Chinese
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Szechuan Cuisine
The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechuan pepper and other spices that give the Szechuan cuisine its characteristic burn. For decades, most of the world was familiar mainly with Cantonese cuisine, and thought of it as ‘Chinese cuisine’. In reality, though, China is an enormous country that encompasses nearly every kind of climate imaginable. The amazing variety of foods, spices and climates have led to many distinct styles of Chinese cuisine. Szechuan cuisine, originating in a steamy, sub-tropical climate, includes smoked, pickled and spiced foods, as well as foods spiced with a heavy hand for both preservation… Read more -
How to Pep Up Your Dishes with Tofu
Fried tofu Fried tofu recipes are perhaps the most popular dishes involving tofu. When fried, tofu packs in a lot of flavor. What could otherwise be a very bland dish is made better by the sauce that the tofu creates for itself when fried. Fried tofu recipes have always been popular in Asian countries, where tofu first originated. Like other fried tofu recipes, this recipe is fairly simple but it features an exotic sauce. For this recipe, you will need: 1 pound tofu, 3 cups olive oil for frying, 2 tablespoons soy sauce, 1 sliced scallion, 2 tablespoons minced cilantro, 1 clove minced garlic, ½ teaspoon red pepper flakes, ½ teaspoon vinegar, and ½ teaspoon sugar. First place the tofu on a plate. And then cover with a second plate and a weight on top so that the tofu can drain. The tofu… Read more -
Chinese Chicken Wings
Ingredients: 30 wings (flappers only) 2 tablespoons cooking oil 1 tablespoon finely minced ginger 1 tablespoon finely minced garlic 1/4 cup minced green onions 1/8 teaspoon red pepper flakes 2/3 cup rice wine 1 cup soy sauce 3 tablespoons brown sugar (mix with soy sauce) Directions: Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and being careful to not burn garlic. Next, add wings and cook for few minutes until light brown. Also it is important during this part of cooking cycle to make sure wings get coated with garlic, ginger, red pepper flakes and green onion. Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to… Read more
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