If you’ve never had fish balls before, you know what they say: it’s never too late. They’re among my top Chinese food pantry staples and are a quick way to get some pescatarian-friendly dose of protein into your diet. Walking that delicious line between sweet and savory, bouncy, tender fish balls soak up flavor as readily
Ingredients 2 teaspoon olive oil 1 large brown onion (200g), chopped ginely 2 clove garlic, crushed 2 x 400g cans brown lentils, rinsed, drained 2 x 400g cans no-added-salt diced tomatoes 1/4 cup (60ml) water 2 teaspoon fresh thyme leaves 2 large zucchinis (300g), sliced thinly 3 dried wholemeal lasagne sheets (78g) 2 tablespoon finely
There are lots of ways to add spice to your meals, but when we’re looking for something really special, we turn to Sichuan peppercorns. These peppers bring a unique herbal spice with a gentle numbing effect to the lips and tongue. You’ve probably encountered them in Chinese food dishes like Sichuan Chicken, and they’re also surprisingly
Ingredients:3 cups canola oil4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish4 cloves garlic, minced1 (2″) piece ginger, peeled and minced2 tbsp. douban jiang (Chinese red chile bean paste)2 tbsp. light soy sauce1 tsp. sugar2 tsp. Chinkiang
Serves 4 Author Notes The great chef and seafood maestro Dave Pasternack, of Esca and Eataly, inspired me to make a shellfish soup after reading in “Food & Wine” that “mussels, scallops, and clams are always eco-friendly choices.” Of course I already knew that, but the reminder got me right out to the local seafood
Ingredients:½ pounds Chicken Breast1 teaspoon Curry1 teaspoon PaprikaBlack Pepper To Taste½ sticks Margarine1 whole Onion, Minced1 whole Bell Pepper, Minced1 Tablespoon Minced Garlic2 whole Tomatoes, Diced1 tub Mushrooms, 6 Ounce Tub, Diced1 cup Water1 cube Bouillon Cube (Knorr)2 leaves Bay Leaves1 can (15 Oz. Size) Pinto Beans1 Tablespoon Vinegar1 Tablespoon Sugar2 Tablespoons Ketjap Manis (sweet
Photo by Julia Gartland. Prop stylist: Megan Hedgpeth. Food stylist: Samantha Seneviratne. Prep time 15 minutes Cook time 45 minutes Serves 6 to 8 Author Notes A while back, I’d made “too much” barbacoa with goat and oxtails. I say “too much,” because I purposely made way more than we needed for one meal so
