Monthly Archives: August 2012

Avocado and mango salad

This is a completely simple dish that really needs no description at all. It’s ready in a minute and will please everyone. As presented here, the lime juice brings out the flavor of the tomato and the mango, with the … Continue reading

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Sichuan pepper steak

Well, this recipe isn’t very different from some of the others I’ve posted. This is basically just a quick-and-easy pepper steak dish with that excellent ma la (麻辣), or “numbing and spicy,” Sichuan flavor. The husks of the Sichuan peppers create … Continue reading

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Noodles with beef and Sichuan peppers

This dish is simple yet excellent, and gives me an opportunity to sing the praises of Sichuan peppercorns. Sichuan peppers (花椒) impart a really unique taste; they’re like a cross between cayenne and Novocain. Seriously. They have a real spiciness, … Continue reading

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Beijing-style beef stew

It’s early August now, and normally we’d be heading into the hottest time of the year. Except that 2012 continues not to disappoint with it’s weather weirdness: it’s in the 70’s this whole week, with nights that are much cooler. … Continue reading

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Gong bao chicken (宫保鸡丁)

Gong bao chicken (宫保鸡丁) is another Chinese staple, supposedly named after a governor of Sichuan whose title was “defender of the palace,” or gong bao (宫保). I had this at a few places in China. In one hole in the … Continue reading

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Beef with walnuts

Here we are in the middle of summer, but for some reason the weather turned inexplicably cool today. It was overcast all day long, with clouds had that interesting depth that suggests stories. Perfect weather for a savory home-cooked meal. … Continue reading

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Stir-fried eggs and tomatoes (西红柿炒蛋)

So here we are with another excellent example of Chinese home-cooked comfort food. Called stir-fried eggs and tomatoes (西红柿炒蛋), this is an easy and simple dish that tastes wholesome and nourishing. It’s not a staple of Chinese restaurants in America, … Continue reading

Posted in Eggs, Recipes, Stir-fry, Tomatoes | 3 Comments