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This popular Szechuan dish never goes out of style. Add a few broccoli florets for an antioxidant punch.

This healthful salad—packed with protein and nutrients—is absolutely addictive. Make a double batch of the delicious dressing and try it over steamed veggies, too.

It turns out that rice, the cornerstone for dishes from all types of cuisines, is also good for you. It's high in manganese, selenium and fiber, and low in saturated fat, cholesterol, and sodium, making it a great alternative to bread.

This fragrant dish has just the right amount of heat and makes a great main course or, without the rice, a nice side dish for a more elaborate meal.

The rempah required for this delightful soup is a homemade Indonesian-style spice paste that can be used as a seasoning in many other dishes and modified to suit one's own individual tastes.

Served in many Southeast Asian countries, Fried Hokkien Mee is sometimes called prawn noodles and is said to have originated in the Fujian Province of southeastern China. It is often sold from carts by street vendors.

Sake and mirin add tang and moistness to heart-healthy salmon—use leftover rice to make the dish even easier and serve alongside a fresh green salad.

The crunch of the green apple slaw provides just the right textural contrast to the buttery grilled striped bass, while the pickled garlic and Thai chilies add a bit of spicy kick.

There's nothing better in the morning—or afternoon, or evening—than a spicy cup of homemade hot chai tea.

Also known as Bun Thit Noung, this cold noodle dish is refreshing and satisfying, with a delightfully complex mix of textures.