Chinese Broccoli Oyster Sauce Chicken (芥蘭蠔油雞, Gaai3 Laan4 Hou4 Jau4 Gai1)

 

This recipe was updated on 25 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Whenever I feel lazy and want a quick easy-to-prepare dish to make, I break out the bottle of Lee Kum Kee Premium Oyster Sauce and use it as the basis for a sauce. Oyster sauce and chicken just go together well as does chicken and Chinese broccoli. When you combine the pairs of ingredients, you have dinner!

Enjoy!

Grilled Mesquite-Smoked New York Steak and Vegetables

Just in time for Father’s Day, here’s a simple recipe for grilling and smoking New York steak medium rare. The basic technique is to grill the beef first uncovered, producing the grill marks on the presentation side of the steak, and then covering the grill to smoke the steak. Grilled and smoked mushrooms and bell peppers accompany the steak.

Enjoy!

Long Bean Chicken Gizzards (豆角炒鸡胗, Dau6 Gok3 Caau2 Gai1 San2)

This recipe was updated on 03 Sep 2015. Some instructions and ingredient quantities were changed.

Here’s another dish using soy sauce chicken gizzards. This colorful dish uses long beans, red bell peppers, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid is used to make the sauce. The results are tender chicken gizzards together with crispy vegetables. The chicken gizzards are prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!

Lamb and Asparagus Fried Rice (蘆筍羊肉炒飯, Lou4 Seon2 Joeng4 Juk6 Caau2 Faan6)

 

This recipe was updated on 12 Nov 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Fried rice is the ultimate leftover dish, which is why I normally don’t order fried rice in a Chinese restaurant. You use whatever’s handy to make a quick stir fry dish. The basic ingredients are rice, meat, vegetables, and oyster sauce (soy sauce is used in restaurants). I posted a basic fried rice recipe some time ago: Fried Rice (炒飯, Caau² Faan⁶). While there are many brands of oyster sauce, I use Lee Kum Kee Premium Oyster Flavored Sauce because it’s the brand I grew up with and it does, in my opinion, have the best flavor. It’s a little more expensive than other brands, but it’s worth the price in my opinion. I once had a weak moment and bought an inexpensive brand of oyster sauce, and was disappointed in the flavor when compared to the Lee Kum Kee Premium brand. So get the good stuff!

Enjoy!

Asparagus Turkey (蘆筍火雞, Lou4 Seon2 Fo2 Gai1)

 

This recipe was updated on 08 Oct 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

 

Asparagus and ground turkey make a great combination together. The dish is usually prepared with ground pork, but ground turkey makes a good substitute. The black beans in chili oil add spiciness to the dish. A prepared black bean garlic sauce can be substituted if no spiciness is desired.

The root end of the asparagus has a tough skin. The usual advice is to take the root end of the asparagus in one hand and the tip end with the other, snap the asparagus (it breaks at the natural tough-tender skin boundary), and discard the root end and use the tip end. However that results in a lot of waste (in my opinion) since the center of the root end is still tender and edible, it’s just the skin that’s tough. So I’ve found that if you use a vegetable peeler, you can remove the tough outer skin and use the entire asparagus stalk. It takes some practice to just remove the asparagus’ tough skin. My first efforts using a vegetable peeler resulted in breaking the stalks and/or peeling too much of the asparagus at the root end, so I had some odd looking asparagus pieces. I’ve tried using a knife to remove the skin, but I’ve found that with practice the vegetable peeler removes less of the asparagus stalk root end’s tender center.

Enjoy!

Three Pepper Chicken Gizzards (三椒鸡胗, Saam1 Ziu1 Gai1 San2)

This recipe was updated on 25 Sep 2015. Some instructions and ingredient quantities were changed.

This colorful dish uses bell peppers of three colors, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid to make the sauce. The result is tender chicken gizzards together with crispy bell peppers. The chicken gizzards can be prepared using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!

Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2)

This recipe was updated on 22 May 2015. Some instructions and ingredient quantities were changed.

Chicken gizzards (鸡胗, gai¹ san²) are an often discarded part of the chicken here in the USA, but are quite good when prepared correctly. Using the technique to make a poached soy sauce chicken, Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), chicken gizzards can be made tender and tasty. The soy sauce poaching liquid gives this recipe its distinctive flavor.

Whenever I make this recipe, I use a lot of chicken gizzards (in this case 3 pounds – 1.5 kg.) because whether or not you cook 1- (500 g.) or 3 pounds (1.5 kg.) of chicken gizzards, it takes the same amount of time. Chicken gizzards prepared this way can be eaten alone (often served as an appetizer), or as part of another dish. The Three Pepper Chicken Gizzards (三椒鸡胗, Saam¹ Ziu¹ Gai¹ San²) recipe uses the chicken gizzards prepared using this method. The poaching liquid also makes a good basis for a sauce, but is usually not used alone since it’s very salty.

Enjoy!

Stir-Fried Beef with Yu Choy (油菜炒牛肉, Jau4 Coi3 Caau2 Ngau4 Juk6)

 

This recipe was updated on 16 Jul 2015. Some instructions and ingredient quantities were changed.

Yu choy is a one of the vegetables available at my local Asian market. It looks a lot like Chinese broccoli, so Chinese broccoli is a good substitute if you can’t find yu choy, but any green leafy vegetable can be stir fried with beef. The sauce has chili garlic sauce to give it an extra kick (i.e. a little heat) and is topped with toasted peanuts.

Enjoy!

Miso Salmon Stew (燉味噌鮭魚, Dan6 Mei6 Cang1 Gwai1 Jyu4)

 

This recipe was updated on 12 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is an easy to make, fast cooking stew using miso paste and salmon. Any vegetables can be used in the stew, I happen to have carrots, daikon, and green beans. The amount of miso paste to use depends upon the type and brand of prepared miso paste you use.

Enjoy!

Asian-Brined Smoked Pork Chops

Smoking pork chops is one of my favorite ways to prepare this cut of meat. Brining not only keeps the pork moist, but also adds flavor. While dried red chilies (zi² tin¹ ziu¹, 指天椒) and Sichuan peppercorns (faa¹ ziu¹, 花椒) are used in the brine, the resulting pork chops are not hot, and the five spice powder adds a sweet fragrance. Cherry or apple wood smoke goes well pork, but you can use any available wood.

Enjoy!

Lamb Chive Chow Mein (韭菜羊肉炒麵, Gau2 Coi3 Joeng4 Juk6 Caau2 Min6)

This recipe was updated on 13 Dec 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Lamb and chives make a great taste combination. Add some noodles and tofu and you have a satisfying dish.

The last noodle recipe I published, Beef Sugar Snap Pea Chow Mein (蜜豆牛肉炒麵, Mat⁶ Dau⁶ Ngau⁴ Juk⁶ Caau² Min⁶), I forgot to include the instructions to prepare the noodles (since corrected). The noodles just magically appeared! It’s amazing, since I reviewed the recipe more than once looking for errors and that certainly was a big one. So for this recipe, I didn’t forget!

Enjoy!

Sweet and Sour Spare Ribs (甜酸排骨, Tim4 Syun1 Paai4 Gwat1)

This recipe was updated on 13 Aug 2015. Some instructions were changed.

This dish can be found in all Cantonese style restaurants in the USA. It’s probably one of the more popular dishes that is ordered by just about everyone, both locals and tourists, and is almost stereotypical when a dish is associated with Chinese food in the USA. However, the recipe for this dish is not like that found in restaurants. In the typical sweet and sour restaurant dish, the meat and sauce is bright red, being heavily dyed using food coloring. You will notice that there’s not a speck of red in the sauce or pork spareribs in this dish. The lack of the red coloring doesn’t affect the taste in any way. This dish is also healthier than your typical restaurant sweet and sour dish since the spareribs are braised and not deep fried - if one can call a pork sparerib dish healthy!

Enjoy!

Eggs with Bitter Melon (Pancake Style) (苦瓜炒蛋, Fu2 Gwaa1 Caau2 Daan6)

This recipe was updated on 14 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I had this egg pancake dish at a Chinese restaurant recently and it was prepared differently than the dish I’m used to eating, which scrambles the eggs with the bitter melon. The recipe for the scrambled version can be found at Eggs with Bitter Melon (Scrambled Style) (苦瓜炒蛋, Fu² Gwaa¹ Caau² Daan⁶). The egg pancake dish’s preparation is the same as the scrambled version, but it’s harder to make than it looks. It took me two tries to get this dish to come out looking like the restaurant’s dish.

