This is an easy and quick Chinese eggplant dish with a garlic sauce that’s savory and tangy. For a vegetarian dish, simply leave out the pork. Serve with braised bok choy and your favorite cooked rice. INGREDIENTS: 1 large eggplant, thin-skinned variety 2 teaspoons salt 2 tablespoons vegetable oil 1/4 pound coarsely chopped boneless pork...Read More
INGREDIENTS: 8 cups Chinese Broth (see recipe below) 6 shiitake mushrooms 1 medium white onion, thinly sliced into half moons 2 cups white cream-style corn (canned) OR a package of frozen white corn kernels* Sugar Soy Sauce White Pepper 1 1/2 cups flaked crab meat 2 eggs, beaten Cilantro sprigs METHOD: In a stockpot, combine...Read More
The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More
Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have...Read More
A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More
Although this may appear like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choy and uses the stems that would usually be discarded. When I first did this recipe, I was tossing the stems into a...Read More
Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch. INGREDIENTS: 1 lb. fresh pea shoots (New...Read More
This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...Read More
This recipe was featured in the annual “Taste of the Valley” event in Salinas, California. INGREDIENTS: Noodles: 8 ounces rice noodles (cover in boiling water and let stand covered for 45 minutes. Drain noodles and set aside). 2 tablespoons soy sauce 2 tablespoons sesame oil 2 tablespoons sugar 1 tablespoon ginger, fresh and finely grated...Read More
