All Posts
by date
Below, view all our posts in chronological order, starting with the most recent. To browse recipes by category, course, or collection, visit our Recipe Index. Also be sure to check out our How-To section and Chinese Ingredients Glossary.
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Bacon in a Wok & After School Sandwiches
Updated:View Post: Bacon in a Wok & After School SandwichesThe sight of sizzling bacon in a wok is an image that’s stuck with me since childhood! It also happens to be a great way to cook bacon, with the perfect mix of chewy and crispy. Growing up, Sarah and…
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Chicken with Black Bean Sauce
Updated:View Post: Chicken with Black Bean SauceChicken with Black Bean Sauce is a standby dish on both Chinese takeout and restaurant menus. It’s one of the tastiest stir-fries you can make, and if you never or rarely use Chinese fermented black beans, this dish is the…
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Soy Sauce: Everything You Need to Know
Updated:View Post: Soy Sauce: Everything You Need to KnowSoy sauce is a familiar ingredient even to Western cooks these days. It holds a special place of importance in our list of 10 Essential Chinese Pantry Ingredients, and is truly essential to not just Chinese cooking, but Asian cooking…
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Steamed Pork Buns (Baozi)
Updated:View Post: Steamed Pork Buns (Baozi)Everyone has staples in their freezer––a pint of ice cream, a box of waffles, or a bag of frozen peas. The freezer staples I can’t do without are frozen rice, frozen man-tou, frozen dumplings and finally, some sort of savory…
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Vegan Ramen
Updated:View Post: Vegan RamenRamen, one of the most beloved bowls of hot soup in the world. Traditionally, ramen gets its flavor from rich bone broths made with pork or chicken. But what about a vegan ramen that delivers a comparable level of umami…
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Rice Vinegar
Updated:View Post: Rice VinegarThe three main types of rice vinegar (mi cù, 米醋) used in Chinese cooking are white rice vinegar, black rice vinegar (or Chinkiang Vinegar), and red rice vinegar. In this article, we’ll be focusing on white rice vinegar. (For more…
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Chinese Red Vinegar
Updated:View Post: Chinese Red VinegarThe three main types of rice vinegar (mi cù, 米醋) used in Chinese cooking are white rice vinegar, black rice vinegar (or Chinkiang Vinegar), and red rice vinegar. In this article, we’ll be focusing on Chinese red vinegar. (For more…
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20-Minute Congee (皮蛋瘦肉粥)
Updated:View Post: 20-Minute Congee (皮蛋瘦肉粥)BREAKING NEWS!!! You can make delicious congee with slow-cooked flavor––from scratch––in 20 minutes. I’m not talking about using an Instant Pot or pressure cooker either. The extremely exciting technique I’m revealing in this post will cut the usual congee cooking…
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Vegetarian Oyster Sauce
Updated:View Post: Vegetarian Oyster SauceOyster sauce is a key ingredient in many Chinese and Asian recipes, including many of the recipes on The Woks of Life. It’s also included in our list of 10 Essential Chinese Pantry Ingredients. But what if you’re vegan or…
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How to Freeze Herbs & Aromatics
Updated:View Post: How to Freeze Herbs & AromaticsToday, we’re talking about how to freeze herbs and aromatics used commonly in Asian cooking, so that: A couple weeks ago, my mom was pulling a bag of frozen scallions out of the freezer to make dinner and promptly called…
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Fried Brown Rice
Updated:View Post: Fried Brown RiceWhen we say Fried Brown Rice, we don’t mean white rice fried in a classic brown sauce, we’re talking about actual brown rice fried rice! Why Brown Rice? When you eat white rice, the tough outer husk, bran and germ…
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How to Cook Brown Rice: 2 Easy Methods!
Updated:View Post: How to Cook Brown Rice: 2 Easy Methods!Brown rice has become a popular alternative to white rice. Though it seems simple, cooking brown rice can be hard to get right if you don’t make a couple important moves. That’s why today, we’ve got all the tips you…
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Five Spice Chicken
Updated:View Post: Five Spice ChickenWhen we bought our first house over twenty years ago and money was tight, we were always looking for good deals at the local supermarket. The Chicken leg quarters at $0.39/pound sounded pretty good. This oven-baked five spice chicken is…
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The Ultimate Asian Vegetable Stock
Updated:View Post: The Ultimate Asian Vegetable StockWe have many soup recipes on The Woks of Life that can be adapted for vegans and vegetarians. The only problem was, we never had a high quality Asian vegetable stock or Chinese vegetable stock recipe we could recommend. Most…
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Easy Peking Duck with Mandarin Pancakes
Updated:View Post: Easy Peking Duck with Mandarin PancakesEver since we left Beijing to come back to the US, one of the things we really miss is the abundance and variety of the authentic foods China had to offer, including authentic Peking Duck. What Is Peking Duck? Peking…
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Grass Jelly Dessert
Updated:View Post: Grass Jelly DessertMy earliest memory of grass jelly is from my Cantonese neighbor who lived above us way back when I lived in Shanghai. We all called her Ah–Mou, a respectful way to address an elderly woman in Cantonese. I still remember…
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Celebrating the Last Days of Summer in Montauk
Updated:View Post: Celebrating the Last Days of Summer in MontaukThis summer, we found ourselves in Montauk as a whole family for the first time in almost 20 years (tried and failed to write that sentence without feeling old). The last time we visited as a family, Sarah and I…
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Chinese Winter Melon Soup with Meatballs
Updated:View Post: Chinese Winter Melon Soup with MeatballsNow that the air’s beginning to turn crisp, it’s time for us to share this Chinese Winter Melon Soup recipe with meatballs. Winter melons are grown in summer and harvested in late summer through early winter, making this a great…
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.
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