I adored these Sticky Chinese Chicken Wings whenever my mom made them. She learned from her mom. I added the extra step of broiling the wings at the end, which adds a layer of crispiness. You can skip that step if you just want sticky wings, how grandma made them! Aside from its yumminess, one…
Tag: Oyster Sauce
Garlic Noodles
Years ago a friend took me to a Southeast Asian restaurant that had the most incredible garlic noodles I have ever eaten. When these garlic noodles were brought to our table, they looked like the plainest bowl of noodles you could imagine, but then I had a bite and was treated to such tantalizingly garlicky…
Kabocha Squash with Ground Pork
I love the taste of squash, but it can be hard work to cut, remove the seeds, and peel. Kabocha is one of my favorite squashes because the skin is edible. It’s so much less work when you don’t have to worry about removing the skin, and it makes a hearty and delicious stir-fry with…
Zucchini Stir-Fry with Ground Pork
Zucchini is awesome for stir-fry because it soaks up the flavors of the sauces so well. In this case I just use a handful of sauces and seasonings that I always have on hand. Great for when you need a quick but satisfying weeknight meal. Guessipe olive oil for stir-frying 5 cloves garlic, minced 1…
Snap Peas with Chives and Bamboo Shoots
One time I over-bought chives for a recipe and ended up with a leftover bunch. I happened to also have snap peas and a jar of seasoned crispy bamboo shoots, which I threw together in what came to be a favorite go-to veg dish that I’ve made again and again. Super simple to make, but…
Pad See Ew
While Pad Thai is probably the most known Thai noodle dish in the US, I actually prefer Pad See Ew. It uses fresh wide rice noodles, which have a fantastic soft chewiness and also get crispy caramelized edges when cooked over high heat in the sauce. Guessipe 2 lbs fresh wide rice noodles peanut oil…
Orange Chicken Sauce
The only time I’ve had Orange Chicken is in those Americanized Chinese restaurants you often find in mall food courts, but I have to admit there’s a time and place where “Chinese” fast food hits the spot. Occasionally I get that craving, and I’ve found it’s easy enough to make Orange Chicken sauce at home….
Savory Sweet Ribs
When I was a kid and my mom asked what we wanted for dinner, I often requested these ribs. She was doing salty sweet before it became a thing. They’re her home version of Chinese BBQ ribs. She was a busy woman and cooked them at a higher temp for less time, but I’ve modified…
XO Sauce Shredded Brussels Sprouts
XO sauce is a magical ingredient. Its primary components are dried scallops and chili peppers, so it adds great umami and a little bit of spice to your dish. Combined with honey, you get a wonderful sweet savory spicy mix. These shredded Brussels sprouts soak up the flavor and have great texture. I’ve seen XO…
Steamed Chinese Mushroom Chicken
Steamed Chinese Mushroom Chicken was one of my favorite dishes growing up. Steaming the chicken in the sauce keeps it super tender and lets it absorb all the great flavors. The Chinese mushrooms add a great woodiness and bit of chewiness. And the Chinese sausage gives some pop and sweetness. It’s also easy to make,…
Jook
Jook is one of my favorite Thanksgiving family traditions. It is a hearty rice soup, which my family makes using the turkey carcass. We intentionally leave a lot of meat on the bone when carving the turkey, expressly for this purpose. As soon as the turkey is carved, we start the jook cooking, so that…