Unless you’re allergic, you’ve probably had sesame in one form or another: tahini (which is sesame paste), sesame oil, or outright sesame seeds. But have you ever tried toasted sesame oil? It’s pressed from seeds that were roasted as opposed to raw. Much like the seeds themselves, the oil from the roasted version has a [...]
Maybe it’s a childhood memory or maybe it’s something I dreamed, but it seems to me that super-tiny shrimp were popular in cold salads when I was a kid. I have absolutely no idea what they were called…I just remember thinking they were the cutest things ever. Can’t remember what they tasted like, either. Whether [...]
Mirepoix is a fixture of classic French cuisine: it’s a mixture of diced and sautéed carrots, celery, and onions used as a base for soups, stews, stocks, and sauces. You can add other vegetables and whatever herbs you’d like to tailor it to your tongue; like the staple Latin sofrito blend of garlic, onion, and [...]
It’s a tangy, invigorating flavor that’s distinctly Asian and distinctly difficult to find fresh: lemongrass, one of the core flavors in many curries, pastes, soups and stews originating in the Far East. If a cook is in a pinch and is looking for a substitute, lemon rind is the closest she’ll get…but although lemons lend [...]
Although sprouts are available throughout the year–and you can easily sprout your own grains and legumes any time you’d like–spring seems to be a particularly fitting time to incorporate sprouts into recipes. In this case, I’ve mixed broccoli sprouts with bamboo, carrots, and orange bell pepper to make a quick and fresh Asian salad. The [...]
I love snap peas and I love shrimp, so I thought, “Why not combine them?” And with the addition of the water chestnuts and baby corn, this stir fry hinges on the exotic. (Note: you’ll find the water chestnuts in the Asian food section at the grocery store. You might have to search a bit [...]
The array of noodles available nowadays in the grocery store is stunning–everything from linguini to Spätzle to udon. Knowing which one to choose can be frustrating, particularly if you have special diet concerns (those who can’t eat gluten or are on a low-carb diet). Here is a breakdown of the six most-common Asian noodles: – [...]
Skip the MSG-laden Chinese buffet and whip this up instead! This dish packs an amazing amount of flavor into a few ingredients. And feel free to add some “extras,” like daikon radish, baby corn, or water chestnuts. Measurements are approximate since it all comes down to your personal tastebuds. 1 zucchini, sliced into rounds at [...]
These Asian vegetables are slowly creeping into mainstream American cuisine. They taste a bit spicier than the small red radishes we’re used to, but you can use them in a similar fashion. I particularly like them shredded into Asian salads–they add just the right amount of crunch and flavor. Their hard texture also means that [...]
The jicama acts like water chestnuts by giving this dish a bit of a crunch. If you don’t have jicama, use the chestnuts. Adding the fresh herbs at the end of the cooking ensures that they will maintain their flavor. 2 cloves garlic, sliced thin 1 c. sliced mushrooms 1 medium carrot, sliced ½ cup [...]
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