Category Chinese Cuisine

We’ve been boiling up California Blend a lot as a side dish for our dinners. I prefer fresh veggies but I admit the frozen mixed veggies are very convenient since they’ve already been cut and steams really fast. Still though, I make sure we eat more fresh veggies than frozen ones so I buy ‘em fresh then cut what I need each time. The fresh vegetables are also much better in stir-fry dishes. Like this Beef & Cauliflower stir-fry with some carrots and napa cabbage too.

I like pork, green beans, tofu, napa cabbage, and hoisin sauce. I like them so much I cooked them together and came up with this Hoisin Pork Tofu Green Beans & Napa Cabbage Stir-Fry. Just like any stir-fry dishes I’ve made and written about before(use search form), this one is really easy to make. have all the ingredients listed and you are on your way to a yummy stir-fry dish for dinner or lunch, choice of mealtime is up to you.

This Baked Chicken W/ Pineapple Chunks In Sweet & Sour Sauce idea came to me last month when I was craving that baked chicken skin flavor. But, I was also in a experimenting mode so I decided to pour in sweet & sauce with pineapple chunks into the chicken after the baking process. I’m calling this a deconstructed sweet & sour chicken. Is that the right term? I dunno, but I’m calling it one. So sue me,

Do you still have turkey leftovers? Tired of eating turkey sandwiches? I’m sure by now you’ve got favorite recipes to make using leftover turkey. Here’s another one to add to the list. Sotanghon noodles with leftover turkey, zucchini, and napa cabbage. After feasting on traditional American spread, have some more turkey with an Asian flair.

These Pork & Sotanghon Noodles Spring Rolls were delicious but I have to say they were a bit tricky to eat. I made a few for lunch for my husband and I last Friday. I appreciated all the work that went through making them, starting with sauteing the pork and sotanghon noodles first, the wrapping process, and then the art of eating spring rolls without making such a mess. It seems like I’m complaining which maybe I am a little bit but trust me, these are really good. Once you’re done devouring the spring rolls, you can always have a bowl of the pork and noodles to supplement your lunch, which was exactly what my husband and I did by the way.

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My husband went fishing with his brother last Saturday and caught this 5 pounds 21 inches bass, along with a crappie. Naturally, I have to cook the beautiful fish. I told him to gut it before  storing in the fridge then then I’ll scale it before cooking the following day. My husband was actually expecting me to just season the whole bass with lemon pepper and a little bit of oil then bake it in the oven. I made sweet and sour bass steaks for lunch instead.

Shrimp Tofu & Asparagus Stir-Fry was tonight’s dinner. I am happy to share that I am writing about it with a full and extremely satisfied tummy. Shrimp anything is really good, PERIOD! Combine shrimp with tofu and asparagus, well, have a ball. consider your night an amazing one. Unless of course you’re allergic to shrimps. If that’s the case then ignore this, but if you’re not, enjoy with gusto. I did.

When I made pork & mushrooms dumplings this past Saturday I did it 2 ways. The bamboo-steamer way for the sort of like baskets dumplings, then the pan-steamed way with the triangle-wrpaaed dumplings. But this post is not about the dumplings. This is about the side item that I quickly whipped up to go along with the dumplings. I didn’t want to make tofu and zucchini fritters again but tofu was the only thing I could think of that would match the dumblings. I remembered the bottle of sweet chili sauce in the fridge so Tofu In Sweet Chili Sauce came to mind and to just to add a bit more textures, crispy garlic bits for garnish.