Unlike making the scrambled egg version of this dish, where you complete the cooking by moving the eggs around in the pan, there are two sides that need to be cooked. This means that the egg pancake needs to be flipped over in order to fry the second side, which means that you need to be good at flipping pancakes (made of eggs or otherwise) in a well-seasoned pan to make this dish. I didn’t flip the pancake high enough to clear the pan the first time I made this dish, used too many eggs, and ended up with a funny looking half circle pancake.

The other important piece of information needed to make this dish is to not use too many eggs and to evenly distribute the eggs in the pan. The egg pancake needs to be thin in order to cook quickly and not burn. Flipping the egg pancake is also easier when it’s thin. I used a well-seasoned 9-inch frying pan, so 3 eggs were enough to coat the bitter melon in a thin layer.

Enjoy!

Beef Sugar Snap Pea Chow Mein (蜜豆牛肉炒麵, Mat6 Dau6 Ngau4 Juk6 Caau2 Min6)

This recipe was updated 15 Nov 2015. Some instructions and ingredient quantities were changed.

 

Here’s a tasty chow mein recipe using beef and sugar snap peas. Snow peas can be substituted for sugar snap peas if they’re not available. Making Chinese noodle dishes can be deceptive: while the result is one quickly consumed dish, the number of ingredients require a good amount of preparation time. At a restaurant, where the heat source is much greater than that found in your kitchen, the cooking time is very fast since all the ingredients are cooked together at once. In your home kitchen, the best cooking results occur when each ingredient is cooked and browned separately.

 

Enjoy!

Three Mushroom Chicken (三菇雞, Saam1 Gu1 Gai1)

 

This recipe was updated on 29 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

I have to admit that this dish takes some effort to make, but the effort is needed for the presentation rather than the cooking. Chicken and mushrooms makes a great tasty combination, and using three types of mushrooms and a bed of broccoli florets adds to the visual appeal and luxuriousness of the dish.

Enjoy!

Spicy Black Bean Sauce Beef and Green Beans (青豆角牛肉, Ceng1 Dau6 Gok3 Ngau4 Juk6)

This recipe was updated on 01 Jul 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s another classic Cantonese dish using beef and green beans in a black bean sauce. The change to the classic recipe is to use a prepared spicy black bean sauce, made by Laoganma, rather than just salted black beans. You can, of course, make the dish with salted black beans if you prefer the dish without being spicy, or use a prepared sauce, such as the Lee Kum Kee brand black bean garlic sauce. The beef is tenderized using baking soda, which results in the very tender beef you experience in restaurant dishes.

Enjoy!

Spaghetti with Basil Turkey Meatballs

In addition to making turkey burgers (recipes can be found here and here) with the marinated ground turkey, I made meatballs for spaghetti together with Trader Joe’s Puttanesca sauce and mushrooms. You can, of course, use any tomato-based sauce with any vegetable to make spaghetti.

Enjoy!

Salmon with Chili Oil (油辣椒鮭魚, Jau4 Laat6 Ziu1 Gwai1 Jyu4)

 

This recipe was updated on 03 Dec 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

This is a simple-to-make and tasty salmon dish, especially if you like spicy dishes. The salmon filet is quickly cooked with the Laoganma’s brand spicy Chili In Oil and then you’re ready to eat.

Enjoy!

Grilled Cumin Oregano Salsa Chicken (燒烤孜然牛至莎莎雞, Siu1 Haau1 Zi1 Jin4 Ngau4 Zi3 Saa1 Saa1 Gai1)

This recipe was updated on 09 Nov 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

In celebration of Cinco de Mayo, here’s an Asian-Mexican inspired fusion recipe for grilled chicken. Salsa is a main component of the marinade; along with the usual Asian ingredients I usually use to marinate chicken. What really adds to the flavor of the dish is the cumin and oregano. The tequila doesn’t hurt also!

Enjoy!

