Mapo Tofu

Mapo Tofu By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan. Instructions REGION: SICHUAN PREP TIME: 20 MINUTES, PLUS 5 MINUTES SOAKING TIME COOK TIME: 5 MINUTES SERVINGS: 4 Soak the tofu in a bowl of hot water, add 1/2 teaspoon salt, and set aside for 5 minutes. Drain. Heat […]

Chinese Hot and Sour Soup

Hot and Sour Soup By Kei Lum and Diora Fong Chan Instructions SERVINGS: 6 PREP TIME: 20 MINUTES, PLUS 20 MINUTES SOAKING TIME COOKING TIME: 15 MINUTES REGION: SICHUAN Put the mushrooms and black fungus into two separate bowls, cover with cold water, and soak for at least 20 minutes, or until softened. Drain both. […]

Go Eat Kyrgyz Dumplings at Jibek Jolu

Central Asian Comfort Food in Chicago You’ve probably heard me say that you can understand the history of a country and its people by looking at its food. No where is this more true than the countries of Central Asia, where the Silk Road impacted all parts of culture. Dive into the meat-centric culinary traditions of […]

One of the Single Best Plates of Food in Minnesota

The Best Thing I Ate Last Week (And the Week Before That) By Andrew Zimmern Of all the great regional Chinese cuisines, Sichuan food has a special place in my heart. While we don’t have as many great Chinese restaurants as I would like in Minnesota, we do have a few that absolutely blow me […]

Life Changing Dumplings from Bizarre Foods: Shanghai

Shengjian Bao with a Cult Following Eating your way through the world’s most populous city is one of life’s greatest pleasures. As Shanghai’s landscape becomes more international, many traditional places have disappeared, but thankfully Da Hu Chun has stood the test of time. Open along the river since the 1930s, this restaurant is known for shengjian […]

Pork & Shrimp Siu Mai Dumplings

‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers, with an Empire waist and a carrot crown. Instructions SERVINGS: MAKES 48 DUMPLINGS Make the Dipping Sauce In a mixing bowl, whisk together all of the ingredients until the sugar is dissolved. Reserve while you prepare […]

Chengdu-Style Chicken with Peanuts, Chiles & Black Beans

Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you […]

Wok-Tossed Clams in Black Bean Sauce

Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the […]

Chinese Spicy, Sweet & Sour Lamb Chops

Chinese Lamb Chops By Andrew Zimmern Here I’ve combined two of my favorites—Chinese food and lamb—in one easy recipe. And who doesn’t love lamb racks cut into easy to eat mini caveman chops? Instructions TOTAL TIME: 2 HR SERVINGS: 4 Make the Marinade In a large baking dish, whisk the egg whites until foamy. Whisk in the […]

Velvet Chicken

Simple Sweet & Spicy Stir-Fry By Andrew Zimmern Velvet Chicken. Sexy name. Great dish. Classic technique. I wouldn’t call this entry-level Chinese cookery—it’s 201 course work—but any novice can produce a stellar version of this dish because it’s so easy to execute. The boiling of the marinated meat in oil results in a velvety texture […]

The One Ingredient I Can’t Live Without

My Secret Weapon in the Kitchen Fermented chile bean sauce (toban djan) will change your cooking life. You can marinate with it, use it as a rub, in a sauce or any way you can imagine. The fermented beans supply all the punch of authenticity and honesty you need to make some great Chinese food […]

Ma Po Eggplant in Garlic Sauce

Silky Ma Po Eggplant By Andrew Zimmern This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a […]

Pearl Rice Balls with Ginger-Sesame Sauce

Show-Stopping Pork & Rice Dumplings By Andrew Zimmern I started making these pearl rice balls about 18 years ago after returning from my first trip to China. I had visited a dumpling house in Xian and became fascinated with presentation styles of standard Chinese pork farces. Creating different wrappers and decorating them is beyond the normal skill […]

Braised Cucumbers with Pork and Ginger

Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just […]

Aromatic Soy Sauce Noodles

Fast, Simple Sichuan Noodles By Andrew Zimmern This nicely balanced Sichuan sauce with just the right amount of heat is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. I use the aromatic soy sauce as an ingredient in anything requiring sweet soy or as a […]