This will probably outrage anyone even vaguely interested in the oriental style. But if you like oriental and your spouse doesn't, or even you are not, there is a way to ease into it.

Remember that oriental is a style not a set of recipes nor an ingredients list. Worchestshire sauce is a variation on soy sauce. Almost all oriental dishes have been modified for was is available in the US and most of the new world foods have been integrated into their dishes.

Stir frying is one of the common styles. There is nothing prohibiting thin slices of beef, potatoes, and onions being stir fried. A few peas in the mix won't hurt as they don't in fried rice.

A soy pot is so close to some western ways of making soup it might not be noticed as particularly different. Call it a worcheshire pot and claim it is British, they boil things to death anyway.

Another thing about oriental styles is mixing fruits and meat. This is common is American cooking in pineapple or other fruits on a roast ham or a slice of each grilled and roasted together. Applesauce and lamb is another, cranberry and turkey. There are dozens of dishes and regional variations including the sweet barbecue sauces.

Think about mint and lamb. Does mint go with lamb? I don't know because I have only had lamb with mint as a jelly sweet sauce. I'll have to try it alone some day.

It is hard to find an American who does not like Polynesian dishes but they are a lick and a promise from oriental. Polynesian is almost the oriental festival style. That is an easier place to get a start on the Americanization process if you need recipes. I think the "Trader Vic" cookbooks stay in publication but there are almost always a couple Polynesian cookbooks around. Trader Vic is not great but the books have generic restaurant recipes so there is familiarity.