Chicken in Lettuce Wrap
Today, you get this dish everywhere, not only in Chinese restaurants but in western restaurants as well. And it’s obvious why. It’s exciting and delicious. The different ingredients–chicken, peas, onion,…
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Hoisin Sweet Sauce as Condiment
Hoisin Sauce from the bottle is a thick soy bean paste. When using it as an accompanying sauce, you will have to liquefy it to the viscosity you desire. My…
Roasted Broccoli with Kimchi
Here’s a good idea. Roasted broccoli and Kimchi make an interesting combination and a great, quick veggie side. So easy, Kimchi gives an exotic twist to roasted broccoli and it…
Gochujang – Korean chili paste
A Korean chili paste that is mildly spicy and very sticky. It’s used as a condiment, in marinating and cooking. Gochujang is the sauce that is mixed into Bibimbap,…
Fusion Sichuan beans
Here’s my third post on Sichuan beans. It’s with a different flavor, not the traditional Gan Bian Si Ji Do. This recipe came from my friend Chef Todd Pozinsky, who…
The Sichuan way to fry beans
Gan Bian Si Ji Do is the name of this signature Sichuan fried string bean dish. It is surprisingly easy to cook this the authentic way. And yet so few…
Authentic Sichuan brings me back in time
Restaurant: Kings Co Imperial, Brooklyn Full confession: I’m a snob about Sichuan fried string beans, that authentic, delicious Sichuan icon, Gan Bian Si Ji Do. This is a popular dish…