Asian – Kristen's Recipes

Sheet Pan Sticky Gochujang Chicken Meatballs

September 13, 2026 Kristen

Sheet Pan Sticky Gochujang Chicken Meatballs

1 lb. ground turkey or chicken

2 T. low sodium soy sauce or tamari

1-2 T. Gochujang (Korean chili paste)

3 green onions, finely chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

1 large head broccoli, cut into florets

2 T. sesame oil or extra virgin olive oil

Sauce

1/3 C. low sodium soy sauce or tamari

2 T. honey

2 T. rice vinegar

1-2 T. Gochujang (Korean chili paste)

1 inch fresh ginger, grated

2 cloves garlic, grated

1 T. toasted sesame oil

1/4 C. plain Greek yogurt or avocado oil mayo

rice, sesame seeds, chiles, and Kimchi, for serving

Preheat the oven to 450° F. Line a baking sheet with parchment. To make the meatballs. Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded T.-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli to the other side of the baking sheet and toss with 1 T. oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 C. water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat. Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Combine 2-3 T. of the remaining sticky Gochujang sauce from step 3 with the yogurt. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.

Honey Garlic Salmon Soba Noodle Bowls

September 10, 2026 Kristen

Honey Garlic Salmon Soba Noodle Bowls

1/2 C. soy sauce or tamari

1/3 C. honey

1 T. Gochujang (Korean chile paste)

1 T. grated ginger

2 cloves garlic, chopped

4 (4-6 oz.) salmon filets

2 T. extra virgin olive oil

1/2 lb. Brussels sprouts, halved

2 small heads broccoli, cut into florets

kosher salt and black pepper

1 package soba noodles

1/3 C. tamari or soy sauce

1/4 C. tahini

2 T. toasted sesame oil

1 T. grated ginger

red pepper flakes

4 green onions, sliced

toasted sesame seeds and pickled ginger, for serving

Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 C. hot water, reserve. Cook the noodles according to package directions. Drain. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 C. hot water until combined. Toss the noodles with the sauce. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.

Crockpot Sticky Sesame Ginger Chicken

August 30, 2026 Kristen

Crockpot Sticky Sesame Ginger Chicken

2 lb. chicken breasts or thighs

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. ground ginger

black pepper

2 T. all-purpose or gluten-free flour

1/2 C. tamari/soy sauce

1/3 C. pomegranate juice (orange juice works well too)

2 T. honey

1 T. molasses

1 T. creamy peanut butter (optional)

1 tsp. chili flakes

1 T. pickled ginger

3/4 lb. brussels sprouts, halved

1 T. toasted sesame oil

rice, sesame seeds, and green onions, for serving

1 C. pomegranate arils (optional)

In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again. To the crockpot, add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cover and cook on low for 3-4 hours or on high for 2 hours. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Cook for 20 minutes to thicken the sauce. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

20 Minute Takeout-Style Sticky Sesame Beef

August 26, 2026 Kristen

20 Minute Takeout-Style Sticky Sesame Beef

1/2 C. tamari or soy sauce

2 T. hoisin sauce

2 T. chili sauce

1-2 T. chili paste (I use Gochujang)

1 T. toasted sesame oil

1 T. sherry vinegar

The Beef

1 1/2 lb. flank steak, thinly sliced

black pepper

2 T. cornstarch or flour

2 tsp. garlic powder

2 T. butter, ghee, or oil

1 red bell pepper, sliced

2 shallots sliced

1 T. fresh chopped ginger

4 cloves garlic, chopped

3 C. broccoli florets

sesame seeds and green onions for serving

To make the sauce: Whisk all ingredients in a glass jar. Season the beef with black pepper. Toss with the cornstarch and garlic powder until evenly coated. Melt the butter/ghee in a large skillet over high heat. Add the beef in an even layer and cook undisturbed until seared, about 2 minutes. Toss the beef, then add the bell peppers, shallots, ginger, and garlic. Cook 2–3 minutes, until fragrant. Pour in the sauce and simmer 5 minutes, until thickened, glossy, and the beef is coated. Toss in the broccoli. Remove from the heat. Serve over rice, then top with toasted sesame seeds and green onions.

