Chinese Crispy Beef and Broccoli Stir-Fry

Beef and Broccoli: a Chinese-American hybrid Growing up in Seattle, beef and broccoli was always my favorite go-to for Chinese takeout.  I loved the tenderized beef with broccoli florets that so perfectly soaked up all that brown gravy.  Ideal to eat when it was fresh and hot but still good cold the next day for…

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Chili Paneer with Sweet and Sour Garlic Sauce

  Who says vegetarian is lame? I have to admit, I always viewed vegetarian food as a bit of a bummer with tasteless tofu and stupid quinoa bowls.  Yes, a meatless meal made with sustainable local produce is more environmentally and socially responsible but come on….who really likes tempeh?????  It tastes like a litter box!…

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Pork Shoulder and King Oyster Mushrooms Stir-Fry

  How do I describe this pork and king oyster mushroom stir-fry? Well, it’s difficult to put in words. Have you ever eaten something that made you question why you don’t eat that exact same thing every day?  A food that is so tasty, so layered in flavor, succulent, juicy, salty and just a little…

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Spicy Salted Fried Chicken with Scallions

  When it comes to food, my weakness will always be fried chicken and I have been lucky enough to travel the world sampling each culture’s tasty version of the fried bird. So you can imagine my delight when I visited a local Thai and Vietnamese restaurant here in Malaysia and came across this concoction.…

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Thai Inspired Lemongrass Chicken Stir-fry

      I could go on and on about how salty, sweet, crunchy, satisfying and generally great this lemongrass chicken stir-fry can be in a long story.  Or I can just get down to the reasons why I love this recipe so much:   It’s easy It’s quick It’s healthy It’s cheap to make…

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Tofu and Mushroom Stir-Fry in Soybean Sauce

Level up your tofu stir-fry  In Asia, people know how to cook vegetarian dishes and tofu in particular.  Vegetarian curries in India, hot stone bowl Bibimbop in Korea and all the various vibrant stir-fries of Southeast Asia.  It’s difficult to pick a favorite. They know how to handle them and they have a plethora of…

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Chinese Szechuan Style ‘Beef Liver and Onions’

Liver is not just for dogs… I know beef liver can get a bad reputation.  Some people say that it is gritty and has a strong metallic tang to it. However, when I remember my grandmother’s liver and onions, I don’t recall either of these traits.  Why is that?  Was it a special magic spice…

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Pork Loin and Pickled White Radish Stir-fry

Never turn down pickled vegetables When it comes to pickled vegetables, nobody does it better than Asian grandmothers.  They’ve spent years and years stuffing crates of pickled vegetables for their family whilst simultaneously slapping hands away and telling people, ‘You’re doing it wrong.  Go sit down.’  If you ever have the opportunity to avail yourself…

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Authentic Kung Pao Chicken (Foreigner Style)

An Ex-pat staple food Whenever sitting down to eat in any restaurant in China, the wait staff would usually turn the menu pages to the Kung Pao Chicken picture knowing that I, an American ex-pat living in Beijing, would insist on ordering the dish.  It’s true.  I will ALWAYS order Kung Pao Chicken.  I can’t…

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Pork Loin and Celery Stir-Fried with Hoisin Sauce

  For over a decade, I taught preschool all around the world.  This means that I have seen kids’ lunches from Seoul to Seattle.  Not only that but I’ve experienced the universal struggle of getting children to sit at a table and eat food.   Whether each meal is delightful or dreadful really depends on what’s…

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Twice Fried Pork Belly in Chinese Black Bean Sauce

  Let’s be honest, pork belly is one of the best things you could ever eat in your life.  You can slow roast it in the oven for those tender and juicy layers of meat.  Thinly slice and cure it to make bacon. Or thinly slice and stir-fry it like the Chinese do. One of…

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Spicy Sweet and Sour Crispy Tofu Stir-Fry

  Every once in a while I get a craving for sweet and sour pork.  Truth be told, this is not one of my favorite Chinese dishes, it wasn’t particularly even easy to find on a menu in Beijing.  It was more of a Westernized version of Chinese food than anything else.   BUT with its crispy…

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