.
You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.

Nutrition

Bang Bang Chicken Skewers (Air Fryer Version)

Intro What is Bang Bang Sauce? Bang bang sauce is a creamy based sauce made with mayo, Sriracha, Thai sweet chli sauce, and vinegar. We add a touch of honey to our sauce to add a very subtle floral note, but this can easily be omitted with equally delicious results. How to Make Air Fryer Bang Bang Chicken Skewers Bang Bang Sauce Ingredients Bang Bang Sauce Process Marinated Chicken Ingredients Marinated Chicken Process Why We…

The post Bang Bang Chicken Skewers (Air Fryer Version) appeared first on Spoon Fork Bacon.

Air fryer bang bang chicken skewers on a platter.

Intro

What is Bang Bang Sauce?

Bang bang sauce is a creamy based sauce made with mayo, Sriracha, Thai sweet chli sauce, and vinegar.

We add a touch of honey to our sauce to add a very subtle floral note, but this can easily be omitted with equally delicious results.

How to Make Air Fryer Bang Bang Chicken Skewers

Bang Bang Sauce Ingredients

Bang Bang Sauce Process

In a mixing bowl combine all sauce ingredients and whisk together. Set aside.

Bang bang sauce whisked together in a bowl.

Marinated Chicken Ingredients

Marinated Chicken Process

In a small mixing bowl combine marinade ingredients and whisk together.
Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.

Chicken skewer marinade ingredients all whisked together.

Chicken and marinade in a glass bowl mixed together.

About 30 minutes before cooking, soak skewers in water.
Pierce 6 to 8 pieces of chicken through each skewer.

Chicken skewered ready to make bang bang chicken.

Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
Brush each skewer with bang bang sauce.

Chicken skewers in an air fryer basket ready to be cooked.

Basting chicken skewers in an air fryer basket.

Air-fry chicken skewers at 400˚F for 8 minutes. Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.

Cooked air fryer bang bang chicken skewers.

Why We Love These Bang Bang Chicken Skewers

We love this bang bang chicken recipe so much for so many reasons. We love that our version is a bit healthier than most recipes. We don’t bread our chicken and we use an air fryer for cooking, instead of deep frying (which also makes cleanup a lot easier!). Although our version is a bit healthier, it doesn’t lack on flavor at all!

Tips and Tricks for the BEST Air Fryer Bang Bang Chicken Skewers

Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.
Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.
Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!

Air fryer bang bang chicken skewers on a platter with sauce being poured on top.

Prep Ahead Instructions

Bang Bang Sauce

The sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.

Chicken

The chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

What to Serve with Our Air Fryer Bang Bang Chicken Skewers

Air fryer bang bang chicken skewers with dipping sauce.

More Air Fryer Recipes You Will Love

Bang Bang Chicken Skewers (Air Fryer Version)

Bang Bang Chicken Skewers, made in the air fryer, will become your new, favorite appetizer! The chicken is flavorful, juicy and slathered in a delicious, creamy sauce with a kick!

Course Appetizer, dinner, lunch, Main Course

Cuisine Chinese

Prep Time 10

Cook Time 13

marinating time 30

Total Time 53

Servings

Calories 152kcal

Author Teri & Jenny

Equipment

1 air fryer

Ingredients

bang bang sauce

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon Sriracha
1 teaspoon rice wine vinegar

chicken marinade

1 tablespoon soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons sesame oil
2 teaspoons oyster sauce
1 teaspoon ground ginger
1 pound boneless, skinless chicken thighs cut into 1-inch cubes

assembly

8 (6") wooden skewers
1 green onion thinly sliced

US Customary – Metric

Instructions

bang bang sauce

In a mixing bowl combine all sauce ingredients and whisk together. Set aside.

chicken marinade

In a small mixing bowl combine marinade ingredients and whisk together.
Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.

assembly

About 30 minutes before cooking, soak skewers in water.
Pierce 6 to 8 pieces of chicken through each skewer.
Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
Brush each skewer with bang bang sauce.
Air-fry chicken skewers at 400˚F for 8 minutes.
Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.
Remove skewers from air fryer.
Transfer skewers to a serving dish, drizzle with bang bang sauce and top with green onion. Serve.

Notes

**1 serving = 1 skewer**

Tips and Tricks for Success

- Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.

- Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.

- Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!

Prep Ahead Instructions

Bang Bang Sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.

Chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

Nutrition

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Chicken Satay

Chicken Satay is one of my favorite skewered meats to eat! The flavors are outrageously good and pair so well with the creamy and tangy peanut sauce! We use chicken thighs in our recipe to ensure every bite is tender and juicy. Chicken thighs are also a little more forgiving when it comes to cooking them up. Don’t be intimidated by the list of ingredients. Most of the ingredients are easy to find or you…

The post Chicken Satay appeared first on Spoon Fork Bacon.

Chicken satay recipe with a peanut sauce on a platter.

Don’t be intimidated by the list of ingredients. Most of the ingredients are easy to find or you probably have them in your pantry. Once you have the ingredients gathered and measured, the recipe is SO easy!

What is Chicken Satay?

Chicken Satay originated in Indonesia but has become a popular dish throughout Southeast Asia like Thailand, Malaysia, Singapore, and Philippines. Although there are tons of varieties of satay that exist today – to be considered true satay there must be a grilled meat and dipping sauce component.

What Does Chicken Satay Taste Like?

As we mentioned, there are many varieties of satay that exist today. Our marinade uses flavors that include peanuts, garlic, ginger, lemongrass, soy sauce, limes, and brown sugar. The results are a sweet, bright and savory peanut and char-grilled flavor. We pair our skewers with a similar, but more peanut forward dipping sauce with a kick (from Thai chiles).

Chicken satay recipe with some plated on the side.

How to Make our Chicken Satay Recipe

Ingredients

Chicken Satay Process

Place all marinade ingredients into a blender, except 1 1/2 tablespoons oil, and blend until smooth. Reserve ⅓ cup of marinade for peanut sauce.
Pour remaining marinade over chicken. Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).

Chicken satay marinade in a bowl with chicken.

Soak wood skewers.
Skewer 5 to 6 cubes of chicken onto each bamboo skewer, until all chicken has been used.

Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 4 minutes, on each side. Repeat until all skewers have been grilled.
Top chicken satay skewers with crushed peanuts and cilantro leaves.

Cooked skewers grilled resting on a platter.

Chicken satay on a platter with lime wedges.

Spicy Peanut Sauce Process

Chicken satay sauce ingredients on a kitchen counter.

Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved).
Pour mixture into a small bowl or ramekin, top with crushed peanuts (optional) and serve as dipping sauce for satay.

Chicken satay peanut dipping sauce ingredients in a blender.

What to Serve with Chicken Satay

When served as an appetizer, its best to serve the skewers on their own with the dipping sauce to keep things simple. When served as the main course we love pairing them with steamed jasmine or basmati rice and a simple cucumber salad (especially sunomono, a Japanese cucumber salad).

They’re also delicious with Yum Woon Sen, a bright and refreshing glass noodle salad dish!

Cooking Tips for Chicken Satay

We love using a grill or grill pan to cook our satay because it gives it a great char-grilled flavor! If you don’t have a grill or grill pan you can still cook them in a pan. If you have a cast iron skillet, it’s the next best thing as you’ll still get charred bits of chicken.

You can also broil the skewers for a few minutes on each side. You will just need to keep a close eye on them to make sure they don’t burn. The oven is also an option for cooking these skewers. If baking the chicken satay in the oven we recommend baking them at 400˚F for 15 to 20 minutes.

Chicken satay recipe being served onto plates.

More Asian Inspired Recipes You Will Love

Chicken Satay

A simple and delicious recipe for juicy, char-grilled, flavor packed Chicken Satay with an equally delicious peanut dipping sauce! They make great appetizers or even a delicious dinner served with some steamed rice and simple cucumber salad!

