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I love Dungeness crab. But I'm more accustomed to eating it hot and fresh out of the wok – not chilled. This recipe mixes Sichuan peppercorn-salt, green onions, ginger, garlic, shallots, chiles and cilantro.
Read MoreI had just enough leftover cooked noodles to make lunch for my mother. I chopped up some Chinese mustard greens to cook with julienned carrots. It took just a few minutes to prepare.
Read MoreThis is a simplified version of hot and sour soup that serves as a great accompaniment to potstickers, or as a meal. You also can serve scallion pancakes with it.
Read MoreIf you're in a vegetable rut, go visit an Asian market. You'll find a new palette of greens to incorporate into your cooking. I shop weekly at an Asian market and I stock up on all sorts of greens so that, at any moment, I can turn out a great stir fry to balance a meal.
Read MoreWonton soup is a family favorite. The broth spends the afternoon simmering to gain the most flavor from the bones. The wontons are easy to make and so comforting to eat.
Read MoreI taught my potstickers and soup dumplings class today at Hot Stove Society. It's always so fun and I'm forever grateful that I get the opportunity to connect with students.
Read MoreBraised pork stomach that's stir fried with chilies, garlic and pickled Chinese mustard greens definitely Chinese soul food.
Read MoreGrowing up, we had two versions of spring rolls: the kind we served at the restaurant and the kind we made for ourselves at home.
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