In the 1950s and 1960s, rumaki became such a hit as a pupu platter staple that even Chinese restaurants started serving it as an appetizer.
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Sweet and sour pork (or “gu ou yuk”) is thought to have originated in Guangdong province.
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This version of cashew chicken is for the spicy food lovers out there.
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Korean beef and kimchi are words that are like music to my ears.
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I've been trying to pack in as much cooking with tomatoes as I can before the official end of summer.
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These thick and toothsome noodles are loaded with vegetables and a spicy sweet sauce.
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Sichuan mapo tofu traditionally has pork for flavoring, but there is a lesser-known vegetarian version called mala tofu.
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This is an easy soba dish using aged black garlic, a Korean ingredient that has gotten popular in the U.S in recent years.
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A popular ingredient in Korean cooking in recent years, black garlic gets its color and flavor from fermentation.
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It's supposed to be an appetizer, but I've been eating double or triple the portions as a full-on meal.
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This spicy orange chicken with tomatoes is a healthier take on takeout orange chicken.
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What about proteins can you use with a kung pao sauce? Bacon, for one.
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Dried-fried green beans is one of my favorite side dishes to order in Sichuan restaurants. They're crisp and well-cooked without being bland.
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Once again, this is another recipe that requires minimal ingredients but results in lots of flavor.
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With or without the Sichuan pepper flourish, this garlic edamame will be an addictive snack or appetizer you'll make again and again.
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