Category Archives: Chinese

Karl’s Barbecued Sichuan Tri-tip

Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.

Karl’s Barbecued Sichuan Tri-tip

Karl’s Barbecued Sichuan Tri-tip

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Filed under Beef, Chinese, Main Dishes, Sauces and Spices

Karl’s Harcourt Vert with Dark Soy Sauce

I needed a vegetable to go with my barbecued tri-tip and mushrooms. I wanted the dish to be Asian, but I did not want to have just a third dish covered in Sichuan pepper sauce. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans.

Karl’s Green Beans with Dark Soy Sauce

Karl’s Green Beans with Dark Soy Sauce

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Filed under Chinese, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian

Karl’s Barbecued Mushrooms with Sichuan Pepper Sauce

I have been cooking lately, but I have been too busy to post write up and post the recipes. This mushroom dish is from Sunday dinner two weeks ago. I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought the sauce would go well with grilled mushrooms.

Karl’s Barbecued Mushrooms with Sichuan Pepper Sauce

Karl’s Barbecued Mushrooms
                    with Sichuan Pepper Sauce

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Filed under Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetarian

Karl’s Sichuan Pepper Sauce

I did a barbecued chicken with a wet Sichuan sauce a few weeks ago and I thought it would go well as a Marinade/basting sauce with Sunday’s tri-tip and mushrooms. Continue reading

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Filed under Beef, Chicken, Chinese, Fish, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian

Karl’s Barbecued Sichuan Chicken II

I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.

Karl’s Barbecued Sichuan Chicken II

Karl’s Barbecued Sichuan Chicken II

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Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices

Karl’s Sichuan Chili Oil

I am making a Sichuan Dinner tonight. So two days ago I started making my chili oil. Sichuan chili oil can be much more than just dried chilies cooked in oil.

Karl’s Sichuan Chili Oil

Karl’s Sichuan Chili Oil

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Filed under Chinese, Sauces and Spices, Vegan, Vegetarian

Karl’s Dan-Dan Chicken Wings with Noodles

I pack lunches for Jan and Eilene, so I am often end up making lunch just for myself. Usually this will be some variation of last night’s leftovers. Today’s leftover ingredient is one serving of cold pan fried noodles. Plain noodles beg to be topped with something.

Karl’s Dan-Dan Chicken Wings with Noodles

Karl’s Dan-Dan Chicken Wings with Noodles

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Filed under Chicken, Chinese, Chinese-American, Main Dishes, Pasta, Poultry

Karl’s Chinese Chicken with Oyster Mushrooms

Eilene is at a party on a Saturday night and that means that Jan and I can have an ingredient that she doesn’t like, mushrooms. Chicken and mushrooms, a Chinese restaurant standard, came to mind. To go with this main dish, I chose Chinese broccoli as the vegetable, but what was to be my starch? The standard Chinese accompaniment to these dishes would be steamed white rice. However, Jan loves pan fried noodles, so that is where I went. Form a mundane Saturday night meal this had turned into restaurant quality fare.

Karl’s Chinese Chicken with Oyster Mushrooms

Karl’s Chinese Chicken with Oyster Mushrooms

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Filed under Chicken, Chinese, Main Dishes, Poultry, Stir-fry

Karl’s Chinese Broccoli with Oyster Sauce

On Christmas morning my family likes to go out for dim sum (点心; snacks), Chinese small plates. For the last several years we have gone to Tai-pan in Palo Alto, but this year Miriam talked up into trying something new. It was not quite a disaster, her suggested restaurant was over-flowing with a four hour wait, but we finally found a strip mall place that was actually excellent.

Karl’s Chinese Broccoli with Oyster Sauce

Karl’s Chinese Broccoli with Oyster Sauce

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Filed under Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Medicinal Dong Quai Chicken Soup

My girls have been feeling run down lately and they requested dong quai chicken soup. Dong quai is also called women’s gensing, because it is supposed to do for a woman what gensing is supposed to do for a man. It would not harm a man to eat this soup, but if you are a man—or a woman who does not need it—it simply smells really bad. If you are a woman in need of feminine (yin) balancing it—apparently—smells wonderful.

Karl’s Medicinal Dong Quai Chicken Soup

Karl’s Medicinal Dong Quai Chicken Soup

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Filed under Chicken, Chinese, Clay Pots, Main Dishes