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Teriyaki Chicken Lettuce Wraps. Share on Pinterest I definitely have a thing for lettuce wraps lately.

Teriyaki Chicken Lettuce Wraps

I shared these Thai Chicken Lettuce Wraps and this Almond Poppy Seed Chicken Salad (which I served lettuce wrap style) and I can’t help but keep a good thing going with these delicious Teriyaki Chicken Lettuce Wraps! I absolutely love them, they are so flavorful and perfect for serving any night of the week since they are easy to prepare. The shortcut here is a perfectly flavorful, preservative-free, store-bought teriyaki sauce. I used to believe solely in homemade teriyaki sauce, then I tried Soy Vay® Veri Veri Teriyaki Sauce and my mind was changed. Chinese Barbecue Pork. Reuben Egg Rolls. Hong Kong Style Clay Pot Rice Bowl. The Rice Bowl To End All Rice Bowls.

Hong Kong Style Clay Pot Rice Bowl

The Clay Pot Rice Bowl That Launched A Thousand Ships. The rice bowl that needs only fifteen short minutes of cooking time before you’re happily scarfing it down. This Clay Pot Rice Bowl is actually somewhat similar to a Korean bibimbap, in that you get those slightly crispy bits of rice at the bottom of the pot. You basically steam it with a bunch of Chinese charcuterie (cured pork belly and Chinese sausage), whip up a quick sauce, and stir it all together with fresh green onion.

The salty, savory sausage and pork belly flavor the rice, and when you’re stirring that glorious mess together, it’s like…Helen of Who? The key to the short cooking time in this Hong Kong Style Clay Pot Rice is soaking the rice for an hour beforehand (by the way, this recipe was written by my mom. Just put the rice and water into your pot and walk away for an hour. Okay. Hoisin Sauce & Five-Spice Grilled Chicken Rice (Inspired by Malaysian Roast Chicken Rice) If you’d ask me to pick one dish you can eat for the rest of your life what would it be?

Hoisin Sauce & Five-Spice Grilled Chicken Rice (Inspired by Malaysian Roast Chicken Rice)

Sesame Noodles with Chicken and Broccoli. Share on Pinterest Who doesn’t love Chinese take-out?

Sesame Noodles with Chicken and Broccoli

It has those crave worthy flavors that always leave us coming back for more. I love when I can make a Chinese take-out style dish without ever leaving the comfort of my home, and better yet when I can have it made in under 30 minutes! Boom! Pass the biggest bowl in the cupboard, some chopsticks, and the remote because I’m not going out in that cold tonight! Share on Pinterest. Chinese Spaghetti Bolognese. Kung Pao Chicken Wings. Kung Pao chicken wings are an awesome, delicious alternative to the traditional hot wings or honey bbq wings you see all over the place.

Kung Pao Chicken Wings

The spicy, tangy sauce, oven “fried” chicken wings (I have a fool-proof method that will get you really crispy wings in the oven!) , and the easy preparation make for the ultimate fusion food. If you’re familiar with our traditional Kung Pao Chicken, you’ll find this recipe is a more tangy and slightly sweeter version of the authentic sauce, perfect with wings. You can follow the recipe as-is or tinker with the sauce until it meets your taste preferences. Mongolian Beef Recipe. What, exactly, are the origins of Mongolian Beef?

Mongolian Beef Recipe

It’s definitely not Mongolian… In fact, in Mongolia, more often than not, meat is simply boiled and dipped in sauces–not exactly a stir-fry. Of course, everything is served with Bai Jiu, a stiff, white lightning liquor made of sorghum (usually 90 proof or higher!) That is very popular in China. (A friend of mine who visits his Mongolian in-laws almost always ends up drunk and horizontal on the couch after the traditional welcome-home dinner!)

As for the true origins of Mongolian beef, my theory is that someone just forgot to add the orange to a wok full of Orange Beef, and added more sugar instead. Anyway, chalk it up to Chinese-American menu planners and marketers who dubbed the dish “Mongolian Beef.” One Pot Spicy Thai Noodles. Slow Cooker Mongolian Beef. Vegetable Dumplings. My senior year of college, I had a life-changing dumpling experience.

