Honey-Ginger Pork and Baby Bok Choy

I’ve been enamored of developing simpler stir fry recipes that are based upon the principles of Cantonese cuisine: ingredients combined to create a flavor/color/texture contrast with minimal use of condiments so as to allow the natural flavors of the food to shine through. I never really loved Cantonese cuisine when I was younger, probably because […]

Baby Gai Lan With Chicken and Chilies

They say all babies are cute. And it’s mostly true. But some babies aren’t just cute; they’re tasty. Baby greens, for example, are tasty. Baby gai lan goes beyond tasty into a realm I like to call, “Well, why haven’t I been eating this my entire life?” That’s baby gai lan. It’s tiny–the stalks are, […]

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 […]

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 […]

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