Stew has so much going for it – 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, 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.
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Red Cooked Pork With Beer
Marinated chunks of pork and root vegetables are simmered in a braising liquid that includes Tsingtao lager and hoisin sauce.
More Red Cooking Recipes
03 of 05
Naomi Imatome-Yun 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.
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In restaurants the stew will be served in hot earthenware bowls, with raw egg added (the heat from the bowl cooks the egg).Continue to 5 of 5 below.
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This recipe is an example of Yoshoku (Japanese western cooking) – a chicken thigh and vegetables are simmered in liquid before thickening with a white sauce. Cream cheese adds the final touch.