Pad Kee Mao stir-fries rice stick noodles with tender chicken, peppers, carrots and bamboo shoots with a spicy sauce flavored with fresh basil.
Copycat Panda Express Chow Mein is a DIY home version of the popular restaurant side dish. Or jazz it up with meat for a full meal.
Copycat Panda Express Beijing Beef is a DIY version of the restaurant classic with tender beef and veggies in a tangy, sweet and spicy sauce.
Kung Pao Chicken is a classic Chinese stir-fry of chicken with spicy brown sauce, vegetables and peanuts.
General Tso’s Beef makes tender battered steak strips with a classic spicy sauce easily rival it’s sister version made with chicken.
Ethiopian beef tibs, known as siga tibs, are an Ethiopian version of fajitas, seasoned with berbere spice and spicy awaze paste and served with injera bread for a filling and tasty African supper.
Lake Tung Ting Shrimp is a Chinese style shrimp stir-fry with vegetables in a delicate wine sauce.
Thai Praram Tofu (Swimming Rama) is crispy fried tofu and broccoli pieces served with a satay type peanut sauce in this vegan recipe.
Hong su Har is a very retro Chinese battered shrimp with stir-fried vegetables in a Cantonese brown sauce.
Fresh rice noodles with mushrooms, asparagus and peas is a very Spring-inspired stir-fry of rice vermicelli and Spring vegetables in a simple yet spicy sauce.