Bacon, Egg, & Spring Veggie Fried Rice

Use up leftover rice in this quick and easy one-pot meal

I shared my go-to fried rice recipe as one of my first posts on this blog and still make it often, sometimes tweaking it based on whatever leftovers I have around the house. This version comes from a recipe I saw in Food52 and includes a medley of vegetables, lots of egg, and - most importantly - bacon. The salty bits of pork with the soft scrambled egg and fresh vegetables are a delicious combination, but it's the addition of one non-traditional ingredient, honey, that really sets it over the top. The honey adds a touch of sweetness that helps to enhance the savory flavors of the dish, but it also sticks the rice to the pot to form some nice caramelized bites. I use brown rice because I figure it's an easy way to make the dish a little healthier, but any leftover rice will do. This holds up well in the fridge for a day or two and can be reheated for leftovers.

Note: As with any stir-fry, the cooking time goes by fast and it's essential to have all your ingredients prepped before you turn on the stove.


More Fried Rice Recipes:
- Chicken & Broccoli Fried Rice
- Fried Brown Rice with Broccoli & Egg
- Chicken & Mushroom Fried Rice


Bacon, Egg, & Spring Veggie Fried Rice:
Ingredients
- 4 c. cooked brown rice
- 3 eggs, lightly beaten
- 4 slices of thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 c. baby kale, spinach, or other sturdy green
- 1 c. shiitake mushrooms, sliced
- 3/4 c. peas, fresh or defrosted
- 4 garlic cloves, peeled and thinly sliced
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. canola oil
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. toasted sesame oil
- 1/2 tbsp. honey

Recipe

• Add the bacon to a wok or large skillet over high heat and cook for 3-4 minutes, or until browned. Transfer bacon to plate with a slotted spoon, leaving the fat in the pan.
• Add in the beaten eggs and cook, stirring occasionally, for a minute or two, until lightly scrambled. Do not overcook.
• Scrape the egg on to a plate and return the wok to the heat. 
• Add in the canola oil and onion. Cook for 2-3 minutes, or until softened, then add in garlic and ginger.
• Cook for a minute, then add in the mushrooms and cook for another 2 minutes. 
• Add in the kale and cook for 30 seconds, or until wilted.
• Add in the rice, soy sauce, and toasted sesame oil and toss together, making sure to break up any big clumps of rice.
• Add in the peas and cook for another minute, then add in the bacon and egg.
• Drizzle with honey and check for seasoning.

Serves four

Sticky Asian Chicken Wings

Sweet, sticky, and tangy baked chicken wings

I love anything that you can eat with your hands, preferably off of a bone, and am a firm believer that chicken wings should be enjoyed year round and not just on game days. As far as weeknight meals go, chicken wings or drumettes should be a go-to: they're inexpensive, quick-cooking, and loved by kids and adults. This recipe (lightly adapted from Smitten Kitchen) couldn't be easier. Just whisk the ingredients for the sauce, toss with the wings, and baked on a sheet pan until caramelized and sticky. It takes about 3 minutes of active time and about 40 minutes until dinner is ready. While they're baking, I suggest making this ginger-miso salad as an accompaniment.


More Chicken Wing Recipes:
- Sweet & Spicy Asian Chicken Wings
- Grilled Chicken Wings with Jalapeño Yogurt Dip
- Baked Buffalo Wings with Blue Cheese Dip
- Grilled Honey-Lime-Sriracha Wings


Sticky Asian Chicken Wings:
Ingredients
- 1 1/2 lbs. chicken wings or drumettes
- 1 scallion, thinly sliced
- 1 1/2 tbsp. sesame seeds, toasted
- 1 garlic clove, minced
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. kosher salt
- several drops of Sriracha or other hot sauce, or more to taste

Recipe

• Preheat the oven to 425F. Cover a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Meanwhile, whisk together garlic, hoisin, soy sauce, honey, sesame oil, salt, and Sriracha in a large bowl.
• Add in the chicken wings and toss to coat. Spread the chicken wings and any remaining sauce onto the baking sheet and place in the oven.
• Bake for 35 minutes, turning the wings over halfway through, or until wings are cooked through and the sauce is thick and sticky.
• Transfer to a serving plate or bowl and sprinkle with the sesame seeds and scallion.

Serves two, can be easily doubled

Ginger-Miso Snap Pea, Radish, & Napa Cabbage Salad

Crunchy sliced vegetables in a creamy Japanese-style dressing

The side salads I make for dinner are usually an afterthought, just some mixed greens and maybe some leftover veggies or cheese tossed with olive oil and lemon. There's nothing wrong with that, but when I make salads like this Smitten Kitchen-inspired snap pea, radish, and napa cabbage salad with creamy ginger-miso dressing, I never want to eat a simple green salad again. The main star is the ginger-miso dressing, which is salty, sweet, nutty, and creamy without the addition of any dairy. If you don't want to go through the hassle of prepping and slicing all the vegetables (but you should - it's worth it), you could put the dressing on some romaine lettuce and call it a day. The salad is heavy on crisp-tender sugar snap peas, which are in season for the next couple of months and are so sweet that you might even be able to skip blanching them and use them completely raw.  The napa cabbage adds bulk and the radishes add bite for a crunchy salad that will hold up to the dressing and can even sit out for a bit without wilting. You could add some shredded chicken to make this a main course, but I served it as a side dish to sticky Asian wings (coming to KSD soon).

Note: The dressing can be made in advance and kept in the fridge for a couple days, in case you want to plan ahead and double the recipe for more salads later in the week.


