'stir frying' on Serious Eats

Seriously Asian: Lotus Root

Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that's similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku. More

Cook the Book: Stir-Fry with Tofu, Green Beans, and Tomatoes

One of the wonderful things about The Gloriously Gluten-Free Cookbook by Vanessa Maltin is that it doesn't rely heavily on gluten-free ingredients such as hard to find xanthan gum and rice flours. For the most part Maltin has created delicious recipes that are more incidentally gluten-free. This Stir-Fry with Tofu, Green Beans, and Tomatoes is a perfect example, the list of ingredients is minimal and they can be found at pretty much any supermarket. More

The Nasty Bits: Lamb Kidneys

By far the smallest kidneys I've had the pleasure of cooking, these lamb kidneys pack a lot of aroma into one small package. I had originally planned to grill the kidneys but after one whiff, I knew they needed plenty of tongue-numbing chilies and pepper and alcohol (like rice wine) to counter their assertive smell, so I went with this recipe for fried kidneys by Fuchsia Dunlop. More

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