Bengali Style Chow Mein

This Asian inspired Chow Mein became popular in Bengali households during late 80’s. It is mainly prepared with veggies and sometimes eggs are added. As far as I remember during winter months when colorful veggies like bell pepper, green onion, carrot and cauliflower(yes, you heard it right) are easily available and not so expensive made Chow Mein extraordinarily great tasting that was served only with spicy tomato chili sauce on top yet it was optional. Soy sauce was not a pantry ingredient but spicy tomato chili sauce and ketchup were very popular back in the day. Rest of the year for quick lunch box or evening snack Chow Mein was made with potato and onion only and I liked it as is but some people of course wanted  with tomato chili sauce. This Chow Mein brings back lot of memories. I am not sure how many people actually make this way any more but I still do. 

Singapore Noodles

Singapore noodles packed with curry flavor for quick lunch or supper is great for any days. According to Wikipedia, it's a very popular Cantonese style noddles in Hong Kong with no connection with Singapore. Stir fried colored vegetables along with rice vermicelli, shrimp, egg and other meat are used in this easy cooking process that takes only 30 minutes. The classic curry sauce is a salty, spicy but not too spicy and slightly sweet concoction. I double for more kick. This is absolutely delicious to savor leftovers for the next day and it's definitely a keeper.

Kung Pao Chicken

This spicy chicken dish is very popular in the United States originted from the Sichuan Province of China, named after Ding Baozhen, the Qing dynasty official in Sichuan called Kung Pao Chicken or Gongbao Jiding. There are a few versions of this dish with different types of chilies and Sichuan peppercorns. The original Sichuan version uses Shaoxing wine, hot chili peppers, roasted peanuts, soy sauce, Chinese black vinegar and Sichuan peppercorns. Guizhou province of southeast of Sichuan uses fermented chili paste mainly along with ginger, garlic, other seasonings with the same cooking method. Western version uses easy to find ingredients and some vegetables. They leave out Sichuan peppercorn on purpose I guess because I never tasted this spice in Kung Pao Chicken in  restaurants at all. 

Chinese Chicken Curry

Chinese Chicken Curry served with steamed jasmine rice, was one of the dishes that I always ordered at a family owned Chinese restaurant while living in Colorado. This Western version of Chinese Chicken Curry is a great combination of Chinese stir fried technique and Indian curry flavor to suit the American palate. The tender chicken pieces coated in a bright yellow spicy or mild curry sauce that takes less than 30 minutes to prepare. It's healthy, gluten free and it needs  just a few pantry ingredients. This is our another favorite go to recipes for Chinese comfort foods. 

Stir-Fried Chicken & Asparagus

Stir-fried boneless chicken with seasonal veggies in a very basic Asian sauce is one my favorite go-to recipes. When I am in a hurry this Asian inspired dish comes to rescue. I usually serve it over stir fried brown rice. This healthy meal is so delicious and visually appealing to please a crowd as well. Double the recipe to serve it next day. It will taste fantastic too. 

Vegetable Brown Fried Rice

We love this wholesome and nutritious Asian flavored rice with veggies. It's so versatile to pair with any Asian vegetable dishes, seafood, chicken and meat items. Easy to cook with left over brown rice.