Featured posts | Soy, Rice, Fire

Rice with fava beans and Chinese sausage

In China, steamed rice with fava beans (can dou men fan 蚕豆焖饭) is beloved in many regions。

The thinner variety of Chinese yam is called iron stick yam (tiegun shanyao 铁棍山药), so named because the marks on its skin resemble rust. Here, it's steamed, sliced, and then steeped in osmanthus syrup.

Steamed iron stick yam with osmanthus syrup (桂花山药)

Green beans with sesame dressing

Green beans with sesame dressing, The dish here is inspired by ma zhi dou jiao (麻汁豆角), a signature dish from Shandong Province.

This dish is so named because the fluffy egg whites resemble the white flowers of furong

Furong shrimp (芙蓉虾仁)

This Gong Bao tofu recipe stays true to the original chicken dish. Here, tofu serves as a neutral canvas to put the layers of exciting flavor and texture on full display.

Steaming is a perfect method for cooking fish steaks.

Steamed Chilean sea bass steak

Braised chicken with chestnuts

This is a popular dish in many parts of China. Chicken and whole chestnuts are braised together until their flavors meld. The sugar in the nuts adds a subtle sweetness to the sauce, and its starch thickens the sauce beautifully.

I love the Cantonese way of using oyster sauce to season blanched vegetables, creating a simple yet delicious dish with minimum effort.

Broccoli with oyster sauce (蚝油西兰花)

White Asian radish and pork rib soup

This tasty soup with white Asian radish and pork ribs is easy to make and utterly warming and satisfying when it’s cold outside.

A hot, comforting bowl of noodle soup made with three versatile ingredients: cellophane noodles (glass noodles), tomatoes, and shrimp.

Cellophane noodle soup with shrimp and tomatoes

Stir-fried chicken and walnuts with tian mian jiang (酱爆核桃鸡丁)

In this classic dish from Beijing, the tender chicken and crunchy walnuts create a nice textural contrast, and the sweetness from tian mian jiang counterbalances the mild bitterness of the walnuts.

When thin slices of yam are blanched briefly and then tossed with the mushrooms, they retain their wonderful crispness and subtle sweetness.

Stir-fried Chinese yam with mushrooms

Sichuan chicken with chilies (laziji 辣子鸡)

In this stunning dish from Sichuan, the chilies and peppercorns lend their wonderful aromas to the fried chicken pieces while giving them a gentle heat and a subtle tingling effect.

Pounded eggplant and chili peppers (擂椒茄子), is a beloved summer dish in Hunan and the neighboring provinces.

Pounded eggplant and chili peppers, Hunan style (擂椒茄子)

Shanghai-style vegetable and meat wontons (菜肉馄饨)

These Shanghai-style wontons, using larger wrappers and stuffed with a mixture of vegetables and meat, are perfect for one-dish meal.

Snow vegetable and green soybeans add layers of flavor and texture, making this steamed fish dish at once familiar and exciting.

Steamed fish with snow vegetable and green soybeans

Cold noodles with shredded chicken (鸡丝凉面)

Cold noodles with shredded chicken (鸡丝凉面) are a favorite in many Chinese households.