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Category: Stir-Fries

Sichuan Stir-Fried Pork in Garlic Sauce from Cook’s Illustrated Magazine

Sichuan Province, Land of Plenty          In one of their masterpieces of science and cooking combined, Cook’s Illustrated chose to take on one of my favorite Chinese Restaurant dishes: Sichuan Stir-Fried Pork in Garlic Sauce.  Sichuan cooking is immediately associated with hot and spicy flavors.…

Brussels Sprouts and Steak Stir Fry from Bon Appetit

         Confession time: I used to loathe Brussels Sprouts. When I was growing up, I even made up a story to explain the Brussels Sprout.  It was, I told myself, a vegetable forced on wartime Europe.  I reasoned this lowly member of the cabbage family…

David Tanis’ Twice-Cooked Duck with Pea Shoots

David Tanis           I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot.  While David’s recipes have often peaked my interest, this is the first one…

Sticky Chinese Pork Stir-Fry and it’s Low Fat too!

         At the risk of sounding like a broken record, the stir-fry is the savior of every harried home cook.  When you have to get dinner on the table in as short a time as possible, a stir-fry’s hard to beat.  It’s all a matter…

Asian Noodles with Roast Pork

Sandra Lee with another plate of SemiHomemade food           My friend Barbara gets practically apoplectic when she hears the name “Sandra Lee”.   Whether this has anything to do with the “Semi Homemade” hostess’ debacle over something Ms. Lee called her “Kwanzaa Cake”, I am not…

Moo Goo Gai Pan

         The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee’s recipe for Moo Goo Gai Pan came a flood of memories.  It instantly took me back to my childhood in Montreal.  Not that I ever ate Moo Goo Gai…

Stir-Fry of Asparagus, Sugar Snap Peas and Pork Tenderloin

Sugar Snaps have joined the Asparagus at The Farmer’s Market           You may wonder how much more asparagus I can possibly eat this asparagus season.  The answer is I’ll eat as much as I can.  I love the fresh flavor and texture that asparagus brings…

Sotanghon with Chicken and Wood Ear Mushrooms

         One of the great joys of cooking has to be the amazing things you learn when you use an ingredient that is new to you.  In this case, our dear friend Richard arrived from Hong Kong recently and presented us with a sealed plastic…

Spicy Pork with Asparagus and Chile

Farmers Market Asparagus Spicy Pork with Asparagus and Chile West 66th Street and Broadway The Farmer’s Market in Richard Tucker Square         We live in a very urban setting in New York and it comes as somewhat a surprise to visitors that there’s a thriving Farmers…

Filipino Fried Noodles with Chicken and Vegetables courtesy of “The Asian Grandmother’s Cookbook” by Patricia Tanumihardja

        I have some good friends whose families are Filipino. And although for some time, my friend Ethel has threatened to kidnap me and take me to Queens for some Filipino restaurant food, we haven’t made it yet.   Come to think of it,…

Singapore Lamb Curry with Stir-Fried Noodles

        I remember a friend telling me that once she gave her husband a Wok for Christmas, it was pretty much Wok-around-the-clock from that point on. As I remember, he was one of the first men I knew who’d taken over the kitchen and cooked…