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 …
Ants Climbing a Tree is the fanciful name of a Chinese noodle dish in which bits of cooked pork scattered over dark noodles supposedly look like ants on tree branches. I don’t really see that, but it makes a good story, and the name made quite an impression on my 6 year old granddaughter. This Read More …
This recipe is adapted from www.wokandskillet.com and is a quick and easy way to get the taste of Chinese barbeque. Ground pork is mixed with sweet and savory ingredients, including five-spice powder. I served them tonight with rice and asparagus drizzled with a soy-balsamic glaze. I think they would be good with Chinese noodle dishes Read More …
I have read that this mild stir fry is the authentic taste of Taiwan, the dish which makes older people think of the good things of their childhood. The three cups refers to sesame oil, rice wine, and soy sauce, but the recipe does not actually use that much of any of these ingredients. Read More …
This Chinese-American comfort food classic is a tasty and inexpensive mid-week dinner. It is a saute of eggs in a sweet-sour sauce with sesame and ginger accents. This version is an adaptation of the recipe in the New York Times. (For example, it called for scallions, but I only had white onion on hand.) This Read More …
This recipe is adapted from Serious Eats and uses a technique called water velveting to keep the chicken soft and tender when cooked. The actual cooking is very quick, but it does take about 30 minutes for the chicken to marinade and for the dried mushrooms to rehydrate. This recipe is for two servings. For Read More …