Chinese Oxtail Stew (燜牛尾, Man1 Ngau4 Mei5)

 

This recipe was updated 23 Sep 2014. Some instructions and ingredient quantities were changed, as well as the photograph.

Here’s another recipe for Chinese Oxtail Stew. The difference between this and the Slow Cooker Chinese Oxtail Stew (燜牛尾, Man¹ Ngau⁴ Mei⁵) recipe is that the oxtails are marinated before cooking. Oxtails are usually browned after adding salt and pepper without any marinade. Marinating the oxtails for 48 hours gave the meat and the dish a richer flavor.

Enjoy!

Turkey Basil Cheese Burger with Tzatziki Sauce

Turkey burgers are a great alternative to their beef based counterpart. I season and cook turkey burgers just like beef burgers. The seasoning is Asian-inspired, which should be no surprise! This recipe starts with 3 lbs. of ground turkey and makes eight good sized burgers (or a larger number of more petit burgers). You can of course start with a smaller amount ground turkey and the burgers can easily be frozen for later use. I added bell peppers, a slice of pepper jack cheese, and tzatziki sauce to complete the burger. The store-bought tzatziki sauce (Greek yogurt, dill, and other spices) made a great addition to the burger. It’s creamy and provides a different flavor to a burger than the usual condiments. Try it, you’ll like it!

Enjoy!

Turkey Basil Mushroom Egg Cheese Burger

Here’s another recipe for turkey burgers using the turkey basil mixture. Mushrooms and a fried egg are added to this burger to make this version of a turkey burger. You can’t lose when you add a fried egg to a burger!

Enjoy!

Roast Pork with Baby Bok Choy (小白菜燒肉, Siu2 Baak6 Coi3 Sui1 Juk6)



This recipe was updated on 16 Aug 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

For me, roast pork is a treat that can be purchased at a Chinese delicatessen. A whole pig is roasted and the skin is crispy while the meat is tender. The butcher cuts pieces from the whole pig and you buy as much of the pig as you want (for me, usually just 1-2 pounds). For special occasions, a whole roast pork is served as part of a banquet. The roast pork is usually eaten all by itself, but also can be made part of a dish. The danger in purchasing roast pork is that you’ll eat it all before making the dish! It was particularly hard in this case since the roast pork was freshly roasted and still hot when I ordered it. I had to summon all my will power not to eat all the roast pork before making the dish. The soy dipping sauce that you usually get when you buy roast pork is used as the basis for the dish’s sauce.

Enjoy!

Chicken with Mustard Greens (芥菜炒雞, Gaai3 Coi3 Caau2 Gai1)

This recipe was updated on 27 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

The local Farmer’s Market had fresh mustard greens available, so I bought one bunch and made this simple quick cooking dish using chicken with a bean sauce.

Enjoy!

Chicken Drumettes with Shiitake Mushrooms (冬菇雞翼, Dung1 Gu1 Gai1 Jik6)

 

This recipe was updated on 01 Oct 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Chicken and Shiitake mushrooms make a great combination. This quick cooking dish uses chicken drumettes (the drumstick from the wing) together with whole Shiitake mushrooms and sugar snap peas. You can just as easily use chicken wings (cut into pieces) and snow peas to make this dish. The recipe actually uses a lot of whole Shiitake mushrooms, but you can reduce the quantity of mushrooms by cutting the mushrooms in half or in quarters. It’s weird, but cutting the mushroom into pieces gives the appearance of more mushrooms.

Enjoy!

Noodles in Sauce (乾撈麵, Gon1 Lou1 Min6)

This recipe was updated on 19 Mar 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is also one of the first dishes I ever learned how to cook, so it is really simple to prepare. In its simplest form, the ingredients are just noodles, oyster sauce, and green onions (this version adds chicken and eggs), so the dish is really just stir fried noodles with oyster sauce. The name of this recipe - Noodles in Sauce (乾撈麵, Gon¹ Lou¹ Min⁶) -  is more the result of the direct translation from Cantonese and is somewhat of a misnomer since there isn’t much sauce in the dish. There’s also another similar recipe for Chicken and Chinese Broccoli Noodles (芥蘭鷄乾撈麵, Gaai³ Laan⁴ Gai¹ Gon¹ Lou¹ Min⁶).

Enjoy!

