Ingredients
Ingredients
These fresh roll-ups have an impudent edge. Where most Vietnamese rolls depend on a dipping sauce for spark, here the sparks are flying inside the roll -- with garlic shrimp, hoisin noodles, mint, basil and lime and crisp marinated vegetables.
Though not usually found in the typical local Chinese takeout menu, you have to try this pairing of tender lamb and sweet and savory hoisin sauce with the crunch of water chestnuts and fresh snow peas. Lamb is one of the hallmarks of northern Chinese cooking, especially Mongolia. It is logical when you think of the vast steppes of the region where sheep and goats thrive when little else will.
A favorite dish from an old teacher, this is a Chinese pasta with meat sauce. The noodles evolved from two of my favorite recipes by Chinese cookbook author, Gloria Bley Miller.
This is summer finger food — a big pile of shrimp that you peel and eat with your fingers only needs lots of napkins. Shrimp stay juicier when grilled in their shells, and the short marinating time heightens their character. Serve them hot, warm, or lightly chilled with Cucumber Stick Salad.