My family has always loved Asian food, but I have to admit that I've always been a little leery about what the neighborhood Chinese restaurant considers 'good' ingredients. I figure sometimes it's just better not to ask. Even though we're big fans of the cuisine we'd never really made it. Last year I bought my dad Williams-Sonoma's "Essentials of Asian Cooking" which has now found itself a new home - my kitchen (sorry dad). I don't usually buy cookbooks because I usually only find a few dishes I actually want to make, but this is truly a great cookbook. It has a TON of delicious recipes and it's pretty educational! Who would have guessed there were so many types of soy sauce...
Before my sister left for college, I put that book to good use and made a huge Asian dinner. The potsticker recipe is incredible, better than Shin Sei in my opinion. Honestly, we probably could have eaten potstickers alone and been just as happy. But I also made the beef and green onion skewers and lettuce wraps-both of which were incredibly flavorful, delicious and fresh!
The only downside to Asian cooking is the large number of ingredients that you probably DON'T have in your pantry already (AKA fish sauce, mirin, sesame seeds, wonton wrappers, etc.). BUT it's worth a trip.
I hope you brought your chopsticks!
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