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.
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.
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…
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.
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…
The June 2009 Daring Cooks challenged featured potstickers or gyoza with homemade wrappers, and allowed me to work on my pleating technique.
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.
An easy stir-fry of boneless chicken, fresh asparagus, and black bean-garlic paste.
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.
These pan-roasted lamb chops are topped with a flavorful sauce of jam, Dijon, soy, Worcestershire, and a dash of cinnamon, and taste good enough to keep a ready supply of apricot preserves in the fridge.…
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
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.
Thinly sliced beef, fried for crunch and then tossed with snow peas and a sticky orange sauce.
Despite my pitiful crimping technique, these homemade wonton wrappers perform admirably when transformed into pork potstickers.
Noil's Noodles---a straight-up Americanized version of what was once a Thai noodle dish---may not be much to look at, but always hits the spot when I'm feeling low.
My homemade potstickers may not be pretty, but they tasted better than anything we've gotten from a Chinese restaurant around here.