Recent Posts

Mapo Tofu

Mapo Tofu

This mapo tofu is a riff on the way that my dad would make it. More traditional recipes will use Pixian doubanjiang or even fermented black beans, but we didn’t usually have those ingredients in our pantry. For this dish, I used Lee Kum Kee’s Read More

Kung Pao Chicken

Kung Pao Chicken

Everybody was kung pao fighting.. ok, I’ll stop. My sister and I debated over how much vinegar was the right amount. I felt like 1 tbsp was a little too vinegar-y, she thought it was perfect and has requested that I *only* make it for Read More

Mongolian Beef

Mongolian Beef

I’ve recently started to crave Chinese takeout eats: sesame chicken, Mongolian beef, Kung Pao chicken, you get it. I know, what a strange craving! This version of Mongolian beef is less sweet than what you might find at an Americanized Chinese spot (i.e. PF Chang’s, Read More

Hot + Sour Soup

Hot + Sour Soup

It’s currently freezing in the Bay (read: sub 50 degrees), which means this weather screams hot and sour soup. Recipe below – it looks long but you can use what you have on hand! No bamboo shoots? Oh well. Vegetarian? Skip the pork. You get Read More

Sichuan-style Smashed Cucumbers

Sichuan-style Smashed Cucumbers

Sichuan-style smashed cucumbers are refreshing, a little spicy, and the Sichuan peppercorn gives it that oh-so-good tingly numbness on the tongue (or what we call, mala). Have it as a side or turn it into a full meal with some shredded chicken and peanuts. For Read More

Thai Red Curry Mussels

Thai Red Curry Mussels

One of the last meals I cooked with a friend pre-pandemic was linguini al vongole, and I think that’s the last time I had fresh shellfish. So when I saw mussels on Don’s site, I had to get them. They were plump and sweep and Read More