Chicken Chow Mein
Chow Mein 炒面 is a Chinese stir-fried noodle dish that is typically served in two ways: steamed or crispy style. The latter version is also known as Hong Kong style in Western cultures, and it is one of my favorite Chinese dishes. In order to get the perfect crispness of these thin noodles, you must … Continue reading
Mushroom Risotto
Growing up in a Chinese household, I ate steamed white rice by the buckets. When I had first heard of risotto, the idea of essentially soggy, mushy rice did not sound too appealing. It was not until recently that I tried risotto that I realized I had been missing out! I was preparing a meal … Continue reading
Roasted Corn Kernels with Garlic Butter
I found this recipe while searching for a quick way to roast corn kernels without using the oven, as I was simply making this as a garnish to my Chilled Corn Velouté. Granted, roasting corn is super simple: peel the husks back from corn, baste with seasoning, and then pop them in the oven at … Continue reading
Baby Greens with a Lemon Vinaigrette
I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended. I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette. Natalya and I … Continue reading
Seared Scallops with Corn Velouté
“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.” Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading
Chilled Corn Velouté
When my chef friend Kei sent me this recipe, I immediately asked him: “What the %&*# are you having me cook?” Every time Kei sends me a new recipe, I feel like I am studying a new language as I am constantly looking up the definitions of every term, dish, and technique he details. I … Continue reading
Tuna Pasta Salad
I think of pasta salad the same way I do of fried rice; a way to get rid of random leftovers in your refrigerator. After making a ginormous pot of chicken noodle soup (also a great way to make full use of a chicken carcass), I had some leftover vegetables and cooked pasta. Normally, I … Continue reading
Chinese Mabo Tofu
Mabo Tofu (or Mapo Doufu) is a popular Chinese dish that originated from the Szechuan province. The dish consists of tofu set in a spicy chili and bean-based sauce that is mixed with minced meat, usually pork or beef. The original Szechuan recipe is made to be powerfully spicy, although in America, the dish’s heat … Continue reading
Brussels Sprouts with Mushrooms
It is unfortunate Brussels sprouts have such a stigma in popular culture; I grew up thinking “Brussels sprouts” were synonymous with “ew stinky” as that is what everyone would say while wrinkling their noses. And by “everyone” I really mean characters from television shows. Due to this misguided train of thought, I had never tasted … Continue reading
Chinese Corn Soup
I received this super simple recipe from my friend Susie (who had also introduced me to Shrimp Scampi pasta). Whenever I was at her house and we wanted something quick, she would whip up this delicious corn soup. I had never actually known this soup was considered “Chinese” as I had never tried it in … Continue reading
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