I put this BBQ Pork Pita Pizza together using leftover bits of this and that rummaged from my fridge. It turned out so good that I have since endeavored to end up with Chinese BBQ pork and pita leftovers whenever possible so that I can whip up this tasty snack. It’s a little spicy and…
Tag: Green onion
Chili Garlic Snap Peas
I always loved it when my mom made snap peas, because the snap peas are barely touched by heat so they stay nice and crunchy. I think lots of people grow up hating veggies because they are frequently over-cooked and under-seasoned. Chinese veggie dishes tend to be only slightly cooked so they maintain their flavor…
Spicy Eggplant with Pork
Spicy Asian eggplant is a pretty common dish at Chinese restaurants. This is my re-creation of it, with pork added, because what’s good without pig is even better with it. This can be done more simply by skipping the salting, cornstarch coating, and frying of the eggplant – just sautéing it with the pork instead….
Grilled Asian Eggplant
I love grilled foods, though I have to admit that it is one of the types of cooking I feel a bit timid with. I know it’s applying heat in a way not so dissimilar from the stove, but I suppose it’s not being able to adjust the heat in the same way that makes…
Japanese Breakfast Bowl
Apparently Japanese Breakfast Bowls are becoming a thing in LA restaurants these days. They’re basically rice, with some fish and some veggies. I love dinner food for breakfast, so I’ve been making something akin to that at home for a long time! My version is super easy because it’s mostly already prepared ingredients from the…
Sticky Rice Stuffed Chicken
When I was a kid, my grandma often made sticky rice wrapped in lotus leaves. I loved it, but she lived across the country so when I couldn’t get it from her, it would always be one of the items I ordered at dim sum. There was something kind of magical about peeling open the…
Spicy Peanut Noodles
This was my aunt’s go-to dish for parties. I think it’s an Americanized version of a peanut noodle dish that probably originally called for egg noodles. But she always used spaghetti, which is so convenient because I always keep a package of dry spaghetti around. It’s a simple, make-ahead dish that people will rave about….
Vietnamese Spring Rolls
Whenever I go out for Vietnamese food, I like to start my meal with Vietnamese Spring Rolls. They are fresh and crunchy, and a great vehicle for yummy dipping sauce. I learned from a Vietnamese friend that they’re actually pretty straightforward to make. The hardest part is getting the hang of working with the moistened…
Shortcut Kimchi Cucumbers
When I was little, I got on a kimchi-making kick with my mom. Kimchi takes days to ferment, and can be pretty stinky (we did it in the garage). I give credit to my mom for going along with this for several months – I think she thought of it as good mother-daughter bonding. But…
Coconut Milk Chicken
I once had stewed chicken at a Caribbean restaurant, and was blown away. I asked the waiter how it was made, and he said that the key was browning the chicken in brown sugar, and then stewing it in a coconut milk and tomato sauce. Well yeah, of course that’s going to be good. I’ve…
Wonton
One of the first cooking memories I have is making Wonton with my family. I think it was the origin of my ongoing search for more opportunities to build community around food. My mom would make a big bowl of the filling, and then we would all sit around the table wrapping up little pockets…