Related Recipes:
- Grilled Sesame-Soy Bok Choy Salad
- Kale Soba Noodle Bowl with Ginger-Lime Dressing
- Miso Asian Pear Salad


Snap Pea, Radish, & Napa Cabbage Salad with Creamy Ginger-Miso Dressing:
Ingredients
- 1/2 head napa cabbage, thinly sliced (about 3 cups)
- 1/2 lb. sugar snap peas
- 4-5 large radishes, cut into matchsticks
- 4 scallions, ends removed, thinly sliced
- 3 tbsp. sesame seeds, toasted in a dry skillet until golden
- 1/4 c. rice vinegar
- 2 tbsp. sesame oil
- 2 tbsp. canola or olive oil
- 2 tbsp. tahini paste*
- 2 tbsp. miso paste + more to taste
- 1 tbsp. honey
- 1 tbsp. ginger, peeled and minced
- 1 garlic clove, minced

Recipe

• In a blender, combine the rice vinegar, sesame oil, canola oil, tahini, miso, honey, ginger, and garlic and blend until smooth. Set the dressing aside.
• Meanwhile, bring a pot of water to a boil and add in the sugar snap peas. Boil for 1 minute, then drain and immediately transfer to a bowl of ice water.
• Let the sugar snaps cool in the water, then pat dry with a towel and thinly slice, removing any tough stems or strings.
• Combine the snap peas with the cabbage, radishes, scallions, and half of the sesame seeds.
• Add most of dressing and toss to coat. Add more dressing if needed and sprinkle with remaining sesame seeds.

Serves four-six (side dish)
*Sesame seed paste. Often found by the nut butters in the grocery store.

Soy Lemon Chicken

Roasted chicken breasts with a flavorful three-ingredient marinade

All the people that I'm closest to in life love food, but my best friend and I are truly kindred spirits when it comes to eating. Our tastes are very similar and one of our all-time favorite flavors is soy sauce. We have been known to pour it in our little dipping bowls at sushi restaurants and suck it off our chopsticks before we even start ordering. This recipe is a favorite of her whole family and something that she made several times in college when we were living together. I recently got the original recipe from her mom and have published it here, along with a couple minor tweaks. The chicken marinates in a mixture of soy sauce, lemon juice, and sesame oil, and then bakes in the oven so that the marinade forms a sauce. The skin and bones help to keep the chicken super moist as it cooks but then get discarded, which keeps the dish healthy and also makes it easier to eat. Make sure to be generous with the leftover sauce, scallions, and sesame seeds.

Note: Trader Joe's soy sauce is our absolute favorite, but you could also use tamari if you have a wheat allergy. Also, the chicken needs to marinate for at least an hour, so plan accordingly.


More Chicken Recipes:
- Chicken Piccata
- Roasted Chicken Breasts with Cilantro Chimichurri
- Sesame Peanut Chicken Satay


Soy Lemon Chicken:

• Whisk together 1/3 c. lemon juice and 1/3 c. low-sodium soy sauce.
• Arrange 3 large or 4 small bone-in skin-on chicken breasts in a baking dish and pour the soy lemon marinade on top. Turn to coat the chicken, then drizzle the top with 1 tbsp. sesame oil.
• Cover the dish with aluminum foil and refrigerate for 1-2 hours to marinate.
• Preheat the oven to 375F.
• Transfer the chicken to the oven and cook, covered, for 30 minutes.
• Uncover the chicken and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce reduces a bit.
• Let the chicken cool slightly, then take off the skin and bones and thickly slice. Pour the sauce on top.
• Serve over brown rice and garnish with thinly sliced scallions and sesame seeds.

Serves four

Chicken Phở

A comforting bowl of Vietnamese chicken noodle soup with tons of fresh garnishes

It's been so warm in L.A. this winter that I was actually thrilled to see that rain was in the forecast for the weekend. We were busy celebrating my husband's birthday on Friday and Saturday, but we cleared all plans on Sunday to enjoy a lazy rainy day at home. Making pho is the ideal activity for such days because the broth needs to simmer for a few hours but the actual active cooking time is very minimal. This recipe comes from The Slanted Door (a renowned Vietnamese restaurant in San Francisco) by way of Smitten Kitchen. Most of the steps and ingredients center around a deeply rich and flavorful chicken broth, which is the backbone of the soup. The broth, shredded chicken, and rice noodles are the only mandatory ingredients in the pho, but it's all about the garnishes. The point is to load up on the garnishes as you eat your way through the soup to preserve the contrast in texture, freshness, and flavor. I personally added in sliced jalapeño, fresh cilantro, fried shallots, and lime juice but included other suggestions below. Have fun personalizing the pho to your tastes and making perfect bites as you go along.

Note: This is a great recipe to make in two steps. The broth can be prepped a day or more ahead of time and stored in the fridge for about a week or the freezer for a couple months. It will be even better to skim the fat off the cold broth.


