This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Continue reading “Chicken with Black Bean: Chinese Takeout Favorite”
This is a very simple but wonderful dish. Beef with Broccoli is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking.
Continue reading “Chinese Beef with Broccoli Stir-Fry”
I’ve been cooking for almost 40 years. I’ve made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring.
Continue reading “Pork Belly with Garlic Chives Recipe”
This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.
Continue reading “Din Tai Fung Shanghai Rice Cakes with Shrimp Recipe”
I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.
Continue reading “Sichuan Dry-Fried Green Beans Recipe (Gan Bian Si Ji Dou)”
These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
Continue reading “Spicy Sichuan Prawns: A Flavor Explosion”
This is a wonderful hearty soup and vastly better than what you would get in your average Chinese take away.
Continue reading “Hearty Asian Hot and Sour Soup Recipe”
I absolutely love this dish. I’d say it’s second only to my Kung Pao Tofu or my MoPo Tofu. It gives you everything you want from quality Sichuan food, salty, sour, sweet and spicy.
Continue reading “Sichuan Vegetarian Tofu Recipe: Quick and Flavorful”
As I often feature Chinese and Thai dishes on The Pasadena Chef, many readers have asked what ingredients they should keep on hand to prepare authentic Asian meals at home. A well-stocked pantry is the foundation of creating flavorful Chinese and Thai cuisine.
Continue reading “Essential Ingredients for Authentic Chinese and Thai Cooking”
MaPo Tofu has always been a favorite dish of mine. It’s that perfect combination of sweet, sour and spicy that I love. This recipe is fairly authentic to how it’s made in the Sichuan region. You find many recipes, but I think this one is very good.
Continue reading “MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors”