Mongolian Chicken Sweet and Savory Mongolian Chicken with Garlic Soy Glaze Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced 1/3 cup cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup water 1 tablespoon rice vinegar (optional) 1/2 teaspoon red pepper flakes (optional, for heat) 3 green onions, sliced (for garnish) Cooked white rice or noodles, for serving Directions: Toss chicken slices in cornstarch until well coated. Shake off excess. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden and crisp on the outside, about 2–3 minutes per side. Remove and set aside. In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring to a simmer. Return cooked chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until the sauce thickens and clings to the chicken. Serve hot, garnished with green onions over a bed of rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 4 servings #mongolianeats #chinesetakeoutathome #easyasianrecipes #glazedsauce #garlicgingerchicken #soybasedsauce #dinnerideas #sweetandsavory #chickenrecipes #homemadechinesefood #weeknightmeals #flavorpacked #quickmeals #stirfrychicken #savorydishes #crispychicken #asianinspired #chickendinner #panfriedchicken #saucylove Skip the takeout and try this Mongolian Chicken at home! Sweet, garlicky, and perfectly saucy — better than your favorite restaurant!

Asian wifey material

Good morning beautiful world #gravure #beauty #asian

Fermented Mustard Greens Sauce Tangy Fermented Mustard Greens Sauce with Garlic and Chili Ingredients: 1 cup fermented mustard greens (chopped, drained if in brine) 2 garlic cloves, minced 1 red chili (fresh or dried), chopped (optional for heat) 1 tbsp rice vinegar or apple cider vinegar 1 tbsp soy sauce or tamari 1 tsp sesame oil 1 tbsp neutral oil (like grapeseed or sunflower) 1/2 tsp sugar or honey (optional, to balance acidity) 1 spring onion, finely sliced (optional for garnish) Directions: In a food processor or blender, combine the fermented mustard greens, garlic, chili, vinegar, soy sauce, sesame oil, and sugar/honey if using. Blend until a chunky or smooth consistency is achieved, depending on preference. Slowly stream in the neutral oil while blending to emulsify and mellow the sharp edges. Taste and adjust seasoning as needed — more vinegar for tang, or more soy for umami depth. Spoon into a serving bowl and top with sliced spring onion if desired. Serve as a condiment with grilled meats, noodles, rice bowls, or roasted vegetables. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 70 kcal (per 2 tbsp) | Servings: About 6 servings #fermentedgreens #mustardgreensauce #umamibomb #probioticrecipes #southeastasianflavors #easycondiments #gutfriendlyfood #veganfriendly #homemadesauces #spicygreens #boldsauces #glutenfreecondiment #healthygut #ricebowlideas #noodletopping #greensauce #fermentedfoods #flavorboosters #plantbasedrecipes #chiliandgarlic This Fermented Mustard Greens Sauce is the bold, tangy, umami-packed condiment your kitchen's been missing

Find comfort in the night #gravure #beauty #asian