These Asian-style lettuce wraps make a great appetizer for your next party or a light, yet filling, main dish your entire family will enjoy. Filled with lean ground turkey, shiitake mushrooms, water chestnuts, bell peppers, and carrots, they’re healthy and full of flavor. Continue reading
Vietnamese Spring Rolls are essentially are bundles of salad wrapped in rice paper. They are very versatile and may be made with whatever fresh ingredients you have on hand. It takes a little bit of time to prepare all the ingredients and a little practice to wrap, but the resulting spring rolls are certainly worth the time and effort. Make these for your family or serve them at your next party and they are guaranteed to be a crowd pleaser.
…traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs. They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).
While citrus are available year round, many varieties are at their peak of flavor in winter. Among them is one of my favorites, clementine oranges. These little “cuties”, at their best right now, are super sweet, juicy, naturally seedless, and easy to peel. Clementines are delicious on their own or in desserts, but I think they are even more sensational in savory dishes. Their sugary, tart flavor compliments the salty and spicy notes of this delicious stir-fry.
Last night, Chinese communities around the world welcomed the Year of the Dragon with festive traditions that were meant to attract good health and prosperity, as well as closer family ties, peace, and harmony in the home. In honor of the Lunar New Year, I made Mongolian Beef, one of the more popular dishes found in Chinese-American restaurants. It is a simple beef dish typically made with flank steak or tenderloin and stir-fried with scallions in a brown sauce containing many ingredients typically found in Chinese cuisine – oyster sauce, hoisin sauce, soy sauce, and Chinese cooking wine, also knows as Shao Xing. The name, Mongolian Beef, is misleading because none of the ingredients or the method of preparation are drawn from traditional Mongolian cuisine. Chalk it up to some clever marketing ploy to name this dish in a way that conjures up a “more exotic” type of food. Continue reading