This vibrant Hunan seafood dish pairs shrimp with Duo Jiao—a pickled relish made from crisp green chilies, garlic, and ginger. Flash-fried over high heat, the chilies create an aromatic, savory-sour glaze that clings to the shrimp without the need for heavy cornstarch sauces.
Continue reading “Hunan Stir-Fried Shrimp with Chopped Green Chilies (青剁椒虾)”
This Hunan pork belly recipe was suggested by a friend and is adapted from a recipe by UK based site, School of Wok. It’s delicious.
This dish belongs to a family of Hunan stir-fries known as xiao chao rou (小炒肉), literally “small stir-fried pork.” There are many variations, but the combination of fatty pork, fresh green chilies and fermented black beans is classic Hunan cooking.
Continue reading “Hunan Pork Belly with Seared Peppers – Xiao Chao Rou”
My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.
Continue reading “Thai Ginger Chicken- Gai Pad King”
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
Continue reading “Spicy Orange Chicken- Panda Express Copycat Orange Chicken”
On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
Continue reading “Gai Pad Prik – Thai Chicken with Chilies”
Yu Xiang Eggplant is one of Sichuan’s most beloved dishes, featuring tender eggplant in a sweet, savory, spicy sauce made with garlic, ginger, vinegar, and Sichuan chili bean paste.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
Continue reading “Sichuan Yu Xiang Eggplant Recipe (Fish-Fragrant Eggplant)”
The secret is a classic Chinese technique called velveting. Once you learn it, you’ll understand why restaurant chicken is so tender and silky.
Continue reading “Sichuan Chicken: Velveting-The Chinese Trick to Perfectly Tender Chicken”
My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.
Continue reading “Quick Singapore-style Stir-fried Noodles”
Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
Continue reading “Kung Pao Chicken- Authentic Sichuan Recipe”
I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
Continue reading “Taiwanese 3 Cup Chicken Recipe- San Bei Ji”