Shrimp Stir-Fried with Ginger / 姜嫩蝦

Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame

How to cook Asian dishes with Sesame Oil

Sesame Oil

In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.

In Traditional Chinese Medicine, Shrimp is Continue reading

Five Spice Jasmine Rice with Mushrooms

Five S[oce, Ginger and Mushrooms
Another Fusion Preparation

Five Spice Powder

Five Spices Powder aka Wu Xiang Fen, a Chinese Spice Medley

The Red Onion adds color, as does the Ciiantro  Five-Spice, Mushrooms and Ginger add fragrance in this variation of Jasmine Continue reading

Walnut Chicken / 核桃雞 – a Sichuan Dish

Walnuts Fight Cancer, Strengthen Kidneys
Chicken Helps Crculation, Relieves Respiratory Congesstion


Chicken and Walnuts each provide complimentary health benefits, according to Traditional Chinese Medicine. So nutritionally the dish provides  health benefits.

Walnut Chicken is a special Continue reading

Can Walnuts Stop Cancer?

Ellagic Acid Helps Combat Cancer
Benefits to Kidneys, Urinary Functions

Walnuts can certainly play a role in a healthy diet that helps prevent and even control the condition.

Walnuts are high in Continue reading

Sichuan Bean Curd / 四川豆腐

Wood Ears and Shaoxing
Hot Chili and Ginger

Shaoxing WineThis simple, fragrant Sichuan preparation enhances Bean Curd in a delicate way. The Wood Ear Mushrooms 木耳 are optional, but are worth searching for.: The chewy texture really makes this dish.  A good dish when you are in a hurry. Continue reading

Red Ginger Sauce / 紅薑汁

A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers

Using pink ginger in Japanese cuisine

This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood.  Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading

Crab and Egg Fu-Yung / 蟹肉芙蓉蛋

A Chinese-American Favorite
As Made in China

CrabEgg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor.  You don’t see it so much on menus anymore.

This way of cooking Eggs has been Continue reading

Mustard Sauce / 芥末醬

Chinese Vinegar,
Sesame Oil the Secret

Rice Vinegar, ingredient in Asian cooking

Rice Vinegar

Sesame Oil gives this versatile Chinese sauce its distinctive franc.  Rice Vinegar also h ells, and if available, Chinese Black Vinegar or Chinese Red Vinegar are especially nice in this sauce.  It can be served with a number of hints,including Egg dishes like Crab Egg Fu Yung or bland Poultry dishes such as White Cut Chicken.

One of a family of Asian Dipping Sauces, including Ginger Sauce, Nuoc Cham and others.

Continue reading

Stir Fried Broccoli with Oyster Sauce / 蠔油 炒西蘭花

A Restaurant Style Short-Cut
Specially Nuanced Sauce

Steamed Broccoli

Steamed Broccoli

Oyster Sauce gives a special nuanced flavor to Broccoli.  This version uses a pre-prepared Stir-Fry Oyster Sauce, often used in Chinese Continue reading