Asian

Stir-Fried Celery with Peanuts

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:25:00 +0000

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Clementine & Five-Spice Chicken

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Shiitake & Noodle Hot & Sour Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:50:33 +0000

Shiitake & Noodle Hot & Sour Soup

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Deconstructed Spicy Crab Roll

Sarah Hoff — Thu, 03 Nov 2011 16:00:57 +0000

Deconstructed Spicy Crab Roll

Top rice crackers with pickled ginger and crabmeat for a sushi-bar-inspired appetizer. For the best flavor, use refrigerated pasteurized crabmeat labeled “jumbo.” Try a dollop of wasabi on top for extra zing.

Delicata Squash & Tofu Curry for Two

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:13:32 +0000

Delicata Squash & Tofu Curry for Two

This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash’s thin skin is tender when it’s cooked, so there’s no need to peel—another time saver. Serve with quinoa or brown rice.

Delicata Squash & Tofu Curry

Sarah Hoff — Wed, 02 Nov 2011 19:12:45 +0000

Delicata Squash & Tofu Curry

Oven-Barbecued Asian Chicken

Sarah Hoff — Tue, 01 Nov 2011 19:01:58 +0000

Oven-Barbecued Asian Chicken

This Asian “barbecued” chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sautéed chard and whole-grain rice pilaf.

Vietnamese Dipping Sauce

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:26:15 +0000

Vietnamese Dipping Sauce

This tangy Vietnamese dipping sauce—perfect for spring rolls—is flavored with lime juice, fish sauce, garlic and serrano pepper.

Mussels with Thai Seasonings

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:28:07 +0000

Mussels with Thai Seasonings

Thai curry pastes are a busy cook’s best friend—they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.

Hot-&-Sour Mussels

Sarah Hoff — Mon, 12 Sep 2011 17:56:02 +0000

Hot-&-Sour Mussels

This recipe for steamed mussels incorporates the flavors of the Sichuan Chinese classic, hot and sour soup. Serve over steamed brown rice or rice noodles to soak up the flavorful sauce.

Green Curry Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:28:28 +0000

Green Curry Soup

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.

Sweet & Sour Pork

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:33:39 +0000

Sweet & Sour Pork

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).

Stir-Fried Carrots, Corn & Peppers

Sarah Hoff — Tue, 06 Sep 2011 15:43:15 +0000

Stir-Fried Carrots, Corn & Peppers

This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard” vegetable, should be stir-fried for a minute before you add “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy” vegetables in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry—if it’s wet when added to the pan, it will turn the stir-fry into a braise.

Velvet Chicken with Baby Bok Choy

Sarah Hoff — Tue, 06 Sep 2011 15:28:05 +0000

Velvet Chicken with Baby Bok Choy

Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.

Farmers' Market Fried Rice

Sarah Hoff — Fri, 02 Sep 2011 16:42:35 +0000

Farmers' Market Fried Rice

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice, otherwise the fried rice will be gummy and sticky.