20 Minute Crispy Mongolian Beef

August 24, 2026 Kristen

20 Minute Crispy Mongolian Beef

1 1/2 lb. flank or skirt steak, thinly sliced

2 T. cornstarch or arrowroot powder

2 T. sesame oil

1 T. salted butter

6 cloves garlic, chopped

1 T. chopped fresh ginger

2 T. chopped jarred, pickled ginger, plus 2 T. juice

1/2 C. tamari or soy sauce

1 T. organic dark brown sugar

4 scallions, chopped

toasted sesame seeds, for serving

Tomato Salad

2-3 heirloom tomatoes, cut into wedges

3 T. toasted sesame oil

2 T. tamari or soy sauce

chili flakes sub with red pepper flakes

1 C. fresh basil

To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste and add lots of basil. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!

Spicy Noodle Bowl

August 9, 2026 Kristen

Spicy Noodle Bowl

Olive oil

1 lb. (or more) bok choy, washed and dried, ribs seperated

2 small red peppers

1 onion, halved and peeled

1/2 head garlic (cut cross wise, use the “non-pointy” half)

1 Serrano pepper

1/4 tsp. red pepper flakes

1 tsp. curry powder

1/4 tsp. turmeric powder

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. ground ginger

Fresh ground black pepper to taste

2 tsp. soy sauce

6 C. + 1/3 C. vegetable broth, divided

1 package (13.2 oz.) rice sticks, soaked for in warm water for 45 minutes and drained

regular and black sesame seeds for garnish (optional)

Heat a grill or grilling pan on high. Light coat the veggies with olive oil, grill the veggies until lightly charred, let cool. Once cool enough to handle, chop the bok choy and garlic, slice the peppers and onions. In a wok or large pan toast all the dry spices over medium high heat until aromatic, about 30 seconds. Add the soy sauce and 1/3 of the vegetable broth. Add the noodles, add more broth 1/3 C. at a time once absorbed until noodles are done (about 1 C.). Add all the veggies at once, stirring frequently until heated through. Garnish with regular and black sesame seeds and extra broth on side if desired.

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

July 15, 2026 Kristen

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Ingredients:

2, 1 lb. pork tenderloins, trimmed

1/4 C. hoisin sauce

1 lb. green beans, stems trimmed

1 1/2 lb. small Yukon gold potatoes, cut in half lengthwise

3 T. olive oil

kosher salt and freshly ground pepper

4 T. butter, softened

2 T. fresh chives, minced

4 garlic cloves, minced

nonstick cooking spray

Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. In a large bowl, combine green beans with 1 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered. In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. While tenderloin is roasting, combine butter, chives, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one T. of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing. Top potatoes and green beans with the remaining two T. of garlic herb butter and serve.

Tsukune – Tokyo Style Grilled Chicken Dumplings

July 10, 2026 Kristen

Tsukune – Tokyo Style Grilled Chicken Dumplings

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2 inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

Saigon Garlic Lemongrass Wings

July 7, 2026 Kristen

Saigon Garlic Lemongrass Wings

12 whole chicken wings (2 1⁄2 to 3 pounds)

4 cloves garlic, peeled

1/4 C. chopped shallots

1 piece (1 inch) fresh ginger, peeled and thinly sliced

2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler

2 T. sugar

1/3 C. Asian fish sauce

3 T. fresh lemon juice

3 T. vegetable oil

1/4 C. finely chopped dry-roasted peanuts, for garnish

1/4 C. chopped fresh cilantro (optional), for garnish

Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.

