Category Archives: chinese

Ma Po Tofu

This is adapted from Land of Plenty. Ma Po Tofu (4 servings): 1 lb firm tofu 2 leeks, thinly sliced, white and light green parts only 1/4 cup oil 1/2 cup TVP, rehydrated 2 1/2 tbsp chile bean paste 1 … Continue reading

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The life cycle of a roast chicken

I made some plum sauce to use up some plums about to go bad. This is nothing like the “plum” or “duck” sauce that comes in packets with Chinese takeout. It is intensely savory and plummy. The recipe is from … Continue reading

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Tangerine Peel Beef and Kung Pao Mushrooms

Adapted from “Land of Plenty”. Spicy Beef with Tangerine Peel (serves 2-4): 1 lb flank steak oil for deep frying Marinade: 1 1/2 inch ginger 1 green onion 1/2 tsp salt 2 tsp Shaoxing wine or sherry Sauce: 1 dried … Continue reading

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Chinese Sea-Flavor Noodles

I modified this from the original recipe to remove the pork. I made a simple stock out of saved mushroom stems which I stockpile in the freezer, and some sliced ginger. Any stock would work, I think. Sea-Flavor Noodles (serves … Continue reading

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Chinese Red-Braised Pot Roast (in slow cooker)

I used my newly acquired slow cooker for the first time. This is the slow cooked version of red braised beef, a Chinese dish which is often served with soupy noodles.  You could also eat this roast with rice, or … Continue reading

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Chicken with Dried Chiles and Fish-Flavor Eggplant

Mr. TandooriTaco and I love Chinese food. Growing up, I was never particularly familiar with anything except the egg foo young and deep fried meat in a sickeningly sweet sauce that is so pervasive at American “Chinese” joints.  Where I … Continue reading

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Orange Beef with Snow Peas

As much as I love traditional Chinese food, there is a certain charm to Chinese-American food. The line is blurry, and this dish is near that line, but I think it falls more on the Americanized end. Put it on … Continue reading

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