Category Archives: Stir-fry

Ground pork with fresh chiles and aromatic herbs

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

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Cauliflower with Guilin chili sauce

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

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

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

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Bitter melon (苦瓜) with sweet yellow peppers

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

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Ground chicken with fresh basil and tomatoes

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

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Simple everyday pork

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

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Long beans (长豆角) with chiles and bacon

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

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