You’ll see these fried peanuts often in Cantonese restaurants, served in small dishes around a Lazy Susan along with pots of tea. They’re the perfect little appetizer while you wait for your meal to arrive. Wok fried peanuts are an ideal snack to keep around. They’re crunchy, high in protein, and filling! At our house,
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Category Archive: ‘Vegetarian’
This pressed tofu (dòufu gān – 豆腐干), is a necessary recipe for our readers who live far away from an Asian market. Firm tofu is (somewhat) widely available, thank goodness, but as of this writing, you can only find pressed tofu (also sometimes known as spiced tofu) in Asian markets. There are actually a couple
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This stir-fry of Chinese rice cakes with mixed vegetables is colorful, satisfying, and happens to be vegan and vegetarian. Rice cakes are called niángāo in Mandarin (or neen goh in Cantonese), which is a homonym for Chinese words that mean “higher year.” It symbolizes growth in the new year, which is why families enjoy niángāo
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It’s officially hot pot season! If you’re looking for a homemade soup base, look no further than this tomato hot pot base recipe. It’s mild yet flavorful (for those who aren’t into spicy hot pots), light (for those who’d rather not have too much oil in their hot pot), and easy to whip up while
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This taro sago (tapioca) dessert soup is a tasty and lightly sweet end to any Chinese meal. It’s also fairly simple to make, with just water and 8 other ingredients. It freezes well too, so you can make a big batch and save some in pint or quart containers for a quick and easy dessert
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These buttery jasmine shortbread cookies are subtly flavored with ground jasmine tea leaves, making them the perfect complement for a hot cup of tea on a cold winter day. Note: We partnered with Frontier Co-op to bring you this Jasmine Shortbread Cookie recipe. As always on The Woks of Life, all opinions are our own. Enjoy! Let
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Finally, we’ve found our family’s perfect Macaroni and Cheese! This mac and cheese is everything I want—it has a creamy cheese sauce, with delicious fall flavors that meld together perfectly: rosemary, nutmeg, garlic, and bay leaf. I know what you’re thinking. It’s the DAY BEFORE THANKSGIVING AND NOW YOU POST THIS MAC & CHEESE?! NOW?!!
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I have these melt-in-your-mouth fluffy Chinese scrambled eggs with salted chilies (i.e. Hunan-style duò jiāo – 剁椒) at least 2 times a week if I’m on my own. I’ll eat it any time of day—breakfast, lunch, or dinner. In fact, everyone in my family knows I survive during the week largely off of a carton
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