Category Archives: Stir-fry

Ground pork with fresh chiles and aromatic herbs

Posted on June 30, 2014 by TastyAsia

Here we have another Thai-inspired dish. Thailand is famous for recipes in which ground meat is simmered in a tasty liquid and finished off with plenty of fresh aromatic herbs. Called laarb (ลาบ), these dishes are simple to make and a … Continue reading →

Posted in Basil, Meat, Pork, Recipes, Stew, Stir-fry | Tagged Asia, Asian food, China, chinese food, ground pork, laarb, larb, Thai food, thai ground pork | Leave a comment

Cauliflower with Guilin chili sauce

Posted on June 24, 2014 by TastyAsia

The farther south in mainland China you go, the more chiles become indispensable parts of the local cuisine. In Guilin, in Guanxi province, the local chili sauce has even been elevated to one of the “three treasures” of the region. … Continue reading →

Posted in Cauliflower, Recipes, Stir-fry, Vegetables | Tagged Asia, Asian food, China, chinese food, Guilin, Guilin chili sauce, Guilin sauce | Leave a comment

Stir-fried kale (甘蓝菜) with red chiles and shiitake mushrooms

Posted on June 22, 2014 by TastyAsia

This dish brings several tasty flavors together: there’s mild bitterness from the kale, sweetness and some heat from the chiles, and salty umami from the soy sauce and the mushrooms. Ground pork adds some texture, but is optional. Kale belongs to … Continue reading →

Posted in Kale, Mushrooms, Recipes, Stir-fry | Tagged Asia, Asian food, China, chinese food, Kale | 1 Comment

Bitter melon (苦瓜) with sweet yellow peppers

Posted on June 17, 2014 by TastyAsia

This is another quick and easy dish, one that combines very well with meat, tofu, or other vegetables like long beans (长豆角, zhǎng dòujiǎo) or mushrooms. Sometimes chefs will add some sugar to bitter melon to offset it’s native bitterness. This recipe … Continue reading →

Posted in Bitter melon, Recipes, Stir-fry, Vegetables | Tagged Asia, Asian food, Bitter melon, bitter melon recipe, China, chinese food | Leave a comment

Ground chicken with fresh basil and tomatoes

Posted on June 12, 2014 by TastyAsia

This simple yet flavorful recipe comes via Thailand. A more traditional Thai version would substitute holy basil (Ocimum tenuiflorum) for sweet basil (Ocimum basilicum). The former has a more peppery taste, while the latter is perhaps a little more fragrant. … Continue reading →

Posted in Basil, Chicken, Recipes, Stir-fry, Tomatoes | Tagged Asia, Asian food, basil, chicken with basil, China, chinese food | 2 Comments

Simple everyday pork

Posted on February 20, 2014 by TastyAsia

The Chinese word for meat (肉, ròu) implies pork, demonstrating just how how central to Chinese cuisine it is. Pork is enjoyed in all kinds of ways: seasoned and air-cured into tasty bacon, stir-fried as a main dish, barbecued, or ground … Continue reading →

Posted in Meat, Pork, Recipes, Stir-fry | Tagged Asia, Asian food, China, chinese food, Lao Gan Ma, pork, Sichuan, Sichuan peppers | 3 Comments

Long beans (长豆角) with chiles and bacon

Posted on February 18, 2014 by TastyAsia

This is the second TastyAsia recipe using long beans (长豆角, zhǎng dòujiǎo). The first is here. As I mentioned in the introduction to that recipe, long beans are a bit softer than regular green beans and they have a more intense “bean” … Continue reading →

Posted in Bacon, Long beans, Recipes, Stir-fry, Vegetables | Tagged Asia, Asian food, bacon, China, Chinese bacon, chinese food, long beans | 1 Comment

Cabbage and egg

Posted on January 28, 2014 by TastyAsia

Here we have another Chinese staple, which also happens to be a completely simple and very tasty dish. Fresh cabbage adds a nice crunchy sweetness, while the egg and the sesame oil give a wonderful umami savoriness. This is another … Continue reading →

Posted in Cabbage, Eggs, Recipes, Stir-fry, Vegetables | Tagged Asia, Asian food, cabbage and eggs, China, Chinese, Chinese cabbage and eggs, chinese food, eggs | Leave a comment

Soybeans with tofu and Tianjin preserved vegetable (天津冬菜毛豆)

Posted on January 18, 2014 by TastyAsia

This recipe is for green soy beans (毛豆, máo dòu), seasoned with Tianjin preserved vegetable (天津冬菜, Tiānjīn dōngcài) and other savory spices. You can use fresh or frozen soybeans. If you use fresh ones, shell them and then and boil … Continue reading →

Posted in Recipes, Soybeans, Stir-fry, Tofu, Vegan, Vegetables | Leave a comment

Chard (红厚皮菜) with black mushrooms

Posted on January 13, 2014 by TastyAsia

Chard is a sturdy, leafy vegetable that comes in various colors. Red chard (红厚皮菜, hóng hòu pí cài), cultivated in southern China, is especially beautiful with deeply green leaves and strikingly red stems. It tastes quite bitter when raw but … Continue reading →

Posted in Chard, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian | Leave a comment