'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

Seriously Asian: Snow Pea Tips

"Snow pea tips are so flavorful they don't need garlic or other aromatics when stir-fried." Stir-Fried Snow Pea Tips View the complete recipe here » Come February my fingers grow restless whenever I pass by the seed packets at the hardware store. The days may still be ensconced in wintry weather, but I'm already dreaming of spring lettuce and summer corn. An entire row in my garden bed will be devoted to snow peas, not only for the bounty of sweet pods, but also for the tender and crisp shoots that grow abundantly from the stalks of the plant when the pods are nearing completion. Around this time of year Chinese vegetable stands are full of snow pea tips, which,... More

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