Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.
Ideal for a light summer meal, this recipe for baked sesame chicken uses boneless chicken breast and serves it on top of cold sesame noodles.
In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.
For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.
A wee finger food with a wallop of vibrant flavors, these pretty little passed hors d’oeuvres are perfect for parties.
This fish is cooked in the Miao way in a sauce made with pickled red chiles. Sorta got to taste it to believe it.
For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.
Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong ‘an county.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.
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