hot dishes – Page 3 – yummy food share

Spicy Garlic Zucchini and Shrimp Salad

2025-10-11

Welcome to what might just become your new favorite 20-minute meal! If you’re looking for a dish that is incredibly fast, refreshingly light, and bursting with bold flavors, you’ve come to the right place. This zucchini and shrimp salad is the perfect answer to a busy weeknight or a warm day when you crave something satisfying without spending hours in the kitchen. The beauty of this recipe lies in its simplicity and its star technique: flash-infusing garlic and chili with sizzling hot oil to create a dressing that is out-of-this-world aromatic. It’s a delightful play on textures and tastes—crisp, cool zucchini “noodles,” tender shrimp, and a dressing that hits all the right notes of savory, tangy, and spicy. Don’t be intimidated by the list of ingredients; it’s surprisingly easy to assemble and even easier to love. Before you get started, let’s gather our ingredients. The dressing is highly adaptable, so feel free to adjust the amounts to match your personal taste. Don’t worry if you can’t find some of the specific Asian ingredients; I’ve included some common and easy-to-find substitutions that work beautifully. For the Salad: 2 medium Zucchini 1/2 lb (about 225g) Shrimp, peeled and deveined For the Dressing: 3-4 cloves Garlic, finely minced 2-3 small Red Chilies, thinly sliced (see note) 2 tbsp Light Soy Sauce (or regular soy sauce/tamari) 1.5 tbsp Chinese Black Vinegar (see note) 1 tsp Sugar 1/4 tsp Salt, or to taste 1 tsp Sesame Oil 2 tbsp Neutral Oil, for heating (like canola, grapeseed, or avocado oil) 1/4 tsp MSG (optional, for an extra umami boost) Notes on Ingredients: Chilies: The original recipe calls for “millet chilies” (小米辣), which are small and potent. Thai bird’s eye chilies are a perfect substitute. If you prefer less heat, a single red Fresno chili will provide…

Spicy Tangy Fish with Pickled Greens

2025-10-11

Have you ever craved a dish that’s a whirlwind of flavors—tangy, spicy, and deeply savory all at once? If so, allow me to introduce you to your new favorite meal. This incredible poached fish dish, with its signature golden broth and tender, silky fish fillets, is a true masterpiece of flavors and textures. It might look and sound like something you could only order at a high-end restaurant, but I’m here to tell you a secret: you can absolutely make this showstopper at home. In just about an hour, you can transform a handful of ingredients into a complex, satisfying, and utterly addictive meal. The preparation is straightforward, focusing on building layers of flavor that come together in a spectacular finish. Get ready to impress your friends, your family, and most importantly, yourself! Before you start, let’s gather our ingredients. The key to this dish is balancing the sour, spicy, and savory notes, so getting the right components is important. But don’t worry, many of these have easy-to-find substitutes. For the Fish and Marinade: 1.5 lbs (about 700g) firm white fish fillets, such as cod, halibut, or tilapia (catfish also works beautifully) 1 egg white 1 tbsp Shaoxing cooking wine (or dry sherry) 1 tbsp cornstarch 1/2 tsp salt 1/2 tsp white pepper 1 tbsp neutral oil (like canola or vegetable oil) For the Broth and Assembly: 1 cup Sichuan pickled mustard greens (Suan Cai). This is the star ingredient, found in vacuum packs at most Asian markets. Its unique tangy flavor is hard to replicate, but in a pinch, you could try well-rinsed sauerkraut, though the taste will be different. The head and bones from your fish (optional, but adds incredible depth to the broth) 3 cloves garlic, minced, divided 1-inch piece of ginger, sliced 2-3 pickled red chilies,…

