Ringing in the New
Jeremy gave me a bamboo steamer for Christmas this year. It wasn’t at the very top of my list, but I knew he was hoping that I would keep a promise to try my hand at…
Tag Archives: Chinese
Primalized Sesame Chicken
One of my old favorite Chinese-American recipes made over primal---sesame chicken with broccoli. Serve with cauliflower rice if you are avoiding grains.
In the Wet
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
Eggplant Encounters
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Child’s Play, or Spinning for Noodle-Lovers
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production---how does this always happen to me?
Presto Change-o
This Asian-inspired sweet and salty grilled beef took an unexpected turn when my rice wasn't ready in time; I turned fried mai fun noodles into a nest for the meat instead.
Five-Spice Roasted Chicken and Fixings
A variation on your basic roast chicken, with an Asian slant: Five-spice roasted chicken and gravy is served with a fragrant mash of white and sweet potatoes and a green salad drizzled with scallion vinaigrette.
Chicken Stir Fry, Three Ways
Three variations on your basic boneless chicken stir-fry: First a chicken satay stir-fry with peanut butter and orange juice; a simple stir-fry unusually incorporating Brussels sprouts; and a spin on teriyaki using 5-spice and pomegranate…
Seeing Red
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
Crispy Orange Chicken
I've been trying to emulate the orange chicken from Panda Express at home for quite a while, and this recipe is the first one that really gets close. Orange juice concentrate gives a big punch…
Hoisin-Ponzu Grilled Chicken and Zucchini
A light summer meal of boneless chicken and zucchini spears, marinated in doctored hoisin sauce and grilled.
Stuck on You
The June 2009 Daring Cooks challenged featured potstickers or gyoza with homemade wrappers, and allowed me to work on my pleating technique.
Divide and Conquer
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Pantry Diving
An easy stir-fry of boneless chicken, fresh asparagus, and black bean-garlic paste.
Tilapia: Variations on a Theme
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
Gnawing the Bones
Pork ribs with an Asian flair, first blanched, then fried, and finally braised, creating plates of sticky, chewy, aromatic goodness that made me a rib convert.
Crispy/Sesame/Mandarin/Orange Beef and/or Chicken
Thinly sliced beef, fried for crunch and then tossed with snow peas and a sticky orange sauce.
Skinning the Wonton
Despite my pitiful crimping technique, these homemade wonton wrappers perform admirably when transformed into pork potstickers.
Potstuck
My homemade potstickers may not be pretty, but they tasted better than anything we've gotten from a Chinese restaurant around here.