Tag Archives: wok

Stir-fried watercress with mushrooms and peanuts

Posted on March 14, 2013 by TastyAsia

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 | Leave a comment

Stir-fried spinach with shrimp paste and Thai peppers

Posted on January 14, 2013 by TastyAsia

Here’s another easy and comforting recipe. I served it alongside a braised pork dish, and the spiciness of the spinach contrasted quite well with the natural sweetness of the pork. Begin with lots of fresh spinach, about a half-pound per … Continue reading →

Posted in Recipes, Spinach, Stir-fry, Vegetables, Vegetarian | Tagged Asia, Asian food, chiles, China, chinese food, Chinese stir-fry, shrimp paste, spinach, stir-fry, Thai chiles, Thai peppers, wok | Leave a comment

Laghman noodles (拌面)

Posted on December 13, 2012 by TastyAsia

Learning how this Chinese dish got it’s name is almost like taking a course in west Asian culture, history, and geopolitics. It’s known as Laghman noodles in English, after Laghman Province in Afghanistan where it has its roots. Laghman Province … Continue reading →

Posted in Lamb, Meat, Noodles, Recipes, Tomatoes | Tagged Afghanistan, Asia, Asian food, China, chinese food, Laghman, Laghman noodles, Lamb, Recipe, Uyghur, wok, Xinjiang, Xinjiang cuisine | 14 Comments

Burmese egg curry

Posted on September 29, 2012 by TastyAsia

Burma shares borders with China, India, Thailand, so you can just imagine what a culinary crossroads it is. Burma is also a former British colony, but this recipe cleaves vigorously to local roots. Frying the boiled eggs before adding them to … Continue reading →

Posted in Curry, Eggs, Recipes, Tomatoes | Tagged Asia, Asian food, Burma, Burmese food, China, chinese food, cilantro, curry, eggs, Recipe, wok | Leave a comment

Spicy walnut shrimp

Posted on September 15, 2012 by TastyAsia

Chinese cooks love combining varying textures to interesting effect. There’s a Cantonese dish recommended by Ken Hom that combines sugar-glazed walnuts with shrimp. This dish is inspired by Ken Hom but is my own recipe; it skews towards a spicier … Continue reading →

Posted in Fish and seafood, Recipes, Shrimp, Stir-fry | Tagged China, chinese food, cooking, shrimp, walnuts, wok | Leave a comment

Chicken with onions, black beans, and Chinese broccoli

Posted on September 14, 2012 by TastyAsia

I ate Chinese broccoli (芥兰, jiè lán) twice on my last trip to China, and each time it was served exactly the same way: as a side dish, laid out with the stems all shaved and parallel with one other, … Continue reading →

Posted in Chicken, Gai lan, Meat, Recipes, Stir-fry, Vegetables | Tagged black beans, chicken, China, chinese broccoli, chinese food, dou chi, fermented black beans, gai lan, wok | Leave a comment

Beef with walnuts

Posted on August 9, 2012 by TastyAsia

Here we are in the middle of summer, but for some reason the weather turned inexplicably cool today. It was overcast all day long, with clouds had that interesting depth that suggests stories. Perfect weather for a savory home-cooked meal. … Continue reading →

Posted in Beef, Meat, Recipes, Stir-fry | Tagged beef, beef with walnuts, China, chinese food, stir-fry, walnuts, wok | Leave a comment

Broccoli with pork, shallots, and black bean chili sauce

Posted on July 9, 2012 by TastyAsia

Western broccoli isn’t a staple in China. In fact, I’ve only seen people eating broccoli once in Beijing, and it was a table of Scandinavians at Da Dong Roast Duck Restaurant where western tourists were the rule. Still, broccoli is too … Continue reading →

Posted in Broccoli, Meat, Pork, Recipes, Vegetables | Tagged broccoli, China, chinese food, pork, wok | 1 Comment