Salt Baked Style Shredded Chicken

2025-10-10

In many parts of Asia, there’s a wonderful saying that a feast is not truly a feast without a chicken dish at the center of the table. Whether it’s a holiday or a simple family get-together, a beautifully prepared chicken signifies celebration and abundance. This recipe brings that festive spirit right into your kitchen with a dish that is both elegant and incredibly rewarding to make. We’re going to create a sensational shredded chicken dish, infused with an aromatic broth and tossed with crisp vegetables and a savory dressing. While it carries the deep, complex flavors you’d expect from a restaurant, you’ll be amazed at how achievable it is at home. Taking about an hour from start to finish, this recipe transforms simple chicken thighs into a show-stopping meal that is salty, savory, and utterly addictive. To get started, let’s gather our ingredients. Don’t be intimidated by some of the names; many can be found in a well-stocked supermarket or an Asian grocery store, and I’ll provide easy-to-find alternatives for anything that might be tricky to locate. For Poaching the Chicken: Chicken Thighs: 2 large, bone-in, skin-on Ginger: 5 slices Shallots: 5 small (or 1 small red onion, quartered) Scallion: 1, whole Sichuan Peppercorns: 1 teaspoon (If unavailable, you can use black peppercorns for a different kind of spice) Dried Tangerine Peel: 2 pieces (You can substitute with a few wide strips of fresh orange peel) Fennel Seeds: 1 teaspoon Bay Leaves: 2 Fine Sea Salt: 2 teaspoons For the Salad and Dressing: Cucumber: 1, julienned Carrot: 1 small, julienned (about 1 handful) Onion: ½ small, thinly sliced (about 1 handful) Scallion: 1, finely sliced Salt Baked Chicken Powder: ½ tablespoon. This is a key flavoring agent. You can find it online or in Asian markets. For a DIY substitute,…

Fiery Pork Liver with Aromatic Garlic Shoots

2025-10-08

If you’re searching for a weeknight dinner that explodes with flavor but comes together in under 15 minutes, you’ve just found your new favorite recipe. This stir-fry is a masterclass in speed and taste, transforming humble pork liver into an incredibly tender, savory, and spicy delight. The magic lies in a classic stir-frying technique that creates a velvety texture on the liver while keeping it juicy inside. With a fiery kick from chopped chilies and the fresh, mild bite of garlic shoots, this dish is both deeply satisfying and wonderfully simple. Forget any past experiences with tough, overcooked liver; this method is foolproof and will show you just how delicious it can be. Here is what you’ll need to create this fantastic dish. Don’t worry if you can’t find every single ingredient; I’ve included some easy-to-find substitutions that work beautifully. Ingredients: Pork Liver: About 1/2 lb (or 250g), sliced thinly. Chicken livers are also a great substitute if you prefer. Garlic Shoots: 1 cup, chopped into 2-inch lengths. Garlic shoots are the green stems of the garlic plant and have a mild, sweet garlic flavor. If you can’t find them, you can easily substitute with the green parts of 4-5 scallions (spring onions) or even thinly sliced leeks. Chopped Chili Paste (Duo Jiao): 1 heaping tablespoon. This is a key ingredient that provides both heat and a tangy, savory flavor. It’s a fermented chili condiment you can find in most Asian markets. If unavailable, a good substitute is Sambal Oelek, or you can mix freshly minced red chili with a pinch of salt and a tiny splash of white vinegar. Ginger: 3-4 thin slices. Cornstarch: 1 tablespoon. This is our secret weapon for tender liver! Cooking Oil: 2 tablespoons (a neutral oil like canola, vegetable, or avocado oil is best)….

