Monthly Archives: March 2013

Bitter melon (苦瓜) with peppers and pork

Posted on March 26, 2013 by TastyAsia

Bitter melon (苦瓜, kǔguā) is a wonderful vegetable. I’ve never seen it in a Western grocery store, but it’s very common in Chinese shops and in Chinese cooking. It has a certain bitterness, of course, and that makes it something of … Continue reading →

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Fragrant chicken soup with tomato and lime (柠香蕃茄鸡)

Posted on March 25, 2013 by TastyAsia

This soup recipe, which I’m calling fragrant chicken soup with tomato and lime (柠香蕃茄鸡), is delicious. It’s also quite simple, because it creates its own stock. Pre-made soup stocks are wonderful things. I use them often and I’d never discourage … Continue reading →

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Stir-fried chicory (菊苣)

Posted on March 19, 2013 by TastyAsia

Chicory (菊苣, jújù) has only recently arrived in China. Your best bet for finding it is in markets and hotels that cater to Western guests. Still, it’s a tasty herb with a pleasant bitterness that adapts well to traditional Chinese cooking, so … Continue reading →

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Stir-fried watercress with mushrooms and peanuts

Posted on March 14, 2013 by TastyAsia

This is a simple, fast, and tasty dish. Watercress (豆瓣菜, dòubàn cài) is a tasty herb that grows in standing water. The leaves and smallish stems have a pleasant peppery taste, and are rumored to have medicinal properties… although sources … Continue reading →

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Seafood hotpot (海鲜火锅)

Posted on March 10, 2013 by TastyAsia

This is the first Chinese hotpot dish on TastyAsia, but it certainly won’t be the last. That’s because the variations on hotpot are limited only by your imagination and what’s available at your local markets. Chinese hotpot has three main … Continue reading →

Posted in Bok choy, Crab, Fish and seafood, Hotpot, Meat, Pork, Recipes, Vegetables | Tagged , , , , , , , , | Leave a comment