Hot! Hot! Hot! That is exactly how your wok should be before the food goes in so that you get the crispy, browned edges you want. Get the thinnest slices of meat by using a serrated knife to cut it or by freezing it for 30 minutes. Ingredients 10 ounce very thinly sliced pork shoulder […]
Serve with long-grain white rice to complete the meal. While the pork stands to allow its flavors to meld, chop the veggies for the lettuce cups and get the rice going. For a milder version, seed the serrano chile or simply omit it. Ingredients 1 tablespoon grated peeled fresh ginger 6 garlic cloves, minced 12 […]
Ingredients 1 tablespoon olive oil, divided 1/3 cup sliced shallots 2 teaspoons minced peeled fresh ginger 1/2 cup plum wine 3/4 cup fat-free, lower-sodium chicken broth 1 teaspoon chile sauce (such as sambal oelek) 1 teaspoon Chinese mustard 1/2 cup halved dried plums (about 9) 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt […]
Restaurant chicken satay just can’t compete with our lighter and more flavorful version. Light coconut milk, lime juice, brown sugar, fish sauce, fresh ginger, and curry powder combine for a potent and highly flavorful marinade for the chicken pieces. The real magic is with the almond butter dipping sauce though. It’s luxuriously creamy with a […]
You shouldn’t let chicken breasts marinate for hours. Chicken breasts are naturally tender, so marinating simply adds flavor. You don’t need the brine of marinade to break down the protein. It’s best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long—it may become stringy and tough. This recipe […]
Sriracha chile sauce can be found in the ethnic foods aisle in large supermarkets or in Asian groceries. If you can’t find Sriracha, substitute half the amount of Tabasco or other hot sauce. There isn’t a good substitute for the one-of-a-kind flavor of fish sauce, though many cooks will use soy sauce in a pinch. […]
Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid over-crowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For […]
A killer savory marinade of shallots, fish sauce, toasted sesame oil, garlic, and turmeric permeates the fish and gives it a beautiful golden color. When you sear the fish in a hot-hot pan (go for stainless steel or cast iron here), it gets fantastically browned. Ingredients 1/4 cup sliced shallots 1 tablespoon chopped fresh dill […]
Bok choy is a Chinese cabbage closely related to Western cabbage and a perfect partner for broiled salmon. Ingredients 3 tablespoons lower-sodium soy sauce 2 tablespoons honey 2 teaspoons grated peeled fresh ginger 2 teaspoons dark sesame oil 1/2 teaspoon garlic powder 1 pound baby bok choy or bok choy 4 (6-ounce) sustainable salmon fillets […]
Crisp sugar snap peas, radishes, and shallots combine for a beautiful side salad and an interesting twist on slaw. Ingredients 2 tablespoons dark sesame oil, divided 3 garlic cloves, crushed 1 (1/2-inch) piece fresh ginger, peeled 2 tablespoons fresh lime juice 2 tablespoons lower-sodium soy sauce 1 1/2 tablespoons ketchup 2 teaspoons dark brown sugar […]