Pan In Pan Out – Page 3 – Cooking tips, trips and treats

Stir Fry

Chicken in Lettuce Wrap

By mk On

Aug 3, 2018 Aug 1, 2018

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, mushroom, water chestnut–give this a rich assortment of flavors and…

Condiment

Hoisin Sweet Sauce as Condiment

By mk On

Aug 3, 2018 Jul 31, 2018

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…

Vegetables

Roasted Broccoli with Kimchi

By mk On

Jul 20, 2018 Jul 17, 2018

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…

Sauces

Gochujang – Korean chili paste

By mk On

Jul 6, 2018 Jul 6, 2018

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,…

Variations on a Theme

Fusion Sichuan beans

By mk On

Jun 28, 2018 Jun 27, 2018

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…

Deep Fry

The Sichuan way to fry beans

By mk On

Jun 1, 2018 Jun 1, 2018

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…

Pan out

Authentic Sichuan brings me back in time

By mk On

Apr 27, 2018 Apr 28, 2018

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…