Chef Way Green vegetables—broccoli, snow peas and celery—are the main focus of this stir-fry, which Pino Maffeo tops with toasted crushed glutinous rice. Easy Way Serve the vegetables on a bed of steamed jasmine rice, forgoing the toasted rice garnish.
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Chef Way Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli). Sautéed garlic chives stud his plump potato dumplings.Easy Way Baby bok choy, an easy-to-find Chinese green, replaces the gai lan, while regular chives substitute for the garlic chives. More Fast Soup Recipes
Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil, which are both house-made. Easy Way Replace the house-made noodles and hot chile oil with supermarket ingredients.
Chef Way Pino Maffeo's noodle salad gets flavor from dried shrimp and a tomato jam made with fresh tomatoes and Thai chiles.Easy Way Asian fish sauce replaces dried shrimp; the tomato jam is a quick combo of canned tomatoes, vinegar and sugar. More Salmon Recipes
Pino Maffeo is always inventing new variations on classic Asian dishes. Here, in a play on Vietnamese pork chops, he marinates the meat in a Chinese-style mix of hoisin, orange juice and chiles, then serves the juicy chops with sticky rice and a side of sweet, crunchy watermelon. More Pork Recipes
Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds.Easy Way Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok. Skip the lily bud garnish.
Chef Way Pino Maffeo uses both green and white asparagus, topped with a sweet-spicy vinaigrette flavored with kalamansi (an Asian citrus that's similar to a mandarin orange) and sudachi (a small green citrus used in Japan that's similar to lemon and lime).Easy Way Drop the white asparagus and replace the exotic citrus with fresh orange and lime juices. More Asparagus Recipes
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