A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could also use fried noodles.—Janice Fehr,
When I have lots of people to feed, I multiply this Thai-inspired recipe. Everybody always digs right in—even the kids. Add fresh veggies to mix up the flavor and make it your own. —Teri Rumble, Jensen Beach, Florida
“My husband and I never met a mushroom we didn’t like…so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken.” —Susan Bazan, Sequim, Washington
“My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus,” writes Grace Kunert of Salt Lake City, Utah. “This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner.”
“I created this appetizer when I had some leftover phyllo dough in the freezer. It’s perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they’re in a sweet or spicy mood!”
—Sonali Ruder, New York, New York
A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
Carrie Hickam’s family in San Jose, California can’t seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. “They ask for it over and over,” she reports.
CARRIE’S TIP: “I like to round out this easy dinner with a crusty loaf of sourdough bread.”
Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin