Category Archives: Stir-fry

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

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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

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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

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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

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

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Garlic chives (韭菜) with bean sprouts

Here we have a great recipe for garlic chives (韭菜, jiǔcài), also known as Chinese chives or Chinese leeks. They grow into long, thin shoots with a delicious garlicky taste which pairs well with earthy vegetables or basically any meat. … Continue reading

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