Onion Fried Rice

June 23, 2026 Kristen

Onion Fried Rice

2 T. toasted sesame oil

1 carrot, grated

½ zucchini, grated

¾-inch (2 cm) piece of fresh ginger, peeled and sliced

1¼ C. (250 g) cold cooked brown rice

1 roasted onion, sliced

1¼ C. (150 g) frozen peas

2 eggs, beaten (optional)

2 to 3 tsp. soy sauce or tamari

1 red chile, chopped with seeds for hot, removed for mild

1 T. black sesame seeds

Heat 1 T. of sesame oil in a large skillet over medium heat and fry the carrot, zucchini, and ginger for 5 minutes until tender not mushy. Add the rice, onion, and peas and cook for 4 minutes. Push the rice to the side of the pan, add the remaining oil, and crack in the eggs, if using. Prod it around the pan until it is just set. Break up the egg and stir through the rice. Drizzle the tamari over the top and serve with chile and sesame seeds.

Orange Chicken & Vegetable Lo Mein

June 17, 2026 Kristen

Orange Chicken & Vegetable Lo Mein

1.5 lb. chicken breast, cubed

2 T. cornstarch or tapioca starch

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1 T. avocado oil

1/3 C. fresh orange juice

1 T. orange zest

3 T. low‑sodium soy sauce

2 T. honey

1 T. tomato paste

1 tsp. sesame oil

1 tsp. minced garlic

1/2 tsp. ground ginger

6 oz. whole‑wheat spaghetti or lo mein noodles

2 C. broccoli florets

1 red bell pepper, thinly sliced

1 C. shredded cabbage or coleslaw mix

1/2 C. sliced onion

1 T. avocado oil

2 T. low‑sodium soy sauce

1 tsp. sesame oil

1 T. sesame seeds

Cook the noodles according to package directions. During the last 3 minutes of boiling, add the broccoli to blanch it. Drain and rinse with cold water. Whisk together the orange juice, orange zest, soy sauce, honey, tomato paste, sesame oil, garlic, and ginger to make the sauce. Toss the cubed chicken with cornstarch, garlic powder, salt, and pepper. Heat 1 T. avocado oil in a skillet over medium‑high heat and cook the chicken until browned and cooked through. Pour the orange sauce over the chicken, reduce heat, and simmer a few minutes until thickened. Remove chicken from the skillet. Add the remaining 1 T. avocado oil to the skillet and sauté the onion, bell pepper, and cabbage until tender. Add the cooked noodles, soy sauce, and sesame oil. Toss until heated through. Assemble by dividing the noodles, chicken, and broccoli into four servings. Sprinkle sesame seeds over the chicken.

Thai Peanut Beef

June 8, 2026 Kristen

Thai Peanut Beef

1 pound Flank or Skirt Steak – thinly sliced across the grain

2-3 tsp. oil

½ C. creamy peanut butter

2 tsp. soy sauce

1 T. brown sugar

2 tsp. Sriracha hot sauce

¼ C. peanuts – chopped, optional

3-4 T. water, to thin – if needed

Whisk together all sauce ingredients excluding peanuts. Add water 1 T. at a time until sauce is a smooth, pourable consistency. Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking. When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.

Egg Roll in a Bowl

June 5, 2026 Kristen

Egg Roll in a Bowl

2 tsp. sesame oil

¼ C. thinly sliced white onion

2 garlic cloves, minced

½ tsp. grated fresh ginger

½ lb. 93% lean ground turkey

1 tsp. chili garlic sauce

1/2(14-oz.) bag classic coleslaw mix

1 T. rice vinegar

2 tsp. less-sodium soy sauce

¼ tsp. salt

1/4 tsp. of ground black pepper

1 green onion, sliced

In large skillet, heat oil over medium heat. Add white onion; cook 2 minutes, stirring occasionally. Add garlic and ginger; cook 1 minute, stirring occasionally. Add turkey and chili garlic sauce; cook 5 minutes or until turkey is browned, breaking up turkey with side of spoon. Add coleslaw mix, vinegar, soy sauce, salt and pepper; cook 5 minutes or until coleslaw is crisp-tender, stirring occasionally. Makes about 3-1/2 C.S erve turkey mixture sprinkled with green onion.

