dry-fried-green-beans-mychina-cb-ykk1324

Dry-Fried Green Beans

Green beans have had a rough time in North America. For generations, they have had the misfortune of being over-cooked and served bland and mushy. That’s not the case with this dish. The oil-blanching seals in the moisture and freshness, and the quick dry-frying adds that special wok “aroma.” I also like to use Chinese[…]

chongqing-hot-pot-1yan

Sichuan Hot Pot

In Sichuan, hot pots come in two flavors: hot or burn-the-house-down-hot. While the rest of China uses a light, savory broth, the people of Sichuan use a broth that’s heavily laced with dried chiles, hot chili oil, and chili sauce. For this recipe, I took a more moderate approach. Feel free to “up the fire”[…]

sweet vinegar peanuts

Sweet Vinegar Peanuts

Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout[…]