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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.