Related Recipes:
- Lazy Pho with Bok Choy
- Tom Kha Gai Soup
- Chicken Tortilla Soup


Chicken Phở:
Ingredients
- 3 lb. chicken wings, backs, or bones
- 2 large bone-in, skin-on chicken breasts
- 12 oz. rice noodles
- 2 onions, unpeeled and quartered
- 1 knob of ginger, sliced 1/2" thick
- 1/4 c. fish sauce
- 1 tbsp. salt
- 2 tsp. sugar
- 2 star anise (optional)
- 2 cardamom pods (optional)
- 4 cloves (optional)
- 4 large shallots, peeled, thinly sliced, and separated into rings
- canola oil, for frying
- garnishes, such as: lime wedges, sliced jalapeños, cilantro, basil, bean sprouts, sriracha, hoisin sauce

Recipe

• Preheat the oven to 400F.
• Place the ginger and onions on a baking sheet and roast for 30 minutes until a bit charred. Or grill or char them over an open flame.
• Place the onions, ginger, chicken wings, chicken breasts, salt, sugar, star anise, cardamom, cloves, and about 4 qts. of water in a large pot.
• Bring to a boil, lower to a simmer, and cook for 30 minutes, or until the chicken breasts are cooked through.
• Remove the chicken breasts and allow to cool while the stock continues to simmer.
• Shred the breasts, reserving the skin and bones, and transfer the meat to the fridge.
• Add the skin and bones back to the stock and simmer for another 2 hours.
• Strain the stock through a fine mesh sieve or cheesecloth and wipe out the pot. Return the broth to the pot, skim any fat off the top, and add in the fish sauce.
• In a small deep skillet, add in the canola oil to come up about 3/4" and fry the shallots over high heat for 5 minutes, stirring often, until brown and crunchy. Transfer to a paper towel-lined plate.
• Meanwhile, cook the rice noodles in boiling water according to package instructions.
• Divide the noodle among 6 bowls and then top each bowl with some shredded chicken. Ladle the hot broth on top and serve with fried shallots and other garnishes.

Serves six

Beef and Broccoli

Make the Chinese take-out favorite at home in less time than you can order delivery

We finished a week of our healthy eating cleanse and are slowly incorporating some other foods back in our diet, including a little more meat. Our friends told us about this beef and broccoli recipe from Brown Eyed Baker, which I lightly adapted and made for dinner this week. It goes heavy on the broccoli, which, alongside the lean flank steak, makes for a pretty healthy dish. I served it with some quinoa to add bulk and help absorb some of the extra sauce. Like pretty much all stir-fries, this recipe is super quick to make and it's important to have all the ingredients prepped in advance because the actual cooking process takes just a few minutes. It's an easy, inexpensive, and healthier way to enjoy a favorite Chinese dish at home


More Quick & Healthy Asian Recipes:
- Orange Chicken Stir-Fry
- Peanut Noodles with Seared Beef
- Lemongrass Pork Meatball & Quinoa Bowl


Chinese Beef & Broccoli:
Ingredients
- 1 1/2 lb. broccoli, cut into florets
- 1 lb. flank steak, sliced thinly against the grain
- 2" piece of ginger, peeled and finely grated or minced*
- 3 cloves of garlic, minced
- 3/4 c. water
- 1/4 c. oyster sauce
- 5 tbsp. soy sauce, divided
- 1 tbsp. plus 1 tsp. cornstarch
- 1 tbsp. canola oil
- 2 tsp. rice vinegar
- 2 tsp. brown sugar
- 1 tsp. sesame oil, divided

Recipe

• Combine the beef, rice vinegar, 1 tbsp. soy sauce, and 1/2 tsp. sesame oil in a large resealable bag and use you hands to rub the marinade into the meat. Let sit at room temperature for 15-20 minutes.
• Meanwhile, bring 1" water to a boil in a large pot, add in the broccoli, and cover with a lid. Cook the broccoli for 2-3 minutes, then drain.
• In a bowl, combine the 3/4 c. water, oyster sauce, remaining 1/4 c. soy sauce, cornstarch, brown sugar, and remaining 1/2 tsp. sesame oil and set the sauce aside.
• In a wok or large skillet, heat the canola oil over high heat.
• Add in the beef and sear for 30 seconds, then flip and add in the garlic and ginger. Stir and cook until the beef is no longer pink, about 30-60 seconds.
• Remove the beef with slotted spoon and in the sauce. Let the sauce come to a boil, then lower to a simmer and add in the beef and broccoli.
• Stir everything together and let cook until hot, about a minute.
• Serve with rice or quinoa.

Serves four

*I like to use a microplane to finely grate the ginger.

Sweet Miso-Glazed Salmon

Quick enough for a weeknight and special enough for a dinner party

I test out new recipes all the time, but it's rare to find one that becomes an instant addition to our weekly table. This salmon recipe is our new favorite and we've been having it weekly for about a month. It takes less than five minutes to prep and only another ten to cook, all the ingredients for the marinade are in my fridge or pantry (chances are you won't have the miso, but it will keep forever after you buy it), and it works for so many different occasions. We've served it to friends, we made it for a mini Christmas celebration, and we had it again over the weekend for a healthy lunch. The glaze forms a sweet-salty-sticky layer on the outside of the fish and the salmon roasts until it's perfectly cooked. It's pictured here with quinoa, sautéed boy choy, and microgreens, but it would be lovely over any type of rice or veggies or even soba noodles.

Note: Try substituting salmon for another type of fish or even some chicken breasts. This glaze would make anything taste good!


Related Recipes:
- Miso Black Cod
- Pesto-Dijon Salmon
- Miso-Marinated Salmon Steaks


Sweet Miso-Glazed Salmon:
Ingredients
- 2 salmon fillets, 6 oz. each, pin bones removed
- 2 tbsp. brown sugar
- 1 tbsp. miso paste
- 1 tbsp. soy sauce
- 1 tbsp. hot water
- a pinch of red chile flakes

Recipe

• Preheat the oven to 375F.
• Combine the miso, brown sugar, soy sauce, water, and chile flakes together in a small bowl and whisk until smooth.
• Cover a sheet pan with aluminum foil and place the salmon on it. Spoon or brush on the miso glaze. Let the glazed salmon sit at room temperature for about 15 minutes.
• Roast the salmon for 10 minutes, or until just cooked through.

