I’m going to preface this post with a simple statement; I love Chinese food, all kinds of Chinese food. Japanese style, American style, Korean style, authentic… it’s all deliciously bold and flavor packed.
This is going to be the first post in a segment I’m dubbing, “The Secrets of Cabbage.” Ignore the cheesy name, the point is there will be more posts about cabbage in the future. Also, I apologize for how short this post is going to be. I will write about an entree in the next post.
In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.
I love all kinds of fried chicken, from American southern style, to Japanese karaage; the Korean version is no exception. This recipe is a cross between fried chicken and bbq wings, an unhealthy but delicious combination. It’s the perfect snack for tail-gating parties.
MY UMAI 