Sweet and Spicy Shrimp (General Tso’s Shrimp)

My mother-in-law Atsuko makes this shrimp dish, which is sort of a Japanese rendition of a General Tso’s recipe. You can substitute the shrimp with chicken or any vegetable too.

 

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Stir Fried Fish with Oyster Sauce

This is a really easy, yummy fish my mom makes that is inspired by Asian flavor.

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Chicken with Broccoli

This is a really light, healthy and easy one-dish wonder. This recipe is based on Martin Yan’s Beef broccoli recipe. It’s a great quick meal for a weeknight and impressive enough to serve to a crowd too. You can use any veggies for this recipe such as asparagus, green beans etc.
 

 
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Mini Veggie Cups

These veggie cups are a really delightful, low calorie appetizer. I always keep ready made wonton skins in my fridge or freezer so I can bake them up and make this appetizer in a jiffy.

Feel free to experiment with different kinds of ingredients for the fillings. You can add or take away anything you like and adjust it according to your tastes.  The wonton skin cups can be made up to a day ahead and kept in a sealed container.

 

 
 
 
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Crispy Vegetables with Sweet and Sour Sauce

One of our favorite Thai spots to eat in Delhi is called Ego Thai. One of the dishes they serve there is a tangy, crispy vegetable dish which is really excellent.
Of course my mother has recreated the recipe in her kitchen  and I’m amazed at just how easy it is. This dish is best when eaten hot. The sauce really adds a nice tangy flavor to the vegetables.

 

 

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BRAISED BABY BOK CHOY

Bok Choy is such an easy vegetable to cook. Its beauty is in retaining all of its crunchy goodness whilst cooking it. Here is a really simple recipe that I got from the farmer in my CSA newsetter this past week.

Use vegetable stock if you can for this dish and if not then chicken broth is fine too. I also reduced the amount of butter recommended drastically – one tbsp versus three worked just fine in this recipe.
 
 


 
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