How you doin’? I love Thai food when in Thailand. Unfortunately, going out for Thai food can be a big disappointment. I haven’t been able to find many, maybe any Thai restaurants in Henderson or Las Vegas that provide the Thai tastes that suit me, so I wanted to create a Thai beef dinner that could deliver on those exotic flavors and textures that makes Thai food so desirable. The beef should always be tender and full of flavor. If beef is too expensive you can substitute pork or chicken.
 
The measures of ingredients are just a guideline if making this recipe for the first time.  If you like more garlic, add more garlic. If you want it spicier, add some siracha, chili garlic sauce or Thai chilies (bird’s eye chilies), if you can find them.  
 
If you love the taste of curry, double up on the red curry paste. You are in control here and it’s up to your good taste. This curry dish is very different from Indian-style curry and now you have made it your very own.
 
Prep time: 40 minutes
Cook time:  40 minutes
Release time:  10 minutes
Yield: 6 to 8 servings
 
Ingredients
1 boneless beef chuck roast (3 pounds), cut in half
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut oil
1 cup sliced sweet red pepper
1/2 cup sliced yellow, sweet onions
1 tablespoon jalapeño pepper, cut in circles
1 tablespoon chili-garlic paste (more if you like it hotter)
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter (chunky is okay if that’s all you have)
1/4 cup red curry paste (more if you like it spicier)
2 tablespoons soy sauce (or Thai fish sauce)
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 tablespoons mince garlic
1/2 pound fresh sugar snap peas, trimmed
2 tablespoons freshly-squeezed lime juice
1/4 cup minced fresh cilantro
4 cups hot, cooked Jasmine or white rice
 
Optional toppings:  Thinly sliced green onions circles, Thai chili circles, toasted coconut, chopped unsalted peanuts, sriracha hot sauce and lime wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef with salt and pepper.
3. Select SAUTÉ setting on a 6-qt. electric pressure cooker on high heat.
4. Add the oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with the other half of the meat.
5. Return the beef to pressure cooker; add red pepper, onions and jalapeños.
6. In a medium bowl, add the chili-garlic paste and whisk in coconut milk with the beef stock, peanut butter, red curry paste, soy sauce, honey, gingerroot and garlic. Mix well and pour over meat.
7. Lock the lid; close the vent.
8. Select manual setting and set the PRESSURE to HIGH for 35 MINUTES.
9. When the cooking cycle is complete, QUICK-RELEASE PRESSURE.
10. When the pressure is down, carefully open the lid.
11. Add sugar snap peas, lime juice and cilantro.
12. Reset the instant pot to FULL PRESSURE and for 5 MINUTES.
13. NATURALLY RELEASE PRESSURE after 10 MINUTES, then QUICK-RELEASE any remaining pressure.
14. Remove beef; cool slightly so you can handle it.
15. Skim fat from the cooking juices.
16. Shred the beef with two forks; return the shredded beef to the cooking juices.
17. Spoon beef and sauce over rice and add the toppings of your choice.

ChefSecret:  I love Thai food because it reaches many of my taste senses, tart, hot and creamy—nothing else comes close. If you choose to add bird’s eye chilies, be very careful… they run 50,000-100,000 units on the Scoville scale. If you prefer your meat chunky, simply cube the beef before cooking in Step #3, cook the meat in batches, then proceed with the recipe from there. 

Quip of the Day: “Food makes travel exceptional because you get to taste what it's actually supposed to taste like. To eat real Pad Thai or finally have a proper curry is something pretty amazing."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No  matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Entree #InstantPot #Beef #BeefCurry #RedCurry #Coconut #Rice #ThaiCurry #Thailand #ILoveThaiFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My Bang Bang Shrimp & Broccoli is creamy, crispy, savory, spicy and sweet, all at the same time. It will blow your mind!
 
I first tasted Bang Bang Shrimp at The Cheesecake Factory. More recently, I tried it at Bone Fish Grill at Town Square in Las Vegas. It is one of the more popular menu items at the restaurant. According to the restaurant's menu, it’s just crispy fried shrimp tossed in a signature creamy, spicy sauce.
 
My recipe replicates the appetizer's crispy, decadent, spicy deliciousness with the addition of roasted broccoli. It’s probably not the first vegetable you think of when you’re looking for an exciting entrée, however, this recipe will change your perception of all that. It’s shrimp and broccoli as you’ve never tasted it before.
 
