This homemade Chinese restaurant-style soup is hearty, tangy, and surprisingly easy to pull off. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
https://www.wokandskillet.com/hot-and-sour-soup/
Want the recipe? Just comment with the word "recipe" and I’ll DM it to you! (also linkinbio)
I`ve been making fried rice since I was about 6 years old. After decades of trial and error (and more soggy, clumpy batches than I`d like to admit), I`ve rounded up all my best fried rice tips in one guide.
Day-old rice, high heat, and the right order of ingredients make all the difference. I also share my secret ingredient for that extra flavor boost you`ve been missing.
The full guide is on the blog with step-by-step photos. Just comment with the words "send link" and I’ll DM it to you! (also linkinbio)
Teriyaki salmon that tastes like it came from a Japanese restaurant... made in your own kitchen in under 30 minutes!
Pan-seared until golden, then covered in a glossy homemade teriyaki sauce made with simple pantry ingredients. If you`ve been relying on bottled teriyaki sauce, this from-scratch version is a game-changer!
Pineapple Fried Rice looks so impressive, but it`s actually one of the easiest Thai dishes you can make at home!
Sweet pineapple, curry-spiced rice, shrimp, crunchy cashews, and raisins...ready in under 30 minutes. The mix of savory fish sauce and curry powder with sweet pineapple and raisins is sooooo good.
Green Curry is my all-time favorite Thai curry, and it couldn`t be easier to make at home. Tender chicken, loads of fresh veggies, and the most aromatic and creamy curry. All done in less than 30 minutes! Homemade curry paste or store-bought both work great here; I`ve got both options covered in the full recipe.
https://www.wokandskillet.com/thai-green-curry/
Want the recipe? Just comment with the word "recipe" and I’ll DM it to you! (also linkinbio)
Chinese scallion pancakes have been on my must-learn list for wayyy too long. My first few attempts were too thick, too chewy, too bland...but after weeks of testing, I finally got them juuust right.
The thing that made the biggest difference? Charring scallions in oil first, then using that infused oil in the dough and the pan. Such a small step, but the flavor is on another level.
And the dipping sauce. Tangy, savory, a little sweet. I`m currently looking for every excuse to dip something else in it!
Thai Mango with Sticky Rice has been a staple in Southeast Asian dessert culture loooong before it showed up on Thai restaurant menus in the US, and for good reason. It`s one of those desserts that looks simple but completely delivers on flavor.
I grew up eating mango in every form imaginable, but it wasn`t until a Thai cooking instructor in Oregon showed me how to make this at home that I realized just how easy it actually is.
Wok stir-fried Brussels sprouts that are buttery, garlicky, and slightly caramelized on the outside, tender on the inside, and ready in about 10 minutes. This is my go-to recipe for Brussels sprouts.
No oven preheating. Just your wok, some butter, and a little trick with water that steams the sprouts from the inside while they caramelize on the outside.
If Brussels sprouts have ever come out mushy or bland, this method is the fix.
https://www.wokandskillet.com/wok-stir-fried-brussels-sprouts/ Want the recipe? Just comment with the word "recipe" and I’ll DM it to you! (also linkinbio)
Pork Adobo is Filipino comfort food at its finest. Tender pork belly braised low and slow in soy sauce, vinegar, and garlic until the sauce is rich, tangy, and deeply savory.
Every Filipino household has their own version, and this one is mine. Simple ingredients, minimal effort, and it only gets better the next day. Don`t forget the steamed rice to soak up all that sauce.
Want the recipe? Just comment with the word "recipe" and I’ll DM it to you! (also linkinbio)
Slow cooker beef massaman curry...because some days call for something rich, warming, and completely hands-off.
Tender chunks of beef, creamy coconut milk, soft potatoes, and those deep, aromatic spices. Set it on LOW for 8 hours and come back to this. The whole house will smell incrrrrredible! The curry also tastes even better the next day, so it`s a perfect make-ahead dish.
Want the recipe? Just comment with the word "recipe" and I’ll DM it to you! (also linkinbio) https://www.wokandskillet.com/slow-cooker-beef-massaman-curry/
