Stir-Fry

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

Can be prepared in 45 minutes or less.

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

Serve this quick stir-fry with rice.

If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice. Active time: 15 min Start to finish: 15 min

Serve with white rice to soak up the juices. A bottle of Gewürztraminer would pair nicely with the spiciness of the shrimp.

Preparation time: 25 minutes Cooking time: 5 minutes Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.

(Chicken Stir-Fry with Holy Basil) Two of the common types of basil used in Thailand are now available in North America. Bai horapha tastes like a good strong Italian sweet basil and can be found in Asian markets and some supermarkets, usually sold as Asian basil or Thai basil. The basil traditionally used in this recipes is bai gaprow, or holy basil which can be harder to find because of its shorter shelf life. Holy basil hasn't much taste when raw, but when cooked it becomes strong and distinctive. Asian basil makes a very good substitute, though it can't be cooked as long or it will lose flavor.

Can be prepared in 45 minutes or less.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

This popular menu classic is even better when made at home. Variation: For a vegetarian entrée, use one 12-ounce package of firm or extra-firm tofu in place of the beef. Cut the tofu into 3/4-inch cubes and marinate as if using beef. Pork or chicken would also work for this recipe.