This dish was inspired by Chinese Dan Dan noodles--ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.
This Southwestern Chicken Stir-Fry recipe contains flour tortillas, skinless, boneless chicken breast halves, cooking oil, cooking oil, black beans and more.
Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.
This Thai Chicken and Pineapple Stir Fry recipe contains boneless skinless chicken breast, oil, fresh pineapple chunks, cornstarch, bell peppers and more.
The Slow-Carb Diet need not be boring. Moreover, it doesn't take much to jump from repetitive to inventive. In my case, even as a grass-fed beef The Blog of Tim Ferriss - Experiments in Lifestyle Design
A tender, well flavored change up from your usual pot roast. My Mother always made it for my birthday dinner, as it was my favorite! Serve the roast, and white or brown rice.
Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.
You may remember my post from last year, when I was on a mission to go through my old magazines and save any promising recipes while recycling the rest of the magazine.
