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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The ONLY Technique You Need to Keep Food From Sticking to a Wok or Pan
Updated:View Post: The ONLY Technique You Need to Keep Food From Sticking to a Wok or PanWe’ve all dealt with terrible messes from food sticking to a pan or wok. Maybe it’s a pan-fried fish that ends up skinless, a crusty coating of rice or noodles that’s impossible to scrub off, a fried egg that gets…
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Marinated Roasted Beets
Updated:View Post: Marinated Roasted BeetsBeet season is in full swing, and at this time of year, you may be seeing them for cheap at your local grocery store. Or perhaps your CSA boxes are bursting with beets, and you’re not sure what to do…
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Thai Green Papaya Salad
Updated:View Post: Thai Green Papaya SaladA good Thai green papaya salad is a must-order whenever I’m at a Thai restaurant, and increasingly, it’s becoming something that I make more often at home, because it’s easier than you think to make yourself! What is Papaya Salad?…
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General Tso’s Chicken
Updated:View Post: General Tso’s ChickenJust about everyone has tried General Tso’s Chicken—deep-fried chicken pieces in a sweet, subtly spicy sauce with crunchy broccoli. We’ve perfected ours after many years in Chinese restaurant kitchens. What’s the Story Behind General Tso’s Chicken? General Tso’s Chicken was…
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Black Bean Garlic Sauce
Updated:View Post: Black Bean Garlic SauceUnlike many of the soybean pastes and sauces we’ve talked about in this glossary, which are fermented bean pastes made from yellow soybeans, black bean garlic sauce is actually made from an already fermented product––fermented black beans. In this quick…
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How to Use Cornstarch in Chinese Cooking
Updated:View Post: How to Use Cornstarch in Chinese CookingCornstarch is often used in Chinese cooking––in fact, it’s one of our suggested 10 essential ingredients for stocking your Chinese pantry. Though it’s virtually flavorless, it easily one of the most vital ingredients in a Chinese kitchen, with multiple uses.…
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Pineapple Fried Rice
Updated:View Post: Pineapple Fried RiceThis Pineapple Fried Rice is a perfect balance of sweet and salty, and my complete admiration goes to the genius who thought of it! I never put fresh fruit in my savory recipes (desserts are a separate thing, of course),…
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Vegetable Egg Rolls
Updated:View Post: Vegetable Egg RollsVegetable Egg Rolls are a welcome change over the classic egg rolls you get at your local Chinese restaurant or takeout joint. Whether you’re a vegetarian or meat lover, these veggie egg rolls make the perfect appetizer or crunchy snack…
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Instant Pot Ribs (Just 6 Ingredients!)
Updated:View Post: Instant Pot Ribs (Just 6 Ingredients!)During the summer, we have a rotation of go-to, easy recipes for the grill, and these 6-ingredient Instant Pot Ribs are our latest discovery! Apple cider vinegar and your favorite bottled BBQ sauce do the legwork on flavor, the Instant…
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Chicken and Broccoli
Updated:View Post: Chicken and BroccoliSkip the takeout. This restaurant-quality Chinese Chicken and Broccoli recipe nails the rich, glossy brown sauce every time—in under 30 mins! Our recipe uses the same techniques Chinese restaurants use—because my parents ran a Chinese takeout joint, and this is…
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Tomato Egg Drop Soup
Updated:View Post: Tomato Egg Drop SoupBowls of tomato egg drop soup are commonly seen on tables in Chinese households, especially in the summertime when tomatoes are plentiful. Tomatoes and eggs just go together, and many food cultures know it. Just think of Shakshuka in the…
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3 Days in Yosemite National Park
Updated:View Post: 3 Days in Yosemite National ParkIn June, my boyfriend and I spent 3 days in Yosemite National Park, and now we have a brand new Woks of Life camping/travel post for you all! Yosemite National Park, in California’s Sierra Nevada mountains, is one of the…
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Chicken Yakisoba
Updated:View Post: Chicken YakisobaI’m particularly excited about this chicken yakisoba recipe, because it used to be one of my go-to’s at Japanese restaurants, before I discovered that I really like sushi. Every time I go to a Japanese restaurant now, I kind of stop…
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Creamy Sweet Corn Drink
Updated:View Post: Creamy Sweet Corn DrinkAn abundance of sweet and tender summer corn is hitting markets near you. You may be grilling it, buttering it, chopping it up for salads, or putting it in a seafood boil, but I usually like my corn steamed simply…
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Shanghai Scallion Oil Noodles (Cong You Ban Mian)
Updated:View Post: Shanghai Scallion Oil Noodles (Cong You Ban Mian)A really quick post today, along with a lightning fast recipe with only 6 ingredients! Shanghai Scallion Oil Noodles, or 葱油拌面 (cong you ban mian), is an easy recipe that also happens to be one of our favorites. We first…
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How to Velvet Beef for Stir-fry
Updated:View Post: How to Velvet Beef for Stir-fryLet’s talk about how to velvet beef! We have a lot of beef recipes in our archives here at The Woks of Life. We always give important details in all of our recipes, but I wanted to write a post…
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24 Easy Asian Ground Meat Recipes
Updated:View Post: 24 Easy Asian Ground Meat RecipesIn our house, ground meat is a total lifesaver. There’s no need to slice or cut a slab of meat; you just take it out, toss it in, and dinner is on the table that much quicker. That’s why we’ve…
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Mapo Tofu
Updated:View Post: Mapo TofuThis mapo tofu recipe (麻婆豆腐) is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can’t-have-just-one-scoop mapo tofu that you get in the restaurants. Since we published this recipe in March 2014, it has garnered many 5-star reviews from readers!…
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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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