QUICK DISH/ NON-VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
February 23, 2021
This stew is savory with a little sweetness, great to go with a green vegetable and a little rice. The beef is pre-cooked a day earlier using the simple and lazy clear water braising method, and this stew is just about getting the tender beef (and carrots) deliciously seasoned in its own broth, which takes only 10 minutes.
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February 21, 2021
How to, with minimum effort, turn cheaper beef cuts into melt-in-the-mouth bites with amazing taste? In this post, I will show you the simplest and fail-proof way to cook beef with clear water braising. Once braised, the beef can be used to make various dishes, however and whenever you want it!
CHECK OUT THE RECIPEQUCIK DISH / VEGAN / DAIRY-FREE / GLUTEN-FREE
February 20, 2021
What do you do with those lush green leaves, the most nutritious and aromatic part of a celery plant? Here is a Chinese home-style recipe of tender steamed celery leaves; it makes a wonderful small warm meal and can be prepared from scratch in 5 minutes.
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February 16, 2021
The thought of pouring a big spoon of warm and tangy tomato and egg stir-fry over a bowl of rice or noodles makes my mouth water. Cheap and common, tomato and egg stir-fry is never a hot candidate for special occasions and restaurant menus; yet so heart-warming, tasty, nutritious, easy to prepare and ready in minutes, it is an all-year-round favorite for home cooks and considered by many the grassroot Chinese “national dish”.
CHECK OUT THE RECIPE10 MINUTE RECIPE / VEGAN / DAIRY-FREE / GLUTEN-FREE
February 13, 2021
Tender blanched spinach is juicy, sweet, bright and beautiful. This Chinese spinach salad takes only a few minutes to prepare, yet is packed with the goodness of dark green leaves, garlic and nut butter. A big bunch of raw spinach will make only 2 to 3 helpings of this salad, an easy and delicious way to boost your dark-green vegetable intake.
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February 7, 2021
The sensational Ma-po tofu is the pride of the Sichuan cuisine, renowned for hot and spicy dishes. This is an easy and authentic recipe to make at home. We often have it for lunch and dinner, in vegan version or with a little bit of ground beef or pork. The delicate texture, rich flavor and a big buzz on the tongue will keep you captivated. OMG my mouth is watering while I’m writing this!!!
CHECK OUT THE RECIPEVEGAN / VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
Feb 1, 2021
I love soups, particularly those that don’t test my cooking and time-management skills. This soup has 10 types vegetables, plus a little dried hawthorn berries and shiitake mushrooms. Abundant flavors, simple cooking, and as real as real food gets.
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January 30, 2021
Crushed cucumber salad is a easy Chinese classic with many variations. This recipe is a scrumptious combination of fresh cucumbers and peanut butter. Once crushed, the cucumbers are ready to soak up the dressing and tend to stay tender and moist for much longer than knife-cut cucumbers.
CHECK OUT THE RECIPE5 MINUTE RECIPE / VEGETARIAN / DAIRY-FREE
January 28, 2021
A Chinese twist on Egg-and-toast. A warm and delicious option for a sugar-free and dairy-free breakfast or snack. Works great with full-bodied multi-grain bread.
CHECK OUT THE RECIPEQUICK DISH / DAIRY-FREE
Heart-warming home-style tofu pot using either fresh or thawed (frozen) tofu, peas and shrimp. Cooked in a basic broth and full of wonderful natural flavors. I always cook a whole lot and have extra for lunch next day! Add some Chinese chili bean sauce to make a spicy one!
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Steamed eggplant (aubergine) has a very delicate texture, and easy to prepare. Hand tearing the eggplant is preferred to knife cutting, as hand tearing tend to help the vegetable hold moisture better when cooked. This dish can be served warm or cold and with several popular options for the dressing.
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Spinach and tahini (sesame paste) salad is a Chinese classic side dish and a great way to enjoy fresh spinach in meaningful quantities. I added a small amount of quinoa to the classic mix to make a quick lunch – a seemingly small package when presented at the table, yet surprisingly filling and nutritious. The spinach is beautifully green, and juicy and sweet to bite – always my favorite way to enjoy this wonderful vegetable!
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