If you like spring rolls and chopped salads, this is for you. I adapted this creative recipe, the winner of a Chinese-recipe contest on www.betterrecipes.com that combines ingredients found in the fresh spring rolls. Here, the dipping sauce is transformed into dressing. The result is a colorful, crunchy, healthy and light side or main dish. It was just right … View Post
Asian Scallop Soup with Ginger, Coconut and Lime
This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer. I wanted it to be more soupy than stew-like, so I added two cans of chicken broth along with additional … View Post
Arhat’s Fast (or veggie-cashew stir-fry)
This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it’s a modern version of a traditional Buddhist dish. I’ve modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don’t think it loses anything but unneeded fat. The sauce … View Post
){kind=link}