Two Greens Are Better Than One: Chicken with Baby Gai Lan and Bok Choy

Nothing will cure the wintertime blues for me better than greens. Don’t get me wrong, I love me some greens all through the year, but in the deep, dark, cold months of winter, greens help pull me through the sunless days and long, shivery nights. (No, I don’t live in Alaska, but I do live […]

Sinfully Simple: Chicken with Bok Choy and Bacon

This dish is a Barbara original, although it was inspired by the simple, clean flavors prevalent in the Cantonese cuisine of southern China. It was born of the fact that I had fresh, local bacon, Shanghai bok choy and chicken breasts in my refrigerator that needed to be used. And, I thought to myself, “I […]

Chicken With Gai Lan

Gai lan, as regular readers probably already know, is one of my favorite vegetables. Often known in English as either Chinese broccoli or Chinese kale, this green has thick, crisp stems and fleshy leaves, and has a unique, sweet flavor that is only barely akin to the tastes of either of its American vegetable cognates. […]

Preserving The Chili Pepper Harvest: Chinese Chile-Garlic Sauce

This year, I planted a whiskey barrel with Thai chilies and basil; eight starts of Thai Dragon chilies, a dozen of Siam Queen basil. These relatively few plants kept us in fresh Thai ingredients for the entire summer and early fall. The rainy early summer resulted in lush growth but the first chilies were fairly […]

Garlic Scapes And Spiced Dry Tofu Stir Fry

My favorite way to prepare garlic scapes is to stir fry them. And, as far as I am concerned, their perfect partner in the wok is spiced dry tofu. Here’s why: the scapes have the same wonderful crisp but tender texture that very young green beans have, and are blessed with a similar verdant grassy […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.