There’s nothing that spells comfort more than a fried rice with huge hunks of egg in it! When we were growing up – we always asked for “extra egg” in our rice – in fact we still do. Here is my quick recipe for a scallion and egg fried rice. Click here to print recipe.Continue reading
I am doing a lot of kitchen sink cooking these days and a fried rice is one of those perfect ways to do away with a lot of leftovers ingredients. Feel free to substitute with any vegetable you have on hand. I added eggs to this fried rice but you can keep it completely vegetarian if you wish or add meats like diced ham, chicken etc to it too.
I sometimes put a spicy sauce in my fried rice as I have done in this recipe. I used sambal olek but you can use anything from chili oil to sriracha.
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.
This is a really easy, yummy fish my mom makes that is inspired by Asian flavor.
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.
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.
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.
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.
This is a really quick stir fried chicken recipe using oyster sauce. It is a huge favorite with the kids.