21, Apr 2013
Kung Pao Chicken
This is from Fuchsia Dunlop. This came out very good when I made it, though I would add the scallions later so they retain more fresh crunch. I’d probably also try it with celery and carrots, as some restaurants do. Ingredients 2 boneless chicken breasts (~2/3 lb), cut in 1/2″…
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- By mike
21, May 2011
Pork, cabbage, and dumpling soup
I basically followed this recipe. I’d never made dumplings before, and it was fun and easy. Unfortunately, I used the wrong kind of cabbage and the soup tasted a little too cabbagey — next time, no red cabbage. Also, with 5 dried red chilies, it was a little too hot…
8, May 2011
House special noodles
House special noodles isn’t a recipe so much as a general concept — noodle soup made with whatever happens to be handy, the more the merrier. This one was fortunately much more successful than our last attempt and will probably be the basis for future recipes. The vital difference was…
20, Apr 2011
Stir-fry noodles with chicken and broccoli
I based this recipe off the general approach in our favorite pad thai recipe, but with a soy-hoisin base instead of fish sauce-ketchup. It came out pretty good, though the sauce could be lightened a little (maybe reduce the soy and hoisin, maybe add a little lime or something). The…
22, Jan 2011
House special noodles
Inspired by a bowl of “house special” soup at Green Leaf that included all kinds of stuff (in comparison to my usual favorite, the elegantly simple pho), we decided to make our own house special soup with whatever was on hand. This one came out pretty good, though if the…
30, May 2010
Fried chicken with broccoli, mushrooms, and chili sauce
This is a simple stir-fry — or at least it’s simple once you’ve made the chicken. The mixture of the garlic and chili bean sauce is pretty good, but it didn’t really form a sauce for the dish, more a light coating with tasty chunks of garlic. If I…
31, Jan 2010
Dry Sauteed Long Beans with Ground Turkey
This dish was modeled on the dry sauteed green beans found at some Chinese restaurants (e.g. Chiang’s in north Seattle), which is composed mainly of the beans and fine pieces of spicy ground pork. I looked at a few recipes (e.g. this one) but I was surprised to find that…
8, Oct 2009
Pan-charred long beans with shrimp and garlic
I’ve been trying to do dry stir-frying lately. The problem is I always chicken out and think I need some oil or liquid of some kind in there and end up with the more typical saucy stir-fry. I’ve also been wanting to master the long bean, which I like but…
7, Jul 2009
Baked Wontons
We’ve had luck baking wonton wrappers in the oven to make chips, so we decided why not try putting something in the wontons. These came out pretty good, nice and crispy at the corners and chewier in the middle. They were a little oily, I think just because I’d brushed…