Stew has so much going for it â€" it’s perfect for less tender, more inexpensive cuts of meat, combining the ingredients in one pot means less washing up, and you can leave the kitchen while the stew simmers on the stovetop. From classic Irish Stew to Spanish Cocidos, it seems every cuisine has at least one signature dish featuring meat, fish or poultry that has been paired with vegetables and simmered for hours over a stove. And of course, in China is known for its red-cooked stews and braised dishes.
Here are a number of my favorite Chinese and Asian-inspired stew recipes. I've begun with more authentic Chinese red cooked stews with chicken and pork, then moved on to stews enlivened with Chinese seasonings or ingredients. Finally, a few traditional stew recipes from other Asian cuisines. Feel free to play with the recipes and incorporate other ingredients as desired.
Rhonda ParkinsonLooking for a different way to cook a whole chicken? Chinese spices such as
star anise lend flavor to a soy-sauce-based stewing liquid in this Chinese stew recipe.
Created by Chef Martin Yan. Reprinted with permission of TeamWorks MediaMarinated chunks of pork and root vegetables are simmered in a braising liquid that includes Tsingtao lager and hoisin sauce.
More Red Cooking Recipes
Rhonda ParkinsonBeef, bok choy and water chestnuts are simmered in a broth seasoned with
hoisin sauce and tomato paste. This recipe has been reader-rated at 5 out of 5 stars.
This recipe comes from the cookbook
Remembering Diamond Head, Remembering Hawaii. The authors note that in days past, Chinese cooks at Hawaiian ranches would prepare stew on an open fire, letting the beef simmer during the day, then tossing in vegetables just before the cowboys returned to the ranch. A very simple, easy to make dish.
This vegetarian dish replaces meat with
tofu puffs; super-absorbent, deep-fried squares of tofu that can be found in Chinese/Asian markets.
Naomi Imatome-Yun, Guide to Korean Food, points out that this delicious stew is a great way to use up leftover bulgogi and vegetables. She suggests adding noodles for an even heartier dish.
Another stew from About.com’s Korean Food Guide, who notes that in restaurants the stew will be served in hot earthenware bowls, with raw egg added (the heat from the bowl cooks the egg).
This recipe is an example of
Yoshoku (Japanese western cooking) â€" a chicken thigh and vegetables are simmered in liquid before thickening with a white sauce. Cream cheese adds the final touch. This recipe comes from Setsuko Yoshizuka, the former Guide to Japanese Food.
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