This delicate yet deeply flavorful dish brings together tender steamed bok choy and savory shiitake mushrooms in a light soy-ginger glaze. The subtle heat of red pepper flakes infuses the oil, giving each bite a gentle warmth that complements the earthy mushrooms and crisp greens. A quick sear on the grill adds a beautiful charred...Read More

This is not a traditional mayonnaise-based coleslaw, but rather a lighter, oriental-inflected “fusion” slaw. This dish is easiest to make using a Japanese mandolin (fixed blade slicer, not the string instrument) called a “benriner.”  The three combs it comes with (1 mm, 2mm, and 5mm in width) make nice clean shreds that are square or...Read More

Although this may appear like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choy and uses the stems that would usually be discarded. When I first did this recipe, I was tossing the stems into a...Read More

INGREDIENTS: 1 tablespoon olive oil 3 shallots, diced 1 bunch green onions, chopped, green and white divided 4 cloves garlic, minced 2 tablespoons fresh ginger, minced 5 1/2 cups low sodium chicken broth (or vegetarian broth) 2 whole star anise 2 tablespoons soy sauce 10 ounces crimini mushrooms, sliced 6 ounces rice noodles, uncooked 2...Read More