21, Apr 2013
Kung Pao Chicken
This is from Fuchsia Dunlop. This came out very good when I made it, though I would add the scallions later so they retain more fresh crunch. I’d probably also try it with celery and carrots, as some restaurants do. Ingredients 2 boneless chicken breasts (~2/3 lb), cut in 1/2″…
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- By mike
20, Apr 2011
Stir-fry noodles with chicken and broccoli
I based this recipe off the general approach in our favorite pad thai recipe, but with a soy-hoisin base instead of fish sauce-ketchup. It came out pretty good, though the sauce could be lightened a little (maybe reduce the soy and hoisin, maybe add a little lime or something). The…
30, May 2010
Fried chicken with broccoli, mushrooms, and chili sauce
This is a simple stir-fry — or at least it’s simple once you’ve made the chicken. The mixture of the garlic and chili bean sauce is pretty good, but it didn’t really form a sauce for the dish, more a light coating with tasty chunks of garlic. If I…
11, Apr 2010
Thai Basil Chicken
We’ve tried this recipe from Asian Noodles twice now. It’s not bad, but the first time it came out too salty. The second time I reduced the soy a lot and the fish sauce a little, and it came out a little fish saucy. Like the pad thai recipe though,…
31, Jan 2010
Dry Sauteed Long Beans with Ground Turkey
This dish was modeled on the dry sauteed green beans found at some Chinese restaurants (e.g. Chiang’s in north Seattle), which is composed mainly of the beans and fine pieces of spicy ground pork. I looked at a few recipes (e.g. this one) but I was surprised to find that…
8, Oct 2009
Pan-charred long beans with shrimp and garlic
I’ve been trying to do dry stir-frying lately. The problem is I always chicken out and think I need some oil or liquid of some kind in there and end up with the more typical saucy stir-fry. I’ve also been wanting to master the long bean, which I like but…