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Chicken Lettuce Wraps by Joanne WeirThis is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork or squab with equally delicious results. |
56 votes
105903 views
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Parmesan tuna belly red by Gianfranco Pulina
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6 votes
2677 views
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Chicken and Basil Stir Fry by Salad FoodieA quick entrée that won't bust your budget or waistline. Garlic, ginger and basil flavor the chicken lightly. Serve with hot cooked rice if desired. From Sunset Weeknight, 2005. |
2 votes
3599 views
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EGGS VEGGED OUT - Sunny Side Up by FoodessaCooking up a specialty for Sunday brunch on a lazy day. This morning...My ' Honey ' and I cracked some eggs on a vegetable bed of goodness!!! |
2 votes
2826 views
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Chicken Teriyaki Stir Fry by Salad FoodieThis recipe was featured in "30 Minute Meals" (Rachael Ray Magazine 6/15) and we agreed it's a keeper. I didn't meet the half hour timeline though, because while the cooking is fast, there's measuring and chopping to accomplish. Nevertheless I think you'll enjoy serving this healthy and satisfying stir fry. Note: Beef or pork would… |
1 vote
6300 views
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Chinese Hot Dragon Chicken by Weining WangHot Dragon chicken, also named drunken chicken or hot roast chicken, are a traditional Chinese New Year food. They are popular around the world, but especially in regions south of the Yangtze River. Beijing, China’s massive capital, has a history stretching back 3,000 years. It is known world-wide for such ancient sites as the grand… |
1 vote
2946 views
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Chinese Dragon Chicken by Weining WangFor me, Cooking is also such a dialogue. The sincere gratitude for life ,admiration for nature , the passion for cooking—all of these are productions of the dialogue. What I will spend in writing is not a time of life. It’s the development of my thinking ego showing great intellect in thinking, with resolute willing and sensible… |
1 vote
2759 views
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Brown Sauce with meatballs by Weining WangThere is only one reason why I wish to be a good chef: the determination of being a culinary martyr out of real ardent love. Like the lonely old man in my poem who walks along the silent street immersed in the dark night, despite of the sand storms and the agony loneliness trying to swallow him up, he keeps smiling and never loses his… |
1 vote
2821 views
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Chinese Stinky Tofu by Weining WangMy grandfather’s kitchen is a small but warm place where I spent almost twenty years. The inner satisfaction and happiness I have got cannot be weighed in the scale of universal equivalence.What I spend there is not a time of life. It is a state of mind, the spirit of martyr that I am constantly seeking for.The stinky Tofu added… |
1 vote
4141 views
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YangZhou fried Rice by Weining WangHave you ever tried to taste the Yangzhou fried rice? I love it!!!Let’s try it!!!It was so awesome. I had a talk with my grandfather in this morning and we began to create our new cuisine together. I am basically focusing on Chinese style with some Mexican sauce. As Friedrich Nietzsche said, “What does not kill me makes me stronger”.… |
1 vote
2836 views
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Tuscan Chicken with Peppers and Pasta by Salad FoodieThis skillet meal makes a healthy stovetop supper and won't heat up the kitchen doing so. |
1 vote
3260 views
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Sweet 'n Sour Ginger Chicken by Gwynn GalvinNo need to call for take-out. You get to take all the credit for this delicious Sweet & Sour Ginger Chicken tonight! Simply Asia's Sweet Ginger Garlic Seasoning will simplify whipping up this saucy chicken with pineapple and radishes. Yes, radishes! Radishes add a crunchy texture and beautiful color to this dish. And no need to chop… |
1 vote
3119 views
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Chicken Almond (from The Nut Tree Restaurant) by Salad FoodieMy favorite entrée at the Nut Tree Restaurant (before it closed in ‘96) near Vacaville CA was Chicken Almond. (The gift shop at The Nut Tree sold the restaurant’s most popular recipes, which is how I came by them.) This makes a good summertime recipe because it’s a one-skillet meal that cooks in a flash and won’t heat up the kitchen.… |
1 vote
13151 views
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