Tag Archives: Asian

Manilla Clams with Coconut Lemon Grass, Thai Curry and Ginger

2 T Canola oil 2 inch piece of ginger, smashed with back side of knife 1 stalk lemon grass, remove first layer and cut on bias into 2 inch pieces Lime zest 1 tsp Thai Red Curry Paste (gonlongol) 2 … Continue reading

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Beef and Broccoli Stirfry

From the Christmas dinner  ribeye roast, I cut the ribs from the roast, removed the eye of the roast and what was left looked like a flank steak once I remove the extra fat.  I saved this flank piece of meat … Continue reading

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