All Posts
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Below, view all our posts in chronological order, starting with the most recent. To browse recipes by category, course, or collection, visit our Recipe Index. Also be sure to check out our How-To section and Chinese Ingredients Glossary.
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Pad See Ew (Thai Rice Noodles)
Updated:View Post: Pad See Ew (Thai Rice Noodles)Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes like Pork Lo Mein, Singapore Noodles, Pad Thai, and Drunken Noodles. It comes together quickly as long as…
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Chili Garlic Sauce
Updated:View Post: Chili Garlic SauceChili garlic sauce is often served as a dipping sauce at dim sum houses, and is also great with pan-fried noodles and pho. In this article, we’ll talk more about this ingredient! What Is Chili Garlic Sauce? Chili garlic sauce…
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Crispy Tofu Without Deep-frying! (脆皮豆腐)
Updated:View Post: Crispy Tofu Without Deep-frying! (脆皮豆腐)This Crispy Tofu recipe is all about textural contrast: the crispy outer coating vs. the soft, tender interior of the soft tofu itself. I serve it drizzled with a quick sauce, reduced down until thick and syrupy, and fresh scallions.…
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Dried Bean Curd Sticks
Updated:View Post: Dried Bean Curd SticksChinese dried bean curd sticks, or bean threads, are relatively unknown to most non-Chinese cooks. If you didn’t grow up eating them, it’s likely you’ve never seen this ingredient before! It is one of our favorite types of bean curd,…
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Bean Curd Sheets (Fresh/Dried)
Updated:View Post: Bean Curd Sheets (Fresh/Dried)Bean Curd Sheets, or tofu skin (not to be confused with the type of tofu skin consisting of compressed sheets of tofu) have been used in Chinese and Japanese cuisine for centuries. It’s not completely obvious to the uninitiated how…
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Tofu Skin
Updated:View Post: Tofu SkinTofu Skin doesn’t sound particularly appetizing, but it’s a versatile ingredient with many uses. We’ll tell you everything you need to know in this quick article. What Is Tofu Skin? Tofu Skin (dòufu pí, 豆腐皮) is a type of tofu…
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Chinese Sausage Rice Cooker Rice (Lap Cheong Fan)
Posted:View Post: Chinese Sausage Rice Cooker Rice (Lap Cheong Fan)This Chinese Sausage Rice Cooker Rice is an emergency recipe for busy weeknights when you don’t have much in the fridge besides a few links of lap cheong. It’s so easy we feel a little silly even calling it a…
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Spicy Sichuan Okra Salad
Updated:View Post: Spicy Sichuan Okra SaladThis spicy Sichuan Okra Salad was inspired by a restaurant dish we tried at Sichuan Mountain House in Manhattan. You don’t necessarily think of okra when you think of Chinese cuisine, but this dish puts okra’s delicate flavor and unique…
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Beef with String Beans
Updated:View Post: Beef with String BeansBeef with string beans is a simple, delicious one pan dinner to serve with steamed rice. It’s also a great meal prep option—you can marinate the meat and mix the sauce in advance (either the night before or in the…
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Lotus Mooncakes with Salted Egg Yolks
Updated:View Post: Lotus Mooncakes with Salted Egg YolksIt’s mooncake time again: the Mid-Autumn Festival! Lotus Mooncakes with Salted Egg Yolks are so popular that many readers requested a recipe after seeing my Savory Mooncake post. To my understanding, this filling combination is the top choice for most Cantonese…
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White Cardamom
Updated:View Post: White CardamomWhite cardamom may be an unfamiliar spice in most Western kitchens, but it is a popular ingredient in Chinese and Southeast Asian cooking. It has also been used in traditional Chinese medicine (TCM) for many years, and given the considerable…
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Cantonese Bitter Melon Soup with Pork Bones
Updated:View Post: Cantonese Bitter Melon Soup with Pork BonesCantonese Bitter Melon Soup with Pork Bones is a great way to eat end-of-summer bitter melon. Bitter Melon is a superfood—one of the healthiest vegetables (fruits?) you can eat! Pork mellows out its strong flavor, and as we head into…
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How to Poach Chicken Breast
Updated:View Post: How to Poach Chicken BreastYou wouldn’t think so, but poaching is one of the easiest and most rewarding ways to prepare chicken breast. The result is juicy, tender chicken that both preserves the pure flavor of the meat and serves as an excellent blank…
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How to Do a Chinese Wedding Tea Ceremony
Updated:View Post: How to Do a Chinese Wedding Tea CeremonyAfter 2020, there’s a huge backlog of delayed nuptials set to happen over the next two years. I’m looking ahead to 2 weddings, and Sarah already has 3 dates saved in her calendar! Not to mention Sarah got married back…
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A TWOL Wedding: Sarah & Justin Get Married!
Updated:View Post: A TWOL Wedding: Sarah & Justin Get Married!Hi Woks of Life readers, It’s been a hectic summer to say the least. We’ve been keeping up with the blog, finishing up the manuscript for our upcoming cookbook (out November 1, 2022!), and we’re now in the midst of…
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Red Bean Mochi
Posted:View Post: Red Bean MochiRed Bean Mochi is a great way to use up leftover red bean paste you might have in the freezer from making our other red bean treats, like Chinese bakery red bean bread, mooncakes, or red bean buns (forever my…
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A Long Weekend in Chicago
Updated:View Post: A Long Weekend in ChicagoBack in early June (when the outlook for the summer was a little bit brighter and more carefree), I had a long weekend in Chicago to visit one of my best friends. While we’re back in more uncertain times, I…
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20-Minute Chicken Pho
Updated:View Post: 20-Minute Chicken PhoThis 20-Minute Chicken Pho recipe will have you slurping a bowl of noodles in record time. It’s fast, easy, refreshing, and most of all—tasty. Note: This recipe was originally published in May 2017. We have since updated it with metric…
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