When I was in college, there was a restaurant on campus that served a variety of Chinese dishes in a relatively authentic manner (no, it wasn’t Panda Inn – not a chain restaurant). It was my go-to on Sundays for lunch with friends, when we all had a bit more time to trek over there…
Sugar snap peas are an easy favorite over snow peas for me. They might be a bit more expensive per pound at the grocery store, but their extra texture and sweetness is worth it for a satisfying vegetable side. When cooked until just tender-crisp, they turn a vibrant green color and retain a plump “pop!”…
Stir fried rice cakes is a comfort food for me – it’s one of my favorite dishes that my mom used to make. She’d always remind me to chew slowly because she said sticky rice can sometimes be hard to digest if you eat it too quickly! :o You can customize this to include any…
Dumplings are a staple in my freezer because they’re so easy to cook on a busy weeknight. Fillings and seasonings will vary depending on what I have around, but I usually make a combination of ground pork, shrimp, and cabbage. This recipe makes about 30 dumplings, and can be easily doubled. Ingredients: 1/2 lb. ground…
These ribs are referred to as “chain-shaped” or “bullet” ribs because they come rolled up and all connected, like a very narrow rack of baby back ribs. They can have some small, sharp bits of bone leftover from cross-sectioning through the bones, so be sure to rinse them and pat dry with disposable towels before…
Wonderfully Made 