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Meanwhile, cut the fish fillets into thin slices. In a large bowl, combine the fish slices with the rice wine, cornstarch, and kosher salt. Set aside and let marinate at least 15 minutes.


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Heat 2 tablespoons of the vegetable oil in a large wok over high heat. Add the star anise, garlic, ginger, and scallion whites and stir-fry for another minute. Add the broad bean paste and continue to stir-fry for another minute.

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Add the celery, napa cabbage, and drained shiitake mushrooms to the wok. Add 2 cups water, or enough to cover, and simmer for about 30 minutes, until the vegetables are tender. Remove the fish fillets from their marinade and add them to the wok; cook until the fish is just opaque, about 2 minutes. Remove the wok from the heat and transfer the contents to a serving dish.

In a small skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the remaining 1 teaspoon peppercorns and 5 chiles, and stir-fry for about 1 minute until fragrant the amount of spice can be adjusted to your liking. Just before serving, pour the hot oil over the stew and garnish with the chopped scallion greens. Serve over hot rice. Seems worth perusing. I like to make Asian food at home so I can control the ingredients. This book could be for me.


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That looks like such a delicious stew, Greg! I know nothin about Asian food, so it sounds like this might be a good place to start? G, this looks so delicious.

Drinking Snake Blood and Slurping Noodle Soup in Asia's Frenetic Night Markets | Food & Wine

I have some pollock in the freezer. Going to make this tomorrow night! This stew sounds like just the thing for March weather. My family loves Sichuan peppercorns and that odd mouth buzz so this is right up our alley. Also, any book with a large number of soups and stews is a good thing.

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Delicious photos, as always. Cheers, D. This site uses Akismet to reduce spam.


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Learn how your comment data is processed. Yes — Jewish Pastrami Egg Rolls. For those of us not lucky enough to be able to get to a Luckyrice festival, this is a home-kitchen way to enjoy Asian culture through some wonderful recipes. Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys.

With a foreword by Lisa Ling, this lushly photographed cookbook brings the fun and flavors of modern Asian cooking to your kitchen. Here, Chang goes deep and schools us on the variations of night markets, talks about the collision of American and Asian cultures and lets us in on how her passion for Asian cuisine led to the publication of her illuminating new book.

Each is accompanied by a short story that is meant to introduce the dish to readers and act as a sort of invitation, perhaps particularly for those who are new to cooking Asian cuisines. Craving context with your spicy pork noodles? Her new cookbook covers everything from quintessential Thai to updated Korean. Born in Taipei, Danielle lives with her family in New York.

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