asian recipes

- six 1 1/4-pound live lobsters
- 1 1/2 teaspoons Asian chili paste
- 3 tablespoons water
- 1/4 cup packed fresh mint leavesGarnish: lime halves
- 1/3 cup Asian fish sauce
- 1/4 cup packed fresh cilantro leaves
- 1/3 cup packed brown sugar
- 3 garlic cloves
- 1/3 cup fresh lime juice

- 1/2 teaspoon finely chopped fresh hot red chile, or to taste
- 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
- 3 tablespoons fresh lime juice
- 2 scallions, thinly sliced diagonally
- 2 celery ribs
- 1/4 cup fresh cilantro leaves
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon finely grated peeled fresh ginger

- 1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers
- about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup

- 1 1/2 tablespoons minced peeled fresh ginger
- 1 tablespoon Asian sesame oil
- 1 (1 1/2- to 1 3/4-pound) flank steak
- 1/3 cup soy sauce
- 1/2 cup dry Sherry
- 2 garlic cloves, minced
- 2 tablespoons ketchup

- 1/4 cup soy sauce 2 2 1/4-pound center-cut skinless salmon fillets, each cut crosswise into twenty-four 1/2-inch-wide slices Nonstick vegetable oil spray 1 tablespoon black sesame seeds
- Asian Cabbage Salad
- 1 46-ounce can unsweetened pineapple juice

- 2 1/4 teaspoons sugar
- 16 medium sea scallops (1 lb)
- 1 tablespoon fresh lime juice
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons asian fish sauce
- 4 bamboo skewers (8-inch)
- 1 tablespoon olive oil
- 1 clove garlic
- 1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
- 1 1/2 tablespoons water