Korean Saewoo Bokkeumbap (Shrimp Fried Rice)
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.
Thai Spiced Barbecue Shrimp
This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.
Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
Spicy Bok Choy in Garlic Sauce
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
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Sriracha Honey Brussels Sprouts
Crispy Brussels sprouts coated with a delicious sweet and spicy sauce.
Bok Choy Stir-Fry
Seasoned with garlic and ginger, this bok choy stir-fry is ready in just 10 minutes to pair with any main dish.
Chef John's Chinese Scallion Pancakes
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.