If you’re one of the millions of Americans that think making delicious Asian inspired meals at home is out of their reach, think again.  You only need to know Three things to create stunning restaurant quality dishes at home.  Cook it hot, cook it fast, and make sure the seasonings are right. With those three tips and a few simple tools you can have an exciting meal on the table in minutes.

I admit that I am no novice when it comes to Asian cooking.  If you’ve followed this blog for any length of time you’ve seen at least two dozen Stir Fry recipes and many more Asian dishes. It’s a passion of mine and it started with the same seasoning mixes that bring you this post.

Sun-Bird seasonings were my fist introduction to what great Asian food could be.  Even now that I can produce many Asian inspired dishes from memory, I still have a packet or two of Sun-Bird seasoning mixes in my pantry.  They’re awesome as marinades and as a quick base for something more complex.  They’re also pretty darned satisfying on their own, especially when I’m in a serious hurry or out of a key ingredient for a sauce. (Follow the link above for a great Stir Fry Recipe using Sun-Bird Stir Fry Seasoning Mix.)

On top of all that, If you hit your local grocer and check out the Sun-Bird lineup in the Asian foods aisle before October 31^st, you can enter to win one of 15 Blu-Ray™ Disk players. Good food, great movies and great recipes.  What more could you ask for?

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Fried rice is something I’ve covered on this blog on more than one occasion. Fried rice is a passion for both my wife and myself.  It’s a staple meal in our home for its versatility, ease of cooking and its ability to carry the flavors of almost any ingredient added to it, but this post is not about the rice.

Don’t get me wrong,  the rice was wonderful; but in this instance it was eclipsed by the accidental perfection of the marinade used on the pork.  It’s good folks.  Good enough to consider using as cologne.  Good enough to make a full batch on skewers and call it a snack for one person good. Good enough that I almost don’t want to share it with you good.

But I’m just not that cruel. This must be shared. All I ask is that if you put it on a restaurant menu, I get a handy little royalty check and credit for the recipe.  This recipe is a keeper.

The flavors in the marinade are more Middle-Eastern than Asian, but they pair very well with the rice and just a bit of soy sauce. The pork is savory, sweet and spicy at the same time, but so tender you can cut it with a glance.  No knife necessary.

I could rave on about this for hours, but I think I’ll end the suspense and just get to the recipe.

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