Course Appetizer

Cuisine filipino, indonesian, thai

Prep Time 20

Cook Time 24

marinating time 4

Total Time 4 44

Servings

Calories 464kcal

Author Teri & Jenny

Equipment

15 (10 inch) bamboo skewers, soaked in water for 30 minutes

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)

satay marinade

1/2 cup dry roasted peanuts
⅓ cup light brown sugar
6 tablespoons soy sauce
¼ stalk lemongrass, chopped (about 3 inch piece)
3 garlic cloves, chopped
2 makrut lime leaves, chopped OR 1 lime, zested and juiced
1 tablespoon minced ginger
1 tablespoon turmeric
¼ teaspoon curry powder
¼ teaspoon black pepper
3 tablespoons vegetable oil, divided

spicy peanut sauce

⅓ cup reserved marinade
¼ cup dry roasted peanuts
3 tablespoons vegetable oil
1 ½ tablespoons soy sauce
1 lime, zested and juiced
1 to 3 Thai chiles, seeded depending on desired heat
1 garlic clove, chopped
1 green onion, thinly sliced

garnish

2 tablespoons crushed peanuts
cilantro leaves

US Customary – Metric

Instructions

chicken satay

Place all marinade ingredients into a blender, except 1 1/2 tablespoons oil, and blend until smooth.
Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over chicken.
Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
Skewer 5 to 6 cubes of chicken onto each bamboo skewer, until all chicken has been used.
Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 4 minutes, on each side. Repeat until all skewers have been grilled.
Top chicken satay skewers with crushed peanuts and cilantro leaves.

spicy peanut sauce

Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved).
Pour mixture into a small bowl or ramekin, top with crushed peanuts (optional) and serve as dipping sauce for satay.

Notes

**Makes 15 skewers (serving size is 3 skewers with 1/3 of peanut sauce)**

Cooking Tips for Chicken Satay

We love using a grill or grill pan to cook our satay because it really gives it a great char-grilled flavor that takes this dish over the top! If you don’t have a grill or grill pan you can still cook them in a pan. If you have a cast iron skillet, it’s the next best thing as you’ll still get charred bits of chicken.

You can also broil the skewers for a few minutes on each side, but you’ll need to keep a close eye on them to make sure they don’t burn. The oven is also an option for cooking these skewers. If baking the chicken satay in the oven we recommend baking them at 400˚F for 15 to 20 minutes.

Nutrition

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Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thin…

These 10-ingredient flavor miracles make a crowd-pleasing appetizer for four or light spring or summer meal for two. Let’s get to it!

We’ve done tofu lettuce wraps before, but this time eggplant joins in on the fun!

Crispy Tofu & Eggplant Lettuce Wraps from Minimalist Baker →

Potstickers

Growing up, homemade Potstickers have always been one of my favorite foods. I remember helping my mom stuff and fold them up before transferring them onto a giant platter. After about an hour, we would have hundreds of potstickers! We usually boiled ours up in a broth-based soup with small rice cake discs (the dish in Korean is called mandu-guk). Our Potsticker recipe today is a pan-fried version and is more of a mixed bag…

The post Potstickers appeared first on Spoon Fork Bacon.

Potstickers on a platter overhead with potsticker dipping sauce on the side.

We usually boiled ours up in a broth-based soup with small rice cake discs (the dish in Korean is called mandu-guk). Our Potsticker recipe today is a pan-fried version and is more of a mixed bag of Asian ingredients, but the dipping sauce is very Korean. The reason I love potstickers so much is that the filling is easily customizable and there are several cooking methods for these delicious, savory dumplings.

This is one of my favorite recipes to make ahead and freeze and I almost always have a bag of potstickers in my freezer ready to go!

What Are Potstickers?

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

They can be pan fried, which create nice crispy exterior and a juicy interior, but can also be steamed and boiled for an overall soft texture. They are usually accompanied with a soy based dipping sauce.

How to Make Our Potstickers Recipe

Ingredients

Process

Filling

Place all filling ingredients into a bowl.
Mix together until well combined. Set aside.

Potsticker filling ingredients in a glass bowl mixed together.

Assembly and Cooking

Place wonton wrapper on a clean surface.
Brush perimeter of a wonton wrapper with the beaten egg.

Potsticker wrapper with an egg wash brushed onto the edge.

Place a heaping tablespoon of filling in the center of the wonton wrapper.
Open your dominant hand, palm side up, and hold fingers together. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.

Potsticker wrapper with filling in the middle.

Pinching the end of a wonton wrapper to make a potsticker.

To create the pleat pattern, create a curl or mountain with the top of the wonton wrapper.
Press the curve of the wrapper down into the edge.

The process of folding the wonton wrapper to make a potsticker.

Pleating a wonton wrapper to make a potsticker.

