Type what you have

Ingredients

• ✓ red pepper flake
• ground pork
• maple syrup
• sage
• salt
• fennel seed
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ red pepper flake
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• apple chicken sausage
• egg
• baby spinach
• black bean
• goat cheese
• whole-wheat pita bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
3. 3 Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
4. 4 Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
5. 5 Fill pita breads with scrambled eggs and baked vegetables.

By Stevanda

Ingredients

• ✓ red pepper flake
• ground pork
• molasses
• salt
• black pepper
• sage
• thyme
• onion powder
• parsley
• nutmeg
• fennel seed
• cayenne
• allspice

Instructions

1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Ingredients

• ✓ red pepper flake
• multigrain seeded sandwich bread
• vegetable oil
• egg
• sea salt
• black pepper
• avocado
• lemon

Instructions

1. 1 Toast bread on the highest setting until dark golden brown all over.
2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Ingredients

• ✓ red pepper flake
• beer
• onion
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ red pepper flake
• pork belly
• brown sugar
• salt
• paprika
• black pepper
• curing salt
• cumin seed
• maple syrup
• applewood chunk
• hickory wood chunk

Instructions

1. 1 Rinse pork belly; pat dry. Combine brown sugar, non-iodized salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl; stir in maple syrup. Evenly spread brown sugar curing mixture over pork belly.
2. 2 Vacuum-seal pork belly or place into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
3. 3 Remove pork belly from bag; rinse thoroughly. Pat dry; refrigerate while preheating smoker.
4. 4 Preheat a smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
5. 5 Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more applewood chunks. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
6. 6 Remove pork belly from smoker; slice as desired. Store in the refrigerator for about 30 days. You can also portion the smoked bacon, freezing whatever you don't plan to consume right away. To use, thaw it in the refrigerator.

By Smye Sarrel

Ingredients

• ✓ red pepper flake
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• egg
• salt
• black pepper
• panko bread crumb
• pickled red onion
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
3. 3 Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.
4. 4 Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
5. 5 Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.
6. 6 Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
7. 7 Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
8. 8 Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ red pepper flake
• bacon
• red onion
• olive oil
• garlic
• baby bok choy
• salt

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Ingredients

• ✓ red pepper flake
• red leaf lettuce
• green onion
• soy sauce
• water
• sugar
• white vinegar
• sesame oil

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ red pepper flake
• tuna steak
• cucumber
• avocado
• green onion
• sesame seed
• lemon juice
• sesame oil
• soy sauce

Instructions

1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Ingredients

• ✓ red pepper flake
• olive oil
• sesame seed
• soy sauce
• brown sugar
• honey
• red wine vinegar
• ginger
• mustard

Instructions

1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Ingredients

• ✓ red pepper flake
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• firm tofu
• sea salt
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• sugar

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ red pepper flake
• vegetable oil
• shallot
• garlic
• star anise
• cinnamon
• ginger
• soy sauce
• sugar
• shiitake mushroom powder
• salt

Instructions

1. 1 Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
2. 2 Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
3. 3 Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
4. 4 Pour into a glass container with a secure top; chill until ready to use.

By Diana71

Ingredients

• ✓ red pepper flake
• cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ red pepper flake
• all-purpose flour
• pork tenderloin
• cooking oil
• marsala wine
• white wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ red pepper flake
• chicken breast
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• soy sauce
• sesame oil
• honey
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
3. 3 Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
4. 4 Add soy sauce, sesame oil, and honey; stir to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.

By Alyson Petruncio

Ingredients

• ✓ red pepper flake
• spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• onion
• ginger
• red bell pepper
• zucchini
• mushroom
• cornstarch
• honey
• shrimp
• salt
• pepper

Instructions

1. 1 Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
2. 2 Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

By Liz Hoffman

Ingredients

• ✓ red pepper flake
• olive oil
• red onion
• garlic
• ginger root
• carrot
• celery
• kale leaf
• cilantro
• lime
• fish sauce
• lime zest
• cucumber
• peanut
• mint

Instructions

1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• pork shoulder
• beef broth
• mushroom
• balsamic vinegar
• soy sauce
• honey
• garlic
• sesame oil
• ginger
• five-spice powder
• cornstarch
• water
• green onion

Instructions

1. 1 Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
4. 4 Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
5. 5 Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

