After a few videos were shared with me on Instagram by family & friends, I finally tried making this viral no-fold blanket dumplings recipe I found on Spend with Pennies. These little pork dumplings were much easier to prepare than potstickers or gyoza, making them perfect for busy weeknights.  I served them with spicy chili crisp, black vinegar, and soy sauce, but potsticker dipping sauce would also be terrific. These blanket dumplings pair nicely with a tangy cucumber salad and soy-glazed snow peas.

No-Fold Blanket Dumplings

Filling:

• ½ lb. ground pork (ground chicken or turkey will also work)
• 2 green onions, finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger, finely grated
• 1 large clove of garlic, minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt, to taste

Other Ingredients:

• 12 dumpling (potsticker or gyoza) wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds, if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

How to Make No-Fold Blanket Dumplings:

Prepare the filling by placing the ground pork and the green onions in a bowl.

In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.

Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.

Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.

Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

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No-Fold Blanket Dumplings

Course Appetizer, Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 dumplings

Author Pam - For the Love of Cooking

Equipment

• Nonstick Skillet with Lid

Ingredients

Filling:

• ½ lb. ground pork ground chicken or turkey will also work
• 2 green onions finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger finely grated
• 1 large clove of garlic minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt to taste

Other Ingredients:

• 12 dumpling potsticker or gyoza wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

Instructions

• Prepare the filling by placing the ground pork and the green onions in a bowl.
• In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.
• Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
• Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
• Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
• Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
• Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

Warning!!! These delicious spicy chili-crisp edamame are very addictive! Spicy, salty, and so easy to make, edamame is one of our favorite snacks or Asian side dishes. I whipped up this easy edamame recipe to pair with a recent meal of sticky Asian pork ribs, garlic-ginger rice with cilantro, and bok choy with ginger sauce.

Spicy Chili-Crisp Edamame

Ingredients:

• 8 oz frozen edamame
• 2 cloves garlic, peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce, more to taste
• 2 tsp chili crisp 
• Sea salt, to taste

How to Make Spicy Chili-Crisp Edamame:

Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.

Drain and rinse the edamame with very cold water to prevent it from cooking further.

Dry the edamame pods on a clean tea towel (or paper towels) until very dry.

Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don’t let the garlic turn dark or burn.

Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.

Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.

To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.

To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

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Spicy Chili-Crisp Edamame

Course Appetizer, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• Large skillet

Ingredients

• 8 oz frozen edamame
• 2 cloves garlic peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce more to taste
• 2 tsp spicy chili crisp
• Sea salt to taste

Instructions

• Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.
• Drain and rinse the edamame with very cold water to prevent it from cooking further.
• Dry the edamame pods on a clean tea towel (or paper towels) until very dry.
• Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don't let the garlic turn dark or burn.
• Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.
• Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.
• To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.
• To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

A quick and easy Asian green bean side dish that pairs well with beef, chicken, tofu, seafood, and pork. I adapted this easy diced green bean recipe from I am Homesteader, and thought it would be fun to make, as I’d never chopped or diced green beans before. The results with smaller chopped green beans are that the Asian flavors penetrated the green beans much better than if they were kept whole. These spicy, delicious garlic chili-crisp green beans paired nicely with garlic rice, soy-garlic flank steak, and a cucumber salad.

Garlic Chili-Crisp Green Beans

Ingredients:

• ½ lb. green beans, ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic, smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp, or more if desired
• Splash of seasoned rice vinegar, to taste
• Sea salt and freshly cracked black pepper, to taste
• Toasted sesame seeds, to taste

How to Make Garlic Chili-Crisp Green Beans:

Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.

Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove the garlic and chop it into small bits.

Add the chopped green beans and cook, stirring often, for 5 minutes.

Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.

Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

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Garlic Chili-Crisp Green Beans

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Wok

Ingredients

• ½ lb. green beans ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp or more if desired
• Splash of seasoned rice vinegar to taste
• Sea salt and freshly cracked black pepper to taste
• Toasted sesame seeds to taste

Instructions

• Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.
• Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove the garlic and chop it into small bits.
• Add the chopped green beans and cook, stirring often, for 5 minutes.
• Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.
• Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

We had some bok choy in the fridge, and I had a craving for something healthy yet flavorful, so I made this easy bok choy in ginger sauce recipe from Recipe Tin Eats. This simple Asian side dish is incredibly easy to make and pairs nicely with most Asian main dishes and salads. Instead of a side dish, I served these simple, delicious greens on a bed of garlic rice with a big drizzle of spicy chili crisp. It was such a simple, flavorful, comforting meal, which my son and I happily devoured.

