Creating Your Own Foolproof Chinese Stir-Fry–Step Two: The Aromatics

If you think of the main ingredients of your stir fry as the stars of your show, then the aromatics are akin to those character actors who bring a delightful amount of color, flavor and realism to a cast. Cast in supporting roles, aromatic ingredients are very much like skilled character actors in that if […]

Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients

I could subtitle this post: What to Put in Your Wok. But, I will refrain. But, the first thing you need to think about when you set forth to use Barbara’s Rules of Three, is what it is you want for dinner. Which, in many cases, is determined by what is in the pantry, fridge […]

Stir Fry Technique III: Ten Steps to Better Tofu From a Wok

Following my post Stir Fry Technique: Ten Steps to Better Wok Cookery, I wrote a post specifically dealing with chicken, Stir Fry Technique II: Ten Steps to Better Chicken From a Wok. When I wrote that post, there were many requests for a similar post about tofu, so finally, after much trial and error, testing […]

Vegan Dry-Fried String Beans With Fresh Shiitake Mushrooms

Back when I was a personal chef, a couple of my clients were vegans. This presented a challenge to me which I welcomed; it allowed me to work at learning how to make vegan versions of common recipes such as lasagne with bechamel sauce, cream of mushroom soup and spaghetti with “meat” balls. However, my […]

Another Simple Stir-Fry: Lemon-Ginger Chicken with Broccoli

Chicken with broccoli is one of those dishes that you will find on every Chinese-American restaurant menu; lemon chicken is another old standard. However, I have never been partial to any rendition of either of those dishes. Which is really odd, considering that I like chicken, broccoli and lemons. Chicken was my favorite meat when […]

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