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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …
This very tasty and easy Chinese-American stir-fry was inspired by the Singaporean dish black pepper crab. I served it last night with rice, a Smashed Cucumber and Scallion Salad , and an Albarino (a white wine from Galicia in NW Spain). Carol thought the wine went exceptionally well with the shrimp. This recipe makes 2 Read More …