Category Archives: Recipes

Long beans (长豆角) with chiles and bacon

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

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 , , , , , , , , | 2 Comments

Cabbage and egg

Here we have another Chinese staple, which also happens to be a completely simple and very tasty dish. Fresh cabbage adds a nice crunchy sweetness, while the egg and the sesame oil give a wonderful umami savoriness. This is another … Continue reading

Posted in Cabbage, Eggs, Recipes, Stir-fry, Vegetables | Tagged , , , , , , , | Leave a comment

Red-braised pork belly (红烧肉)

Red-braised pork belly (红烧肉, hóngshāo ròu) is such a common dish, and so simple, that I can’t believe it’s taken me this long to add the recipe to TastyAsia. Red-braising means braising meat in soy sauce and water or stock. Pretty … Continue reading

Posted in Braising, Meat, Pork, Recipes | Tagged , , , , , | 7 Comments

Soybeans with tofu and Tianjin preserved vegetable (天津冬菜毛豆)

This recipe is for green soy beans (毛豆, máo dòu), seasoned with Tianjin preserved vegetable (天津冬菜, Tiānjīn dōngcài) and other savory spices. You can use fresh or frozen soybeans. If you use fresh ones, shell them and then and boil … Continue reading

Posted in Recipes, Soybeans, Stir-fry, Tofu, Vegan, Vegetables | Leave a comment

Chard (红厚皮菜) with black mushrooms

Chard is a sturdy, leafy vegetable that comes in various colors. Red chard (红厚皮菜, hóng hòu pí cài), cultivated in southern China, is especially beautiful with deeply green leaves and strikingly red stems. It tastes quite bitter when raw but … Continue reading

Posted in Chard, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian | Leave a comment

Red braised chicken with lime, fragrant greens, and soybeans

This dish is my attempt to recreate another restaurant meal I had in Beijing. The actual recipe was made with rabbit and it was completely delicious. I had some trouble getting my hands on fresh rabbit tonight, so instead I … Continue reading

Posted in Braising, Chicken, Greens, Meat, Recipes, Soybeans, Stir-fry, Vegetables | 1 Comment

Green beans and pork in “fish-fragrant” sauce

To the Western ear, “fish-fragrant” sauce has a very strange name. Does it taste like fish? Does it smell like fish? No, not hardly. “Fish-fragrant” (魚香, yúxiāng) is the name of a sauce that comes from Sichuanese cuisine, originally developed to accompany … Continue reading

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

Spicy braised chicken

This recipe takes a bit of time to make but it’s still very easy and unfussy. The overall taste is reminiscent of northern China, but with a bit of a spicy kick. Braised to a tender perfection, you’ll be able … Continue reading

Posted in Braising, Chicken, Recipes | Tagged , , , , , , , , | 4 Comments

Bamboo shoots with bacon, chiles, and fresh basil

This is a home-cooked recreation of a Beijing restaurant dish. The restaurant in this case is another belonging to that great and rare genre, “Beijing creative.” Here is my version: And here is my poor quality, underexposed, out-of-focus, iPhone shot … Continue reading

Posted in Bamboo, Pork, Recipes, Stir-fry, Vegetables | Tagged , , , , , , , , | Leave a comment