Category Archives: Mushrooms

Stir-fried kale (甘蓝菜) with red chiles and shiitake mushrooms

This dish brings several tasty flavors together: there’s mild bitterness from the kale, sweetness and some heat from the chiles, and salty umami from the soy sauce and the mushrooms. Ground pork adds some texture, but is optional. Kale belongs to … Continue reading

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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

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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

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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

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Pork-flavored mushrooms with fermented black beans is now exactly one month old, and I’m humbled and pleased by the number of hits and follows so far. Thanks everyone for the comments and the “likes.” I really appreciate it. It’s been a stressful week at work, … Continue reading

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