Pan fried fish is a dish commonly prepared by Chinese families. Like steamed fish, it’s simple to make! In general, I’ve found that the selection and availability of fish plays a big factor in the type of dish that is prepared. If the fish is fresh, or what the Chinese call “swimming fish,” then steamed fish is
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Life & Travel
We’re two weeks from Chinese New Year, and we have a bunch of new year’s recipes to share with you over the coming days! Some of them are more of our family favorites, and others are requests that we received from readers. We’re starting with a bang––one of my favorite dishes, Chinese Sour Plum Duck. Sour
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Recently, “bowl” recipes have become a rather Big Deal. It’s hard to turn somewhere without seeing healthy salad bowls, rice bowls, quinoa bowls—heck any sprinkling of ingredients will do, as long as they are in a BOWL. Well, I decided to throw together these delicious beef bulgogi bowls, which are topped with juicy, tasty pieces of bulgogi—i.e.,
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Beef fried rice is probably one of my favorite dishes on a standard Chinese takeout menu (at least when you get to the fried rice column). Stir-fried beef with onions, peas, and of course, a little wok hei is a powerful combination that is often taken for granted. Judy would agree with me because, shortly
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Chinese yu choy is one of the sweetest-tasting Chinese leafy green vegetables available, especially when they are picked when young and tender. You may have seen this vegetable lightly blanched and served with oyster sauce at dim sum houses, though it’s less common than the Chinese Broccoli with oyster sauce that we find more often. Yu choy (sometimes
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After Bill posted his Homemade Cheung Fun recipe a while back, I have been wanting to post this homemade rice noodle recipe. It’s perfect for stir-fried rice noodle dishes like Beef Chow Fun. But this recipe is mostly for readers who don’t live near an Asian market. If you do live near an Asian market,
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Homemade chicken stock or homemade chicken broth are the best thing to have on hand in your kitchen. My version is meant for use in Chinese dishes, as it’s clear and pure-flavored, but you can use it in any recipe that calls for chicken stock or broth. Stock vs. Broth Have you ever wondered what
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When I first learned how to make this Ginger Scallion Oil, I was so thrilled I could barely stand it. Some of you may recognize this condiment as the deliciously salty topping for Cantonese roast meats like Crispy Roast Pork Belly (Siu Yuk) or Soy Sauce Chicken, but with a spicy kick of chili. Whenever
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