A couple of weeks ago, I was contacted by reporter Christie Clements from SinoVision, the NY-based TV station promoting Chinese culture in the U.S. The station wanted to tape a short segment about the day-to-day work life of a food blogger and cookbook author. I been on TV few times before before (most memorable being this CBS Early Show segment about strange Beijing street food). But this was the first time a small crew would film in my apartment. Cue the frantic cleaning!
I first attempted making Sichuan dry-fried green beans 5 years ago while living in Beijing. Night after night I would have these delicious crispy green beans at Sichuan restaurants alongside dishes like mapo tofu and kung pao chicken, and finally decided I needed to try making them on my own. The results of my first experiments were less than impressive, to put it mildly. Then help came from a fellow blogger back home in NY.
Years later, I still make dry-fried green beans with the same time-tested method, varying the ingredients ever so slightly. Here is a revised all-vegetarian recipe featured in my new cookbook.
Dried-fried green beans is one of my favorite side dishes to order in Sichuan restaurants. In contrast to crisp haricot verts or mushy microwaved diner-style beans, Sichuan-style green beans are blistered and well-cooked without being bland. With Sichuan peppercorns and dried chillis adding spice and smokiness to the flavor profile, this dish becomes positively addictive.Read More
One of my favorite things about spring is that sugar snap peas are everywhere right now. If I go to a farmer's market, there will be bins full of sugar snap peas piled high. And inevitably someone offering a sample using the peas, like a salad with a lemony dressing.
My favorite way to cook them is just roasting them in the oven with olive oil, salt, and pepper, serving them alongside dishes like buttermilk roast chicken. But this week I decided to use them in a stir-fry with some radishes I also picked up at the Greenmarket.
Since I started developing and testing Soy Vay recipes back in January as one of their brand ambassadors, I've made a bunch of really tasty dishes using just a handful of ingredients: Teriyaki Turkey Burgers, Ginger Hoisin Chicken, Teriyaki Chicken Stuffed Mushrooms, and a Garlic Beef and Asparagus Stir-fry. This month, in honor of National Fresh Fruit and Vegetable Month, I decided to do a vegetarian recipe instead.
For years I made edamame, one of my favorite snacks, by just boiling the frozen pods and then sprinkling sea salt on top. It was easy, and if you're using good salt, one of the tastiest things to snack on.
Then one night, while having drinks at my friend Barb's apartment, she whipped up a batch of edamame that was hands-down the best I had ever tasted.
Instead of boiling or steaming the edamame, she sautés the pods in a skillet with crushed garlic cloves. The edamame is cooked over a medium flame for 6 to 7 minutes, so the outsides develop a crisp garlicky flavor while the insides get cooked through. Genius, right?Read More
The last two weeks have been a whirlwind. Between going to conferences, tours, teaching, planning more classes, and blogging both here and on Brooklyn Atlas, having a quiet night at home just to relax had been put on the backburner.
So this past weekend, when the weather went a little berserk and the temps dipped down into the 40s with wind and rain, I decided to spend a night in to catch up on Mad Men. And made this Sriracha hummus to go along with chips and carrots for TV-time snacking.
It's a spicier, smokier take on your traditional hummus, but not so spicy that your tongue is scorched afterwards. I throw in a bit of garlic and add some crushed red pepper flakes at the end.Read More