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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Feast of the Seven Fishes Holiday Recipe Roundup
Updated:View Post: Feast of the Seven Fishes Holiday Recipe RoundupSo last year for Christmas, for the first time ever, we decided to swap our traditional prime rib roast for the Feast of the Seven Fishes on Christmas Eve. Our cousins are half Italian and were spending the holiday with us…
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Plum Sauce Glazed Ham (w/ Scallion Butter Potatoes)
Updated:View Post: Plum Sauce Glazed Ham (w/ Scallion Butter Potatoes)I’ve never been much of a glazed ham person, but THIS ham? This ham is special. A couple weeks ago, my dad was experimenting with a sour plum duck recipe (which you should look out for in the next couple weeks,…
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Indian Lentil Soup with Garlic Naan
Updated:View Post: Indian Lentil Soup with Garlic NaanI. Love. Indian. Food. Indian food for dinner? Yes. Quick takeout order for a weekday lunch–and it comes with Indian Lentil Soup? Most certainly. There’s an Indian lunch buffet around the corner, and it has a cheesy banner advertising 21 items?…
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Sweet and Sour Pork
Updated:View Post: Sweet and Sour PorkSweet and sour pork is arguably one of the most popular Chinese dishes in the United States, but as with most classic dishes, it’s difficult to find a go-to recipe. Enter this post! The pork is coated and fried until crispy,…
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Cured Pork Belly Stir-fry with Leeks
Updated:View Post: Cured Pork Belly Stir-fry with LeeksThis Pork Belly Stir-fry post is an extension of the Cured Pork Belly post that we released on Saturday. If, by some wild chance you actually managed to make that pork belly over the weekend, it should be ready in…
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Cashew Shrimp Stir-fry
Updated:View Post: Cashew Shrimp Stir-fryThis Cashew Shrimp Stir-fry is a Cantonese dish and an all-time favorite. Staying true to Cantonese cuisine, its flavor is mild and delicate––the shrimp are plump and crisp, and the cashews are crunchy and nutty. With celery as the third…
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Caribbean Spiced Lamb Stew
Updated:View Post: Caribbean Spiced Lamb StewLast Saturday as I looked into our impossibly stuffed pantry, full of spices–reds, yellows, greens stacked and crammed into our cabinets, I contemplated what to make for a big meal that would last the workweek. I found myself pulling spices like a hipster…
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Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)
Updated:View Post: Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)This Sichuan Napa Cabbage Stir-fry, or Suan La Bai Cai (酸辣白菜) is going to be your next favorite vegetable side dish. Suan La Bai Cai means hot and sour napa cabbage and is a very popular dish in China. One…
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Crispy Skin Stuffed Tofu
Updated:View Post: Crispy Skin Stuffed TofuCrispy skin stuffed tofu, or Cui Pei Doufu (脆皮豆腐), was a dish my parents used to order frequently when we would make the trek out to Chinatown from upstate New York. Stuffed and deep fried, these little bricks of tofu…
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Next-Day Thanksgiving Pastries (A Thanksgiving Leftovers Recipe)
Updated:View Post: Next-Day Thanksgiving Pastries (A Thanksgiving Leftovers Recipe)On the day before the BIG day, i.e. Thanksgiving, the most gluttonous holiday of the year, we’re sliding in at the last minute with another Thanksgiving leftovers recipe! While our other Thanksgiving leftover recipes (i.e. this Turkey Congee and this…
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Pumpkin Mochi with Pumpkin Filling
Updated:View Post: Pumpkin Mochi with Pumpkin FillingI’ve seen these cute little pumpkin mochi on restaurant menus so many times in China, and they are almost always fried. I remember the first time I had them at Ma La You Huo (麻辣诱惑), a very famous Sichuan restaurant chain…
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Leftover Thanksgiving Turkey Ramen
Updated:View Post: Leftover Thanksgiving Turkey RamenThe day after Thanksgiving is a wonderful day. Not because of Black Friday sales, but because the day after Thanksgiving is the day to make something new and exciting with all the leftovers in the fridge, like a good Turkey Ramen!…
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Our Favorite Chocolate Cake Recipe (a PSA)
Updated:View Post: Our Favorite Chocolate Cake Recipe (a PSA)Okay guys, I have a special announcement. The very first Woks of Life Public Service Announcement, that is. But first, let me begin with a story. When Sarah and I were growing up, we were big fans of the movie…
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Buffalo Chicken Potstickers
Updated:View Post: Buffalo Chicken PotstickersYou’re about to do something slightly different today with a pile of dumpling wrappers. Rather than fill them with the usual vegetable or pork fillings, you’re going to take ground chicken, Frank’s hot sauce, lots of cheddar cheese, and a few other ingredients,…
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Yan Du Xian Shanghai Pork Soup w/ Bamboo & Tofu
Updated:View Post: Yan Du Xian Shanghai Pork Soup w/ Bamboo & TofuThis winter, I would like to add a couple of soup recipes to our collection, and what better way to start than with this soup from my hometown, Shanghai? When it comes to Shanghainese soups, Yan Du Xian (腌笃鲜), is pretty much…
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Glazed Pumpkin Scones
Updated:View Post: Glazed Pumpkin SconesWhen it comes to pumpkin scones, this isn’t our first rodeo (as evidenced by this recipe we posted way back in 2013). So…why are we coming back to you two years later with yet another pumpkin scone recipe? One word: glaze.…
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Braised Pork Belly Dong Po Rou
Updated:View Post: Braised Pork Belly Dong Po RouDong Po Rou (东坡肉) is a traditional dish of braised pork belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a famous writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this Braised Pork Belly Dong Po Rou dish has become very popular,…
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Spicy Chicken Stir-fry (Firebird Chicken)
Updated:View Post: Spicy Chicken Stir-fry (Firebird Chicken)This spicy chicken stir-fry was inspired by an episode of that guiltiest of guilty Food Network pleasures, Diners, Drive-Ins & Dives. At a restaurant called Blue Koi in Kansas City, one of the signature dishes is something called “Firebird Chicken,” a spicy…
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