Vegetable Dumplings

For much of my childhood, I had been a meat-only filling kind of person––carnivore that I was. In my family, pork was usually the only filling we’d use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green. Then, on a lazy spring Saturday, everything changed. With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual––pork and chive. To which my response was, “What? The main problem was, I had never had a decent vegetable dumpling before. Of course, when the dumplings came out, we all had to try each others’ orders. 3 1/2 cups all purpose flour1 cup, plus 2 tablespoons tepid water Ingredients. Omnivore's Cookbook. Mongolian Beef Noodle Bowls.

Mongolian Beef Noodle Bowls taste just like take out, swapping rice for chewy rice noodles!

Mongolian Beef Noodle Bowls

Thank you times a MILLION for your supportive and excited comments, posts, and emails regarding my new eBook! It’s always nerve-wracking putting such a large and important part of yourself out there, especially on the internet but, while I didn’t think it was possible, I’m even more excited to help those of you who want or need to go gluten-free actually do it. I even had a couple people say they want to give the ebook as a gift.

Yes, please! By all means, spread the GFL (gluten-free love, of course.) Anyway, you still have all week to sign up for my email newsletter list to not only receive an exclusive subscriber discount code, but also be notified when pre-sales start on Sunday, September 27 (because if you’re anything like me you forget 75% of the stuff you hear, five flipping minutes after you hear it.) Bonus, you can control the amount of green onions in the noodle bowls. Print Recipe. 15 Minute Spicy Udon and Vegetable Stir Fry. Delicious doesn’t need to be time consuming.

15 Minute Spicy Udon and Vegetable Stir Fry

You can be enjoying a bowl of this spicy udon and vegetable stir fry in only 15 minutes! I have always been a fan of udon noodles, especially the fresh ones. They’re like fat spaghetti, so they’re fun to eat and they also grab a great sauce like nothing else. I always have them in my pantry for nights when a quick and easy dinner is needed (or when the fridge needs to be cleaned out of odds and ends :) This one is made in record time – just 15 minutes from start to finish. Lighter Honey-Sesame Chicken. Share on Pinterest.

Lighter Honey-Sesame Chicken

Classic Pork Fried Rice. Pork fried rice is probably one of the most popular take-out dishes out there, as well as a classic Chinese dish (anything involving rice and pork is likely to be a winner with a Chinese audience). In my parents’ restaurant, we used to serve pork fried rice as a side dish accompanying tons of other main dishes, so we were churning out orders of it on a regular basis. You can make your own roast pork using our recipe here, or if you have a good Chinese market or restaurant near you that sells BBQ pork, definitely consider buying it instead.

Asian groceries with a hot bar usually make a fresh batch of the stuff every day. Pork Fried Rice does not sound all that glamorous at first blush, but when done right, it is truly awesome. Hong Shao Rou Recipe—(Red Braised Pork Belly) Sushi style Hong shao Rou—Su style red braised pork belly. Hong shao or red-braising or red-cooking, is methods of cooking meats or vegetables with soy sauce, sugar and sometimes other spices.

I have introduced Maoshi red braised pork belly previously and this style is mild Sushi without chili and spices. There are many varieties of Hongshao Rou. Every house cook might have her own recipe. This is a clay pot recipe I made most of times with 100% successful rate. One of the skillful steps is to stir fry the brown sugar. Firstly cut the pork belly into cubes, rinse in boiling water for 1 minute. And here we begin to stir fry the sugar caramelized color. Then you can choose to simmer the pork cubes in clay pot or just in the wok. Is the caramelized color beautiful?

Hawaiian Fried Rice. Fried rice that is loaded with sweet pineapple, ham and veggies that is so much better than take out! We made the mistake of actually ordering chinese take out last week. I was just too tired to make anything and craving chinese. That was a huge mistake. Spicy Chicken Potstickers. Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat! Greetings from Oahu! Jason and I are here for a friend’s wedding, eating our body weight in Kahlua pork eggs benedict, Leonard’s donuts, pineapple smoothies and acai bowls.

We also have about a dozen more restaurants bookmarked so this may not end well. But before I get back to mai tai on the beach, let’s talk about these potstickers. These freezer-friendly potstickers are super easy to whip up, and the spicy oil sauce is absolutely on point. The sauce simply adds a pop of heat with every bite – a sauce so good that you’ll want to drizzle it on pretty much anything and everything. Spicy stir fry noodles. Lighter Honey-Sesame Chicken. Vegetable Dumplings.