By Brent W

Ingredients

• ✓ red pepper flake
• soy sauce
• cider vinegar
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ red pepper flake
• chili sesame oil
• sweet onion
• broccoli
• garlic
• garlic salt
• ginger
• orange zest
• orange juice
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ red pepper flake
• soy sauce
• rice vinegar
• honey
• brown sugar
• tomato paste
• sesame oil
• egg
• cornstarch
• chicken breast tenderloin
• olive oil
• sesame seed
• garlic
• ginger paste
• chicken broth

Instructions

1. 1 Make the sauce: Whisk soy sauce, rice vinegar, honey, brown sugar, tomato paste, sesame oil, and pepper flakes together in a bowl. Set aside.
2. 2 Make the chicken: Crack egg into a shallow bowl. Place cornstarch into a second shallow bowl. Dip chicken pieces in egg, coat in cornstarch, then place onto a plate.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and heat for about 1 minute. Add chicken in a single layer and cook until crisp, about 2 minutes per side. Transfer to a clean plate.
4. 4 Stir sesame seeds, garlic, and ginger paste into the pot. Whisk in chicken broth and the reserved sauce until combined; cook for 2 minutes. Press the Cancel button. Add chicken to the pot and stir to coat.
5. 5 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 minutes for pressure to build.
6. 6 Release the pressure using the quick release method according to the manufacturer's instructions, about 5 minutes. Stir the chicken.
7. 7 Select the Sauté function again and cook until the sauce has thickened, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flake
• canola oil
• onion
• garlic
• ginger root
• shrimp
• salt
• black pepper
• beer
• ketchup
• sugar
• cornstarch
• water
• sesame oil
• green onion

Instructions

1. 1 Heat canola oil in a large skillet over high heat. Add onion, garlic, and ginger; cook and stir until just fragrant, about 15 seconds. Add shrimp, salt, black pepper, and red pepper flakes; cook and stir until shrimp is slightly pink, about 2 to 4 minutes. Stir in beer, ketchup, and sugar; bring sauce to a boil.
2. 2 Dissolve cornstarch in water, and stir into boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and no longer transparent in the center, about 2 minutes more. Stir in sesame oil; remove from heat. Sprinkle with green onions and serve.

By misch

Ingredients

• ✓ red pepper flake
• chickpea
• water
• onion
• salt
• olive oil
• yellow onion
• ginger
• black pepper
• garlic
• turmeric
• cumin
• chickpea cooking water
• coconut milk
• dairy-free yogurt
• cilantro

Instructions

1. 1 Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
2. 2 Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
3. 3 Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
4. 4 Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
5. 5 Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
6. 6 Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
7. 7 Divide curry amongst bowls and top with yogurt and cilantro.

By Barbara Sauermann

Ingredients

• ✓ red pepper flake
• spaghetti
• vegetable oil
• chicken tender
• celery
• red bell pepper
• red onion
• carrot
• chicken broth
• soy sauce
• cornstarch
• garlic powder
• sesame oil
• peanut
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 While the spaghetti is cooking, heat oil in a large nonstick pan or wok over medium heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add celery, bell peppers, onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
3. 3 Meanwhile, bring chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil to a boil in a small saucepan. Reduce the heat and simmer until sauce reaches desired consistency, 5 to 10 minutes.
4. 4 Stir peanuts, garlic, and red pepper flakes into chicken-vegetable mixture; cook for 2 more minutes. Pour in sauce, then add spaghetti and toss to coat.

By TaraKD

Ingredients

• ✓ red pepper flake
• sesame seed
• zucchini
• baby bok choy
• garlic
• onion
• asparagus
• vegetable oil
• ginger
• garlic
• sugar
• wine vinegar
• rice vinegar
• soy sauce
• beef broth
• cornstarch
• water

Instructions

1. 1 Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
2. 2 Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add bok choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into vegetables and top with sesame seeds.

By Tanya S.

Ingredients

• ✓ red pepper flake
• thai basil
• green onion
• tomato
• red bell pepper
• soy sauce
• oyster sauce
• yellow onion
• garlic
• vegetable oil
• water
• rice noodle
• chicken breast
• black pepper
• palm sugar
• lime
• fish sauce
• rice vinegar

Instructions

1. 1 Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
2. 2 Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
3. 3 Separate rice noodles in warm water, about 5 minutes; drain.
4. 4 Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
5. 5 Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
6. 6 Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

By the apprentice