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
GLASS NOODLE THAI SALAD
Be sure you get the right kind of noodles for this salad. Rice vermicelli noodles are different from mung bean noodles (or glass noodles). I
Red Wok Crispy Noodles with Bok Choy and
This recipe is on this site in several incarnations. I am posting it again because this is true comfort food for me and a pretty