All About Asian Fusion

Whether you’re a sushi fanatic, hibachi lover, pho person, curry queen or have a thing for Korean cuisine, Asian Fusion food has you covered. There’s something for everyone, from mild to spicy! (If you’re into spicy, just ask for a spice tray!) Thankfully, you don’t have to fly from Japan to China to Vietnam to Thailand if you’re in the mood for exotic food. With Asian Fusion food, there’s usually a variety of authentically Asian or Asian style dishes, all available at one Asian Fusion restaurant. So, you can enjoy a medley of Asian Fusion dishes that are healthy and delicious, not to mention fun to share. Or, you can make these three Asian inspired dishes to share and savor!

CARROT GINGER SALAD DRESSING

4 peeled carrots

2-3 slices of ginger root

1 chopped shallot or 2 tablespoons chopped onions (optional)

1-2 raw garlic cloves

EVOO (Extra Virgin Olive Oil) or avocado oil

1 tablespoon soy sauce

1 tablespoon sesame oil (optional)

1 tablespoon rice wine vinegar

2 tablespoons peanut butter (optional for Thai twist)

1-2 tablespoons water

Peel carrots and place in high powered blender with other ingredients, puree and check consistency and flavor by stirring and taste testing with a spoon. If the consistency is too thick, add 1-2 tablespoons or more of water, or more oils or vinegars, depending on the taste. Let your taste buds be your guide. If you decide to try the Thai version, you may want to start out by adding 1 tablespoon and blending first, before adding more.

Pour or spoon dressing over salad or Asian Sesame Slaw. Garnish with sprigs or rough chopped fresh cilantro and crushed peanuts (optional).

DIY STIR FRY

3 pieces or so of chopped meat, seafood, tofu of choice (beef, chicken, lamb, tofu, shrimp, scallops, and octopus)

1 chopped onion (yellow, white or sweet)

2 chopped scallions (green onions)

1-2 chopped bell peppers (red, green or yellow)

2-3 minced raw garlic cloves

1 medium-large floret chopped broccoli

4 chopped bok choy

1-2 handfuls chopped shiitake mushrooms or other mushrooms

1 handful water chestnuts (optional)

1 handful bamboo shoots (optional)

EVOO (Extra Virgin Olive Oil) or sesame oil

3-4 tablespoons soy sauce

2-3 tablespoons hoisin sauce (optional)

1-2 tablespoons oyster sauce (optional)

1 tablespoons grated ginger

Chop vegetables and drizzle pan with dollop of EVOO or sesame oil and set to medium heat. Add in your onions, bell peppers, and broccoli and let cook for a few minutes. Then, add in your chopped meat, seafood, or tofu and keep stirring. Add in your garlic, bok choy, mushrooms, water chestnuts and bamboo shoots. Lastly, add in your scallions/green onions and ginger. Then, spoon on your soy sauce and/or hoisin sauce. Everything should be cooked, but not overcooked. Aim for bright green broccoli with a delightful crunch, not soggy or brownish green. Serve over rice, noodles, quinoa or couscous as a carbohydrate complement. Dash with red pepper flakes or top with chili oil or paste for a spicy kick.

ASIAN SESAME SLAW

½ thinly chopped red or green cabbage

1 sliced cucumber

1-2 chopped bell peppers or 3-4 sweet peppers

½ to ¾ cups sesame oil

3-4 tablespoons soy sauce

3 tablespoons rice vinegar

2-3 lime slices (squeeze juice into dressing or garnish with and squeeze on before serving)

1-2 teaspoons grated or minced ginger

1-2 teaspoons sesame seeds

1 pinch sea salt

Chop vegetables and mix together in a bowl or arrange them on a plate in layers. Then combine oil and vinegar. Whisk in ginger. Pour over slaw and toss together. Sprinkle with sesame seeds and salt (to taste). Garnish with sprigs or rough chopped fresh cilantro or peanuts (optional).

Post Views: 547

Susan B. B. Schabacker

Susan B. B. Schabacker is a proud writer, team member, and fan of Forsyth Magazines and writes multiple articles every month for Forsyth Woman and Forsyth Family. She loves writing and is also pleased and honored to write for National Geographic and National Geographic Kids. Susan is a co-author of a children’s book, Huckleberry Robin, based on a three-generation true family story and hopes to write more children’s books. Susan is also a local singer/songwriter/musician (and aspiring artist) working on recording her third album about COVID-19 (Coronavirus), called Beyond the Virus, that has become both a local and international collaboration. Currently, she lives in the Winston-Salem, Piedmont Triad area of NC, where she has resided for over 20 years. Susan graduated with a B.A. in Corporate Communications and a minor in dance from Elon University. She has had the opportunity to travel internationally to Budapest, Hungary for classical ballet, when she attended UNCSA (University of North Carolina School of the Arts); London, UK; and Beijing, China, where she studied abroad through Elon University. In Stockholm, Sweden, she had a marketing internship at Hachette-Filipacchi, publisher of Elle and other magazines. She also had another marketing internship in London with the Bramah Museum of Tea. Susan is the founder, owner, and master tea blender of a local tea business, Tea-lation! (@Tealation on FB + IN), which she has designed ads for in Forsyth Woman. She hopes to share her love for life + teas and encourages everyone to share, sip, and savor their cuppa happy! Susan looks forward to writing more articles and books and embarking on a long and successful career in music. Susan’s other passions include: photography (@SBBSPhotography on FB + IN), acting, cooking, and arts + crafts.

View More Articles