Asian

They might sit there, unnoticed and undisturbed, in your fridge or cabinet, for weeks or months or even longer. But they’re waiting — or at least they should be — until your stir-fries need a jolt of distinctive, impossible-to-mistake flavor that nothing else can give you.

They are fermented black beans, and in an Asian market a dollar or two buys a pound, a supply that will last you a long time because you use only a tablespoon or two at a time.

You can use any vinegar for this recipe. Make sure it's good quality because there's no oil to offset it. Seasoned rice wine vinegar, used in Asian cooking, tastes great with the carrots.

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers. Active Time: 15 min Total Time: 15 min

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

"Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer." 

Take a break from meat and serve these easy wraps at your next get together. They're full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

You can’t always find tamarind-date chutney, even in Asian or Indian markets. Use tamarind chutney, which is sticky, sweet, and a citrusy match for the honey.

During the summer you can grill the asparagus outdoors. The smoky flavor of a wood charcoal fire adds complexity to this substantial meal. While I call for green asparagus, try making the dish with a colorful array of asparagus—green, white, and purple. White miso, which is called shiro-miso in Japanese can be found in health food stores. Smooth rather than grainy miso is preferable for this recipe.

This sauce can be used to accompany spring rolls, stir fries, beef skewers, or sushi.