3 recipes for oriental griddle meals

I love oriental food, love how it tastes and how it smells. It doesn’t have to be Chinese; Japanese, Korean and Thai works just as well. I guess I have an exotic palate. The bad thing is there aren’t a lot oriental food places near me except for Mr. Wong’s take away. When I got my Blackstone griddle I thought it would be a good idea to how to make oriental griddle meals and introduce my family to the exotic flavors. Stir fries were easy and my family loved them and so I began experimenting with various dishes and flavors with some surprisingly yummy results. Here are 3 recipes that my family love:

Breakfast: Grilled Bao & Mirin Scrambled eggs with Mango-Cucumber Salad, Kimchi and Sentosa Dressing

Breakfast is the most important meal of the day but it doesn’t always have to be about French toast and pancakes. You can do so much more with a griddle besides pancakes and oriental inspired breakfast is exciting. This recipe is simple, easy and quick to make.

“Season” the griddle by mixing a spoon of olive oil with a spoon of vegetable oil. You want to do this before grilling the Bao bun so that it doesn’t stick.


  • Scrambled Egg
  • 3 eggs
  • 1 tbsp. Mirin
  • 1 tbsp. Sake
  • 1 tsp white pepper
  • Salt

Combine all the ingredients together in a small bowl. Make sure the griddle is on low heat and then pour the egg onto the griddle. Mix the egg mixture around with a wooden spoon until the egg is scrambled.


  • 2 lb. Napa cabbage, roughly chopped
  • 1/2 cup kosher salt
  • 8 ounces of Daikon radishes (peeled and cut into 2 inch matchsticks)
  • 4 medium scallions, cut into 1 inch pieces
  • 1/4 cup of fish sauce
  • 1/3 cup of Korean red pepper powder
  • 1/4 cup of minced ginger
  • 1 tbsp. minced garlic
  • 1/2 teaspoon of brown sugar

The Kimchi is a sort of slaw that you need to prepare beforehand and leave in the fridge for about 48 hours so that all the spices can mix well together to produce the special flavor.

Sentosha Salad Dressing

  • 1 cup ginger
  • 1 cup garlic
  • 1 cup scallions
  • 1/2 cup white sesame seeds
  • 1/2 Mirin
  • 1/2 pickled ginger juice
  • 1 cup soy sauce
  • 1/2 sushi vinegar
  • 2 Tbsps. salt
  • 1 cup brown sugar
  • Olive and vegetable oil blend
  • 2 cup sesame oil
  • Combine all ingredients in a blender.

Make a small mango and cucumber salad.

Grill the Bao buns on a medium to low temperature, sear until golden brown and then place the egg, the kimchi, the mango and cucumber salad and top off with a drizzle of the Sentosha dressing and yum!

Lunch: Lo Mein

This one of the easiest oriental griddle meals that you can prepare. This dish takes less than 10 minutes to make. It’s often served as a side dish, but I find it filling enough for lunch. Again, everything can be done in one griddle pan which means fewer things to clean up.


  • 2 tbsp. vegetable oil
  • 1 cup snow peas
  • 1 red bell pepper
  • 3 sliced onions
  • 1 chopped celery stalk
  • 1 tsp minced ginger
  • 2 minced cloves of garlic
  • 3/4 lb. Noodles or cooked spaghetti

Soy sauce

Heat the griddle pan to medium-high and add the vegetable oil. Add the onions, the pepper, the peas and the celery, stir fry for 2 minutes. Add the garlic and ginger and stir fry for another two minutes. Add the clocked spaghetti noodles and mix with the veggies. Add the soy sauce and toss. Serve whilst warm.

Dinner: Oriental style chicken and vegetable stir fry

Stir fries as simple and easy to make. They are not only tasty, but they are a great way of ensuring your family gets to enjoy vegetables and stay healthy. For me at least that my kids can eat broccoli without grimacing.


  • 1/4 cup soy sauce
  • 2 Tbsps. rice wine
  • 1 tbsp. hoisin sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. sweet bean paste
  • 1 tsp crushed garlic
  • 1 tbsp. brown sugar
  • 1 tbsp. olive oil
  • 1 tbsp. corn starch
  • 6 boneless skinless chicken thighs
  • 4 cups of chopped mixed vegetables (broccoli, cauliflower, carrots, onions, peppers and mushrooms)


Mix the garlic, bean paste, sugar, hoisin sauce, rice wine, soy sauce and sesame oil in a bowl.

Put you chicken thighs in a sealable container or Ziploc bag and use half the mixture as a marinade over the chicken. Refrigerate for at least 4 hours or better still, overnight.

When you are ready to cook, brown the chicken thighs on the griddle on both sides. Pour the remaining marinate sauce over the chicken.

Add the vegetables on the griddle. Take the other half of the sauce you set aside, thicken with cornstarch and pour over the vegetables.

The great thing about the Blackstone griddle is that you can prepare different parts of this dish separately on the same griddle pan.

When the vegetables have cooked a for a few minutes, add them to then chicken thighs and cover the griddle for 5 minutes to let everything cook through. Serve with rice.

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