Serves two

Lemongrass Pork Meatball & Quinoa Bowl

Vietnamese-style pork meatballs with quinoa, fresh veggies, and a spicy vinaigrette

This winter is all about bowl foods and this Vietnamese-inspired meatball number is our new favorite. The meatballs are heavily flavored with Asian ingredients like lemongrass, fish sauce, and scallions, and then bake until tender and juicy. They would be great on their own as an appetizer, but the combination of meatballs with quinoa, crunchy raw veggies, and nuoc mam (spicy fish sauce vinaigrette) is a complete and well-balanced meal. I absolutely love the sweet, spicy, salty, and acidic dressing and serve it alongside the bowls so it can be drizzled on each bite and soak into the meatballs and quinoa. If quinoa isn't your thing, you can switch it up and use noodles or rice instead. Same goes with the veggies, which can be customized to whatever you like or need to use up from your fridge. I'm pretty sure you can even swap the ground pork for chicken or beef and it would still taste great. Leftovers held up well (everything packaged separately and then assembled after the meatballs and quinoa were reheated) for two days.


Related Recipes:
- Roasted Winter Vegetable & Quinoa Bowl
- Turkey Ricotta Meatballs
- Vegetable Burrito Bowl


Lemongrass Pork Meatball & Quinoa Bowl with Nuoc Mam Vinaigrette:
Ingredients
For Vinaigrette
- 1 Thai chile*
- 1 clove garlic
- 3/4 c. warm water
- 2 1/2 tbsp. sugar
- 2 tbsp. fish sauce
- 1/2 lime, juiced

For Meatballs
- 1 lb. ground pork
- 1 egg, lightly beaten
- 1/2 c. panko breadcrumbs
- 1/4 onion, finely minced
- 1/4 c. scallions, thinly sliced
- 3 tbsp. lemongrass, finely grated or minced
- 2 cloves garlic, minced
- 1/2 tbsp. fish sauce
- 1/2 tbsp. sugar
- pinch of pepper

For Bowl
- 2 c. cooked quinoa
- 1 c. carrots, cut into matchsticks
- 2 c. loosely-packed greens, such as mizuna or tatsoi

Recipe
For Vinaigrette

• Grind the chile, garlic, and sugar together into a paste in a mortar and pestle or food processor.
• Whisk in the water, fish sauce, and lime juice until the sugar is dissolved.
• Store in the fridge until serving, up to three days. Stir before using.

For Meatballs

• Preheat the oven to 375F.
• Combine the egg, panko, onion, scallions, lemongrass, fish sauce, sugar, and pepper in a large bowl.
• Add in the ground pork and mix until well combined.
• Form the pork into 1" balls and arrange on a baking sheet.
• Bake the meatballs for 25 minutes, or until just cooked through.

For Bowl

• Divide the quinoa among four bowls and top with meatballs, greens, and carrots.
• Drizzle with nuoc mam and serve extra on the side.

Serves four
*Or you can use a serrano or jalapeño for less spice.

Peanut Noodles with Seared Beef & Veggies

A quick-cooking meal of noodles, vegetables, and beef in a spicy peanut sauce

This Asian-inspired noodle dish is a great one-pot dinner for busy weeknights. Lightly adapted from a recipe in Williams-Sonoma Taste, noodles are tossed with a homemade peanut sauce, crisp-tender carrots and bell peppers, marinated seared beef, and fresh herbs. The dish has a great balance of textures and flavors and can easily stand alone as a one-pot meal. I made the recipe with gluten-free quinoa spaghetti but you could use regular spaghetti or buckwheat soba noodles instead. If you have any leftover peanut sauce, it would make a delicious dipping sauce for grilled chicken or vegetables.


Related Recipes:
- Steak & Shishito Pepper Skewers
- Soba Noodles with Crispy Kale & Coconut
- Steak, Mushroom,  & Brussel Sprout Stir-Fry


Peanut Noodles with Seared Beef and Vegetables:
Ingredients
- 1/2 lb. top sirloin beef, sliced 1/4" thick against the grain
- 6 oz. quinoa spaghetti
- 2 scallions, minced
- 4 carrots, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 3 tbsp. creamy peanut butter
- 2 1/2 tbsp. low-sodium soy sauce or tamari
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. canola oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. sesame oil
- 1/4 tsp. red chile flakes
- handful of fresh cilantro leaves
- black pepper
- kosher salt

Recipe

• In a food processor, combine the peanut butter, 1 1/2 tbsp. soy sauce, 1 scallion, ginger, balsamic vinegar, 1/2 tsp. sugar, 1/2 tsp. sesame oil, red chile flakes, and 2 tbsp. hot water.
• Blend the peanut sauce until smooth, then set aside.
• In another bowl, combine the beef with remaining 1 tbsp. soy sauce, 1/2 tsp. sugar, 1 scallion, 1 tsp. sesame oil, and a few grinds of black pepper. Let marinate at room temperature for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in the spaghetti.
• Cook the pasta according to package instructions, then drain and toss with peanut sauce.
• In another skillet, add canola oil and heat until smoking.
• Cook the vegetables for a minute, until crisp-tender, then add to the peanut noodles.
• Add the beef to the skillet and cook for 2 minutes, or until seared.
• Divide the noodles onto plates and top with the beef and cilantro.

Serves two

Steak & Shishito Pepper Skewers

Quick beef and pepper kabobs in an Asian-inspired marinade

These beef and shishito pepper kabobs are a quick, easy, and flavorful summertime meal. The nice thing about making steak skewers is that you don't have to use an expensive cut of beef because it's cut into small pieces and quickly grilled so that it won't get tough or dry out. It's also much easier to stretch the meat to feed a crowd with kabobs than it is with making individual steaks. Shishito peppers are in season now and are a pretty mild, but they add great flavor to the dish. If you can't find them or they're not in season, you can substitute bell peppers or other mild chiles.


