CHICKEN AND CASHEWS
I love a stir fry. First, you do your mise en place. Then, velvet your protein. Next, chop your vegetables. And make your sauce. Then,
GINGER’S GINGER SALAD DRESSING
Remember Tina Louise as Ginger Grant in Gilligan’s Island (1964 to 1992)? This salad dressing is almost the exact same color as her hair. So,
ORANGE BEEF
This is one of my favorite dishes to order in a Chinese restaurant. After scouring the internet for recipes, I landed on one that I
Thai Red Curry Wonton Soup
This is super easy while the flavors are surprisingly complex. I think the soup would make a delicious broth for steamed mussels also! Using frozen
Chicken Velvet With Red Wok Sauce
What makes this recipe special is the velveting technique for the chicken. The chicken in this stir fry is tender, juicy and sooo flavorful. The
Sweet and Sour Pork
The success of this dish depends on a technique in Chinese cooking called “velveting.” Essentially, it is the process of marinating proteins in a mixture
Beef and Broccoli
This dish was amazing. This is better than any Beef & Broccoli I have ever had in a Chinese restaurant. Slicing the beef properly is
Shrimp & Snow Peas
This recipe was inspired by a dish from The Shun Lee Cookbook (2007) by Michael Tong. My sauce is significantly different, however. Round one: I
Chinese Chicken in White Sauce
I am not calling this Moo Goo Gai Pan because there is no oyster sauce in this White Sauce. But this sauce is really good
Gai Lan with Oyster Sauce
I love this dish. Eating a bunch of fibrous green vegetables has got to be good for you. Yes, there’s some sugar and sodium in