When you’re craving Mongolian beef and want to keep it budget friendly and filling, make this using dry noodles that you have on hand. Personally, I love using spaghetti because I prefer the texture over softer Asian noodles. I simply adapted my Mongolian ground beef recipe and made a sauce for the noodles. If you … Read More
I’ve been making this a lot lately as the weather has suddenly cooled and now we are into fall. I have to say that I prefer milder weather than the heat of summer. With cooler weather, I really enjoy making soups and stews. I especially love curry flavoured soups. My favourite is, of course, Malaysian … Read More
When we lived in San Francisco many moons ago, we were a bit disappointed that we could only find soft chow mein and not the crispy one we were used to in Vancouver. I have since learned that we would have had to order it crispy, otherwise known as liang mian huang (两面黄) or asked … Read More
My grandma used to make this for me every week when I went over for dinner. It’s one of those things where you tell your grandma that you like something and that’s all they remember so they make it for you every single time. But that was ok with me because I loved this chicken. … Read More
If you love ginger, you’re going to love this recipe for ginger beef. Originating from Calgary, Alberta in Canada, this was one of Dude’s favourite dishes when he lived there. This is a new and improved version of my original recipe that can be found in my cookbook Chinese Homestyle. GInger beef is usually deep-fried … Read More
These are a few of my favourite Chinese green leafy vegetables: yue choy (also known as choy sum), gai lan (also known as Chinese broccoli) and Shanghai bok choy. I usually prepare them quite simply because the other dish that I am serving is usually super flavourful. My mom also made her leafy greens in … Read More
I recently came across some recipes that used mayo in fried rice. From what I can tell, it is a Japanese technique and of course I had to try it! I like the way the mayo coats every grain of rice keeping them from sticking together which gives the fried rice a unique mouth-feel. Each … Read More
In Vancouver, where I live, we have a few main styles of mein dishes. There is soft chow mein, crispy chow mein and lo mein. This recipe is a soft chow mein. The noodles are tender and the sauce is absorbed in the cooking process. For crispy chow mein, the noodles are usually fried on … Read More
UPDATE: Game changer! I have included the instructions below to make this in a bundt pan! It is just as juicy as my original method of roasting chicken without all the flipping and turning. (I want all the sides browned evenly!) The bundt pan does the job better! Originally published 2015 August 09 – Wow, … Read More