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 …