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Monthly Archives: February 2013
Grilled beef tenderloin (烤牛腰部嫩肉)
In modern Beijing, people are more likely to eat at a barbecue shop than to grill meat at home. This is mostly because Chinese kitchens aren’t set up for grilling: many people live in tall new apartment towers that don’t … Continue reading
Posted in Beef, Grilling, Meat, Recipes
Tagged Asia, Asian food, beef, China, chinese food, Chinese grill, grill, tenderloin
6 Comments
Grilled zucchini with chili garlic sauce
Vegetables are often done best when they’re done simply. This recipe brings out the fresh taste of zucchini, which is made deeper and richer by grilling and then given a bit of snap with chili sauce. There are many different types … Continue reading
Posted in Grilling, Recipes, Vegan, Vegetables, Vegetarian, Zucchini
Tagged Asia, Asian food, Asian grilling, chili sauce, grill, grilling, zucchini
4 Comments
Xinjiang spicy chicken (新疆麻辣鸡)
Braising is a technique used throughout China, in which you first sear food in dry heat and then finish it with a longer boil or simmer. It is ideal for helping tougher cuts of meat turn out tender and juicy. … Continue reading
Posted in Braising, Chicken, Meat, Potatoes, Recipes
Tagged Asia, Asian food, big plate chicken, braised, braised chicken, chicken, China, chinese food, Xinjiang, Xinjiang spices, Xinjiang spicy chicken
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Green beans with ground pork
This is a quick and easy recipe that really needs no introduction. It’s just what the title implies: green beans flavored with ground pork. You can use any kind of beans. I used thin green haricots verts, which are pictured … Continue reading
Posted in Green beans, Long beans, Recipes, Stir-fry, Vegetables
Tagged Asia, Asian food, China, chinese food, Green beans, ground pork, Lao Gan Ma, long beans, pork, Sichuan peppers
2 Comments
Green beans with Tianjin preserved vegetable (天津冬菜)
For this recipe, I used thin green beans (actually French haricots verts), which have the diameter but not the length of Chinese long beans. Long beans, also known as yard-long beans (豆角, dòu jiǎo), are ideal for this dish. Long beans have … Continue reading
Posted in Green beans, Long beans, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian
Tagged Asia, Asian food, China, chinese food, Green beans, long beans, Tianjin, Tianjin preserved vegetable, yardlong beans
1 Comment
Chicken with bok choy
There really is a pleasant kind of “down the rabbit hole” feeling when trying to translate the names for Chinese vegetables into English. Speakers of American English will recognize the leaves in this dish as bok choy, sometimes called Chinese … Continue reading
Posted in Bok choy, Chicken, Meat, Recipes, Stir-fry, Vegetables
Tagged Asia, Asian food, bok choy, chicken, chicken and bok choy, chile oil, chili oil, China, chinese food, Lao Gan Ma, Lao Gan Ma black bean chili oil, laoganma
4 Comments
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