Baby Bok Choy with Garlic (清炒小白菜) There are a couple types of “bok choy.” Some have thick white stems with […]
This is a classic Chinese dish that works well as a vegetable side dish for rich, full flavored meat dishes […]
Beef Chow Mein (牛肉炒面) “Chow mein” (炒面) means “fried noodles”. This is an authentic recipe is for crispy chow mein, […]
Cashew Chicken (腰果雞丁) While cashew chicken is considered a Chinese-American dish, if you would like to give this recipe a […]
This is classic Chinese comfort food that tastes great and is easy to make. In Cantonese, this dish is also […]
Chicken congee (鸡粥, ji zhou) is classic Chinese comfort food, and the perfect antidote to both the cold of winter […]
This chili oil (làjiāo yóu, 辣椒油) makes the perfect accompaniment to Chinese dumplings, but it’s great on so many other […]
This stir-fry is fast and easy to make- and easy on your wallet too. Cabbage is so inexpensive, filling, and […]
Dou Sha Bao (豆沙包) These steamed sweet red bean buns are a popular dim sum item and a tasty breakfast […]
If you’ve never tried these before, you’re in for a treat! Snow pea leaves are a really tasty vegetable, sort […]
This is probably one of the simplest preparations I’ve ever used for bok choy, but it’s also easily one of […]
Gua Bao (割包) Who knew? Chinese buns, or bao, are actually easy to make at home! ‘Gua Bao’ (割包, which […]
Hot and Sour Soup (酸辣汤) This authentic recipe for hot-and-sour soup is essentially an ancient Chinese doctor’s curative that combines […]
Lo Mein (捞面) This popular Cantonese takeout dish is actually fairly simple to make at home, and can easily be […]
Ma La Xiang Guo (麻辣香锅) Ma la xiang guo (麻辣香锅), which translates roughly to “spicy-numbing stir fry pot” is a […]
Mapo Tofu (麻婆豆腐) Mapo tofu is a popular Chinese dish from Sichuan province, allegedly named for the pockmarked (“ma” from […]
Mixed Vegetables with Tofu (杂碎豆腐) This is a recipe I cobbled together for a healthy vegetarian dinner option using some […]
Mu Shu Pork(木须肉) This Chinese restaurant classic takes a bit of extra work to make at home, but it is […]
Orange Beef (陈皮牛) Orange beef is another classic Chinese restaurant dish here in the States that doesn’t actually exist in […]
Pork and Chive Dumplings with Dried Shrimp (韭菜饺子) These classic pleated Chinese dumplings are delicious either steamed or fried. When […]
Chinese dumplings or jiaozi (饺子, pronounced jiǎozi) are one of the most popular and important foods eaten during Chinese New […]
Scallion Pancakes Be careful when frying these cakes, as the oil will splatter, especially when you press a cake in […]
Although you’ve probably seen this dish on the menu at your local Chinese restaurant, this is about as authentic to […]
Shuizhu niurou is often translated on menus in Chinese restaurant across the U.S. as “water cooked” or “boiled” beef, which […]
These cucumbers make a great appetizer or accompaniment to a larger Chinese meal. If you like spicy food like I […]
Dried-fried yard-long beans is one of my favorite side dishes to order in Chinese restaurants- they’re lightly blistered and well-cooked […]
Store-bought chili oil (layou) is often disappointing, and offers no real heat or flavor. Why settle for lackluster oil that’s […]
Don’t be intimidated by the name- not all Sichuan food is flaming hot! Authentic Sichuan food is a melody of […]
Sweet and Sour Pork (咕嚕肉) Normally, I’m not a fan of sweet and sour anything. The sauce in most restaurants […]