Fiery Sichuan Cabbage with Golden Tofu

2025-10-08

If you’re searching for a weeknight meal that explodes with flavor but comes together in under 15 minutes, you have officially found your new favorite recipe. This stir-fry is a masterclass in simplicity and taste, transforming humble cabbage and tofu into a dish that is deeply satisfying and wonderfully aromatic. The magic lies in its “Ma La” flavor profile, a signature of Sichuan cooking that combines the fiery heat of dried chilies with the unique, tingly numbness of Sichuan peppercorns. It’s a simple stir-fry, making it incredibly easy for cooks of all levels, yet the taste is complex and exciting. This dish is proof that you don’t need a long list of ingredients or complicated techniques to create something truly spectacular. Here’s everything you’ll need to get started. I’ve suggested some quantities, but feel free to adjust them to your personal taste, especially the spicy elements. One of the best things about home cooking is making it your own! For the Dish: Tofu: 1 block (about 14 oz or 400g) firm or extra-firm tofu, pressed and patted dry Cabbage: ½ a medium head of green cabbage (about 4-5 cups), torn or roughly chopped Dried Red Chilies: 5-10, depending on your spice preference Sichuan Peppercorns: 1 teaspoon Fresh Ginger: 3-4 thin slices Scallions: 2 stalks, cut into 1-inch sections High-Heat Cooking Oil: 2-3 tablespoons (such as canola, grapeseed, or avocado oil) Salt: ½ teaspoon, or to taste MSG (Monosodium Glutamate): ¼ teaspoon (optional) Ingredient Notes & Substitutions: Tofu: Using firm or extra-firm is key. It holds its shape beautifully when fried. Avoid silken or soft tofu for this recipe. Sichuan Peppercorns: These are the star ingredient and provide a unique, citrusy aroma and a pleasant tingling sensation on the tongue. You can find them at most Asian grocery stores or online….

Effortless Braised Fish in a Savory Soy Glaze

2025-10-06

Have you ever gazed at a beautiful whole fish at the market and dreamed of serving it as a stunning centerpiece, only to be intimidated by the thought of cooking it? If so, this recipe is about to become your new best friend. We’re talking about a dish that looks and tastes like it came from a high-end restaurant but is astonishingly simple to make at home. In just about twenty minutes, you can transform a fresh fish into a culinary masterpiece. The secret lies in a classic cooking technique: braising. By gently simmering the fish in a savory, aromatic liquid, we lock in all its natural moisture and flavor, resulting in meat that is unbelievably tender and flaky. The sauce itself is a perfect harmony of salty, savory, and subtly sweet notes that beautifully complements the delicate taste of the fish without overpowering it. This is a perfect weeknight wonder or an easy way to impress guests. To get started on this delicious journey, you’ll need a handful of simple ingredients. The key is to start with a good quality fish, but don’t worry if you can’t find the exact type; this recipe is wonderfully versatile. For the Fish and Garnish: 1 whole Grouper (about 1.5 lbs / 700g): Look for one with clear eyes and firm flesh. Substitution: If grouper isn’t available, this recipe works beautifully with other firm, white-fleshed fish like sea bass, red snapper, or even a thick cod fillet. A few Celery Leaves or Fresh Cilantro: For a fresh, vibrant garnish. Finely sliced scallions (spring onions) are also a fantastic choice. For the Braising Liquid: 1 tablespoon Neutral Cooking Oil: Such as canola, vegetable, or grapeseed oil. 1 cup Boiling Water: Using hot water helps maintain the temperature of the pan and cooks the fish…

Velvet Luffa and Earthy Shiitake Stir Fry

2025-09-29

If you are on the hunt for a weeknight meal that is ridiculously fast, wonderfully healthy, and bursting with a unique, savory flavor, you have come to the right place. This stir-fry is a beautiful example of how simple ingredients can create something truly special. It champions the delightful pairing of velvety luffa gourd and earthy shiitake mushrooms, all brought together in a classic, quick-fire stir-fry. In less time than it takes to decide on takeout, you can have this comforting and delicious dish on the table. The entire process takes about 10 minutes from start to finish, and the difficulty level is perfect for even the most novice of cooks. The flavor is clean, savory, and umami-rich, making it an instant favorite that pairs perfectly with a simple bowl of steamed rice. Get ready to add a new go-to recipe to your collection! Before you get started, let’s gather our ingredients. The list is short and sweet, which is part of this dish’s charm. Here is what you will need: For the main components: 10 dried shiitake mushrooms 1 long luffa gourd (also known as angled luffa or silk squash) For the aromatics: 2-3 cloves of garlic, minced 1 small red chili, thinly sliced (optional, for a hint of warmth) For the seasoning: 2 tablespoons peanut oil 1/2 teaspoon salt, or to taste 1/4 teaspoon ground white pepper 1/4 teaspoon chicken bouillon powder or MSG (optional) A few notes on the ingredients: Dried shiitake mushrooms are highly recommended over fresh ones for this dish, as their flavor is much more intense and concentrated. You can find them in most Asian grocery stores or online. Luffa gourd is a wonderful vegetable with a spongy texture that becomes incredibly tender when cooked. If you cannot find it, zucchini is a great…