Bok Choy in Ginger Sauce

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce, or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce (use vegetarian version if desired)
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger, finely julienned, patted dry
• 3 small bok choy, trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

How to Make Bok Choy in Ginger Sauce:

Prepare all ingredients (mise en place) before starting the cooking process.

Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it’s easier to make lump-free with less liquid. 

Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.

Add bok choy, then toss with the ginger oil for 15-20 seconds to coat.

Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.

Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch. Taste and re-season if needed.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  

To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

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Bok Choy in Ginger Sauce

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce use vegetarian version if desired
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger finely julienned, patted dry
• 3 small bok choy trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

Instructions

• Prepare all ingredients (mise en place) before starting the cooking process.
• Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it's easier to make lump-free with less liquid.
• Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.
• Add bok choy, then toss with the ginger oil for around 15 seconds to coat.
• Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.
• Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  Taste and re-season if needed.
• To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

• 1 English cucumber, scrubbed
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil, to taste
• Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

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Japanese Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Salting Time: 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Mandolin Slicer or Sharp Knife

Ingredients

• 1 English cucumber scrubbed ***You can also use Persian cucumbers
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil to taste
• Toasted white and black sesame seeds to taste

Instructions

• Using the thinnest setting on your mandolin, carefully slice the cucumber.
• Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
• Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
• Place them on a towel and squeeze them very well to remove all liquid.
• Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
• Add the cucumbers and mix very well until evenly coated and saturated.
• Sprinkle with toasted sesame seeds and serve and enjoy.

I’ve seen the viral Asian spiral cucumber salad videos and recipes online for a while now, and when I had all the ingredients on hand, I made it. The spiral was easy to create when using cheap chopsticks as a guide. The punch of spicy, bold flavors from the dressing makes this cucumber salad extra delicious, while the spiral makes it fun to eat. I served this delicious & easy spicy Asian cucumber salad recipe with Asian chicken sandwiches and some edamame.

Spiral Cucumber Salad

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic, finely grated

Serving:

• 2 tbsp green onion, finely sliced
• Toasted sesame seeds

How to Make a Spiral Cucumber Salad

Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.

Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.

Cut the cucumber in two. Repeat for the remaining cucumbers.

Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.

Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.

Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.

To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly. Top with sliced green onions and toasted sesame seeds.

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Spiral Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 15 minutes minutes

Salting Time: 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Two Cheap Takeout Chopsticks
• Sharp Knife

Ingredients

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic finely grated

Serving:

• 2 tbsp green onion finely sliced
• Toasted sesame seeds

Instructions

• Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.
• Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.
• Cut the cucumber in two. Repeat for the remaining cucumbers.
• Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.
• Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.
• Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.
• To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly.
• Top with sliced green onions and toasted sesame seeds. Serve and enjoy.

I love salads like this Asian cabbage salad, because they are a terrific way to use up all the stray veggies in the fridge. We had a slaw mix of shredded carrots and green & purple cabbage, along with some snow peas, baby sweet peppers, green onion, and cilantro that needed to be used up, so I whipped up this tasty Asian cabbage salad recipe with a tangy ginger-sesame vinaigrette. I loved the fresh crisp veggies tossed in the flavorful Asian dressing, and though it paired nicely with some roasted broccoli and chicken & scallion skewers.

Asian Cabbage Salad

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil (or olive oil)
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste, to taste
• 1 large clove of garlic, finely grated

Cabbage Salad:

• 16 oz of slaw mix (shredded green cabbage, purple cabbage, and carrots) (approx. 7-8 cups)
• ½ cup snow peas, sliced thinly on a diagonal
• ¼ cup fresh cilantro, chopped
• 2-3 green onions, sliced thinly on a diagonal
• 1 red baby bell pepper, sliced thinly
• 1 yellow baby bell pepper, sliced thinly
• 2 tbsp sliced almonds, optional

How to Make an Asian Cabbage Salad

Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.

Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.

Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.

Serve immediately and enjoy.

Store remaining vinaigrette in the refrigerator for up to a week.

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Asian Cabbage Salad

Course Salad

Cuisine Asian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Sharp Knife

Ingredients

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil or olive oil
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste to taste
• 1 large clove of garlic finely grated

Cabbage Salad:

• 16 oz package of slaw mix shredded green cabbage, purple cabbage, and carrots (approx. 7-8 cups)
• ½ cup snow peas sliced thinly on a diagonal
• ¼ cup fresh cilantro chopped
• 2-3 green onions sliced thinly on a diagonal
• 1 red baby bell pepper sliced thinly
• 1 yellow baby bell pepper sliced thinly
• 2 tbsp sliced almonds optional

Instructions

• Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.
• Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.
• Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.
• Serve immediately and enjoy.
• Store remaining vinaigrette in the refrigerator for up to a week.

