This cold Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 40 small radishes 1 -sp. salt ½ Tbs. soy sauce 1½ Tbs. rice vinegar 1½ Tbs. sugar 2 tsp. sesame oil Note – Double the sauce ingredients if the round radishes are relatively large. Wash the Read More …
This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 1 large English cucumber or equivalent (Peel if ordinary cucumbers) 1 tsp. salt 2 Tbs. soy sauce 2 Tbs. rice vinegar 2 Tbs. sugar 1 Tbs. sesame oi Cut the cucumbers and cut into small round slices Read More …
This recipe is adapted from a very idiosyncratic cookbook written in 1945 by Buwei Yang Chao How to Cook and Eat in Chinese. In it the author tries to explain to Americans how to cook and eat like people in China even though Americans of the day had access to only a few distinctively Chinese Read More …
Mongolian beef is a dish invented in Taiwan which has become a staple of Chinese-American cooking. (It has nothing to do with Mongolia.) I recently enjoyed it at PF Chang’s and looked around the internet for how to make it. This version is adapted from thewoksoflife.com. It makes 4 servings and takes about 45 minutes Read More …
Garlic green beans is a popular side dish at Din Tai Fung restaurant in LA. TastingTable.com made a copycat recipe from which this posting is adapted. Quantities below are for 2 persons. This is a quick dish. Like many Chinese dishes, everything should be prepped and lined up before cooking starts since the actual cooking Read More …
Egg Foo Yung is a Chinese-American classic, an inexpensive and easily prepared dish. This version with shrimp is adapted from It’s All American Food by David Rosengarten and used up some small cooked shrimp I had in the freezer. This recipe will make 4 servings with steamed rice and will take less time to cook Read More …
I saw this dish in thekithn.com as a quick and tasty family-friendly dish. It was those things, although maybe to make it appealing to children I thought the seasoning was underdone. I think the seasoning mixture should be roughly doubled. Another change I made was to use sesame oil only in the seasoning mixture, and Read More …
I recently made a batch of Char Sui adapted from a recipe in www.thewoksoflife.com. It was very good in a batch of fried rice which we had for dinner the next day. This version will make 2 pounds and starts with an overnight marinade and about 20-30 minutes of grilling the next day. For the Read More …
This is an adaption of a Chinese-ish salad recipe in the Washington Post. We ate it for dinner with dumplings. It could be turned into a main course with some chicken or shrimp. 2 servings. About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …
This quick side dish is adapted from Damn Good Chinese Food. The quantities below make 2 servings and preparation is about 15 minutes. The original used “mushroom water” from soaking dried mushrooms. I have used mushroom powder from Trader Joe’s ½ tsp. mushroom powder ¼ cup Shoaxing wine (Chinese cooking wine) 1 Tbs. soy sauce Read More …