Monthly Archives: February 2014

Simple everyday pork

Posted on February 20, 2014 by TastyAsia

The Chinese word for meat (肉, ròu) implies pork, demonstrating just how how central to Chinese cuisine it is. Pork is enjoyed in all kinds of ways: seasoned and air-cured into tasty bacon, stir-fried as a main dish, barbecued, or ground … Continue reading →

Posted in Meat, Pork, Recipes, Stir-fry | Tagged , , , , , , , | 3 Comments

Long beans (长豆角) with chiles and bacon

Posted on February 18, 2014 by TastyAsia

This is the second TastyAsia recipe using long beans (长豆角, zhǎng dòujiǎo). The first is here. As I mentioned in the introduction to that recipe, long beans are a bit softer than regular green beans and they have a more intense “bean” … Continue reading →

Posted in Bacon, Long beans, Recipes, Stir-fry, Vegetables | Tagged , , , , , , | 1 Comment

Sichuanese red-braised snapper

Posted on February 13, 2014 by TastyAsia

If you’re a Western cook, you’ve probably been amazed at typical Chinese fish preparations in which the whole animal lies on a plate under a sauce. How do you cook it? How do you eat it? Well, the goal of … Continue reading →

Posted in Braising, Fish and seafood, Recipes | Tagged , , , , , , , , | 3 Comments