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Fish sauce adds saltiness and umami depth, and dried red chiles add spice to these garlicky, crowd-pleasing grilled chicken wings. Plan ahead—they need to marinate for 12 hours before hitting the hot grill.
Grind a combination of beef and smoky, spicy Cajun andouille sausage for burger patties. Grill, then top with blue cheese and a sauce of mayo, ketchup, hot sauce, mustard, parsley, lemon juice, cayenne, horseradish, and garlic for the most spicy and flavorful burgers.
(Image: https://1884403144.rsc.cdn77.org/foto/fortnite-hrac-zive-vysilani-manzelka-facka/MHgwL3NtYXJ0L3RoYg/1-normal620-5412272.jpg?v=2\u0026st=aoWw51O-ZDglk7EaKYAtpNCG7f4Y12ILU3ylmLjflSA\u0026ts=1600812000\u0026e=0)Colorful bell peppers—red, yellow, or orange—cooling cucumbers, and bean sprouts are the base of this vegetable salad with noodles. It gets heat from ground chili sauce in the dressing, plus optional Thai bird chiles that you add to the fresh vegetables.
Done right, takeout fried rice is a thing of satisfying, well-balanced beauty. But it's frequently served clumpy and over-sauced, or, worse, bland and oily. Making it at home gives you more control over the final dish, plus it's a great way to use up leftovers. Our approach busts a few myths—no, your rice doesn't have to be medium-grain, or day-old, for that matter. While this version calls for vegetables, like carrots and peas, you can easily bulk it up with pork , kimchi and Spam , Thai-style crab , chicken, or your protein and garnishes of choice.
This is a light, virtuous version of takeout lo mein that starts with a simple rainbow of vegetables: carrots, snow peas, Napa cabbage, shiitake mushrooms, and green onions. You can cut these up however you want (you can even buy shredded carrots for ease), but in my version I use a vegetable peeler to cut strips of the carrots, cut the snow peas into matchsticks by hand (the only fiddly part—you could just halve them), and shred up the cabbage, mushrooms, and green onions.
If you only ever eat cucumbers raw or pickled, you aren't using the vegetable to its full potential. Salting and lightly cooking cucumbers tenderizes them, turning their crunch into a meaty bite. One of our favorite ways to cook cucumbers is in this easy stir-fry, seasoned with marinated ground pork, soy sauce, and sesame oil.
Add remaining teaspoon oil and reduce heat to medium-high. Add garlic, ginger, and scallions and cook, stirring constantly until fragrant, about 15 seconds. Add noodles and toss to coat. Return vegetables to wok. Add soy sauce. Add sesame seeds and cilantro. Cook, tossing constantly, until noodles and vegetables are coated in sauce. Transfer to a plate and serve immediately.
Perhaps the biggest key to making excellent dan dan noodles is to make your own roasted chile oil. When done right, it gets a rich, fruity, smoky flavor that none of the store-bought stuff can touch. It's really quite simple. Toasted Sichuan peppercorns have a sweet, citrus-like aroma with a mouth-numbing quality, while roasted chile oil brings on the heat.
The heat of a wok is the perfect vessel for turning cucumbers and mushrooms into a tender, juicy side dish free from mush. A blast from a kitchen blowtorch imparts an extra layer of smoky wok hei flavor on the cucumbers, which then get mixed with meaty king trumpet mushrooms and funky fermented bean curd. The result is a simple vegetarian stir-fry that doesn’t skimp on flavor. While you might not know the name, you've probably eaten lots of dishes that fall into the category of ding, a type of stir-fry made with diced chicken and vegetables. A ding also needs something crunchy, such as the nuts in the takeout classic cashew chicken. Jicama adds even more crunch, and we round out the assortment of vegetables with mushrooms, celery, and sweet bell pepper.
„There are usually many components to juggle; is the dish light or heavy, is the spice character low or aggressive, is the heat character mild or strong? With that said, here are some guidelines with a general range of dishes. Dim Sum can throw a dizzying amount of complex pairings your way. Stick with a high acid wine that also has significant weight. Riesling from Alsace (seek out the wines of Andre Ostertag) or Austria (Johannes Hirsch from the Kamptal is a rockstar!) would work great here and will keep your palate pristine in-between bouts with the steam cart. For spicy global Noodle recipes|https://noodleinsight.com/, rice, or tofu dishes, texture and heat are the main concern. I like wines with softer acidity and a rounder texture as it will help balance the heat component. Gewurztraminer from Alsace (Zind-Humbrecht for a richer style) and Viognier from the Northern Rhône (any cuvée from Yves Cuilleron) or Central Coast of California (Morgan Clendenen’s Cold Heaven) are round and lush and can lend their own exotic profile to the dish. For smoked or roasted proteins with sweet sauces, such as Peking duck , red wine can be the go-to for you to build on the umami factor. A Barbera from Alba (Vietti’s bottling from the Scarrone vineyard is a prime example) or a Sonoma Coast Pinot Noir (look for Failla from Ehren Jordan) will be dexterous with their acidity and high- toned red fruit.“— Ehren Ashkenazi, The Modern (NYC)