I have been fighting a head cold, and have little energy to cook big meals right now. After looking through the fridge & freezer, I made this easy recipe for wontons in spicy chili sauce using frozen pork & vegetable wontons. Instead of pan-frying them, I boiled them so they would be soft and slurpable. I made a spicy, tangy sauce that made the mini wontons extra special. This was a comforting and delicious meal I made in less than 20 minutes.

Easy Wontons in Spicy Chili Sauce

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil, to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic, finely grated
• Pinch of sugar, to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons, or more if desired
• 1 green onion, thinly sliced
• Toasted sesame seeds
• Spicy chili crisp, for serving if desired

Easy Wontons in Spicy Chili Sauce

Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.

Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.

Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.

To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well. 

Serve immediately and enjoy.

Store excess sauce in an airtight container in the refrigerator for 3-5 days.

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Easy Wontons in Spicy Chili Sauce

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 +

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Large saucepan

Ingredients

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic finely grated
• Pinch of sugar to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons or more if desired
• 1 green onion thinly sliced
• Toasted sesame seeds
• Spicy chili crisp for serving if desired

Instructions

• Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.
• Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.
• Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.
• To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well.
• Serve immediately and enjoy.
• Store excess sauce in an airtight container in the refrigerator for 3-5 days. 

Soy sauce & butter combined (also known as infinite sauce) is something I have loved since my late teens. It’s such a great way to make vegetables and protein pop with flavor. I was making an Asian-inspired meal of Korean flanken short ribs and garlic rice.  After looking through the fridge, I found some snow peas that needed to be used up, so I made this quick and easy soy-glazed snow peas recipe, and kept the flavors simple. These tasty snow peas were flavorful, crisp-tender, and paired well with the rest of the meal.

Soy-Glazed Snow Peas

Ingredients:

• 2 tbsp butter
• 2 tbsp soy sauce
• 9 oz snow peas, ends trimmed
• Pinch of crushed red pepper flakes, to taste
• Garlic powder, to taste
• Freshly cracked pepper, to taste

How to Make Soy-Glazed Snow Peas:

Heat the butter in a wok or cast-iron skillet over medium-high heat.

Once hot, add the soy sauce and snow peas and toss to coat evenly. Season them with the red pepper flakes, garlic powder, and freshly cracked black pepper to taste.

Cook, stirring often, for 3-4 minutes.

Pour into a serving bowl and sprinkle with toasted sesame seeds to taste.

Serve immediately, along with spicy chili crisp, if desired. Enjoy.

Print

Soy-Glazed Snow Peas

Course Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Wok or Large Skillet

Ingredients

• 2 tbsp butter
• 2 tbsp soy sauce
• 9 oz snow peas ends trimmed
• Pinch of crushed red pepper flakes to taste
• Garlic powder to taste
• Freshly cracked pepper to taste

Instructions

• Heat the butter in a wok or cast-iron skillet over medium-high heat.
• Once hot, add the soy sauce and snow peas and toss to coat evenly. Season them with the red pepper flakes, garlic powder, and freshly cracked black pepper to taste.
• Cook, stirring often, for 3-4 minutes.
• Pour into a serving bowl and sprinkle with toasted sesame seeds to taste.
• Serve immediately, along with spicy chili crisp, if desired. Enjoy.

My daughter requested a creamy pasta for dinner this week, so when I stumbled upon this easy recipe for chili crisp fettuccine alfredo with spinach on NYT Cooking, I knew she would absolutely love it! This easy fettuccine alfredo recipe was really quick and easy to make, and my entire family loved it! This spicy pasta paired nicely with an Asian kale salad and some crusty bread.

Chili Crisp Fettuccine Alfredo

• 2 tbsp butter
• 1 tbsp spicy chile crisp, plus more for serving
• ½ cup heavy cream
• ½ lb dried fettuccine
• 2 cups baby spinach
• ¼ cup Parmesan, finely grated, plus more for serving

How to Make Chili Crisp Fettuccine Alfredo

Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.

Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.

Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.

Add the drained noodles to the cream mixture, stirring to coat evenly.

Add the spinach and turn with tongs until the noodles are well coated.

Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.

Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.

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Chili Crisp Fettuccine Alfredo

Course Main

Cuisine Asian, Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 2 tbsp butter
• 1 tbsp spicy chile crisp plus more for serving
• ½ cup heavy cream
• ½ lb dried fettuccine
• 2 cups baby spinach
• ¼ cup Parmesan finely grated, plus more for serving

Instructions

• Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.
• Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.
• Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.
• Add the drained noodles to the cream mixture, stirring to coat evenly.
• Add the spinach and turn with tongs until the noodles are well coated.
• Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.
• Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.