Servings: 4-6
The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.
One of the best recipes I've ever made from Fine Cooking. Try it you won't regret it!
This is our favorite, go-to Asian slaw. I’m sure the pork medallions are awesome, too (thank you, Tony Rosenfeld ) but we usually have this slaw with pulled pork or smoked chicken.
Pandemic pantry aside, Napa cabbage is the only variety that works, and works beautifully. Savoy was awful in this recipe.
We love this recipe. The contrast of textures is perfect. I have made it several times, but the last time managed to find a napa cabbage. I really think it improves the whole dish! We serve with sticky rice and mix everything together. Really spicy but not too much!
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