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 [...]

Cilantro Chicken with Fresh Water Chestnuts and Baby Bok Choy

Water chestnuts are not locally grown here in Ohio, at least, not that I know of. But, when they are fresh, they are truly divine, and I will buy them even if they were grown in California or Florida. Not only will I buy them, but I will buy several pounds of them, and use [...]

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