5,750 su gai recipes

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Quick, easy and delicious way to cook your winter squash as a side dish.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Mongolian hot pot with thinly sliced lamb, spinach, napa cabbage, and bean thread noodles cooked tableside in ginger-scallion broth with a spicy tahini dipping sauce.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.

Szechuan pepper stir-fried eggplant with garlic and sesame oil. Just four ingredients, one wok, and ten minutes for a smoky, numbing-spice Chinese side dish.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.