This Sriracha fried rice is vegetarian, but you can easily make it meaty by adding fresh or leftover chicken, pork, or shrimp.
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Love egg drop soup? For the second video in the new Appetite for China Cooking Videos series, I decided to update this post with a fun visual guide on making egg drop soup with tomatoes. Let me know what you think!
I first made tomato egg drop soup in 2008 while living in Beijing during the Summer Olympics. At the time, I was in desperate need of something light and healthy for lunch to go with a salad, to counteract all the fried food I had been eating at the Olympic venues. And what could be more healthy and comforting at the same time than tomatoes and eggs in homemade chicken broth? Over the years I've tweaked the recipe bit by bit and come up with this revised version.
There are few ingredients in this soup, so it's important that the chicken stock (or vegetable stock) be homemade. (You can use either Chinese or Western homemade stock.) If you must use store-bought, try to find organic stock or broth that does not have too many preservatives in the label.
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Chinese marbled tea eggs are super easy to make at home and the aromas of tea, cinnamon, and star anise are intoxicating.
Read MoreIsn't this soup festive-looking? I first made red lentil and okra soup in the winter of 2009 after buying some gorgeous okra pods from a farmer's market. I sautéed them with onions and added both to the bubbling pot of soup close to the end of cooking. Not only is the soup hearty and filling, it's also colorful enough to beat the cold weather blues.
As a Chinese-born, New England-bred gal, I first tried okra at the ripe old age of 21. I was aprehensive, having heard okra derided as a bitter, gooey freak-of-a-vegetable (mosty by non-Southerners). Then I tried the Creole okra gumbo and fried okra at the magnificent Magnolia's in Cambridge, MA. What were these okra-haters thinking? These things are addictive!
(I came to the conclusion that the people who despise okra are the same who despise bitter melon. A microscopic bit of bitterness never killed anyone; it just makes the flavor spectrum more interesting.)
Granted, okra isn't just used in Southern Creole-inspired food. Indian, Middle Eastern, Caribbbean, and North African cuisines also incorporate okra in plenty of thick stews. As much as I like fried okra, gumbo and bhindi masala are hearty dishes that make the best use of okra's snappy texture and slightly bitter flavor.
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This very simple side tastes delicious and looks impressive on the dinner table.
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Whenever I need a quick appetizer or side to go with an Asian main course, I turn to cucumbers.
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This recipes calls for smaller clams such as Manila clams and other cockles. The dish easy to make and packed with tangy, spicy, and briny flavors.
Read MoreI've been on quite a shellfish kick lately. In the span of a month, I've eaten mussels and clams almost every time I've had dinner out, from French-style mussels steamed in white wine at a local hangout to Chinese clams with black bean sauce at dim sum. Maybe it's because of spring and warmer temps, but restaurants have been putting up seafood specials left and right, and I happily indulge.
Fortunately, living near two good seafood markets means I can decide on whim to have mussels and clams for dinner and just walk down the street to pick them up. A couple of days ago, I decided to do an easy meal of mussels with ginger and shallots, steamed with Chinese rice wine.
Sometimes I cook mussels with Chinese black beans and chili paste, but this time I opted for forgo heavier flavorings in favor of a lighter dish. Chinese rice wine, much like a dry white wine in preparing moules marinière, compliments and shows off the sweet brininess of the fresh mussels. And once you debeard the mussels, the actual cooking time is super quick.
Read MoreI have a somewhat unhealthy addiction to eggs. In the past year, I was sometimes eating two or three eggs a day, just because they're so darn versatile and easy to prepare. (My doctor hasn't said anything about this habit...yet.) Breakfast? Scrambled eggs with salt and pepper. Lunch? Omelet with mushrooms and onions. As for dinner...well, you know how everyone has that secret, fool-proof, but embarrassingly unattractive dish they make when eating alone? Mine is a fried egg, still runny in the middle, slathered with oyster sauce, and plopped into a bowl of reheated rice.
Photogenic? No. Delicious? Quite.
A few days ago I decided to make a few days' worth of eggs in one go, that can be reheated and eaten with rice or other sides at a later, lazier time. I then remembered what my mom used to do on weekends to prepare for a week of after-school snacks. On Sunday nights, she would just simmer hard-boiled eggs in a soy sauce broth with some sugar and ginger slices added in. I would eat one immediately out of the pot, and on subsequent days the rest would be scarfed down straight from the fridge or warmed in the microwave.
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