We always enjoy a crunchy meal, and this Asian inspired salad with the Napa cabbage, carrots, and rice noodles satisfies our chomping desires.
Entries Tagged as 'Chinese'
September 10th, 2010 · 32 Comments
April 30th, 2010 · 15 Comments
Adapted from Whole Foods Cuisine and made fresh for Eat To Live guidelines, these spring rolls are fun to make and eat. Wasabi kicks them up for pow!
October 14th, 2009 · 12 Comments
For this recipe, I used a combination of broccoli florets, shredded Chinese cabbage, sliced button mushrooms, mung bean sprouts, diced tomatoes from the garden, and snow peas for the fresh vegetables and water chestnuts with baby corn for the canned vegetables
October 13th, 2009 · 19 Comments
I took it upon myself to brush up on my stir-fry techniques this weekend and read up some pages in The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller. While most readers here know me as Cajun Chef Ryan, I am only limited to the flavors and tastes of mother earth’s bounty, and that includes ethnic flavors and worldly cuisines far beyond the reaches of our American borders.