Uber-Umami, Part II: Beef And Gai Lan with Ground Bean Sauce

So last week, when I posted my recipe for Pork, Tofu and Gai Lan with Ground Bean Sauce, Rose, who is now living in Taipei, (and thus should not have any trouble finding the uber-umami ingredient!) asked if she could successfully substitute chicken or beef in it, as she does not eat pork. With the […]

Uber-Umami: Chinese Ground Bean Sauce

It is thick, salty and looks somewhat like peanut butter. Everything you cook with it tastes better, but only if you don’t overdo it. It is made from ground up fermented soybeans, rather like miso, but has a deeper, less salty flavor. It is Chinese ground bean sauce, and is a “secret ingredient” in many […]

Red-Cooked Pork With Taro and Sweet Potato

When most Americans think of Chinese food, stir-fried dishes come to mind; however, this is hardly representative of the entire range of culinary expression in China. While stir-frying is a good example of the ingenuity of the Chinese kitchen in dealing with the necessity of conserving fuel, and turning that necessity into culinary genius, stir-fried […]

Autumn Roots and Lamb Stew a Great Welcome Home

I know that a lot of people prefer eating out all the time to cooking at home. I, however, am not one of those folks. After being forced to eat out for three weeks straight in Columbus, Ohio, and having to limit our choices to a few places downtown in order to stay close to […]

Stir-Fried Chicken with Gai Lan and Oyster Sauce

Morganna has been mourning the loss of stir fried suppers as I have been making foods for the freezer. The truth is that as my pregnancy has progressed, the naturally occurring carpal tunnel issues in my right hand have been exascerbated by the extra fluid retention that comes with the other joys of the third […]

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