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Cream of Cauliflower and Stilton Soup
Appetizer

Cream of Cauliflower and Stilton Soup

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
  2. 2 Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
  3. 3 Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
  4. 4 Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.

By Sean Semone

White Bean Pate
Appetizer French

White Bean Pate

4.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Lightly grease a serving bowl with butter.
  2. 2 Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
  3. 3 Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
  4. 4 Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
  5. 5 Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
  6. 6 Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
  7. 7 Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

By LoveNRoquette

Cheesy Bay Scallop Puff Pastry Shells
Appetizer French

Cheesy Bay Scallop Puff Pastry Shells

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
  2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
  3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
  4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
  6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Mom's Wonton
Appetizer Chinese

Mom's Wonton

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
  2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
  3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
  4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Game Day Halftime Snack Board
Appetizer American

Game Day Halftime Snack Board

Prep
60 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
  2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
  4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
  6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
  7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
  8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
  9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ginger Swordfish
Dinner Asian

Ginger Swordfish

4.2

Prep
5 min
Cook
15 min
Total
110 min

Instructions

  1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
  2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
  3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

Finger Licking Ribs
Dinner Asian

Finger Licking Ribs

4.8

Prep
Cook
Total

Instructions

  1. 1 Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

By Kikkoman

Asian-Style Pork Chop Bake
Dinner Asian

Asian-Style Pork Chop Bake

3.9

Prep
Cook
Total

Instructions

  1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Easy Lettuce Wraps
Dinner Asian

Easy Lettuce Wraps

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
  2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
  3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Asian Beef Skewers
Dinner Asian

Asian Beef Skewers

4.7

Prep
30 min
Cook
6 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Thai Grilled Chicken Thighs
Dinner Asian

Thai Grilled Chicken Thighs

5.0

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Pacific Rim Barbeque Sauce
Pantry Asian

Pacific Rim Barbeque Sauce

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Kung Pao Brussels Sprouts
Dinner Asian

Kung Pao Brussels Sprouts

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  2. 2 Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
  3. 3 Bake in the preheated oven until soft, about 20 minutes.
  4. 4 Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
  6. 6 Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

By Soup Loving Nicole

Kung Pao Cauliflower
Dinner Asian

Kung Pao Cauliflower

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
  3. 3 Transfer to a serving dish and garnish with green onion tops.

By Soup Loving Nicole

Fabulous Five Spice Chicken
Dinner Asian

Fabulous Five Spice Chicken

4.2

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
  2. 2 Preheat grill for high heat.
  3. 3 Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

By Nikki2312

Char Siu Chicken
Dinner Asian

Char Siu Chicken

4.6

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
  3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
  4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
  5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

Stir-Fry Chicken and Vegetables
Dinner Asian

Stir-Fry Chicken and Vegetables

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
  2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
  3. 3 Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

By Michael Scovetta

Instant Pot Asian-Style Shrimp Scampi
Dinner Asian

Instant Pot Asian-Style Shrimp Scampi

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
  2. 2 Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

By fabeveryday

Asian-Style Shrimp Scampi
Dinner Asian

Asian-Style Shrimp Scampi

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side; transfer to a plate.
  3. 3 Add sherry, garlic, sesame oil, and ginger paste to the skillet; cook until fragrant, about 2 minutes. Add broth, soy sauce, and Sriracha; cook for 4 minutes. Add butter; cook until melted, about 1 minute.
  4. 4 Return shrimp to the skillet; cook 4 minutes. Off heat, stir in lime juice.
  5. 5 Divide spaghetti among 4 plates; top with shrimp scampi. Garnish with green onions and sesame seeds.

By Soup Loving Nicole

Healthier Kung Pao Chicken
Dinner Asian

Healthier Kung Pao Chicken

4.5

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
  2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Teriyaki Pulled Pork in the Slow Cooker
Dinner Asian

Teriyaki Pulled Pork in the Slow Cooker

4.8

Prep
10 min
Cook
375 min
Total
390 min

Instructions

  1. 1 Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
  2. 2 Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
  3. 3 Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
  4. 4 Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
  5. 5 Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

By lutzflcat

Stir-Fry Chicken and Broccoli
Dinner Asian

Stir-Fry Chicken and Broccoli

4.4

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
  2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
  3. 3 Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

By anemptyroad

Mongolian Beef
Dinner Asian

Mongolian Beef

4.3

Prep
20 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
  2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
  3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
  4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
  5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
  6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Ginger-Chicken Stir-Fry
Dinner Asian

Ginger-Chicken Stir-Fry

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  2. 2 Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  3. 3 Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

By lutzflcat

Shrimp Chow Mein
Dinner Asian

Shrimp Chow Mein

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
  2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
  3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
  4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Ground Beef Lo Mein
Dinner Asian

Ground Beef Lo Mein

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
  3. 3 Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
  4. 4 Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
  5. 5 Drain spaghetti and add to the skillet with sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.

By lutzflcat

Sweet and Spicy Sesame Chicken
Dinner Asian

Sweet and Spicy Sesame Chicken

4.6

Prep
10 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
  2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
  4. 4 Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. 5 Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.

By MISSFAVOR

Perfect Sesame Chicken
Dinner Asian

Perfect Sesame Chicken

4.6

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
  6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P

Kevin's Asian Baked Salmon
Dinner

Kevin's Asian Baked Salmon

4.1

Prep
10 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
  3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
  4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke