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Category: Chinese Cuisine

January 4, 2021January 4, 2021 jgrusseLeave a comment

Air Fryer Korean-Style Chicken Wings

Our son Nick has been very keen on his air fryer, so we also bought one and have had good results with it.  This is an adaptation from a recipe in the Washington Post.  The wings were nicely crispy.  I thought there could have been more sauce to coat them.  I think the next time Read More …

Chicken, Chinese Cuisine
November 15, 2020November 15, 2020 jgrusseLeave a comment

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

This is an adaptation of a recipe from Milk Street.  I served it with bok choi sautéed with onion, garlic, ginger, and oyster sauce.  I also served it with soft-boiled eggs (steamed 7 minutes and then chilled in ice water to stop them from cooking further, and warmed for serving).  This made 6 servings and Read More …

Chinese Cuisine, Pork
April 9, 2020April 9, 2020 jgrusseLeave a comment

Chinese Pork Ribs

These roasted ribs are an adaptation of a recipe in Saveur magazine in 2008, which in turn was based on the Joyce Chen Cook Book from 1962.  I left out the red food coloring from the original recipe as not necessary these days.  The ribs took about 90 minutes to roast.  2.33 lbs. of ribs Read More …

Chinese Cuisine, Pork
March 25, 2020March 25, 2020 jgrusseLeave a comment

Stir-Fried Napa Cabbage with Prosciutto

I had some leftover Chinese Braised Beef and was looking for a vegetable to go with it and some rice.  We had a Napa cabbage in the refrigerator, and I found a stir-fry recipe for Napa Cabbage in Grace Young’s Stir-Frying to the Sky’s Edge.  Grace’s simple recipe calls for some prosciutto, and I substituted Read More …

Chinese Cuisine
March 16, 2020March 16, 2020 jgrusseLeave a comment

Chinese Braised Beef

This easy braise filled the house with the smell of star anise from the Chinese Five Spice powder.  We ate it with the Stir-fried Asparagus and Shitake Mushrooms and steamed rice.  This recipe is adapted from Cook’s Illustrated’s “All-Time Best Chinese Recipes”. Cooks recommended making this with beef shank or short ribs, as flavorful and Read More …

Beef, Chinese Cuisine
March 16, 2020March 16, 2020 jgrusseLeave a comment

Stir-Fried Asparagus and Shitake Mushrooms

This side dish accompanied Chinese Braised Beefin the photograph.  The mushrooms were a good addition since they really soaked up the sauce.  This is an adaptation from Cook’s Illustrated’s “All-Time Best Chinese Recipes”. Sauce 2 Tbs. water 1 Tbs. soy sauce 1 Tbs. dry sherry 2 tsp. brown sugar 2 tsp. grated fresh ginger 1 Read More …

Chinese Cuisine, Vegan, Vegetarian
March 16, 2020September 22, 2020 jgrusseLeave a comment

Pork Fried Rice

The key insight to this version of fried rice is to boil the rice in lots of water like pasta, rather than steaming it in a precise amount of water as usual. This is a way to use freshly cooked rice and have each of the rice grains separate vs. the natural tendency to form Read More …

Chinese Cuisine
January 8, 2020January 8, 2020 jgrusseLeave a comment

Scallops with Snow Peas

Carol recently bought some snow peas and I looked around for a suitable stir fry recipe, which I found in one of the first cook books we ever bought, Charmaine Solomon’s The Complete Asian Cookbook.  This is an example of Cantonese cooking, so it is delicate and relies on quality ingredients properly prepared.  This is Read More …

Chinese Cuisine, Fish & Shellfish
September 13, 2019September 13, 2019 jgrusseLeave a comment

Easy Fried Rice

This easy version of fried rice is adapted from Serious Eats, one of my favorite sources of recipes.  It makes 2 generous servings.  A key part to the recipe is to have a large hot pan in which to fry the rice and then the other ingredients.  Before cooking, have all the ingredients lined up Read More …

Chinese Cuisine
May 18, 2019May 18, 2019 jgrusseLeave a comment

1-2-3-4-5 Ribs

This Chinese-American dish is an excellent example of fusion cuisine.  The original version dates back at least 30 years to cookbook author Irene Kuo, and it was re-publicized as a Genius Recipe on Food52 in an article by Andrea Nguyen.  The name comes from the simple ratio of sherry or rice wine, soy sauce, apple Read More …

American Cuisine, Appetizers, Chinese Cuisine, Pork

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