Spicy Chinese Cucumber Salad

May 16, 2026 Kristen

Spicy Chinese Cucumber Salad

1 medium cucumber, thinly sliced

2 T. chili oil

3 garlic cloves, mashed and chopped

1 tsp. Szechwan pepper

2 dried red chilis

1 T. rice wine vinegar

1 tsp. sesame oil

1 tsp. white sugar

Roast the Szechwan pepper and the chilis in a skillet until they release their aroma, but being careful not to scorch them. Mix these with the other ingredients for the dressing and pour it over the sliced cucumbers, toss and serve.

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

May 15, 2026 Kristen

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

6 Vietnamese Brown Rice Spring Roll Wrappers

Stir Fried Mushrooms with Garlic and Ginger

1/2 a cucumber, peeled and cut into match sticks

dandelion greens, snapped in half or in thirds

cilantro, stems and leaves, pulled apart into smaller pieces

2 T. fish sauce

1/2 tsp. coconut sugar

1 tsp. vinegar

1 garlic clove, crushed

1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)

Dip a spring roll wrapper in some warm water. Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.

Stir Fried Pork with Rice Noodles

May 5, 2026 Kristen

Stir Fried Pork with Rice Noodles

10 oz. rice noodles, cooked al dente

12 oz. boneless pork, cut into bite sized pieces

2 T. vegetable oil, divided

5 cups broccoli florets

8 oz. button mushrooms, sliced

1 lg. sweet pepper, sliced

1/4 cup Mae Ploy sweet chili sauce

1/4 cup Kikkoman low sodium soy sauce

1 1/2 T. Huy Fong chili garlic sauce

1/4 cup dry white wine

2 tsp. sesame oil

pinch of salt

Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.

One-Pan Beef Stir Fry with Noodles

April 29, 2026 Kristen

One-Pan Beef Stir Fry with Noodles

1.5 pounds steak sliced 1/4 inch thick

1.5 tsp. cornstarch

1 tsp. salt

½ tsp. pepper

⅛ cup peanut oil

1 red onion cut into thin wedges

1 red pepper sliced into 1/4 inch strips

1 mead broccoli cut into florets

3 medium carrots sliced diagonal 1/4 inch thick

8 ounces mushroom sliced 1/4 inch thick

4 cloves garlic minced

1 T. fresh ginger grated

4 scallions

2 bundles udon noodles optional

1/2 cup soy sauce

1/4 cup brown sugar

3 T. rice vinegar

1/2 T. fish sauce

1/2 T. sesame oil

1/2 tsp. red pepper crushed

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated. Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables. Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes. Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened. To cook the noodles in the finished stir fry, add 2 cups of water and the noodles, then cover with a lid for 10 minutes at a simmer. Or, cook the noodles in a separate pot nd drain off the excess starch and water. Top with green onions and sesame seeds for garnish.

Chinese Asparagus Salad

April 10, 2026 Kristen

Chinese Asparagus Salad

2 bunches of asparagus

4 C. of water

2 T. lite soy sauce

2 T. Asian sesame oil

1 clove garlic, minced

1/2 tsp. sugar

Sesame seeds

Mix the soy sauce, sesame oil, garlic and sugar in a bowl and set aside. Trim the tough woody ends of the asparagus spears and slice the spears into 1″ diagonals. Blanch in boiling water for 1 minute and drain. Pat dry with paper towels so the dressing adheres well. In a serving bowl, add the asparagus pieces and pour the dressing over. Toss to coat. Sprinkle with sesame seeds and refrigerate at least 2 hours before serving.

Grilled Chicken and Avocado Spring Rolls

April 1, 2026 Kristen

Grilled Chicken and Avocado Spring Rolls

1/4 cup soy sauce

3 T. brown sugar

few grinds of black pepper

2 garlic cloves, minced

1 small (1” piece ginger, peeled and minced (about 1 T. )

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8″ Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl. Add the chicken thighs and mix well to cover. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften–about 30 seconds.

