Banh mi is a Vietnamese sandwich which takes it’s name from the type of bread on which it’s normally made. There’s a bit of work involved to make all of the components, but they come together in under 40 minutes. The sandwiches can be served on their own or with sides. Mint spring rolls pair very nicely with the banh mi. Continue reading
Chinese takeout has a way of being delicious and terrible at the same time. This homemade version of General Tso’s isn’t quite as fast as takeout, but it has a depth of flavor and spice that really shines and leaves you satisfied.
Low-sodium soy sauce is an absolute must in this recipe. Otherwise, it gets very salty to the point of being unpleasant.
To make this vegetarian friendly, swap out the chicken for tofu (extra firm) and the chicken broth for vegetable broth. Both versions are delicious! Increase the amount of chili-garlic sauce or sambal oelek to increase the heat.
Pho is a quick and healthy weeknight dinner. Homemade broth does add to it, but it also drastically increases the time involved. Pacific Foods makes a delicious boxed vegetarian pho broth.
Bibimbap is a Korean rice dish with a mix of vegetables and sometimes meat. The vegetables are each cooked and seasoned separately, but the same wok can be reused for each step, keeping dishes to a minimum. Tongs seemed to work the best to prevent the vegetables from burning and also made it easy to transfer the finished items to a serving platter.
Chinese steamed buns are often carriers for pork belly. A bamboo steamer makes the quickest work of cooking them, but a vegetable steamer in a stock pot works as well. Be sure to refill water between buns so that it doesn’t all dry up.