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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Raw Ginger Scallion Oil
Updated:View Post: Raw Ginger Scallion OilRaw Ginger Scallion Oil is a deceptively simple recipe that’s an absolute must when enjoying a classic Cantonese bai qie ji (poached chicken). But I also find that it’s an addictive topping for almost anything. Two Kinds of Ginger Scallion…
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Spiced Tofu Stir-Fry with Garlic Chives
Updated:View Post: Spiced Tofu Stir-Fry with Garlic ChivesThis spiced tofu stir-fry with garlic chives is a new favorite in our house. I’ve made it three times in the last couple weeks! What Are Garlic Chives? Garlic chives, also known as Chinese chives, are different from the run-of-the-mill…
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Our Favorite Chinatown Classics
Updated:View Post: Our Favorite Chinatown ClassicsGoing to Chinatown—any Chinatown—has always been a feasting event. The main purpose of the drive in was often visiting with family or running errands, but the many restaurants, curbside fruit markets, and groceries were never far from our minds. During…
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Pork Ribs with Black Bean Sauce
Updated:View Post: Pork Ribs with Black Bean SauceI don’t make pork ribs with black bean sauce very often, but when I do, I always wonder why I’m not making it all the time. This saucy pork rib dish over rice is total comfort food and a perfect…
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Spinach Noodles
Updated:View Post: Spinach NoodlesYou’ve all been loving our handmade noodle recipes so far, like our homemade egg noodles and handmade white noodles. But what about handmade spinach noodles? These spinach noodles aren’t just a fun color, they’re a great way to add a…
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Roasted Chicken with Sticky Rice
Updated:View Post: Roasted Chicken with Sticky RiceOkay. So I LOVE this chicken with sticky rice. I pine for it. This sticky rice chicken recipe was one of the first we ever posted back in June 2013. In fact, now that I think about it, getting this…
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Hot Pot Soup Base
Updated:View Post: Hot Pot Soup BaseBuying a pre-packaged hot pot soup base is becoming more popular these days, especially as these products become more widely available. In this article, we’ll talk more about this ingredient and how to use it. What Is a Hot Pot…
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La Doubanjiang (Spicy Bean Sauce)
Updated:View Post: La Doubanjiang (Spicy Bean Sauce)There are many kinds of soybean pastes and sauces in Chinese cooking, but one of the types we tend to call for most often––especially in Sichuan (Szechuan) recipes––is spicy bean sauce, or la doubanjiang. If you’re unfamiliar with this ingredient,…
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Slow Roasted Tomato Pasta
Updated:View Post: Slow Roasted Tomato PastaThis slow roasted tomato pasta deserves a spot in your regular rotation. Slow roasting the tomatoes turns them sweet as candy, and they make a fantastic, light sauce with a bit of chili as a delicious counterpoint. Now that many…
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Chinese Year of the Dragon
Updated:View Post: Chinese Year of the Dragon1940, 1952, 1964, 1976, 1988, 2000, 2012, 2024 The Chinese year of the Dragon is the fifth year of the 12-year-cycle of Chinese Zodiac animals. The old Chinese story behind this was that the Jade emperor ordered a race to…
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Shortcut Vegan General Tso’s “Chicken”
Updated:View Post: Shortcut Vegan General Tso’s “Chicken”I come to you today with what is perhaps a hair-brained idea, that will either get you really excited…or have you closing your computer in disgust. It’s a shortcut recipe for Vegan General Tso’s Chicken recipe, made with none other…
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Yaki Udon
Updated:View Post: Yaki UdonThis yaki udon with pork and vegetables is a tasty one-pan meal that’s also very open to adaptation and interpretation. You can replace the pork with chicken, beef, or tofu, and use whatever vegetables you have on hand. Just don’t…
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Coconut Shrimp
Updated:View Post: Coconut ShrimpCoconut shrimp are a crowd-pleasing, irresistible, and luxurious appetizer for any party! Learn how to make coconut shrimp with our straightforward recipe. The best part is, the shrimp only take about 2 minutes to fry. It’s easy to scale this…
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How to Prepare Shrimp for Chinese Cooking
Updated:View Post: How to Prepare Shrimp for Chinese CookingIn this post, I’ll share tips on how to prepare shrimp for cooking. And for Chinese cooking in particular! We’ll go over tips on selecting and purchasing shrimp, how to peel them, how to process whole shrimp (with the heads…
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Stir-fried Celtuce with Wood Ear Mushrooms
Updated:View Post: Stir-fried Celtuce with Wood Ear MushroomsThis Stir-fried Celtuce recipe with wood ear mushrooms may look humble, but it’s one of the most satisfying vegetable stir-fries you can make. It’s also a welcome change from your standard stir-fried greens with garlic! Just Like the Restaurant There…
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Steamed Pork Patty with Preserved Vegetables
Updated:View Post: Steamed Pork Patty with Preserved VegetablesThis steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) was a blast from the past. You may have had Cantonese-style steamed pork patties in the past, but have you had this version? It just came to me…
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Chinese Sesame Paste
Updated:View Post: Chinese Sesame PasteThe flavor of sesame is very important in Asian cooking, from using sesame oil in sauces, marinades, and stir-fries to using toasted sesame seeds to garnish hot dishes as well as desserts and baked goods. But what about Chinese sesame…
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Drunken Noodles (Pad Kee Mao)
Updated:View Post: Drunken Noodles (Pad Kee Mao)If you love Thai food, then you’re probably already familiar with drunken noodles, or pad kee mao. There are a few theories about the origin of the name. The most common explanation is a simple one: these noodles are perfect…
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.
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