As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break–it can take some practice, and broken spring rolls are still delicious. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.

Sally’s Sesame Honey Chicken Thighs

March 27, 2026 Kristen

Sally's Sesame Honey Chicken Thighs Sally’s Sesame Honey Chicken Thighs

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other.

April 20, 2020

Sally’s Sesame Honey Chicken Thighs

Many years ago I went to a dinner party at a friend’s home, and she served these yummy Sesame Honey Chicken Thighs over take-out Chinese restaurant fried rice! It was genius.

I remembered it this week, and asked her for the recipe.

Of course you don’t have to go out for takeout fried rice….I just served the thighs on steamed Jasmine rice with a side of roasted spring asparagus.

I always buy an 8 pack of chicken thighs, so I can have leftovers for the next day.

This is absolutely delicious and super easy.

I know you are sick of cooking by now, but this one is a no brainer.

For best results, marinate the thighs early in the day.

Sally’s Sesame Honey Chicken Thighs

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other. Let marinate at least 4 hours, or overnight. Preheat oven to 400F. Roast the chicken thighs for 40-45 minutes. Arrange thighs over a bed of rice and pour the pan drippings over the chicken. Sprinkle with sesame seeds and sliced green onion.

Silver Paper Chicken (gee bow gai)

March 22, 2026 Kristen

Silver Paper Chicken (gee bow gai)

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

Place the chicken in a bowl or sturdy resealable plastic bag. Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours. Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly. Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets. You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier). In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan. Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Best Chicken Egg Rolls

March 15, 2026 Kristen

Best Chicken Egg Rolls

3 half boneless chicken breasts

1 medium head green cabbage, finely shredded

2 bunches green onions, thinly sliced

1 medium carrot, shredded

¼ C. low-sodium soy sauce

2 T. garlic powder

1 T. ground ginger

2 packages egg roll wraps (about 30 wraps total)

1 egg

20 oz. cooking oil

Wrap chicken breasts in aluminum foil, place on a cookie sheet and bake at 350°F for 25 minutes. Chill in the refrigerator; cut meat into 1-inch long pieces and shred. In a large bowl combine cabbage, green onions, carrot, chicken, soy sauce, garlic powder and ginger; mix well. Wrap about 1⁄3 C. cabbage mixture in each egg roll wrap according to package directions. Seal with beaten egg at flap. Place cooking oil into frying pan or wok and heat to medium-high heat. With tongs, place 2 to 3 egg rolls at a time in hot oil. Cook, turning often, until golden brown. Remove and drain on paper towels. Serve with your favorite sauces.

Pâté Châud, or Bánh Paté Sô

February 28, 2026 Kristen

Pâté Châud, or Bánh Paté Sô

1/3 lb. ground pork

1/4 C. minced onion or shallot

2 cloves garlic, minced

1/2 tsp. garlic powder

1/2 T. ground white pepper

1 tsp. fish sauce

1 tsp. sugar

2 puff pastry sheets, such as Pepperidge farm

1 egg, whisked

Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the pork, onion, minced garlic, garlic powder, pepper, and fish sauce in a medium bowl with your hands. Form the mixture into 9 1 1/2 inch balls. Thaw the puff pastry according to the package directions, making sure to keep them cold. Cut one sheet into 9 equally sized squares. Place a pork ball in the center of each square. Cut the second sheet into 9 equally sized squares and roll them out with a rolling pin to be slightly larger. Brush the edges of the first squares (the ones with the meatballs on top) with the egg wash and place the second set of squares over each meatball and match up the edges of the pastry. Be sure to keep the bottom layer flat and round the top layer over the meatball. Crimp the edges with a fork. Brush the tops with the rest of the egg wash. Bake the pastries for 20 to 25 minutes, until golden, the pastry is fully puffed, and the pork is 160 degrees F on an instant read thermometer. Serve while still warm

