This Pork Belly Stir-fry post is an extension of the Cured Pork Belly post that we released on Saturday. If, by some wild chance you actually managed to make that pork belly over the weekend, it should be ready in just a couple more days. The first thing you should do is cook a small
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Life & Travel
This Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty. With celery as the third “player,” the whole dish is refreshing and so well-balanced. Secrets to Preparing Shrimp for Stir-fry
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Last Saturday as I looked into our impossibly stuffed pantry, full of spices–reds, yellows, greens stacked and crammed into our cabinets, I contemplated what to make for a big meal that would last the workweek. I found myself pulling spices like a hipster at Trader Joe’s yanking half-off cans of organic San Marzano tomatoes and devised this lamb stew
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This Sichuan Napa Cabbage Stir-fry, or Suan La Bai Cai (酸辣白菜) is going to be your next favorite vegetable side dish. Suan La Bai Cai means hot and sour napa cabbage and is a very popular dish in China. One of Our Favorite Winter Vegetables Napa cabbage is THE star when we talk about winter
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Crispy skin stuffed tofu, or Cui Pei Doufu (脆皮豆腐), was a dish my parents used to order frequently when we would make the trek out to Chinatown from upstate New York. Stuffed and deep fried, these little bricks of tofu are crispy on the outside and soft and delicate on the inside, with a small
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On the day before the BIG day, i.e. Thanksgiving, the most gluttonous holiday of the year, we’re sliding in at the last minute with another Thanksgiving leftovers recipe! While our other Thanksgiving leftover recipes (i.e. this Turkey Congee and this Turkey Ramen) focused on ways to make the most of a good turkey carcass, this
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I’ve seen these cute little pumpkin mochi on restaurant menus so many times in China, and they are almost always fried. I remember the first time I had them at Ma La You Huo (麻辣诱惑), a very famous Sichuan restaurant chain in China. It was arranged on a long plate like a pumpkin field with vines
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The day after Thanksgiving is a wonderful day. Not because of Black Friday sales, but because the day after Thanksgiving is the day to make something new and exciting with all the leftovers in the fridge, like a good Turkey Ramen! I’m kind of ridiculously militant about preparing enough food on Thursday, just so we’ll have
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