INGREDIENTS FOR THE SAUCE 1/3 c. low-sodium soy sauce 1/4 c. rice wine vinegar 1 tsp. sesame oil 1 1/2 tbsp. honey 2 cloves garlic, minced 2 tsp. finely minced fresh ginger 2 tsp. cornstarch FOR THE CHICKEN 1 tbsp. vegetable oil 1 lb. boneless skinless chicken breasts, cut into 1″ pieces Kosher salt Freshly ground […]
Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub. Ingredients 1 tablespoon dark sesame oil 1 tablespoon minced peeled fresh ginger 5 garlic cloves, minced 1 cup matchstick-cut carrot 2 (3.5-ounce) packages sliced freshs shiitake mushroom 1 cup (1-inch) pieces green onions 4 […]
Pepper was the primary heat source in Indian dishes until the Portuguese introduced chiles in the 1500s. Both are used for this fiery shrimp dish from Goa, a former Portuguese colony, in southern India. Traditionally, fenithis link opens in a new tab (a Goan cashew fruit or coconut palm liquor) would go into this type […]
Hoisin sauce gives this dish its salty-sweet aromatic flavor. Serve these succulent slices of pork with steamed Chinese buns, or sandwich them in a hot dog bun. Ingredients 1 pound boneless pork shoulder, trimmed 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons hoisin sauce 2 tablespoons ketchup 1 tablespoon Shaoxing (Chinese cooking wine) or dry […]
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 […]
Don’t let cauliflower’s pale looks deceive you. This hearty vegetable can hold its own among some pretty strong flavors. Case in point: These gingery sesame-toasted cashews which add an Asian-inspired nutty boost to the side dish, that’s sure to please. Ingredients 6 cups cauliflower florets 2 tablespoons sesame oil 1/3 cup unsalted cashew halves 1 teaspoon grated […]
Sesame oil and crushed red pepper add just the right amount of zing to each serving of Chicken Noodle Bowl. Ingredients 4 ounces uncooked linguine 2 teaspoons canola oil, divided 2 skinless, boneless chicken thighs 1 cup chopped onion 2 tablespoons minced peeled fresh ginger, divided 2 tablespoons minced garlic, divided 1/4 teaspoon crushed red […]
Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can’t find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sirloin, if you can’t find pork. Ingredients Meatballs: 1/2 cup chopped fresh cilantro 1/4 cup dry breadcrumbs […]
Dress up your grilled mahimahi with a sweet mango salsa for a healthy and palate-pleaing summer supper. Ingredients 1/4 cup light coconut milk, divided 6 tablespoons fresh lime juice (about 4 limes), divided 4 (6-ounce) mahimahi or other firm white fish fillets 1 1/2 cups diced peeled ripe mango (about 1/2 pound) 3/4 cup diced […]
Schulson reserves some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop. Ingredients 1/4 cup olive oil 2 tablespoons lower-sodium soy sauce 1 tablespoon rice vinegar 1 teaspoon chopped garlic 1 teaspoon chopped peeled […]