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This dressing has a touch of tradition with a bit of Asian flair. My family is allergic to wheat but I wanted to continue with the traditional dressing idea. I then came up with the following which is my family's favorite now.
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These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Making pad thai at home can be a more than satisfactory substitute (and, of course, way cheaper) than dining out. Start out with the recipe here, and then add your own personal touch that's what cooking is all about anyway!
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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Pork is omitted from this broccoli slaw and bean sprout moo shu stir fry to make an easy vegetarian-friendly main course or side dish.
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This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.
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Quick, simple, and fresh Vietnamese spring rolls made with rice noodles, shrimp, and mint! I love these. they're really addictive and healthy!
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For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.
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Recipe for Spicy Thai Lime-Ginger Soup, as seen in the February 2008 issue of 'O, The Oprah Magazine.'