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 …
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 …
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 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 …
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 …
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 …