On any Chinese restaurant take-out menu, this famous chicken dish (which might be called General Tso's, or General Tsao's, or General Gao's, which is our local spelling) would rate a few hot red peppers next to the name. It's spicy, or should be, and it's one of the two dishes by which I judge all Chinese American restaurants everywhere. (The other, lo mein, I make at home all the time, and my version is pretty good, so I'm a tough critic on that one, too.) In our house there's never enough General Gao's chicken to go around. This recipe makes plenty, it can be made ahead, and the leftovers are the best snack ever when grabbed with chopsticks right from the refrigerator (ask me how...
With red curry paste and coconut milk in your pantry, Thai red curry dishes will become a quick and easy go-to meal for busy nights. This recipe combines chicken breast with broccoli, spinach, mushrooms and peppers.
A single vegetable can become a salad with the right dressing. Your pantry of Asian condiments provides everything you need to turn a humble red cabbage into a spectacular side dish in minutes.
During asparagus season, we put it into everything, but one of our favorites has to be this fried rice recipe with asparagus and mushrooms. Quick and easy, it's hearty enough for a main dish.
Authentic Chinese condiments make the sauce for this easy stir-fry recipe of beef, bok choy and sweet bell peppers.
Don't let the cold weather stop you! Use a panini press, stovetop grill pan or your broiler to make this easy grilled curry chicken. You'll love the leftovers in chicken salad.
Curry powder gives this Thai pineapple fried rice its gorgeous color; raisins and cashews add texture. This version is vegetarian.