I love stir-fries, quinoa, tofu, and tempeh!
I just love Chinese food. My favourite dish is number 27.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
I love Indian food and Thai food; those are, like, my favorites. I also like Japanese and some Italian.
I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
Asian food is amazing. I love a good Milo Dinosaur, bubble tea, and things like that.
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
I like cooking - I make a good stir-fry and the family likes it when I make stewed chicken and macaroni and cheese.
This country isn't a melting pot. Think of this country as a stir fry. That's what this country should be. A place where people are appreciated for who they are.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I love Japanese and Thai food, especially seafood, and eat out with my wife two or three times a week.
I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!
I'm something of a foodie, I guess, and I'm a big Chinese food fan.
The only thing I've cooked while entertaining is stir-fry.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!
Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.
Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.