Coconut-Ginger Turkey Meatballs

February 26, 2026 Kristen

Coconut-Ginger Turkey Meatballs

1/4 C. plus 2 tsp. sesame oil

4 garlic cloves, chopped

4 scallions, minced

1 T. grated fresh ginger

1/2 tsp. red pepper flakes, or more if desired

1 T. fish sauce

1 tsp. cornstarch

1 C. plus 2 T. coconut milk

2 lb. ground turkey

1/4 C. coconut oil for frying

1/2 C. chicken stock

1/8 tsp. salt

1 tsp. grated lime zest

2 to 3 drops Maggi seasoning (optional)

chopped cilantro or scallions for garnish (optional)

Heat a large skillet or wok with 1 tsp. of the sesame oil over medium heat. Add the garlic and fry until golden brown, about a minute. Pour the garlic into a large bowl.

Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 tsp. of the sesame oil, and 2 T. of the coconut milk to the bowl with the garlic, and whisk well with a fork. Add the ground turkey and mix will with your hands. Form the mixture into 1 inch meatballs. I used a tsp. sized cookie scoop to portion the mixture. Place the meatballs onto a parchment lined baking sheet and chill, covered, for at least an hour, or overnight, in the refrigerator. Using the same skillet or wok in which you cooked the garlic, heat the remaining sesame oil and coconut oil over medium heat. Add the meatballs in batches. Brown on one side for 3 minutes, flip them over, and brown another 3 to 4 minutes. Repeat until all of the meatballs are browned. Pour off the oil, and deglaze the pan with some of the chicken stock, and then add the mixture to a four quart sauce pan or high sided skillet. Add the rest of the stock, salt, lime zest, and the rest of the coconut milk. Bring the mixture to a boil, and then reduce the heat to medium low and then add the meatballs. Simmer until the sauce is reduced by two-thirds, about 10 minutes. Season with a few drops of Maggi Seasoning and garnish with cilantro or scallions.

Vietnamese Pork Skewers

February 25, 2026 Kristen

Vietnamese Pork Skewers

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

Stack the tortillas,and cut them into about a 6 inch square.

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.

Air Fryer Steak Katsu

February 23, 2026 Kristen

Air Fryer Steak Katsu

1 strip steak, about 12 oz. and about 1 inch thick

Kosher salt freshly ground black pepper

1/2 C. all-purpose flour

2 large eggs, beaten

1 C. panko breadcrumbs

Neutral oil spray

Rice for serving

Sliced green onions for garnish

1/4 C. ketchup

1/4 C. Heinz chili sauce

2 T. Worcestershire sauce

2 tsp. Dijon mustard

2 tsp. apple cider vinegar

1 tsp. soy sauce

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. celery salt

Fresh black pepper

1 to 2 T. water as needed

Place the steak between two pieces of plastic wrap and gently pound to about 1/2 inch thick – season both sides with salt and pepper. Put the flour in one shallow dish, the eggs in a 2nd, and the panko in a third. Dredge the steak in flour and shake off the excess, dip into the egg mixture, then press firmly into the panko so it’s fully coated. Preheat air fryer at 400 degrees. Spray both sides of the steak lightly with oil, and cook 8 – 10 minutes, flipping halfway, until golden and about medium inside. Stir together the ketchup, Worcestershire, soy sauce, sugar and Dijon – mix well. Rest the steak 3 minutes, then slice into strips and serve over rice with the sauce drizzled over the top – garnish with green onions.