Repeat until you have pleated almost the entire edge.
Leave a small opening in the corner.

Potsticker pleating and closing the edges.

Carefully pinch the corner closed.
Then gently press around the entire edge to fully seal.

Potstickers process with crimping the edge.

Check out the video below for additional help on how to pleat potstickers!

Set pleated wontons aside and repeat until all filling and wrappers have been used.
Heat a large pan over medium heat and add some oil. Add some potstickers to pan (making sure not to overcrowd the pan), so the crimped side is up, and pan-fry for 3 to 4 minutes. Add a little water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.

Our Korean Potsticker Dipping Sauce (Yangnyeom Ganjang)

We serve our potstickers with a traditional Korean-style sauce called yangnyeom ganjang. It’s typically made with soy sauce, rice wine vinegar, sesame oil minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder. This dipping sauce is great for pan-fried, steamed and boiled potstickers.

Ingredients

Process

Place all ingredients into a small bowl.
Whisk together. Serve as dipping sauce for potstickers.

Tools You Will Need

Are Wonton Wrapper Gluten Free?

Generally no because they are usually made with wheat flour, but you can find a really great recipe for gluten-free wonton wrapper dough here.

How to Boil and Steam Potstickers

To Boil

Fill a pot with water or broth of choice and bring to a boil. Carefully add potstickers to pot and cook for 7 to 9 minutes or until they begin to float to the surface of the liquid. Using a slotted spoon, lift potstickers from water and serve with dipping sauce or serve potstickers in broth as a soup.

To Steam

Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce or cabbage leaves (such as savoy cabbage). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.

Freezing Instructions for Potstickers

Potstickers freezing VERY well! Just line a baking sheet with a piece of parchment paper then place uncooked potstickers onto the baking sheet, flat side down, about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. If properly stored, they will keep for 3 to 4 months.

Potstickers on a platter that have been pan fried with a dipping sauce.

Tips and Tricks for Success

It’s important that all the air is pressed out of the filled wrapper before tightly sealing the sides together to prevent the potstickers from bursting when they’re cooked.
Be careful not to overstuff the wrappers with filling which can also make the potstickers burst while cooking them.
It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).

Variations

My favorite thing about potstickers is that the filling variations are endless! You can add or take away whatever you want depending on your flavor preference. Some of our favorite options are below!

You can replace the pork in this recipe for ground chicken, ground turkey, ground beef, or chopped raw shrimp.
If you’re looking for a vegetarian option, you can replace the meat with diced and sautéed mushrooms, my personal favorite is shiitake mushrooms.
You can swap in spinach leaves, kale, napa cabbage or savoy cabbage for the bok choy.
Feel free to also omit the water chestnuts for an overall softer texture.
Kimchi potstickers (specifically napa cabbage kimchi) are popular and definitely a favorite in my household. You can make them vegetarian or incorporate them into a meat filling. Just squeeze as much liquid from the kimchi as you can, chop and stir into the filling!

A close up on potstickers with soy sauce.

More Delicious Potsticker and Dumpling Recipes You Will Love

Click here for our Asian Inspired Recipe Collection

Potstickers

A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.

Course Appetizer

Cuisine asian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 264kcal

Author Teri & Jenny

Ingredients

pork filling

12 ounces ground pork
1 baby bok choy, diced (about 1 1/4 cups, diced)
6 water chestnuts, diced
2 green onions, thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
2 teaspoon salt
½ teaspoon cracked black pepper
1 egg, lightly beaten

assembly

1 egg, lightly beaten
40 round wonton wrappers
4 tablespoons vegetable oil, divided

yangnyeom ganjang

⅓ cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 ½ teaspoons gochujaru (Korean chili powder)
2 garlic cloves, minced
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

US Customary – Metric

Instructions

Place all filling ingredients into a bowl and mix together until well combined. Set aside.
Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
Open your dominant hand, palm side up, and hold fingers together.
Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker.
Set aside and repeat until all filling and wrappers have been used.
Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
Choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

Notes

Makes: 40 Potstickers (10 servings)
Freeze Ahead: Line a baking sheet with a piece of parchment then place uncooked potstickers onto the baking sheet about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. They will keep for 3 to 4 months.
To Steam: Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce leaves (such as savoy lettuce). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.
Tip: It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).

Nutrition

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