In today’s episode, Lan Lam introduces Julia Collin Davison to stir-fried cumin beef, a great dish for wok beginners. Adam Ried shares his top picks for colanders with Bridget Lancaster, and Jack Bishop highlights the sweet flavors and diverse textures across a variety of cabbages. Finally, Bridget joins Dan Souza to make Lao Hu Cai, a Chinese salad that celebrates the versatility of celery.
Best Colander: https://cooks.io/3TX6MrW
Stir-Fried Cumin Beef: https://cooks.io/4eRL2qK
The Best Colanders: https://cooks.io/46VM2Iz
Lao Hu Cai (Tiger Salad): https://cooks.io/4kM60J0
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13 Comments
Lan is the best 👌
I’d add a little cucumber to the Tiger Salad. And maybe some radishes. 👏
Regarding the stir-fried beef: If you go to any Chinese restaurant, even a bad one, their stir-fried beef is better than that. Sure, this tastes great. I have been to Panda Express one time….. Now, cooking in a wok is undoubtedly the best way to cook some things. I use a wok to cook fruit to put into muffins. That is a technique. There are differences between technique. ingredients and measurements that ATK doesn't seem to recognize. Maybe they do, behind the scenes, but they present every recipe as it was derived from Heaven's Cookbook. There are many ways to do this that might be better. Please suggest alternatives.
I do not like Cilantro. It tastes like dish soap. My kids don't like it for the same reason. We substitute Cilantro for Italian Parsley instead.
not enough dressing on the salad.
Easiest Asian nappa salad: shred the nappa (can separate ribs from leaves and slice them thinly separately; put sliced ribs in bottom of salad bowl), sprinkle over Maruchuan seasoned rice vinegar and some toasted sesame oil and dried chili flakes, wait a few minutes, then place shredded leaves in the bowl and repeat with the seasoned rice vinegar, sesame oil, and chili flakes. The leaves deflate pretty quickly once exposed to the seasoned vinegar, so toss and eat promptly. (But no worries, the water that comes out if you wait just becomes part of the delicious, simple dressing.) Some toasted sesame seeds are nice as a garnish.
I have been a subscriber ( magazine) for a long time. ATK is very informative without the frivolous contents. I also enjoy these YouTube videos until recently. Why so much make up on, for these professional women. No need to cake on their already beautiful faces. It is disappointing that ATK thinks it is necessary for the excess make up. Such an unnecessary distractions. 😕
Dan slicing the green onions to the tune of Jingle Bells, haha.
Sorry…but Brussels sprouts are not “little baby cabbages.” I’ve grown both in my garden. They are both cruciferous vegetables, but they are in fact, separate cultivars of Brassica oleracea.
Adam Ried always reminds me of someone who’d be in my World of Warcraft guild
Not sure where you shop but here in Florida flank steak is expensive
Great recipes!!!!! Ty ❤
Flank steak runs $18-20/lb in the Baltimore area–not so cheap!