Chicken Dumpling Bowl

February 18, 2026 Kristen

Chicken Dumpling Bowl

1 1/2 C. cooked rotisserie chicken, finely chopped or shredded

2 C. green cabbage, thinly sliced

2 green onions, sliced

2 cloves garlic, minced

2 tsp. grated ginger

2 T. soy sauce

1 tsp. sesame oil

1 tsp. rice vinegar

1/2 tsp. sugar

1 T. neutral oil

Rice

Chili crisp

Heat a large pan over medium-high and add the oil. Add the cabbage and let it cook a couple minutes until it starts to soften and get a little color. Add garlic and ginger, cook about 30 seconds until fragrant. Add the chicken and toss everything together. Let it sit a minute so some bits get a little crispy. Add soy, sesame oil, vinegar, and sugar – toss well and cook another 1–2 minutes until everything is hot and slightly glossy. Turn off heat and stir in most of the green onions

Crispy Rice Cakes

February 10, 2026 Kristen

Crispy Rice Cakes

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T. sesame oil

4-5 T. hot water

Kosher salt to taste

1 T. toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T. tamari

2 tsp. finely chopped green onion

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.

Stir Fried Mushrooms with Garlic and Ginger

January 29, 2026 Kristen

Stir Fried Mushrooms with Garlic and Ginger

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well. Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

Honey Garlic Salmon Bowls

January 28, 2026 Kristen

Honey Garlic Salmon Bowls

3 T. sesame oil

2 lb. salmon, cut into bite-sized pieces

½ tsp. salt

½ tsp. freshly ground black pepper

6-8 cloves garlic, minced

1 inch knob fresh ginger, grated

3 T. honey

1-2 T. chili garlic paste (sambal oelek)

¼ C. soy sauce

¼ C. chicken or vegetable broth

2 fresh mangoes, peeled and cubed

¼ C. fresh cilantro, chopped

1 jalapeno, seeds removed, finely chopped

1 lime, juiced

Steamed rice for serving

Lime wedges for serving

Heat the sesame oil in a large skillet and season the salmon with salt and pepper. Place the salmon pieces, skin-side down in the skillet. Cook for 2-3 minutes before flipping to the other side. You may need to work in batches to cook all the salmon. Once it’s done, transfer to a plate. Add the garlic and ginger to the skillet and cook for a few minutes. Add the honey, chili garlic paste, soy sauce, and broth. Cook for a few minutes to allow it to thicken. Add the salmon to the sauce and cook for a few minutes in the sauce. While the salmon is cooking, make the mango salsa. In a medium bowl, mix together the mango, cilantro, jalapeno, and lime juice. The salsa can be made in advance! Serve the salmon over steamed rice with mango salsa on the side. Enjoy!

Sheet Pan Chicken Fried Rice

January 19, 2026 Kristen

Sheet Pan Chicken Fried Rice

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. sesame oil. In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined. Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes. Toss the rice on the sheet pan, scraping up any stuck-on pieces. Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it. Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again. Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

Light and Crispy Baked Wonton Chips

January 13, 2026 Kristen

Light and Crispy Baked Wonton Chips

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/4 tsp. garlic powder

1 T. sesame oil

12 wonton wrappers (makes 24 chips)

Preheat oven to 400°F. In a small bowl, stir together the kosher salt, black pepper and garlic powder until well combined. Brush the bottom of sheet pan with half of the sesame oil. Cut each wonton wrapper in half diagonally. Arrange the wonton halves on the oiled sheet pan. Brush the tops of the wonton halves with the remaining sesame oil. Sprinkle the seasoning mixture evenly over the tops of the wonton halves. Bake for 5-6 minutes or until the wontons are golden brown and crisp, rotating the pan halfway through the baking time. Remove from oven and let set for a few minutes before tossing together and serving. Enjoy on their own or with your favorite dip. We love dipping them in sweet red chili sauce and edamame hummus.

Mini Shrimp Rolls with Homemade Plum Sauce

January 3, 2026 Kristen

Mini Shrimp Rolls with Homemade Plum Sauce

1/4 lb cooked shrimp

1 Tbsp fresh grated ginger

1/2 cup water chestnuts

1 spring onion, trimmed and rough chopped

1/4 cup cilantro

salt and black pepper , to taste

24 square wonton wrappers

vegetable oil , for frying

1 cup plum jam, 1/2 of recipe below

1 clove garlic, finely minced

2 Tbsp chili sauce

1-2 Tbsp white vinegar

1 Tbsp grated fresh ginger

7 plums, (about 1 lb 5 oz) peeled and chopped

2 cups sugar

juice of 1 lemon

In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience. Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels. If you are making these ahead, you can reheat in a 350°F. oven for several minutes. To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally. Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups) To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.

