Broccoli Beef
It’s been a while since I’ve done an installment of my fixing Chinese-American cuisine series (you can check out some past installments here). My goal with this series isn’t to return these dishes to...
View ArticleChinese Chicken Salad
As you may have guessed by the dubious name, Chinese Chicken salad is about as Chinese as Keanu Reeves. So where does it come from? Where else, but the capital of salads, the region that birthed the...
View ArticleCashew Chicken
I was recently asked what dish from childhood I remember the most. Cashew chicken (my mom made hers with almonds) was the first to come to mind. Not because it was my favorite, but because it was on...
View ArticleMongolian Beef
I’ve been lucky enough to have had the opportunity to eat my way around the world in recent years, but that’s not how it’s always been. I grew up in a small agricultural community in Northern...
View ArticleSesame Chicken
I always find it a bit amusing how Chinese-American restaurants pad their epic menus by listing every permutation of every ingredient and sauce in their repertoire and then adding or subtracting one...
View ArticleShiso Gyoza
There’s a special place in my heart for dumplings. Whether they’re fried, boiled or steamed, there’s a marvelous synergy that happens when you take a savory filling and stuff it into what is...
View ArticleSweet and Sour Pork
I once wrote a post about my feelings about sweet and sour pork. It’s never been one of my favorites, mostly because of all the additives (like corn syrup, food coloring and MSG) that go into the...
View ArticleKung Pao Chicken
Unlike many Chinese-American favorites, which were invented by resourceful Chinese immigrants, Kung Pao Chicken (宫保雞丁) is a Sichuan classic that can be enjoyed to this day in China. If you’re expecting...
View ArticleChicken Chow Mein
Although I’m definitely more of a noodle person (as opposed to a rice or bread person), Chow Mein has never been a dish that’s drawn my attention at Chinese-American restaurants. If given a choice my...
View ArticleMongolian Beef Pasta
This Mongolian Beef Pasta, is another one of those “what if” thought experiments that turned into a delightful weeknight pasta. With marinated beef, bell peppers, scallions and plenty of garlic stir...
View ArticleHot and Sour Soup
Of the standard soup offerings at Chinese-American restaurants, I’ve always been a fan of hot and sour soup. It’s not the prettiest soup, but what it lacks in aesthetics it more than compensates for...
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