Yu Hsiang Beef Noodles

The first time I had food flavored with Yu Hsiang was at Mary Chung's in Central Square, and it immediately became one of my favorites. The sauce is a sweet and hot and garlicky, and goes well with just about any kind of stir fry. I attempted to make it at home, and the result was so successful I made it again the next day.

(Gluten Free) Scallion Pancakes

Scallion pancakes are a staple of Chinese restaurant menus. I think they're popular because they're fried, shareable, crispy, dippable, and sound healthy. I took a crack at making a gluten free version that isn't that bad for you with a mix of rice flour and chickpea flour.

Sweet and Sour Pork Burgers with Grilled Pineapple

That's a long title for what's really a simple sandwich. If you want a break from regular beef burgers, and don't feel like going low fat with veggie or turkey burgers, this is a great choice. The grilled pineapple can also be made on its own and served as a side dish.

Baked Egg and Avocado Soft Tacos

I'm pretty sure I got the idea for this dish from the Ideas in Foog Blog, but I can no longer find the specific link. The idea behind this preparation is to bake the egg in the avocado, resulting in a gooey mess of soft avocado and runny yolk. They are best eaten with some type of bread. Because of the mild flavors of the egg and avocado, you can achieve a lot of different presentations by varying the bread and condiments.

Tandoori Chicken

To properly make tandoori chicken, you need a special oven called a tandoor, from which the dish takes its name. Fortunately, it turns out pretty well on a grill, and now that it's summer, it's a perfect time to make it. The yogurt coating simultaneously adds flavor and keeps the chicken moist, which can be hard to do.  You can bring it to a cookout, letting it marinate on the way, and everyone will be asking "Who brought the orange chicken?" and "Is there any more?"