Grilled Beef Tri Tip

This recipe was updated on 14 Aug 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Beef tri tip grilled with hickory or oak wood is a very tasty treat for me, since I don’t cook this very often. You must first rim all the excess fat from the tri tip and then marinate the beef overnight before grilling. Even when the supermarket sells a trimmed beef tri tip, you still have to get out your trusty sharp knife and remove the excess fat.  I use a spicy Asian inspired marinade, which is certainly not the usual Santa Maria spiced version (where the dish originated). Surprisingly it doesn’t take too long to grill a beef tri tip, but grilling time depends upon the heat of your grill and the thickness of the beef tri tip. The tri tip is perfectly prepared when the interior is medium rare and the outside has a crunchy crust. In this case, I overcooked the tri tip and reduced the recipe grilling times. Your mileage may vary.

Enjoy!

Braised Pork Spareribs with Salted Black Beans (豆豉燴排骨, Dau6 Si6 Wui6 Paai4 Gwat1)

 

This recipe was updated on 07 Sep 2015. Some instructions and ingredient quantities were changed.

This is another favorite dish of mine. Pork spareribs, black beans, Shiitake mushrooms, and long beans make a great combination when combined into one dish. If cooked correctly, the pork spareribs are tender, the long beans are crunchy, and the Shiitake mushrooms flavorful.

Enjoy!

Lamb Dough Sliced Noodles (小羊炒刀削麵, Siu2 Joeng4 Caau2 Dou1 Soek3 Min6)

This recipe was updated on 03 May 2015. A new recipe, Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng¹ Je⁴ Coi³ Joeng⁴ Juk⁶ Dou¹ Soek³ Min⁶), was introduced and is now the way I prepare this dish.

 

I got introduced to this dish at the local Chinese Muslim restaurant. For some reason, I omitted the scrambled eggs that are usually part of this dish, but the recipe includes the eggs. You also usually eat this dish with green onion bread or pancakes, which you can find in the freezer section of your local Asian market. Dough sliced noodles are aptly named since the thick noodles are sliced from a block of dough. The noodles have a chewy doughy texture, unlike normal chow mein noodles. The dough sliced noodles can also be found in the freezer section at your local Asian market.

Enjoy!

Hickory Smoked Garlic Rosemary Pork Rib Roast with Pan Vegetables

 

This recipe was updated on 30 June 2013. Some instructions and ingredient quantities were changed, and metric measurements added.

This is one of my favorite roasts to make. Pork rib roasts only appear in the USA around this time of year (early Spring for Easter) or late in the year (for Thanksgiving and Christmas). You can, of course, special request a pork rib roast anytime from your friendly local butcher. I happen to have many rosemary bushes growing in my backyard that seem to supply an endless amount of fresh rosemary anytime of the year. So it’s natural to include rosemary with any pork roast that I make using my gas grill, which together with hickory wood, gives this roast a great flavor. Did I mention that there’s also a bunch of garlic on top of the roast? Finely sliced garlic is placed into slits made into the roast, so the exposed garlic is toasted and the garlic in the roast infuses the meat with more flavor.

Enjoy!

Bell Pepper Beef (青椒牛肉, Ceng1 Ziu1 Ngau4 Juk6)

 

This recipe was updated on 12 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Bell peppers and seem to make the perfect combination in a dish together with a black bean sauce. The crunchiness of the bell peppers contrasts with the softness of the beef, and saltiness of the black beans goes nicely with the bell pepper’s sweetness. The recipe is written using salted black beans, but you can always use a prepared black bean sauce (such as Lee Kum Kee brand black bean garlic sauce) or make a spicier version using Laoganma brand black bean with chili sauce. The picture for this dish is actually for the version using black bean chili sauce.

Enjoy!

Fish Tofu with Snow Peas (荷蘭豆魚豆腐, Ho4 Laan4 Dau6 Jyu4 Dau6 Fu6)

This recipe was updated 18 Sep 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

When I first saw fish tofu at the Asian grocery store, I wondered what is this ingredient and how is it used? I’ve never used it before and had no idea what it tasted like. So like all impulse buys, I bought the fish tofu first and figured out what to do with it second. It turns out that fish tofu is just what the name implies; fish paste and tofu mixed together, formed into cakes, and then fried. When you eat the fish tofu, it has the texture of tofu and tastes like fish cakes.

