Category Archives: Meat

Bacon with wood ear mushrooms and tofu (培根双鲜)

Posted on June 14, 2013 by TastyAsia

This dish was an outstanding success. The tastes blended really well together and the textures were wonderfully complimentary. Wood ear mushrooms (木耳, mùěr), which are usually sold dried and need to be soaked in warm water before using, have an earthy … Continue reading →

Posted in Meat, Mushrooms, Pork, Recipes, Stir-fry, Tofu, Vegetables | Tagged Asia, Asian food, bacon, China, chinese food, mushrooms, pork, tofu | Leave a comment

Simple chili beef with peanuts

Posted on June 6, 2013 by TastyAsia

Here is another simple recipe. Thinly cut beef is quickly stir-fired with aromatics and then given some heat with dried chiles. Peanuts and soy sauce contribute some wonderful depth of flavor. The whole recipe is fast, simple, nourishing, and delicious. You … Continue reading →

Posted in Beef, Meat, Recipes, Stir-fry | Tagged Asia, Asian food, beef, chili, China, chinese food, stir-fry | Leave a comment

Another cumin beef recipe (孜然牛肉)

Posted on April 10, 2013 by TastyAsia

The first cumin beef recipe I posted called for thin slices of beef to be twice-cooked; first, briefly fried in about an inch of oil then drained and stir-fried with other ingredients. This recipe uses bite-sized chunks rather than slices, and … Continue reading →

Posted in Beef, Meat, Recipes, Stir-fry | Tagged Asia, Asian food, beef, China, Chinese, chinese food, cumin, cumin beef | 2 Comments

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 →

Posted in Chicken, Recipes, Soup, Tomatoes | Tagged Asia, Asian food, chicken, chicken soup, China, chinese food, Vietnamese chicken soup | Leave a comment

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 Asia, Asian food, China, Chinese, chinese food, Crab, fish tofu, hot pot, hotpot | Leave a comment

Grilled beef tenderloin (烤牛腰部嫩肉)

Posted on February 24, 2013 by TastyAsia

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

Xinjiang spicy chicken (新疆麻辣鸡)

Posted on February 17, 2013 by TastyAsia

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 | Leave a comment

Pork with smoked red pepper

Posted on February 10, 2013 by TastyAsia

We’re in the depths of winter now and, predictably, the weather has been terrible. That’s a problem because I’ve really been wanting to grill. But I wasn’t going to stand outdoors in the sleet and wind, so I made this … Continue reading →

Posted in Frying, Meat, Pork, Recipes | Tagged Asia, asian chili powder, Asian food, chili powder, China, chinese food, doubanjiang, pork, pork loin, smoked chili powder | Leave a comment

Chicken with bok choy

Posted on February 4, 2013 by TastyAsia

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

Cumin beef (孜然牛肉)

Posted on February 2, 2013 by TastyAsia

This is twice-cooked cumin beef (孜然牛肉, zīrán níuròu), another very comforting and simple recipe. And here at TastyAsia, of course, “simple” always means that it’s done in the time it takes to cook rice. The taste of beef goes very well with … Continue reading →

Posted in Beef, Frying, Meat, Recipes | Tagged Asia, Asian food, beef, China, Chinese, chinese food, cumin, cumin beef, Uyghur, Xinjiang | 1 Comment