Tag: chinese

Quasi-sticky rice with Chinese sausage and mushroom

I love Chinese sticky rice, and I have had a craving for it ever since I stumbled upon this NYT recipe: https://cooking.nytimes.com/recipes/1014807-savory-sticky-rice-bowls-or-stir-fried-sticky-rice?smid=ck-recipe-iOS-share. Unfortunately, we don’t have sweet rice in our pantry, so we tried this recipe using jasmine rice. In addition to not using sweet rice, we made a few other modifications: first, we halved…… Continue reading Quasi-sticky rice with Chinese sausage and mushroom

Chinese-style sweet and sour sauteed eggplant

We had an extra eggplant and tried this recipe: https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips?smid=ck-recipe-iOS-share. Because we had only 1 small Italian eggplant, we halved the ingredients. Our only modifications were to use black vinegar (instead of rice wine vinegar) and add a dash of sugar at the end. This was a nice snack, although the next time we may…… Continue reading Chinese-style sweet and sour sauteed eggplant

Chinese congee with smoked fish and spinach

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We were craving a light, broth based soup with rice, so we tried this recipe: https://www.recipetineats.com/chinese-rice-soup/ This was a quick and easy pantry recipe that yielded surprisingly complex flavors. Our modifications: first, for the protein we used 4 oz Trader Joe's smoked trout (i.e., 1 fillet), which we soaked in water for about 20 mins… Continue reading Chinese congee with smoked fish and spinach

Sichuan chili sauce for wontons

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At the end of the dumpling potluck, our wonderful hosts sent us home with their own homemade pork and shrimp wontons. Later that evening, we prepared Sichuan chili sauce according to this recipe: https://redhousespice.com/sichuan-spicy-wonton-in-chili-oil/ We used store-bought chili oil, but we supplemented with toasted sesame oil (about a 2:1 ratio of chili oil to sesame).… Continue reading Sichuan chili sauce for wontons

Chinese smashed cucumber salad, version 2

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We had Persian cucumbers and decided to try this recipe: https://thewoksoflife.com/smashed-asian-cucumber-salad/ Our modifications: first, we found 5 Persian cucumbers equivalent to the 2 standard cucumbers called for in the recipe. Second, for the chili oil, we used 1.5 tsp Sichuan chili sauce (laoganma). This was a refreshing and delicious side dish to gong bao chicken… Continue reading Chinese smashed cucumber salad, version 2

Sichuan stirfried chicken breast, mushrooms, and asparagus

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

Chinese scallion egg wrap

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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)

Taiwanese seaweed, tofu, and bean thread noodle salad (inspired by Din Tai Fung)

We had simmered a 9×5″ piece of kombu for broth, and we wanted to repurpose the cooked kombu. Many years ago, we visited Din Tai Fung in Seattle, and I was blown away by their seaweed and bean curd appetizer. So this evening, we tried this recipe based on our pantry: https://whattocooktoday.com/din-tai-fung-seaweed-and-beancurd-salad.html Our modifications: first,…… Continue reading Taiwanese seaweed, tofu, and bean thread noodle salad (inspired by Din Tai Fung)