Related Recipes:
- Corn & Shishito Pepper Grilled Pizza
- Grilled Lamb Skewers
- Grilled Swordfish & Zucchini Skewers


Grilled Steak & Shishito Pepper Kabobs:

• In a bowl, whisk together 1/4 c. soy sauce, 1/4 c. sesame oil, 1 tbsp. honey, 1 tbsp. rice wine vinegar, and 1 tsp. ground coriander.
• Cut 3/4 lb. top round steak into 1" cubes and add to the marinade for 30-60 minutes.
• Toss 15-20 shishito peppers with 1 tbsp. sesame oil and salt.
• Heat a grill to high.
• Alternate threading the beef and peppers onto 4-5 skewers.*
• Grill for 5 minutes, turning halfway through.

Serves two

*If using wooden skewers, make sure to soak them in water for several hours before grilling.

Grilled Japanese-Style Squid

If you only know calamari for fried rings and cocktail sauce, you'll be blown away by this Asian-style grilled squid

When my husband and I first started dating, we used to eat all the time at a local sushi spot by his house. It was an amazing find in the sea of L.A. sushi restaurants: fresh, inexpensive, and relatively under-the-radar. It's sadly closed now, but I will forever dream of their baby squid steak appetizer: a sizzling plate of squid tossed in a sweet and salty sauce and topped with a shower of scallions...and probably some other ingredients I'm forgetting. This recipe is my attempt at trying to make grilled Japanese squid at home, and I think it came out quite good even if I didn't nail the original recipe. The squid quickly marinates in a simple soy sauce, ginger, and mirin mixture (don't marinate for too long or it will overpower and change the texture of the squid) and then hits a hot grill to char and cook through. It's works as a quick, fun appetizer or pair with some rice and veggies for a cheap weeknight meal.


Related Recipes:
- Serrano Lime Squid with Bok Choy
- Sticky Asian Scallops
- Orange Peel Shrimp


Grilled Japanese-Style Squid:

• Preheat a grill to high.
• Combine 1/4 c. low-sodium soy sauce, 2 tbsp. mirin, 1 tbsp. grated fresh gingerroot, 1 tsp. honey, and 1/2 tsp. red chile flakes in a bowl.
• Clean 3/4 lb. squid and separate the tubes from the tentacles, leaving tubes whole.*
• Add the squid to the marinade and let sit for 5-10 minutes.
• Take the squid out of the marinade and grill for 3-4 minutes, turning once.
• Meanwhile, pour the marinade into a small saucepan and bring to a boil. Reduce by at least half.
• Cut the squid tubes into rings and place everything onto a serving plate.
• Drizzle the sauce over the top and sprinkle with 1-2 thinly sliced scallions.

Serves two (entree) - four (appetizer)

*Don't use pre-cut calamari rings or they will fall through the grill.

Grilled Sesame-Soy Bok Choy Salad

Raw and grilled baby bok choy makes for an interesting and flavorful salad

I make a lot of Asian food at home, but I often struggle to come up with quick and easy Asian-inspired veggie sides to pair with the meal. This recipe for grilled bok choy salad was a revelation and is great to serve this summer when the grill is already fired up for other dishes (we like to serve the salad with these grilled Korean short ribs). The recipe is inspired by a dish in Laura Russell's Brassicas and calls for separating the leafy green tops from the crunchy bulbs of bok choy. The bulbs get charred on the grill while the leaves stay raw and everything gets tossed with a simple sesame-soy dressing. With all the different temperatures and textures and flavors, it's amazing that the whole salad is made from just one vegetable. And since bok choy is a really affordable veggie, the whole dish costs about $2 to make.

Note: If you don't have an outdoor grill, try making this with a hot grill pan.


More Bok Choy Recipes:
- Bok Choy Asian Noodles
- Serrano-Lime Squid & Bok Choy
- Lazy Pho with Bok Choy


Grilled Sesame-Soy Bok Choy Salad:

• Preheat a grill to high.
• Cut the leafy green tops off of 3-4 heads of small bok choy, then cut the bulbs into halves or quarters (depending on size).
• Cut the green tops into thin ribbons and set aside.
• Toss the bok choy bulbs with 1 tbsp. canola oil and season with salt and pepper.
• In a small bowl, whisk together 1 tbsp. toasted sesame oil, 1/2 tbsp. rice wine vinegar, and 1 tsp. soy sauce. Check for seasoning and set dressing aside.
• Grill the bulbs for 3-4 minutes per side, then flip and cook for another 3-4 minutes, or until charred and crisp-tender.
• Toss the greens with some of the dressing and arrange on a plate or platter.
• Arrange the grill bok choy on top and drizzle with remaining dressing.
• Serve warm or at room temperature.

Serves two-four (side dish)

Sticky Asian Scallops

Quickly seared scallops finished with a sweet and sticky Asian pan sauce

Scallops are one of my favorite things to eat and cook, especially during the summer. They're sweet and tender and cook quickly (which is perfect for those hot evenings where you don't want to spend time in the kitchen) but still feel fancy enough for a dinner party or romantic meal at home. These sticky scallops are based off a recipe from Jamie Oliver's Meals in Minutes. The scallops are dusted with Chinese five spice powder and quickly seared in a hot pan before being finished with a sweet-spicy sauce that thickens into a delicious glaze. The whole recipe takes just a few minutes to make but looks restaurant-quality. We ate it with some coconut rice, which was perfect for soaking up all the sauce.


