There are lots of great seafood options at Asian restaurants (the sole fish fillet in chili bean sauce at our favorite local place is amazing), but delicate seafood often doesn’t hold up well in sauce when ordered for delivery. Rather than suffer through soggy seafood, we usually stick to proteins that can better handle the trip—pork in garlic sauce, Mongolian beef, or General Tao’s chicken to name a few—when paying someone to bring Chinese food to our door. We also have a couple of go-to Asian seafood dishes that are worth sacrificing the ease and convenience of either dine-in or delivery to cook for ourselves at home. Our Thai coconut curry soup with sea bass or shrimp is a favorite that placates Dan’s sad cravings for the lemongrass-poached Chilean sea bass with rice noodles in chili lime broth from our beloved Malai Kitchen back in Dallas. We also love our simple, yet elegantly delicious ponzu sea bass. Now we have a third recipe to add to our crave-worthy Asian-seafood-at-home repertoire. This shrimp stir fry is bright and fresh with a nice amount of spice and tang from the hot and sour sauce. We also appreciate how cooking the ingredients in batches keeps the veggies crisp-tender, while making it easy to cook the shrimp to plump perfection. The only thing missing is a fortune cookie.
We like to think of cauliflower as a versatile, guilt-free cravings-buster. It works well as a substitute for pasta in “mac-n-cheese.” We’ve seen recipes for cauliflower “fried rice” that look good enough to try sometime when we feel like Chinese food, but don’t want all the calories. One of our vegan cookbooks even has a recipe for cauliflower “meatballs.” (A little skeptical about that one). I’m not about to tell you that cauliflower will satisfy a craving for a juicy ribeye or tender filet mignon, but these cauliflower steaks are a hearty and delicious option for a vegetarian dinner. As much as we love our roasted potatoes, this recipe for garlic-roasted cauliflower is a great alternative with less calories and carbs but similar roast-y flavor and texture. Even better, the cauliflower cooks in about half the time as the potatoes and does not require parboiling. Win, win! Now if only someone could please come up with a way to make cauliflower taste like fried chicken, we would be forever grateful.