The Mung Bean Is a Superbean
Goog Protein Source
Caramel Sauce is Key
A Fusion Note with Pancetta
The strong, intense bittersweet Caramel Sauce is the key to this dish. This version,adapted from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.
Clay Pot cooking is one of the favored techniques of Continue reading
Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key
“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller
In this dish, adapted from Miller, the Chicken is first fried briefly then braised.
This suble and delicate Chicken dish is esy to make and is low on fat and sodium. There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.
Chicken Balls Braised in Oyster Sauce Continue reading
Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers
These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading
Asian or Latin? – Good Anthrocyanin Source
Rich in Antioxidants
A number of Latin American cuisines have recipes for Beef Steak in Black Bean Broth. There are several national versions. Here’s a Chinese Continue reading
Soba Noodles with Caviar
The Apotheosis of Buckwheat
This dish is smile to make and transforms the humble Buckwheat Noodle, Soba, to an elegant gourmet treat. Salmon Roe, Ikura, is the key. Use the best and freshest caviar available.
Again Buckwheat is a rich source of the Continue reading
A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers
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
A Chinese-American Favorite
As Made in China
Egg 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