More Scallop Recipes:
- Jalapeno-Corn Soup with Seared Scallops
- Scallops with Baked Saffron Risotto
- Seared Scallops with Fennel & Kumquat Salad


Sticky Asian Scallops:

• Remove the side muscle from 3/4 lb. fresh scallops,* rinse them, and pat them very dry.
• Season the scallops with 1 tsp. lemon zest, 1 heaping tsp. Chinese five spice powder, and salt.
• Finely mince 1/2 red chile** and 1 clove of garlic and set aside.
• In a small bowl, combine 1 tbsp. fresh lemon juice and 1 tsp. honey.
• Heat 1 tbsp. canola oil in a heavy skillet over high heat until nearly smoking.
• Add in the scallops and cook for 2-3 minutes, or until the bottom is golden brown.
• Flip the scallops and sprinkle the garlic and chile on top.
• Cook for another minute, then add in the lemon-honey mixture.
• Turn off the heat and stir in 1 1/2 tbsp. cold butter until melted.
• Divide the scallops onto plates, spoon the sauce on top, and sprinkle with a handful of fresh cilantro leaves.

Serves two

*Try to find dry-packed large sea scallops.

**I used a Fresno chile. Remove the seeds if you want it less spicy.

Lazy Pho with Bok Choy

Leftover braising liquid from Chinese style ribs becomes the basis for this quick and easy take on pho 

As a working wife in charge of most of our home's meal planning, I love making a recipe over the weekend and repurposing the leftovers for a different meal later in the week. The basis of any pho, the popular Vietnamese noodle soup, comes from a richly flavored broth and I used the braising liquid from these Chinese style ribs to make quick work of mine. The rib stock is initially made from simmering baby back ribs with onions, carrots, ginger, and soy sauce, which makes for a deep and flavorful pork stock. I skim the fat off the stock, add in a few spices, and then cook my vegetables and noodles in there for a simple and fast one-pot pho. If you're not using homemade rib stock, you can achieve a similar-tasting broth by adding soy sauce and ginger to store-bought beef stock.

Most pho contains some sort of thinly sliced or shredded meat, but I wanted something lighter after all the ribs we ate (plus the stock is pretty rich and porky on its own) and used bok choy instead. The vegetables add a little bit of crunch and body to the soup, which, when combined with rice noodles, is pretty filling. The key to a great pho is in the toppings, which are meant to be sprinkled on top as your eat your way through the soup so that their freshness and textures are preserved. My favorites are crispy fried shallot rings (see note below for the recipe), cilantro, and fresh jalapeno, but you could also do Sriracha, Thai basil, bean sprouts, etc. It's an inventive and super cheap way to use leftover stock that you might have just thrown away otherwise.


Related Recipes:
- Duck & Vegetable Asian Noodles
- Tom Kha Gai Soup
- Wonton Soup


Lazy Pho with Bok Choy:

• Skim the fat off of 6 c. of pork rib stock* and place in a heavy pot with 2 star anise, 2 black cardamom pods, and 4 cloves.
• Simmer the broth on low heat for 30-35 minutes, then discard the spices and increase the heat to a heavy simmer.
• Meanwhile, thinly slice 4-5 heads of bok choy, separating the leafy green tops into a separate pile.
• Add the non-leafy parts of the bok choy to the broth and cook for 1-2 minutes, then add in 6 oz. rice noodles and the leafy greens and simmer for another 2 minutes.
• Spoon the soup into bowls and pass around a plate of cilantro leaves, sliced jalapenos, fried shallot rings,** etc. to garnish with.

Serves two-three

*Leftover from this recipe. If you are starting from scratch, I would suggest combining 6 c. of low-sodium beef or pork broth with 2-3 tbsp. soy sauce and 1" of sliced fresh gingerroot. Add more soy sauce if needed to taste. Remove the ginger when you discard the spices.
**To make fried shallots, heat 1/2" of canola oil in a small pot over high heat for 3 minutes. Add in 2 thinly sliced shallots and cook for 3 minutes, or until crispy and brown. Remove shallots with a slotted spoon and drain on a paper towel.

Chinese Style Baby Back Ribs

Tender baby back ribs are braised and then finished in the oven with a sticky Asian glaze

I've had this recipe for Chinese style baby back ribs from Food52 on my radar for awhile now and wanted to wait until summer grilling season to try them out. But when I actually read through the entire recipe, I realized that the whole dish is made in the kitchen with no outdoor grilling required. The ribs have a two-part cooking process: first, they braise on the stove with a few vegetables and soy sauce, and then they're finished in the oven with a sweet and slightly spicy Asian glaze. The whole recipe takes a few hours, but I did the braising over the weekend so that it took less than thirty minutes to finish cooking the ribs for dinner during the week. And as an added bonus, you can save the delicious rib braising liquid and use it as the basis for a quick soup (more on that later this week). The ribs are a nice alternative to the smoky and heavily sauced baby backs you'll find at most BBQ joints and are easy to multiply for parties or large families.

Note: You should be able to find the hoisin sauce, oyster sauce, and rice vinegar in the Asian aisle of most grocery stores. If not, Amazon carries them online.


More Rib Recipes:
- BBQ Ribs
- Korean Short Ribs
- Wine-Braised Beef Short Ribs


Chinese Style Baby Back Ribs:
Step 1 - Braise the Ribs:

• Cut a full rack of baby back ribs* in half and place in a snug-fitting pot.
• Cover the ribs with 1 quartered onion, 1" piece of thickly sliced ginger, 2-3 small carrots, and 1 c. of low-sodium soy sauce. Add water to cover the ribs by 1".
• Bring the ribs to a boil, cover the pot with a lid, and lower the heat to a simmer.
• Cook the ribs for 1 1/2 to 2 hours, or until the ribs are tender but not falling off the bone.
• Let ribs cool in the liquid. Cooled ribs can be removed from the liquid and finished in the oven or kept in a sealed container in the fridge for up to 3 days.

