Tags
bean sprouts, bell pepper, cabbage, Carrots, chile-garlic paste, cilantro, Garlic, ginger, hoisin sauce, Mushrooms, onion, rice vinegar, Scallions, sesame oil, sesame seeds, Shrimp, snow peas, soy sauce, stock, wonton strips
I was thinking of Chinese food. Truth be told, I’m usually thinking about food, and many times it leans Chinese. I love egg rolls or spring rolls. I was thinking about egg rolls. Dreaming, really. So with the winter chill, I was thinking about tossing together a soup of some sort. And with the Asian New Year around the corner, light bulb moment!!! Why not combine the two? Continue reading
I hope you are familiar with the Asian chef, Ming Tsai. He did a series on PBS and he had a restaurant in the Boston area, Blue Ginger. Anyway, this is based on a recipe from one of his books. They are so good, sloppy and just plain delicious. I think they’re better the next day. 
This is a nice, fruity and lighter version of cole slaw. In summer, I like to add mango, pineapple, peaches, or nectarines to cole slaw. I dress this version with a sweet chile vinaigrette, which compliments the fruit just ever-so nicely. It’s summery. 
The Eldest Progeny loves General Tso’s. Make no mistake here…we all love it. But, he can be pretty passionate about it. It’s sort of a benchmark for him, when he considers the quality of a Chinese restaurant. We’ll see what he thinks about this version, which isn’t deep-fried and is a bit lighter, but loaded with flavor. 
This is a great little recipe. It’s quick. It’s stupid easy. And you can throw it in the oven, when you begin dinner and in eight minutes, it’s done. As Ina Garten would say, “how easy is that?” 
Have you noticed I’ve been on an aïoli roll recently? Yeah. I love mayonnaise, which is what an aïoli really is. And, I absolutely adore flavored mayonnaise. This particular aïoli is rich, creamy and well-balanced. It’s truly delightful schmeared on 
The Goddess has never been all that enamored with chicken burgers per se. Having said that, these beauties are different. Chicken burgers tend toward the dry, but not these babies. They are jam-packed with flavor, and the Thai chili sauce and cucumbers add that sweet and extra crunch that is just ooooh! so lovely. 
This is a really nice side dish for an Asian-inspired dinner. Well, for any dinner, really. I love spring onions. They are like giant scallions, but more onion-y and maybe a bit sweeter. At any rate, they’re darned delicious. 
This stuff is unbelievably delicious. Spoon-over-the-sink kind of delicious. The simplicity of the mixture just doesn’t jive with the amount of flavor you experience. It’s a perfect foil for steak, grilled chicken or pork or salmon. Or an Asian-inspired Sloppy Joe! You have to make this sauce. 
The key to a successful stir-fry, is a hot wok and having your mis en place, in place (pun totally intended!). Have everything sliced and diced before you even put the pan on the stove. Then, turn on the exhaust fan and crank the heat! 