Rice Noodles with Chicken

September 13, 2025 Kristen

Rice Noodles with Chicken

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Crispy Ramen with Cabbage and Bacon

September 4, 2025 Kristen

Crispy Ramen with Cabbage and Bacon

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there). Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Paper-Thin Beef with Snow Peas

August 12, 2025 Kristen

Paper-Thin Beef with Snow Peas

1 pound flank steak, cut against the grain into very thin slices about 3” long and patted dry

2 T. cornstarch

1/2 cup low-sodium chicken broth

3 T. soy sauce

2 T. white wine

1 T. sesame oil

1/3 cup vegetable oil, plus extra, if needed

1/2 pound snow peas

1 bunch scallions, cut on the diagonal into 3-inch pieces

1 T. raw sesame seeds (optional)

Salt

Steamed rice

In a medium bowl, toss together the beef and cornstarch, then let sit about 5 minutes. In a small bowl, combine the broth, soy sauce, wine, and sesame oil and set aside. Heat a wok or a large high-sided saute pan over high heat until very hot, then add the vegetable oil. When the oil starts to smoke, add half of the beef and stir constantly with a spider or slotted spoon until it just begins to brown, about 10 seconds. The meat should still be pink in places. Transfer the meat to a strainer set over a bowl to drain any excess oil. Bring the oil in the pan back up to temperature, adding more if needed, and repeat with the remaining meat, adding it on top of the first batch in the strainer. Set the meat aside. Add the snow peas to the pan and stir constantly for about 1 minute, then add the scallions and stir constantly until wilted, about 1 minute. Add the sesame seeds (if using) and stir briefly. Add the broth mixture and bring to a simmer. Add the reserved meat and stir just until heated through, about 30 seconds. Be careful not to overcook or the meat will be tough. Off the heat, check the seasonings, adding salt if needed. Serve right away—the hotter the better—with steamed rice.

Spicy Wonton Bowls

August 10, 2025 Kristen

Spicy Wonton Bowls

1 T. (15 ml) sesame oil

3 cloves garlic, minced

1 large shallot, sliced

2 bunches baby bok choy, cleaned and halved

2 T. (30 ml) water

1 to 2 T. (15 to 30 ml) soy sauce

12 oz (340 g) Frozen Chicken Cilantro Mini Wontons

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 T. (36 g) Trader Joe’s Crunchy Chili Onion

2 green onions, sliced thinly

Sesame seeds, to garnish

In a large nonstick skillet over medium-high heat, heat the sesame oil. Add the garlic and shallot. Cook until fragrant, 30 to 60 seconds. Place the bok choy, cut side down, in the pan and let cook undisturbed for about 11/2 minutes, or until the bottom begins to turn golden brown. Pour in the water and soy sauce, add the wontons to the pan and season with salt and pepper. Cover immediately with a tight-fitting lid. Lower the heat to medium-low and cook for 3 to 5 minutes, or until the bok choy is tender and the leaves are slightly wilted. Transfer the bok choy into two serving bowls while the wontons finish cooking, uncovered, for about 3 more minutes, or until they are fully heated through. When the wontons are ready, transfer them to the bowls of bok choy. Top with the Crunchy Chili Onion, sliced green onions and sesame seeds

Garlic Butter Ramen Noodle Stir Fry

May 26, 2025 Kristen

Garlic Butter Ramen Noodle Stir Fry

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

Bring a medium pot of water to a rolling boil. While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Chicken and Rosemary Lemon Dumplings

May 22, 2025 Kristen

Chicken and Rosemary Lemon Dumplings

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.

Stir fried Purslane, Chinese Style

April 16, 2025 Kristen

Stir fried Purslane, Chinese Style

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.