We tried this recipe: https://www.chinasichuanfood.com/pork-and-mushroom-stir-fry/ We followed the instructions but made protein and vegetable substitutions. First, we used 8 oz chicken cutlets (thinly sliced across the grain, approx. 1/8″ thick) instead of pork. Second, we dislike biting into ginger or garlic slices, so we microplaned both ginger and garlic. Third, instead of shiitake mushrooms, we…… Continue reading Sichuan stirfried chicken breast, mushrooms, and asparagus
Tag: asian
Korean kalbi-style king oyster mushrooms
We tried my grandmother’s kalbi marinade on thinly sliced oyster mushrooms and a handful of bonapi mushrooms. We cut 1 lb petite oyster mushrooms in 1/4″ slices lengthwise, and we also added a handful (about 1/4 cup bonapi mushrooms, trimmed). Then we placed them in the following kalbi marinade: 1/2 cup soy sauce, 1/3 cup…… Continue reading Korean kalbi-style king oyster mushrooms
Mall teriyaki chicken
We tried this recipe: https://thewoksoflife.com/mall-chicken-teriyaki/ Like the author of the Woks of Life blog post, I have fond memories of eating teriyaki chicken in food courts as a kid. We used 2 lb chicken thighs and followed the ingredient proportions. Our modifications: first, we added 2 scallions (cut into 2" straws) and 1/4 tsp ground… Continue reading Mall teriyaki chicken
Korean radish soup
We made this simple recipe: https://www.koreanbapsang.com/korean-radish-soup-mu-gukmoo-guk/ For our ingredients, we used 8 oz beef flank, which we thinly sliced and cut into bite-sized pieces. For the radish, we used daikon. At the end of cooking, we found the soup underseasoned (based on 2 Tbsp soup soy sauce and 2 tsp minced garlic), so we supplemented… Continue reading Korean radish soup
Vietnamese chicken and ginger in bittersweet caramel sauce
We had boneless chicken thighs on hand and tried out Andrea Nguyen's 30 min, one pot recipe: https://www.latimes.com/recipe/chicken-and-ginger-in-caramel-sauce-ga-kho In case the link leads to a paywall, the ingredients are: 1:5 lb boneless chicken thighs (trimmed of fat and cut into 1" chunks), 3 Tbsp bittersweet caramel sauce, 2 Tbsp fish sauce, 2 Tbsp water, a… Continue reading Vietnamese chicken and ginger in bittersweet caramel sauce
Vietnamese caramelized salmon filet, version 2
It’s been a while since we made this dish: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot Our modifications: first, we used 1.25 lb salmon filet, skin removed and sliced into 2×1″ pieces. Second, instead of a clay pot, we used a large All-clad nonstick Dutch oven (which enabled us to spread the salmon in a single layer). Third, we sauteed 1″…… Continue reading Vietnamese caramelized salmon filet, version 2
Vietnamese bittersweet caramel sauce, version 2
We have made Andrea Nguyen's iconic bittersweet caramel sauce since the publication of her first cookbook, Into the Vietnamese Kitchen. We always store our homemade sauce in a beloved plum jelly jar. This time, we tried her latest version, which she recorded in a video: https://www.vietworldkitchen.com/blog/2020/04/vietnamese-caramel-sauce-recipe-video.html The method is similar. This version includes a touch… Continue reading Vietnamese bittersweet caramel sauce, version 2
Chinese sesame noodles
We were hungry and didn’t want a fussy meal, so we tried this recipe based on Shanghai sesame noodles: https://thewoksoflife.com/sesame-noodles/ Our modifications: first, we doubled the recipe as follows: 8 oz wheat noodles (we used dried Wang udon kuk-soo noodles, which are thinner than other brands of udon); for the sauce: 1 Tbsp sesame paste…… Continue reading Chinese sesame noodles
Japanese kombu salad
We had simmered an 8" piece of kombu for soup base, so we repurposed the kombu for this simple salad: https://thejapanstore.us/kombu/kombu-salad-recipe/ We modified slightly to reduce the toasted sesame seeds to 1 tsp and also added 1 tsp Korean red pepper flakes. (Apr. 2023)
Chinese scallion egg wrap
We tried this quick recipe for lunch, and it was delicious, unique, and satisfying: https://cooking.nytimes.com/recipes/1019522-scallion-egg-wrap?smid=ck-recipe-iOS-share Our modifications: we used 1 Tbsp pickled daikon (Spicy King brand salted spicy radish, Hunan flavor, rinsed thoroughly and patted dry) instead of pickled mustard leaves. This was like an omelette sandwich. (Mar. 2023)
Cooking Adventures 