I have my mise en place ready for tonight's Sunday Pasta Supper
so excited for this one!
I'm making Tuscan Butter Shrimp for Mom and me
Mussels Marinara for DH
a bowl of pasta for anyone to dip into
and some Italian Bread for mopping your bowl with
Like I said, can't wait!
News at 11
Here are a couple of quick Asian side dishes I make that you and Stirling might like.Tonight I made Mongolian beef and served it with brown rice and a salad. It turned out really well. I will use the non-stick pan next time, like I did the first time. It was harder to deal with my cast iron, flat bottomed wok. I need to find a quick and simple Chinese vegi dish, that we both like, to go with this. The salad was good, but it just seems like there should be a Chinese vegi dish with this. There is a separate piece of beef on the right side of the plate. I cooked it separately because, I wanted to see what this cut of beef is like without any velveting.
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Here are a couple of quick Asian side dishes I make that you and Stirling might like.
- https://www.rachaelraymag.com/recipe/stir-fried-green-beans-with-garlic-oyster-sauce - you can also use asparagus or a green veggie like chard
- https://omnivorescookbook.com/recipes/easy-chinese-cucumber-salad/ (I use my small cast iron skillet to smash the cucumbers)
I have Chinese black vinegar, but I don't use the chile ingredients; my recipe is from another source, although this is very similar.Thank you. Those both look good. I have saved both of them. I have tried making Asian style cucumber salad, but it wasn't anywhere near as good as at our favourite Chinese resto. Stirling doesn't really like cucumber. He likes the one at the Chinese resto, but didn't like the one I made. This recipe looks better.
When you make the Asian cucumber salad, do you use all the "fancy", authentic ingredients? Or do you use the recommended substitutes?
Have you tried other recipes from the Omnivore's Cookbook?