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Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
Ingredients:
peanut oil, cloves, ginger, green onions, salt, chicken breasts, onions, cabbage, red bell pepper, sugar snap peas, chicken broth, soy sauce, sugar, cornstarch
www.foodnetwork.com
Get Super-Zesty Potato Salad Recipe from Food Network
Get Super-Zesty Potato Salad Recipe from Food Network
Ingredients:
egg yolks, red wine vinegar, dijon mustard, oil, potatoes, cloves, bacon, olive oil, red onion, celery
www.allrecipes.com
Let guests do the skewering by serving these chicken chunks with toothpicks.
Let guests do the skewering by serving these chicken chunks with toothpicks.
Ingredients:
brown sugar, coriander, ginger, turmeric, salt, garlic powder, chili powder, peanut sauce, coconut milk, chicken broth, bone, vegetable oil, peanuts, scallions
cooking.nytimes.com
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself I don’t know why she served it cold, not hot; I only know that I loved it, and do still She served it with butter lettuce and buttermilk dressing, and it is very good that way
Ingredients:
buttermilk, salt, cayenne pepper, black pepper, chicken thighs, flour, turmeric, plus, shortening
www.chowhound.com
A deceptively rich yet creamless soup.
A deceptively rich yet creamless soup.
www.allrecipes.com
Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
Ingredients:
white rice, chicken thighs, peanut oil, cloves, galangal, chile peppers, green onions, fish sauce, shrimp, sugar, mint, basil, lime juice
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Get Super Zesty Potato Salad Recipe from Food Network
Get Super Zesty Potato Salad Recipe from Food Network
Ingredients:
potatoes, cloves, olive oil, lardons, red onion, celery, red wine vinegar, mayonnaise, dijon mustard, egg yolks, oil
cooking.nytimes.com
No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
Ingredients:
soy sauce, wine vinegar, sesame oil, brown sugar, chicken thighs, gingerroot, cloves, vegetable oil, bok choy, leeks
cooking.nytimes.com
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil The eggplant is already soft when you add it to the wok Seek out long, light purple Asian eggplant for this.
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil The eggplant is already soft when you add it to the wok Seek out long, light purple Asian eggplant for this.
Ingredients:
asian eggplant, dry sherry, hoisin sauce, soy sauce, peanut oil, tofu, ginger, fat, red pepper flakes, bell peppers, anaheim pepper
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Szechwan Eggplant Stir-Fry Recipe from Food Network
Get Szechwan Eggplant Stir-Fry Recipe from Food Network
Ingredients:
asian eggplants, peanut oil, sesame oil, green onions, ginger, garlic, chile, chicken broth, soy sauce, rice vinegar, brown sugar, cornstarch, sesame seeds
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Get Giant Chocolate Chip Party Cookie Recipe from Food Network
Get Giant Chocolate Chip Party Cookie Recipe from Food Network
Ingredients:
flour, oatmeal, baking soda, salt, cinnamon, butter, brown sugar, sugar, vanilla, eggs, chocolate chips, peanut butter, confectioners sugar, milk