Favorite Asian-Inspired Recipes?

Below are some links to dishes we make often. I realize this is a day late but like some others have mentioned I usually stock up on chili black bean paste, fermented black beans, oyster sauce, chili garlic sauce, pre-made curries, kombu, dried shrimp, miso, 5 spice powder, rice paper wrappers and rice noodles.
http://www.bonappetit.com/magazine/2010/05/the_thai_that_binds
http://www.foodandwine.com/recipes/spicy-lemongrass-ginger-chicken
http://www.foodandwine.com/recipes/tea-smoked-roast-chickens
http://food52.com/recipes/12352-okonomiyaki
http://food52.com/recipes/1153-vietnamese-inspired-sweet-spicy-catfish-with-pickled-vegetables
http://www.cookstr.com/recipes/vietnamese-must-have-table-sauce

Mrs. Larkins Scallion pancakes are darn good...
http://food52.com/recipes/17000-scallion-pancakes

Stock up on many items that you normally don't see at your local market. Oyster sauce, fish sauce, hoisin, kimchi, etc. All these jar items will keep in the fridge after opening.
Rather than buy for one or two specific recipes, buy to stock your fridge pantry will exotic items you can use at random in the future.
Also look at rices and vinegars and soy.

Shirataki noodles... versatile, healthy option.

You've probably already made your trip, but here's my two yuan: I always make sure I've got a bottle of Lee Kum Kee's premium oyster sauce. It always adds oomph to my fried rice (and braised dishes & stirfries). I've tried other brands and kinds but the premium always tastes the richest to me. Things in my fridge: a jar of red fermented bean curd (nom yu) for braised pork belly, Chinese bacon and Chinese sausage (my fave is the darker kind made with duck liver, not to be confused with foie gras), dried scallops (can be pricey but they do wonders to broths and congee), gochujang and kewpie mayo to name a few. Things I keep in my pantry: Chinese fermented black beans (for various Cantonese dishes), dried wood ear mushrooms, golden lily buds (for soup/stirfries), Koala's March chocolate cookie snacks (because Hello Panda and its ilk are inferior) and Casa Milky flavored tea (there are 4 flavors, but Hokkaido is my favorite). I hope you had a good time on your shopping trip!

Yum, that looks awesome! I will def pick up some peppercorns. My whole spice collection isn't nearly big enough ;)

pick up some szechuan peppercorns. they are also great.

i love going to the asian supermarket!

i made this last week and it's really really good: http://food52.com/recipes/19611-charles-phan-s-lo-soi-pork-shoulder

If you don't find banana blossoms you can make a similar dish with green mango, which you will probably find: http://food52.com/recipes/17311-vietnamese-mango-and-chicken-salad

I'm happy to say I have a huge bottle of fish sauce and I was already planning on stocking up on lemon grass. I love the stuff! I also already have everything I need for the black bean edamame, we make it all the time. That and fried rice are our asian staple dinners ;)

I'll keep my eyes open for banana blossoms, I've never seen those before. The okra might be tricky to find too, but all these recipes look great! I even have a big bag of avocados calling to be made into bankokamole (great name btw).

Here's one I'm still refining http://food52.com/recipes/20560-raise-the-red-lantern-red-braised-pork-slow-cooker-style it combines Chinese and Korean elements. Meanwhile I'm working on something else too.

I'm a big fan of banana-blossom salad. It has a riot of delicious flavors going on: http://www.foodnetwork.com/recipes/inside-dish/banana-blossom-salad-recipe/index.html
Also my SE Asian-inspired guacamole recipe: http://food52.com/recipes/17967-bangkokamole
Make sure to pick up some lemongrass - I love it's slightly floral, lemony flavor, and around here a bundle of 5 to 6 stalks runs about 99¢
Also stock up on a good fish sauce: http://www.theawl.com/2012/04/its-time-to-set-your-fish-sauce-free
And if you can find them pick up some pandan leaves - typically in the freezer, but sometimes fresh - they've got a really interesting grassy, nutty, yummy flavor.

You can't go wrong with this edamame as either a snack or a side (though I could eat enough to count as an entree): http://food52.com/recipes/18619-black-bean-orange-peel-edamame