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Category: Chinese Cuisine

May 22, 2025 jgrusseLeave a comment

Orange and Cashew Cabbage Salad with Sesame Dressing

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 …

Chinese Cuisine, Salads & Dressings, Vegan, Vegetarian
February 22, 2025 jgrusseLeave a comment

Stir Fried Bok Choi

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 …

Chinese Cuisine, Vegan, Vegetarian
February 18, 2025February 18, 2025 jgrusseLeave a comment

Beef Chow Fun

This is an adaptation of a recipe for a Cantonese noodle dish on the “Made With Lau” YouTube channel.  My version looked a lot different from the original since I was unable to find fresh wide flat noodles at the New Grand Mart.  The closest I could find were thinner noodles intended for Phat Thai, Read More …

Beef, Chinese Cuisine
February 10, 2025 jgrusseLeave a comment

Garlic Spareribs

We enjoyed Chinese-style ribs while watching the Super Bowl.  These were based on a recipe in the Chinese Takeout Cookbook with several changes.  Total time was about 1-1/2 hours. 4 lbs. spareribs, cut into individual pieces 1-1/2 cups brown sugar 5 cloves garlic, chopped 3-1/2 tsp. light soy sauce (I used Kikkoman) 1 Tbs. oyster Read More …

Chinese Cuisine, Pork
January 20, 2025 jgrusseLeave a comment

Chinese Egg Tarts

Chinese egg tarts are a descendant of Portuguese egg tarts (Pasteis de Nata) adapted to Chinese tastes, etc. and are a good example of how food ideas move across cultures.  This recipe is an adaptation of a recipe in livingthegourmet.com.  It takes about and hour and makes 6 single-serving tarts. Two parts which were a Read More …

Chinese Cuisine, Desserts
October 22, 2024October 22, 2024 jgrusseLeave a comment

Cantonese Sweet and Sour Pork

This Chinese classic is based on a recipe in 177milkstreet.  It will serve 4 and takes about 1.5 hours, including some marinading time.  It was very good and did not involve deep frying. 1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces 4 Tbs. sugar, divided 3 Tbs. soy sauce, divided ½ tsp. Read More …

Chinese Cuisine, Pork
August 9, 2024August 9, 2024 jgrusseLeave a comment

Chicken Egg Foo Young

Chicken Egg Foo Young is a Chinese-American classic which makes an easy and quick mid-week dinner.  This version is based on a recipe in eggsallways.com and will serve 2 people with steamed rice. For the chicken ¼ lb. ground chicken 1 tsp. cornstarch 1-1/2 tsp. soy sauce Pinch of salt 1/8 onion, chopped ½ carrot, Read More …

Chicken, Chinese Cuisine
January 28, 2024January 28, 2024 jgrusseLeave a comment

Three Cup Chicken Wings

This is a variation of the Taiwanese classic Three Cup Chicken using chicken wings and Thai basil, and which I found on The Spruce Eats website.  It was very tasty although a bit messy to eat.  This made about 6 servings and took about 90 minutes.  The original author comments in his notes that to Read More …

Chicken, Chinese Cuisine
August 16, 2023August 16, 2023 jgrusseLeave a comment

Flies’ Head (Taiwanese Chives and Pork)

This was the first dish which I cooked from Winson Presents: A Taiwanese-American Cookbook.  It was described as the favorite dish of the father of one of the authors.  This used several specialty ingredients, most of which I was able to find at the New Grand supermarket.  (The one I could not find was Bull Read More …

Chinese Cuisine, Pork
February 9, 2023February 9, 2023 jgrusseLeave a comment

Chinese Scallion Pancakes

Scallion pancakes are a popular street food in China.  They use a technique of making flaky layers by coiling up an oiled dough and then rolling the coil into a flatbread.  This recipe follows one in AnsonMills.com, which provided 2 heritage ingredients which I used, Trigo Fuerte Flatbread Flour and Benne seeds.  I suspect a Read More …

Appetizers, Chinese Cuisine

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  • Quicker Spaghetti Bolognese
  • Orange and Cashew Cabbage Salad with Sesame Dressing
  • Brazilian Carrot Cake
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