The fish tofu is usually frozen, but my local Asian grocery store has them available in the refrigerated seafood section ready to use. The Taiwan Food Products (Canada) site has a Fried Fish Tofu recipe that I used as the basis for this making this dish. You can use any vegetable in this dish, I happen to have snow peas.

Enjoy!

Salmon and Bell Pepper Garlic Bread Sandwich with Wasabi Mayonnaise

   

This is a quick way to make a hot salmon sandwich. The bell pepper adds the necessary crunch to the dish and the wasabi mayonnaise the necessary kick to the taste buds. You can use any thickly sliced bread for the sandwich, I happen to use the garlic bread you get from Costco.

Enjoy!

Green Onion Chicken Oyster Sauce Noodles (葱雞蠔油麵, Cung1 Gai1 Hou4 Jau6 Min6)

 

This recipe was updated on 12 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I go to the local Farmer’s Market every Sunday. My favorite stall at the market has been selling huge bundles of green onions and I thought that I would make a noodle dish based on this ingredient. The simpler and one of the first noodle dishes I learned how to cook uses Lee Kum Kee brand premium oyster sauce as the basis for the sauce. So I added a good amount (i.e. a lot!) of chopped green onions to make this dish using Shanghai noodles, which are thicker than the normal chow mein noodles. Shanghai noodles are available in the refrigerator section at your Asian market. Regular chow mein noodles can be substituted if Shanghai noodles are not available. Surprisingly the amount of green onions add a great natural sweetness to the dish.

Enjoy!

Corned Beef

In honor of Saint Patrick’s Day, here’s a method to prepare corned beef. Rather than just boiling the corned beef on the stove with water, add a bottle (or more) of beer and braise it all in the oven. In this case I used a corned beef round rather than brisket, but either works.

Since this is the day before St. Patrick’s Day, it also happens to be the birthday of one of my friends from high school. He asked that I cook something today and call it Tyrone! Well, Tyrone, here’s your dish.

Enjoy!

Corned Beef Pastrami

This recipe was updated on 23 Jul 2014. I updated the instructions and method to cook this dish after trying a new way to setup the charcoal grill. I not only used this method to remake this dish, but originally tried the method using the Grilled Dry Rub Pork Baby Back Ribs recipe.

Instead of making the usual boiled corned beef, you can use your barbeque to make smoked corned beef pastrami. You have to soak the corned beef in water overnight to reduce the salt from the brine used to make the corned beef and then use a dry rub to season the corned beef before smoking. I used a corned beef brisket to make the pastrami.

Enjoy!

Cashew Asparagus Prawns (腰果蘆筍蝦仁, Jiu1 Gwo2 Lou4 Seon2 Haa1 Jan4)

 

This recipe was updated on 24 Jun 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Asparagus is available now and pairing the asparagus with shrimp/prawns and cashew nuts makes a classic Chinese-American restaurant dish. I used a basic sauce to make the dish, but you can also make the dish using salted black beans and garlic, see the Cashew Asparagus Shrimp (腰果蘆筍蝦仁, Jiu¹ Gwo² Lou⁴ Seon² Haa¹ Jan⁴) recipe.

Enjoy!

Red Curry Seafood

Well it’s been a while since I last posted a recipe. It’s not that I haven’t been cooking (in fact I have a large backlog or recipes that I have to post), but I’ve been busy with hosting the family for the Holidays, planning for travel in the USA and Canada, and then taking the trip with my girlfriend from Korea. So posting recipes took a backseat to other more important tasks.

I choose this recipe to start this year’s postings because I prepared this dish for Valentine’s Day. It’s really a very simple recipe and it doesn’t take long to prepare. My usual habit for posting recipes is to prepare a dish and then take pictures, recounting and recording the recipe at a later date. In the meantime, while taking pictures, the dish gets cold. In this case, it didn’t seem very practical or particularly romantic to tell my girlfriend to wait and not eat until I took pictures while the dish gets cold. So we ate and I took the pictures of the leftovers the next day. Luckily we didn’t devour everything or there wouldn’t be anything left to take a picture of.

Enjoy!