This pan-fried rice cake is a Korean version of stir-fried rice cake, made with chewy tteok tossed in gochugaru, soy sauce, and sugar. Known as gireum tteokbokki, its crispy, caramelized finish sets it apart from the saucy tteokbokki you might be familiar with. I first tried this pan-fried rice cakes at Tongin Market in Seoul,…
Moo Pad Prik Pao is the perfect quick and easy Thai dinner recipe for those craving a little heat on their busy weeknights. This spicy stir-fried pork with chili paste is deliciously saucy and pairs like a dream with rice. Enjoy a mix of tender pork, crispy vegetables, and the hot kick of prik chi…
Romanesco florets stir-fried in Sichuan “dry pot” style, with spicy doubanjiang and garlic, glazed figs, five-spice yucca fries, and a crispy rice paper tuile. I’ve been obsessed with romanesco. A type of cruciferous vegetable, romanesco has pale green, fractal-like heads that are denser and nuttier than broccoli or cauliflower. The stems have lots of crunch, and…
A simple and flavorful Chinese method to cook zucchini, using aromatic garlic and a special technique that keeps the zucchini tender but al dente. Serve as part of a meal with rice and several other Chinese dishes, or as a vegetable side. Zucchini has spongy flesh that releases a lot of water, so it can…
This Thai-style recipe for stir-fried broccoli with oyster sauce and garlic is proof that something simple can turn out truly amazing. It’s healthy, super quick (under 20 minutes!), and works great as a light main or side dish. Tip: You can keep the recipe as is, or add your favorite protein like chicken, pork, or…
