One of my favorite things about cooking Asian-inspired food is a lot of the dishes I enjoy are gluten free and dairy free. Especially when you use liquid aminos in place of soy sauce (most grocery store soy sauce contains wheat). You can serve it to your friends and family, and they’ll never realize they’re
It’s probably obvious…that Chinese inspired meals are my go-to menu most nights. I just can’t seem to help myself. It’s normally pretty fast to whip up and tastes like Five-Spiced nectar of the gods. And it’s also a fantastic way to use up extra veggies in the fridge when staring at ANOTHER broccoli dish. No offense,
This week has been all about yummy Asian-inspired dishes in our house, so I thought it might be nice to post one of my favorite go-to spicy sauce recipes. That way you can add it to whatever dish or appetizer you’re making this evening. Pot stickers, dumplings, chicken, beef, shrimp and rice…the list is truly
Last night I was in the mood for something quick and easy, so I scoured the fridge for something with said qualities. A few seconds later, I emerged triumphant with pre-soaked rice noodles in hand and a smile on my face. After a crazy day of writing, I’d forgotten that I’d actually planned ahead for
Szechuan-style beef lo mein may only be a thing that exists in my fantasies, but with a little creative thinking and fearless flavor combinations, anything is possible. I’ve never met a steak I didn’t like, and, not unusual for me, I was DYING for Szechuan. My food motto? The hotter and spicier, the better. Taking
Asian takeout has always been one of my family’s favorite foods–Japanese, Chinese, Korean, Taiwanese, Vietnamese, etc. It all started back with my grandmother’s love for Chinese culture in particular, and the hours she used to spend learning and trying to replicate her favorite dishes. Her dim sum was TO DIE FOR, Y’ALL. I so wish
Maybe you’ve already guessed my little secret, what with all the Asian inspired dishes on my blog, but I capital “L” Love Chinese take out (and Chinese food in general). That said, there’s nothing quite like homemade, no matter what kind of food you’re making. Feeling bored with plain old chicken dishes, I decided to
I picked up this amazing garlic chili paste a few days ago and have been DYING to test it out. Luckily, we had some veggies that needed to be used and my brain imediately jumped into stir fry mode. Because it’s my kitchen and I can fry if I want to. (I promise that’s the
Oh, Chinese takeout, how do I love thee? Let me count the ways. Sesame Chicken. Soup dumplings. Egg rolls. Bao buns. Yum. But what I really, really can’t get enough of? Szechuan Beef, y’all. I am caps-worthy OBSESSED. Just thinking about the melt-in-your-mouth strips of meat, and the spicy perfection of the Szechuan sauce is