Tag Archives: asian cooking

Teriyaki Adventures, part 2

This recipe is for an actual sauce (not a marinade) and is best used for stir fry. The timing of the corn starch addition is really important. The sauce needs to be cool before the corn starch is added, otherwise … Continue reading

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Salmon with lemon and stir-fried bok choy

Sorry it’s been so long since the last post. I was caught up in finals, followed by several weeks of sleeping.   Ingredients for fish:  1 filet of Steelhead trout – I apologize for the misleading title, but Steelhead trout … Continue reading

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