Cold Black Rice Noodle Salad with Mixed Vegetables
Cold Black Rice Noodle Salad with Mixed Vegetables
The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy.
Read more about this recipe at Coconut and Lime.
Green Beans with Mayo-Soy Sauce
Green Beans with Mayo-Soy Sauce
This recipe is from Alanna of A Veggie Venture - it's quick, light, and easy, and as a bonus - low in fat! It was the winner of Root Source Challenge: Soy Sauce.
Read more about this recipe at A Veggie Venture.
Stir-Fried Beef, Leeks And Bell Peppers With Basil
Stir-Fried Beef, Leeks And Bell Peppers With Basil
A quick, satisfying Asian-style beef and vegetable stir-fry gets a kick from serrano chiles and a deep sweet flavor from red bell peppers and sliced leeks.
Stir-Fried Linguine Mu Shu Style
Stir-Fried Linguine Mu Shu Style
This is great for leftover pork chops. If you don't have any reserved black pepper cabbage, just thinly slice a wedge of any cabbage. This recipe is part of Andrew Schloss's Sunday Dinners.
This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.
