Sour Spicy Cold Noodles

12 ounces dried spaghetti (or wheat noodles) 3 1/2 tablespoons light soy sauce 3 1/2 tablespoons Shanghai rice vinegar (or seasoned/regular rice vinegar) 1 tablespoon chili oil (75% oil, 25% flakes, or to taste) 1 tablespoon sugar 1/2 to 1 teaspoon Sichuan peppercorn powder 3/4 teaspoon sesame oil 1/2 teaspoon dark soy sauce 1/4 teaspoon… Continue reading Sour Spicy Cold Noodles

Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat


The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Mango Slaw

1 (8-ounce) bag coleslaw (about 3 cups 2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups) 1/2 cup chopped fresh cilantro 2 tablespoons freshly squeezed lime juice 1 tablespoon honey or agave syrup 1/4 teaspoon celery salt 1/4 teaspoon freshly ground black pepper In a large bowl,… Continue reading Mango Slaw

Thai Sweet and Sour Stir Fry

300g medium firm tofu, 1” cubed, or another meat of your choice, cut into small bite-sized pieces (see note) 3 cloves garlic 1/2 cup pineapple, bite-sized pieces 1/2 onion, 1-cm julienned 1 tomato, cut into wedges or 1 cup cherry tomatoes, halved 1 cup mini cucumber or regular cucumber, halved lengthwise and sliced on a… Continue reading Thai Sweet and Sour Stir Fry

Chinese-Style Edamame

1 pound fresh or frozen edamame (450g, in the husks) 3-4 cups water (enough to cover the edamame in the pot) 1-1 1/2 tablespoons salt (to taste) 3 star anise 1 tablespoon light soy sauce 1 teaspoon whole peppercorns 3 cloves garlic Prepare the edamame by trimming away both ends with kitchen shears or a… Continue reading Chinese-Style Edamame

Asian Pickled Cabbage Restaurant Appetizer

2 pounds cabbage (900g, hand-pulled into large pieces) 2 carrots (about 6 ounces/170g, cut into bite-sized pieces) 1/4 cup (plus 1/2 teaspoon salt, divided) 2 cups water 1 cup sugar 1 cup white vinegar (5% acidity) 3 cloves garlic (smashed) 2-3 fresh chili peppers (optional) Bay leaves (optional) Sichuan peppercorns (optional) In a large mixing… Continue reading Asian Pickled Cabbage Restaurant Appetizer

Overnight Chinese Pickled Cucumbers

3 English/hothouse cucumbers (best to use seedless cucumber for this) 3 teaspoons sugar (divided) 1 1/2 teaspoons salt (divided) 1 tablespoon Chinese black vinegar 2 tablespoons light soy sauce 1/4 teaspoon dark soy sauce 2 bay leaves 4 cloves garlic (smashed) 3 dried chili peppers (de-seeded, optional) Rinse off the cucumbers and wipe them dry.… Continue reading Overnight Chinese Pickled Cucumbers

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Chinese Shredded Tofu and Vegetable Salad

1 cup red bell pepper (julienned) 1 cup red onion (thinly sliced) 1 cup carrot (julienned) 1 cup cucumber (julienned) 1 cup celery (julienned) 8 ounces shredded spiced tofu (tofu “noodles”) 1 tablespoon light olive oil 1 teaspoon garlic (minced) 1 1/2 teaspoons sugar 1/4 teaspoon ground white pepper 2 tablespoons light soy sauce 1… Continue reading Chinese Shredded Tofu and Vegetable Salad

Spicy Sichuan Okra Salad

10 ounces fresh okra 6 tablespoons vegetable oil 3 scallions (cut into 2-inch/5cm lengths) 5 cloves garlic (minced) 1 star anise 1 small cinnamon stick 1 tablespoon Sichuan peppercorns 1 tablespoon toasted sesame seeds 1 tablespoon Sichuan chili flakes 1/2 teaspoon salt 1 tablespoon sesame paste 1 1/2 tablespoons light soy sauce 1 1/2 teaspoons… Continue reading Spicy Sichuan Okra Salad

Eggplant “Unagi”

1 pound Japanese or Chinese eggplant (about 2-3 eggplants) 2-3 tablespoons vegetable oil 2 teaspoons light soy sauce 1 tablespoon mirin 2 tablespoons water 1/2 teaspoon dark soy sauce 1/2 teaspoon oyster sauce 1/2 teaspoon fish sauce 1/4 – 1/2 teaspoon sugar (to taste) 1 scallion (chopped) steamed rice (for serving) 1 teaspoon toasted sesame… Continue reading Eggplant “Unagi”

Indian Okra with Spicy Onions and Peppers

Indian Okra: 1 bunch okra (about 20-25 okras cut into 1/2 circles) 1 tsp cumin seeds 1/2 white onion- chopped in 1/2 squares 1 yellow/red/green bell pepper chopped into 1/2 squares 1 jalapeno (or to taste)- cut into half moons 1 clove garlic- chopped 1/2 tsp turmeric pinch cumin powder a little less than 1… Continue reading Indian Okra with Spicy Onions and Peppers

Sweet n’ Spicy Asian Eggplant Stir-Fry

3 Graffiti Eggplants – sliced in 1/4 inch circles 2 dried red chilies – broken up 3 cloves of garlic – minced 1 inch piece fresh ginger – peeled and minced 1 tbsp dry roasted unsalted peanuts 1/2 cup low sodium soy sauce 1 tsp toasted sesame oil 1 tbsp light agave 1-2 tsp white… Continue reading Sweet n’ Spicy Asian Eggplant Stir-Fry

Creamy Maharashtrian Chole

1 can chick peas (I use Goya) 1 medium sized onion- diced 1 beefsteak tomato- diced 1 tbsp black mustard seeds 1 tbsp garam masala 3 cloves garlic– crushed and minced 1/2-1 tbsp freshly grated ginger 1/4 cup sour cream 1 tbsp turmeric 1 tbsp chili powder (or to taste) couple tbsp water salt- to… Continue reading Creamy Maharashtrian Chole

Broccoli Salad With Garlic and Sesame

1 1/2 teaspoons red wine vinegar 1 teaspoon kosher salt, more to taste 2 heads broccoli, 1 pound each, cut into bite-size florets 3/4 cup extra virgin olive oil 4 fat garlic cloves, minced 2 teaspoons cumin seeds 2 teaspoons roasted (Asian) sesame oil Large pinch crushed red pepper flakes. In a large bowl, stir… Continue reading Broccoli Salad With Garlic and Sesame

Chile-Oil Noodles With Cilantro

14 ounces dried udon noodles 1/4 cup chile oil with crunchy garlic 2 tablespoons pure sesame oil 2 teaspoons Sichuan chile oil, or to taste 2 teaspoons soy sauce 1/2 cup finely sliced garlic chives or scallions, plus more for garnish 2 tablespoons store-bought fried shallots, crumbled by hand (optional) 1/2 cup finely chopped cilantro… Continue reading Chile-Oil Noodles With Cilantro

Pressure Cooker Thai Green Vegetable Curry

1 tablespoon oil 2 to 4 tablespoons Thai green curry paste 1 can coconut milk 1 large yellow onion sliced 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups 8 oz cremini mushrooms quartered, about 1.5 cups 1 1/2 cups thai eggplant cut into 1.5 inch cubes, graffiti or… Continue reading Pressure Cooker Thai Green Vegetable Curry