Pickled Mustard Greens (雪裡紅) or xuělǐhóng

Xuě lǐ hóng is pickled chinese mustard greens and is a vegetable that pairs really well with the stewed pork and rice dish (lu rou fan). You can also just cook and eat this with any other meat dish, or if you are feeling vegetarian, you can steam some buns (man tou) and use this as [...]

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Chinese style spicy tendon [麻辣牛筋]

Ok, this may be a little “out there” for some of you, but for that small group of you that likes tendon, this is for you! For me, the tendon is always one of my favorite parts of eating pho! It may take some getting used to, but once you like it.. oh you like [...]

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Basics of stir-fry: baby bok choy

I love going to the Chinese or Asian supermarket to buy my vegetables. However, nowadays you can easily go to Whole Foods or Berkeley Bowl and find a vast selection of Asian vegetables. We like to buy baby bok choy, because it lasts at least a week in the fridge and its super easy to [...]

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Green Onion Pancake – 蔥油饼 – cōng yóu bǐng

I always thought that green onion pancakes (蔥油饼 – cōng yóu bǐng) were beyond my capabilities and had accepted that I would only have this treat in restaurants until ellen’s 婆婆 (pópo – grandma on the mother’s side) taught me. The trick to the twisty layers of these pancakes is mixing warm and cold dough [...]

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Stewed Beef 滷味肉

This is one of those dishes I grew up eating and watching my mom make. When I got older, I asked my mom how to make this dish, and of course she had no recipe as it was all done from her head with no measurements. Measurements to her were- pour the soysauce until the [...]

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Chinese Style Marinated Chicken

This is a simple dish and always turns out delicious. If I had entries with 5 ingredients or less, this is one of them. And if I had 30-minute meal entires, this would be one too. Plus, with the smaller drumettes, they cook faster and make great finger foods. Ingredients: 1 package of chicken drumettes [...]

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Homemade Dumpling Wrappers

Continued from the previous post, here is the recipe to make your own wrappers. Again, the recipe below is adapted from one of our all time favorite Chinese recipe books, The Key to Chinese Cooking by Irene Kuo. Making fresh wrappers really make a difference in the taste and texture of the final potstickers. You [...]

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Potsticker Dumplings (鍋貼)

A few weeks ago, I got a request from Cindy for a dumpling party at my place. I host one every once in a while and it’s always a hit.. This time was even better, especially since I had willing volunteers who happily sat and did all the manual labor.. I mean they made beautiful [...]

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