Archive for the ‘Asian Cuisine’ Category

Cashew Chicken

October 20, 2009

Cashew ChickenThis recipe came from my trusty Cooks’ Country magazine.   I’ve been using them a lot lately.   It was a little odd to find an asian recipe in the magazine – since it’s mostly comfort food, but I love cashews and wanted to give it a shot.     It turned out great and provided leftovers for many days doused in Sriracha Sauce.    The prep work is a little long with cutting the chestnuts and the snow peas.     But the results were excellent.     Also the toasted cashews are delicious  just on their own.   They remind me of a favorite place, Tom’s Ice Cream Bowl, which was a stop by on our trips to Columbus back at TU.   The place is in Zanesville, OH.    They had excellent roasted cashews.



Paht Thai Noodles

January 30, 2009

For Christmas, I received this cookbook, Quick & Easy Thai by Nancie McDermott, and was able to try some recipes back at home.    This was the best recipe out of the few I tried – as I love Pad Thai noodles.   I highly recommend this book.    Despite the number of ingredients, it is very easy to cook.   Just make sure you have everything ready to throw in the wok because it cooks really fast.   At the dinner table, it was also devoured really quick too!   Enjoy!


Chicken Stir-Fry with Asparagus and Cashews

November 15, 2008

I just tried this recipe and it was delicious.. loved the combination of oyster sauce with the lime.

From Food and Wine Magazine: Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin’s Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.

My Note: for the asparagus, I clipped the stalks in two so the pieces were about 3 inches long to make them more bite size.    Also I used a little bit less than the 1 pd, to make the portions more equal to the chicken.