This stir-fry is meant to be a side dish, but it would also work very well as a vegetarian meal. Continue reading
Peruvian cuisine is poised to be the new “it” ethnic food. Or so I have heard. That would not surprise me since Peruvian food is not only South American, but it also been influence by immigrants from China. And we love our Chinese food, don’t we? When I got this in a restaurant, it was like stir-fried meat and French fries, all served with rice and a salad. Don’t do that. Who wants French fries and rice? Or a soggy salad. Continue reading
This is a quick and easy stir fry recipe adapted from a magazine. It’s a good “symbolic” dish for Chinese New Year, since the ingredients are cut into long strips which symbolize long life.
This simple recipe is an appetizer incorporating the sweet and sour flavors without a heavy, sugar-laden sauce. You could also add white rice or fried rice to make a meal.
The cuisine of Shanghai, also called Hu Cuisine, is closely related to two of it’s neighboring provinces, Jiangsu and Zhejiang. Together the cuisine is known as Benbang Cuisine. I wonder if that is where we get “Bang Bang Chicken?” (it’s not – I was trying to be funny). Two ingredients that can contribute to making a dish characteristic of the cuisine of Shanghai is the combo of soy sauce and sugar. Cooking with alcohol is also popular, giving us drunken fish, drunken crabs, and drunken chicken. In Shanghai “red cooking” is also popular. That is a style of stewing which produces a red color to the food through the use of soy sauce and fermented bean paste or caramelized sugar. Continue reading