Step 2 - Glaze & Finish the Ribs:

• Preheat the oven to 450F.
• Whisk together 1/3 c. honey, 2 tbsp. hoisin sauce, 2 tbsp. oyster sauce, 1 tbsp. rice vinegar, 2 tsp. low-sodium soy sauce, and 1 1/2 tsp. Sriracha in a bowl.
• Line a baking sheet with foil and place the halved rack of ribs on the sheet.
• Brush both sides of the ribs generously with the glaze and bake in the oven.
• Cook the ribs for 15-20 minutes, brushing on more sauce every 5-7 minutes to form a sticky glaze.
• To serve, slice the ribs between each bone and sprinkle with 1 tbsp. toasted sesame seeds and a handful of fresh cilantro.

Serves three

*Or any style rib you like.

Soba Noodles with Crispy Kale & Coconut

A quick and healthy meal of roasted kale, coconut, and avocado over buckwheat noodles

I first got the idea for this kale and coconut topping from a recipe I posted a couple years ago from Heidi Swanson's Super Natural Every Day, and have been tweaking with the recipe ever since. I believe I've finally perfected it with this soba noodle version. The kale gets tossed with a soy-sesame-olive oil mixture and roasts with unsweetened coconut and sliced jalapenos until almost kale chip crispiness. It's salty and crunchy and adds texture to the soft noodles. I've really been into adding avocado on top of everything lately, too, and love how it adds a creamy texture and body to this noodle bowl. It's a super quick and healthy weeknight meal and has been showing up on our dinner table at least once a week. Try it at room temperature as the weather gets hotter.


Related Recipes:
- Kale Coconut Farro Salad
- Tofu, Brussels Sprout, & Kale Soba Noodles
- Raw Kale & Soba Noodle Bowl with Ginger-Lime Dressing


Soba Noodles with Crispy Kale, Coconut, & Avocado:

• Preheat the oven to 415F and bring a large pot of water to a boil.
• Wash, dry, and remove the center ribs from 1 large bunch of kale and chop it into bite-size pieces.
• Arrange the kale onto a large baking sheet* and add in 1 c. unsweetened coconut flakes** and 1/2 seeded and thinly sliced jalapeno pepper.
• Whisk together 1/3 c. olive oil, 3 tbsp. low-sodium soy sauce, and 1 tsp. sesame oil in a bowl.
• Pour 2/3 of the sauce over the kale mixture and toss to combine.
• Cook the kale in the oven for 15-20 minutes, turning once, or until kale is crispy and coconut is golden brown.
• Cook 5 oz. of soba noodles in boiling water according to package instructions, usually about 4 minutes.
• Drain the noodles and toss with the remaining sauce.
• To serve, divide the noodles into bowls and top with some of the kale and coconut mixture and a few slices of ripe avocado.
• Serve warm or at room temperature.

Serves two

*The kale should be in a pretty even layer on the baking sheet. You may need to divide onto two baking sheets so that the kale doesn't overcrowd.

**Sometimes called coconut chips. Do not replace with sweetened coconut or shredded coconut.

Peanut-Scallion Chicken Lettuce Wraps

Lettuce cups filled with shredded chicken and a peanut-scallion-cilantro relish

I always get excited to spring forward for daylight's saving time. When you work full-time, it feels good to drive home and still be able to enjoy some sunlight while making dinner. Combined with the warm weather we've been having in L.A., I've been leaning towards making lighter and fresher dinners that don't require much time in the kitchen. These chicken lettuce wraps were a hit, and since I used leftover roasted chicken from a previous night's dinner, I was able to have these on the table in about 10 minutes. The sweet-salty-spicy-crunchy peanut relish (adapted from this recipe in Bon Appetit) packs a ton of flavor and texture into the wraps and compliments the juicy chicken and tender lettuce. It's a simple, light meal to enjoy for lunch or dinner on a sunny day.


Related Recipes:
- Asian Chicken Lettuce Wraps
- Chicken Pad Thai
- Sesame Peanut Chicken Satay


Chicken Lettuce Wraps with Peanut-Scallion-Cilantro Relish:

• Gently pull off the leaves from 1/2 head of butter lettuce* and arrange on a plate. Keep in the fridge until ready to assemble.
• Meanwhile, shred or slice 1-2 cooked chicken breasts or thighs (about 1-3/4 lb. total) into bite-size pieces.
• In a separate bowl, combine 1 sliced scallion, 1 tbsp. chopped cilantro, 3/4 c. roasted peanuts, 1 thinly sliced Fresno chile, 2 tbsp. brown sugar, and a pinch of salt.
• Taste peanut relish for seasoning and adjust as necessary.
• To assemble, stuff the chicken into the lettuce cups, then sprinkle the peanut relish on top. Garnish with more fresh cilantro.

Serves two

*Iceberg lettuce or savoy cabbage would also work.

Tofu & Vegetable Stir-Fry

My husband just got a well-deserved promotion at work and we spent the last few days celebrating with all of his favorite things, like cheeseburgers (and a brand new car!). This stir-fry, which I adapted from William-Sonoma's 365 Vegetables cookbook,  is my attempt at layering in something lighter among all the red meat. The slightly crunchy vegetables and golden cubes of tofu are tossed in a sweet, spicy, tangy sauce. My new technique of pressing the tofu between a book squeezes out any excess water and allows the tofu to get a golden brown crust and firm texture that contrasts nicely with the mixed veg. It's a healthy meal that will fill you up and make you feel good (and also less guilty about eating some Halloween candy for dessert).


Tofu & Vegetable Stir-Fry:

• Place 14 oz. of firm tofu between several sheets of paper towels and place a heavy book on top to squeeze out any excess water.
• Dice tofu into 1" cubes and dust with cornstarch.
• Heat 1 tbsp. canola oil in a large skillet or wok until very hot and add in the tofu.
• Cook for 3-4 minutes, then carefully turn and cook for another few minutes, or until golden brown.
• Remove the tofu and set aside and coat the pan with a little more oil.
• Add in 1 thinly sliced onion, 1 thinly sliced bell pepper, and 1 tbsp. minced ginger and cook for a minute.
• Add in 1 sliced zucchini, 1/2 lb. snow peas, and 3 minced garlic cloves. Season with a pinch of salt and 1/2 tsp. Chinese five spice powder.
• Stir to combine, then add in 3 tbsp. low-sodium vegetable or chicken stock.
• Add the tofu back, along with 3 tbsp. hoisin sauce, 1 tbsp. soy sauce, and 1-2 tsp. Sriracha hot sauce.
• Cook for 2-3 minutes, or until vegetables are crisp tender, then turn off the heat.
• Stir in a dash of rice vinegar and a dash of sesame oil.
• Serve with steamed rice.

Serves four

Tom Kha Gai Soup

Authentic coconut-lemongrass soup that will rival your favorite take-out restaurant

I love ordering tom kha gai soup at Thai restaurants, so I was excited to come across Bon Appetit's recipe a couple of weeks ago. For those unfamiliar, tom kha gai is a coconut-lemongrass broth with chicken and mushrooms. It has a bright, complex flavor for a soup that requires relatively few ingredients (all which can be found at the regular grocery store) and cooks in about 30 minutes. It's perfect for the upcoming fall and winter months and makes a simple quick weeknight meal. Leftovers can store in the fridge for a few days and reheat easily.


More Thai Recipes:
- Red Curry Fish with Cilantro & Peanuts
- Thai Stir-Fried Brussels Sprouts
- Thai-Style Beef Salad


Tom Kha Gai Soup:

• Use the back of the knife to bruise a 1" piece of peeled ginger and 3 pieces of lemongrass. Use a vegetable peeler to take wide strips of zest off of 1 lime.
• Bring 6 c. low-sodium chicken broth, 1/4 c. of lime juice, the zest, the ginger, and the lemongrass to a boil.
• Boil the broth for 10-15 minutes, then strain into a new large pot and discard the solids.
• Return the broth to a low boil and add in 1 lb. thinly sliced boneless skinless chicken breast and 1/2 lb. sliced mushrooms.*
• Cook the mushrooms and chicken for 15-20 minutes, or until the chicken is cooked through and the mushrooms are tender.
• Turn the heat to low and stir in 1 can of coconut milk, 2 tsp. sugar, and 2 tbsp. fish sauce.
• Add in about 1 tbsp. of Sriracha sauce, depending on your desired heat.
• Ladle the soup into bowls and garnish each with a handful of cilantro leaves and a lime wedge.

Serves six-eight

*I used a mixture of oyster mushrooms and cremini.

Kale Soba Noodle Bowl with Ginger-Lime Dressing

A healthy bowl of greens and buckwheat noodles

We just came back from a long weekend in Palm Desert with my parents and in-laws. It was a relaxing vacation full of much-needed pampering and a little indulgence. All the eating and drinking was wonderful, but now I need to detox with a few healthy meals. This noodle bowl (based on this recipe from My New Roots) is full of nutrients: raw leafy greens, buckwheat, seeds, and nuts. The ginger-lime dressing adds a ton of flavor and it's one of those meals that I'd gladly eat any day of the week. Once everything is chopped and toasted, it just takes a few minutes to assemble and is fun to customize individually based on personal preferences. Leftovers hold up well since the kale won't get soggy after it's dressed.


Related Recipes:
- Tofu, Brussels Sprouts, & Kale Soba Noodles
- Kale, Coconut, & Farro Salad
- Salmon Soba Noodles


Kale Soba Noodle Bowl with Ginger-Lime Dressing:
For Dressing

• Whisk together a 1" piece of minced ginger, 1/2 red chile, 2 minced scallions, 2 tbsp. soy sauce, 2 1/2 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tbsp. maple syrup, and the zest and juice of 1 lime.*

For Noodle Salad

• Heat a dry skillet over the stove and add in 1/2 c. unsweetened coconut flakes** and 1/2 c. cashews until the coconut starts to brown.
• Add in 1/2 c. sesame seeds*** and toast for another few minutes, or until lightly browned and nutty smelling. Set aside.****
• Remove the ribs from 1 large bunch of kale, stack the leaves and roll up, then thinly slice into ribbons.
• Toss the kale with a little less than half of the dressing, massaging it into the leaves for a few minutes.
• Meanwhile, bring a large pot of water to a boil and cook 1/2 lb. soba noodles for 5 minutes, or until al dente.
• Drain the noodles and rinse with cold water until room temperature, then toss with half the dressing and 1/2 c. cilantro leaves.
• Divide the noodles into bowls, then top each with some of the dressed kale, sprinkle with the toasted crunchies, slices of avocado, and reserved scallions and chile.

Serves four

*Reserve the other half of the chile and 2 more minced scallions for the toppings.

**Also called coconut chips.

***I used a mixture of black and white sesame seeds.

****Everything can be toasted, cooled, and stored in an airtight container a few days in advance.