This name and flavors are from a popular street food in Bangkok, Thailand. The Bang Bang essence is from the explosive chili flavors. The balanced sweet and spicy sauce made the jump from shellfish to lots of other foods—from potatoes to cauliflower to chicken fingers, and more!
 
I love to serve this dish over rice with a squeeze of lime and even some shredded toasted coconut. The Bang Bang sauce also works well with grilled chicken, crispy beef or pork.
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
For the broccoli
1 pound broccoli florets
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Up to 1 teaspoon chili flakes (to the spice level of your choosing)
2 tablespoons sliced green onion tops, for garnish
2 tablespoons store-bought fried onions (I prefer French’s brand)
 
For the fried shrimp
1/2 cup cornstarch, or as needed
1 pound peeled and deveined medium shrimp
oil for frying
 
For the Bang Bang sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha (or your favorite hot sauce)
Kosher salt, to taste
 
Directions
To make broccoli

1. Preheat the oven to 400° F.
2. Position a rack in the upper third of the oven.
3. Place the broccoli florets on to a rimmed sheet pan and drizzle with the vegetable oil.
4. Season with salt, pepper and chili flakes.
5. Toss to ensure each piece is coated.
6. Roast on the upper rack until fork-tender throughout, about 20 minutes, flipping the broccoli halfway through.
7. If the spears are browning more quickly than you’d like, move them down to the middle rack of the oven.

To make the sauce

1. While the broccoli is roasting, add the mayonnaise, sweet chili sauce and sriracha to a small bowl and mix to combine. Taste and season with salt as needed.

To fry the shrimp

1. Place cornstarch in a shallow bowl.
2. Gently press shrimp into cornstarch to coat; shake off any excess.
3. Heat oil in a large saucepan to 375° F.
4. Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. Transfer shrimp to paper towels to drain.

To put it all together

1. Put the cooked shrimp in a bowl and pour the chili sauce mixture over the shrimp; toss gently to coat.
2. Line a serving plate with lettuce leaves.
3. Place the cooked broccoli over the lettuce leaves.
4. Pour the sauced shrimp over the broccoli and top with chopped green onion.
5. Top with the crispy fried onions before serving.

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ChefSecret:  Coating the Bang Bang Shrimp in cornstarch before frying will give you that wonderfully crispy texture.
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Quip of the Day:  Sad moment today when I ran over a box of shrimp. Road krill.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #BangBangShrimpBroccoli #ShrimpBroccoli #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Rice is nice... especially when it's wok-fried with lots of flavors and ingredients.

Did you know that the earliest record of fried rice is found in the Sui dynasty (589–618 AD) in China?
 
Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
 
Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
 
Make sure to use leftover, day-old rice when making fried rice. Freshly made rice will produce mushy fried rice.
 
Prep time:  15 minutes
Cook time:  15 minutes
Yield:  4 side servings / 2 entrée servings
 
Ingredients
8 ounces small peeled and deveined raw shrimp
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon cornstarch
3 tablespoons peanut oil, canola oil, or rice bran oil
3 large eggs, beaten
2 chopped green onions
4 cups leftover rice, grains separated well
1 tablespoon minced garlic
1/2 teaspoon minced ginger
3 tablespoons oyster sauce
1 tablespoon soy sauce, plus more to taste
3/4 cup frozen or fresh peas and diced carrots
1 teaspoon dark toasted sesame oil
1 teaspoon toasted sesame seeds
 
Directions

1. In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
2. Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well; they're relatively stick free and can take the heat) on high heat.
3. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
4. Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
5. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way.)
6. Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
7. Return the pan to the burner and lower the heat to medium. Add a little more oil if needed.
8. Add the beaten eggs and stir them quickly to scramble them while they cook.
9. When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
10. Wipe out the pan or wok with paper towels and return it to the burner.
11. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil.
12. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
13. Then add the cold leftover cooked rice to the pan and stir with the green onions to mix well.
14. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
15. Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
16. Add the garlic, ginger, soy sauce, oyster sauce, carrots, peas, shrimp, eggs and sesame oil.
17. Heat everything until sizzling hot. Add more soy sauce to taste, if needed.
18. Transfer to warm serving bowls to serve and top with sprinkle to toasted sesame seeds. Enjoy!

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ChefSecret:  If you are looking for a spicier fried rice add a tablespoon or two of Asian chili oil.

Quip of the Day:  I once saw a Shrimp finish third in the Olympics... They gave him the Prawns Medal.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #SideDish #SesameShrimpFriedRice #FriedRice #ShrimpFriedRice #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025