Spicy Stir-Fried Chicken with Fresh Vegetables

1 ½ pounds boned chicken breast, skin removed

2 Tablespoons soy sauce
1 ½ tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 teaspoon cornstarch

1 pound oyster or button mushrooms, stem ends trimmed
¾ pound snap or snow peas, ends snapped off and veiny strings removed
3 ½ tablespoons canola or corn oil

3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chili paste (or to taste)

1 red bell pepper, cored, seeded, and cut into ½-inch squares
1 orange bell pepper, cored, seeded, and cut into ½-inch squares

Chicken Sauce:
¾ cup Classic Chicken Broth (page 27)
3 tablespoons soy sauce
2 tablespoons rice wine or sake
2 teaspoons sugar
1 teaspoon salt
1 teaspoon toasted sesame oil

1. Trim the chicken of any fat or gristle. Cut it into ½-inch cubes and place them in a bowl. Add the premixed Marinade and turn the chicken cubes in it to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
2. Cut the mushrooms in half or into thirds, if large.
3. Blanch the snap or snow peas in boiling water for 10 seconds. Refresh immediately in cold water and drain.
4. Heat a wok or large skillet, add 2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat, stirring, until the chicken changes color and separates—about 3 to 4 minutes. Remove the chicken cubes with a slotted spoon and drain. Wipe out the pan.
5. Reheat the pan, add the remaining 1 ½ tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the red and orange peppers and mushrooms; toss them with the seasonings and stir-fry for 1 ½ minutes. Add the snow peas and Chicken Sauce, and cook, stirring continuously, to prevent lumps, until the sauce is thickened. Return the cooked chicken to the pan, and toss lightly to heat through and coat the pieces. Scoop onto a platter and serve immediately.

Best Ever Asian Fish Chowder with Basil

Asians cooks have a wonderful way with “chowder” and seafood soups. While we New Englanders may envision a heavy, cream-based dish, Asian versions usually start with a light chicken or seafood broth. This not only makes the dish light, yet nurturing, but allows the fresh flavors of the seafood to come through. This delightful Asian Fish Chowder with Fresh Basil is no different.

Inspired by my love of the classic Vietnamese “pho” soup, I borrowed certain elements that make the soup so enticing (the combination of fresh herbs and tender cooked vegetables ). I also streamlined the process and used local ingredients so that it would be an easy meal-in-one dinner that you can make really quickly.

Variations: Use this recipe as a base for inspiration, substituting other vegetables like bok choy, Swiss chard, or kale, and use any firm-fleshed fish or other type of seafood- even shrimp or squid. For seasonings, if you don’t have fish sauce on hand, use soy sauce and add other fresh herbs such as cilantro or fresh dill.

All You Need to KNow About Asian Noodles (Part II)

Welcome to the extensive world of Asian Noodles ( Part 2)! In Part 1, we explored the main varieties of Chinese, Vietnamese, and Thai noodles. Here I introduce the delightful and diverse brands of Japanese noodles-including soba, udon, somen, and ramen.

As I discovered on my many trips to Japan when I was researching recipes for my different books , ( especially “Asian Noodles”), the noodle dishes there are delicious, satisfying, and a meal by themselves. I especially love the nutty flavor of buckwheat soba noodles and use them in many soup, salad, and stir fried entrees.

These days, even your local, well-stocked supermarket carries a decent supply of Asian noodles so any cook can easily prepare a quick meal. Try some of the recipes below: There’s a dish for any occasion: Stir- Fried Spunky Ramen with Assorted Vegetables, Cinnamon Beef Noodles ( especially warming for the raw, spring weather, Scallion – Ginger Soba ( one of our family favorites), and a delicate Shrimp & Pea Shoot Soup.

All About Asian Noodles (Part I)

For their pasta issue, the newly revived Gourmet, at Gourmet.com and on a GourmetLive App asked me to write about my favorite Asian noodles and I was thrilled! One of my favorite dishes from my student days living in Taiwan many years ago was Cinnamon Beef Noodles and it became my surefire remedy to chase away homesickness. (BTW, there is a newly updated and GREAT recipe for Cinnamon Beef Noodles in my new book, Simple Asian Meals).

Later, when I wrote book Asian Noodles, I became an Asian noodle-holic and I spent about four years traveling all over Asia for my research. I spent even more time in Japan because I became addicted to soba and udon.

I decided it would be particularly useful to do an accompanying video and the topic is so popular that I couldn’t resist reposting the video with a variety of Asian noodle recipes.

Gourmet Live – An Asian Noodle Glossary

How to Make Tofu Taste Good (Part II)

Although tofu is one of the healthiest foods on the planet, many do not like its flavor and texture. SOLUTION: Once you’ve pressed the tofu to remove the excess liquid, you can cut it into slices and pan-fry in a little oil until it’s crisp and golden brown. Then you can use it in a:


In this video, we use pan-fried tofu in a Vegetarian Noodle Salad with a Spicy Tahini Dressing (The flavor is similar to my Spicy Peanut Dressing.). The dish is a delicious meal by itself. Then I use pressed, uncooked tofu, skewer it between red onions, orange or yellow bell peppers, mushrooms, and drizzle it with a vibrant ginger teriyaki sauce. Once grilled it too becomes an excellent, satisfying entrée that will satisfy even the most ardent carnivore.

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.