Smoky Cured Pork and Bell Pepper Stir Fry

2025-09-29

Get ready to discover your new favorite weeknight dinner, a dish that delivers a powerful punch of smoky, savory flavor in just about 10 minutes. This stir-fry is the perfect example of how simple ingredients can create something truly spectacular with the right technique. We’re talking tender-crisp bell peppers mingling with salty, lusciously fatty slices of cured pork, all brought together in a hot wok with a fragrant trio of garlic, ginger, and scallion. The cooking process is a thrilling, high-heat stir-fry that’s incredibly easy to master, even for beginners. The result is a dish bursting with a unique, smoky aroma and a gentle, satisfying warmth that will have you coming back for more. It’s fast, it’s easy, and it tastes absolutely sensational. To get started, let’s gather our ingredients. The beauty of this recipe is its short and impactful list. You will need: Ingredients: Bell Peppers: 2 medium-sized, preferably thin-skinned varieties like sweet Italian peppers or Hungarian wax peppers. Standard green or red bell peppers also work beautifully. Cured Pork: 4-5 thin slices. The star of this dish is traditionally La Rou, a type of Chinese cured pork belly that is air-dried and beautifully savory. If you can’t find it at a local Asian market, don’t worry! There are fantastic, easy-to-find substitutes. Thick-cut smoked bacon or Italian pancetta are both excellent choices and will provide that same delicious, smoky, and fatty profile. You could even use a firm, cured Spanish chorizo. Aromatics: 3 cloves of garlic (minced), a 1-inch piece of ginger (peeled and thinly sliced), and 1 scallion (thinly sliced). Oil: 1 tablespoon of a neutral cooking oil, like canola, vegetable, or avocado oil. Seasonings: Salt: About 1/4 teaspoon, or to taste (be mindful as the cured meat is already salty). White Pepper: A pinch. Oyster Sauce: 1…

Tangy and Spicy Stir Fried Potato Ribbons

2025-09-29

Get ready to meet your new favorite potato dish, and I promise, it’s unlike any you’ve had before. Forget fries, roasting, or mashing. We’re about to transform a humble potato into a vibrant, addictive stir-fry that comes together in less than 30 minutes. This dish is a masterclass in texture and flavor, delivering a thrilling combination of savory, tangy, sweet, and spicy notes in every single bite. The potatoes are not cooked until soft but are instead flash-fried to a perfect crisp-tender texture. It’s an incredibly simple and budget-friendly recipe, making it perfect for a quick weeknight side dish or a light lunch. The technique is straightforward, but the result is a truly impressive dish that tastes like it came from a specialty restaurant. First, let’s gather our ingredients. The list is short and simple, but the combination is magical. For any ingredients that might be a little harder to find, I’ve included common supermarket substitutes that will work beautifully. For the stir-fry you will need: Potato: 1 large, starchy potato like a Russet or Idaho potato. These varieties hold their shape well. Fresh Chili: 1 small red chili. A Thai bird’s eye chili is perfect for a fiery kick, but a Fresno or even half a red jalapeño will also work well. Adjust to your personal spice preference. Aromatics: 1-2 green onions (scallions), finely chopped. Aged Black Vinegar: 1 tablespoon. This is a key ingredient with a complex, malty, and slightly sweet flavor. You can find it in Asian markets, often labeled as Chinkiang or Zhenjiang vinegar. If you can’t find it, balsamic vinegar is the next best choice, though slightly sweeter. In a pinch, you could use rice vinegar, but the deep, rich flavor of an aged vinegar is truly what makes this dish special. Dark Soy Sauce:…