Interview: Grace Young, Cookbook Author
Sitting over a bowl of steaming noodles and reading Saveur magazine, I was drawn into an article about Grace Young and her new book, The Breath of a Wok – Unlocking the Spirit of Chinese Wok Cooking...
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Sentosa Restaurant’s Dim Sum: A Divine Way to Spend a Rainy Sunday Morning
By name only, Sentosa Asian Restaurant sounds like it should serve Singaporean cuisine, but actually specializes in Hong Kong-style dim sum. The owner, a Hong Kong native, delights in serving &...
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Crab-Prawn Potstickers and Ginger Martinis
Mixologists are the new hotties of the food world; and when they and restaurant chefs work symbiotically, we are all rewarded with fabulous, mind-blowing cocktail pairings. Mixing cocktails is...
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Monsoon East, Bellevue
I was beginning to wonder if really good food would ever hit Old Bellevue. It hit. Monsoon East, the little sister of Monsoon on Capital Hill, opened a few months ago to rave reviews. Monsoon offers...
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Wokking: My Latest Food Obsession
My stir-fries suck. Some vegetables get mushy, while others aren’t done; and despite what I put in them, they all taste the same. How can that be?” my sister asked. I didn’t know. We live in different...
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How to Season a Wok Beyond a Shadow of a Doubt: Several Fool-Proof Methods
If cleaning and seasoning a new wok is so easy, like they say, why do so many of us get on chat rooms asking if we did it right? I’ve been involved in two wok seasonings, and to this day, I’m not sure...
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Caution: Girls Wokking. Methods, Tips and Ideas.
Last month my sisters, Mom and I spent the afternoon wokking up a storm. Being the research slut that I am, I spent the prior four weeks delving into books, perusing online, and wokking, wokking,...
View ArticleStir-fried Chicken with Snow Peas and Hoisin Sauce
This is a great little stir-fry. It was probably the favorite of all three sisters from our Caution: Girls Wokking experiment. It’s so tasty, I’d be willing to bet Michele’s kids might even like it...
View ArticlePad Thai with Tofu: Very Easy, Highly Addictive
When my sister, Tiffany, requested our next girls cooking weekend be focused on stir-frying, I immediately grabbed a stack of cookbooks and started jotting down dishes we should learn. I came across a...
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Shanghai Bok Choy with Oyster Sauce and Mushrooms
When I’m jonesing for bok choy with oyster sauce, which happens all to often, I drive clear over to Old Bellevue to get my fix at Monsoon East. One day, I swear to you now, I’m going to persuade them...
View ArticleTroubleshooting: Fried Rice
Fried rice is a delicious, one-pot meal. It’s easy, fast, and budget-friendly, because you can pretty much use whatever is in the fridge. One of my sisters, who was in a huge time crunch, quickly threw...
View ArticleSomething for Everyone Fried Rice
“Something for Everyone Fried Rice” literally means, everyone in the group gets to add something to the fried rice. Seriously, how cool is that? We decided to try it. The Kid chose “lots of peas,” and...
View ArticleSuper Easy Stir-fried Greens
I’m always looking for new recipes for leafy green things. I can’t eat the same thing day after day, even if it is for the sake of my health. These stir-fried greens are very fast to put together — the...
View ArticleBeef and Rice Noodles in Black Bean Sauce
What would happen if I ate stir-fried noodles every day, for the rest of my life? You know, besides having my girth match the unbridled love I feel for them. This dish makes me consider it anyway. The...
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Pickled Carrots with Orange and Fresh Ginger
The word “pickle” used to drum up some fairly specific, traditional notions: sweet, dill, chips or spears. Then, a few years back, some pretty wacky pickled things were cropping up in all the hip...
View ArticleSichuan Sweet/Spicy Eggplant and Pea Pods
Thumbing through Martin Yan’s Culinary Journey Through China, I came across the Sichuan dish, Seafood Over Singing Rice. The sauce was exactly what I was in the mood for — sweet, spicy, and garlicky....
View ArticleMy Favorite Asian Cookbooks: Recipes, Traditions and Travels.
I love my cookbooks – they’re like children. And, like children, I love some of them more than others. At least that’s how my mother explained it. Cookbooks are wonderful things — the good ones are,...
View ArticleKung Pao Chicken: This One Does it for Me.
I will go to the ends of the earth for a good Kung Pao. Most recipes I’ve tried have been fine, but they didn’t really flick my bic, you know? It wasn’t until I made a literal parade of Kung Pao...
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Make and Freeze: Kung Pao Sauce
Spicy Kung Pao sauce at a moment’s notice? It seems too good to be true, doesn’t it? On busy days, if a sauce has more than five ingredients, I probably won’t give it a second look. That’s why I love...
View ArticleGold Medal Shrimp Fried Rice
In Gold Medal Fried Rice, egg yolks are stirred throughout the rice, coating each grain and giving it a golden hue. It’s an unusual method that creates a slightly richer note to the rice. This recipe...
View ArticleShanghai Noodles
Did you know it’s considered bad luck to cut noodles before serving them? Noodles are a symbol of longevity in Chinese culture, and serving your guests short noodles might not bode well for your...
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Leftover Stir-Fry Pancake
What to do with leftover stir-fry? Here’s an easy, tasty solution, and (as if you needed an “and”), it only takes fifteen minutes. The problem with leftover stir-fried vegetables, especially greens,...
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Slow Food Sunday: Chinese Chicken Soup with Wontons and Greens
Sundays are slower. At least they should feel slower. Sundays were made for sleeping in, a leisurely breakfast with the paper, hanging out with those you love, and puttering around the kitchen....
View ArticleSeared Ahi Tuna on a Sesame Rice Cracker with Pickled Ginger and Wasabi Aioli
Looking for an easy, but elegant holiday appetizer that can be done ahead of time? Might we suggest Seared Ahi Tuna on a Sesame Rice Cracker with Pickled Ginger and Wasabi Aioli. It sounds...
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