Asian Inspired

Asian Inspired

Asian Inspired Spinach Tomato French Bread Pizza

Asparagus and Shiitake Mushroom Stir Fry

Basil Garlic Noodles

Buckwheat Noodle Soup with Vegetables

Coconut Ice Cream

Garlic Asian Glazed Swai Fillet with Fresh Mango

Garlic Red Amaranth Stir Fry

Green Tea  Coconut Milkshake

Honey Pecan Shrimp

Iced Lychee Mint Green Tea with Strawberries

Lemongrass Fried Rice

Lotus Root Chips

Pho Thai

Roasted Asparagus Spring Rolls with Hoisin Sauce

Shrimp and Lotus Rootlet Salad

Shrimp and Vegetable Teriyaki Udon

Shrimp Mango Salad

Soba Noodle Salad with Spicy Soy Lime Dressing

Soba Noodles with Fresh Vegetables and Sesame Infused Sweet and Spicy Sauce

Spicy Garlic Soy Shrimp

Spicy Garlic String Beans

Strawberry Mango Coconut Sticky Rice

Thai Chicken with Coconut Peanut Sauce

Thai Spicy and Sour Soup with Shrimp

Vegan Soba Noodle Bibimbap

Vietnamese Chicken Salad


  1. Kathleen says:

    Hi Andrea, thanks for checking out my Tahiti Hike post on my Water Meditations blog. Your “Cooking with a wallflower” blog looks fantastic. I’m inspired by your recipes. Luckily in Cairo, a great big capital city, I’ll be able to find the ingredients you use. Thanks!

  2. victoriaashley92 says:

    Hi, Andrea!

    So happy that you stopped by my blog! I am digging the Asian cuisine section (you have a vegan over here). I wish you the best with your upcoming test and future career!!



  3. Deborah says:

    Thanks for stopping by my blog (Unique Backroad Journeys). Your recipes look fresh, interesting and unique. Can’t wait to try some of them. This is just the way I love to eat.

    • Andrea Giang | Cooking with a Wallflower says:

      Hi! Thanks for visiting my blog!

      Most of the time lemongrass is used in Asian foods for flavoring. So what they’ll do is add it to the dish and cook with it so that the flavor seeps into the dish and then they’ll throw the lemongrass stalks away before serving. But at home, we sometimes put the lemongrass into a food processor and ground it into fine pieces and add it to fried rice for extra flavor. Because it’s in such tiny pieces, they’re edible and not as hard as they are when they’re whole. Hope that helps!

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