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Category Archives: Stir-fry
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
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 Asia, Asian food, China, chinese food, fish fragrant, long beans, pork
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
Posted in Bamboo, Pork, Recipes, Stir-fry, Vegetables
Tagged Asia, Asian food, bacon, bamboo, bamboo shoots, Beijing, Beijing cuisine, China, chinese food
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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
Posted in Garlic chives, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian
Tagged Asia, Asian food, China, Chinese chives, chinese food, flowering chives, garlic chives
2 Comments
Long beans (长豆角) with wood ear mushroom slivers, dried chiles, and Sichuan peppercorns
Long beans (长豆角, zhǎng dòujiǎo), also called yard-long beans or asparagus beans, are a staple in southern China. Thankfully, their popularity is growing worldwide as well. The beans tend to be a bit thinner and softer than the traditional Western … Continue reading
Posted in Long beans, Mushrooms, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian
Tagged Asia, Asian food, China, chinese food, long beans, mushrooms, Sichuan, Sichuan peppers
1 Comment
Bacon with wood ear mushrooms and tofu (培根双鲜)
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
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Chinese cabbage with shrimp and chili paste (虾茸大白菜)
This is another of TastyAsia‘s “fast and easy” recipes, meaning that the dish can be prepared start to finish in the time it takes to cook the rice. It’s also light, fresh, spicy, and delicious. Chinese cabbage, also called napa … Continue reading
Posted in Cabbage, Recipes, Stir-fry, Vegetables
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Simple chili beef with peanuts
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
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Another cumin beef recipe (孜然牛肉)
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
Stir-fried watercress with mushrooms and peanuts
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
Posted in Mushrooms, Recipes, Stir-fry, Vegan, Vegetables, watercress
Tagged Asia, Asian food, China, chinese food, mushrooms, stir-fry, watercress, wok
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