Stir Fry Technique III: Ten Steps to Better Tofu From a Wok

Following my post Stir Fry Technique: Ten Steps to Better Wok Cookery, I wrote a post specifically dealing with chicken, Stir Fry Technique II: Ten Steps to Better Chicken From a Wok. When I wrote that post, there were many requests for a similar post about tofu, so finally, after much trial and error, testing […]

Stir Frying Tofu Part I: Choose Your Tofu Wisely

Finally, I am getting around to writing about how to successfully stir fry tofu. But before I launch into my Ten Steps to Better Tofu from a Wok post, let’s talk more generally about our main ingredient. High in protein and low in fat, tofu is an ancient vegetarian food product made from ground up […]

The Holy Trinity of the Chinese Kitchen

In the cuisines of South Louisiana, cooks speak in reverential tones of three essential aromatic ingredients which they call, “The Holy Trinity:”onion, celery and bell pepper. Nearly every recipe starts with the Holy Trinity being sauteed in a heavy-bottomed pan, where their combined fragrance and flavor can then infuse the finished dish deliciously. Chinese cookery, […]

Another Simple Stir-Fry: Lemon-Ginger Chicken with Broccoli

Chicken with broccoli is one of those dishes that you will find on every Chinese-American restaurant menu; lemon chicken is another old standard. However, I have never been partial to any rendition of either of those dishes. Which is really odd, considering that I like chicken, broccoli and lemons. Chicken was my favorite meat when […]

Beef With String Beans and Sweet Pepper

This is my first official experiment in my quest to create accessible, simple recipes for those who are new to cooking Chinese foods, and it came about because I had a piece of beef top round thawed that needed to be cooked. I also had some string beans and a sweet red bell pepper sitting […]