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A glaze like coating surrounds these shrimp with an essence of orange & ginger. The zest of the orange is the star ingredient. If you are without a handy-dandy microplane or grater, you can peel the orange thinly avoiding the white pith and then finely chop it. When purchasing shrimp, seek it out from the US or Canada. Lately, imported shrimp is regularly coming from unsustainable farms that use high levels of antibiotics and other containments worth avoiding.
A quick & easy way to get moist, tender asparagus. White wine or broth adds a touch of flavor.
This classic Thai take out dish is easy enough to make at home. You can even chop all of the veggies and make the sauce ahead. Ten minutes before you want to serve dinner, boil the noodles, stir-fry the veggies and toss it altogether. If you want to avoid the fish sauce, use half tamari or soy sauce with water and a pinch of salt instead. Feel free to use tofu instead of shrimp as well for an easy vegetarian substitute for this dish.
Use a grill pan for the lovely charred marks or follow this same method in a skillet. Either way the cook time is similar and flipping occurs when the chicken is easily loosened from the pan.
Seared on each side until golden & crisp, yet tender throughout. Preparing it in the pan means you are less then 30 minutes away from homestyle roast beef. The trick to this dish since you are searing it at high heat is to choose a more expensive cut such as tenderloin or filet mignon.
