Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.
Karl’s Chinese Steamed Ginger Chicken
I wanted a side dish to go with my Chinese steamed chicken. Jan suggested one of my cheesy cauliflower dishes. While those are popular in my house, they are not very Chinese.
Karl’s Sichuan Cauliflower and Green Beans
Filed under California Fusion, Chinese, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
Jan has not been home for dinner the last several nights (four conferences in one week). The one night she knew she would be home was Thursday and she asked for steamed fish. This is normally Eilene’s night with her friends, but finals are coming up so she had told me that they would not be coming over. My dinner plan was for steamed fish and stir fried chive stem.
Karl’s Chive Stem and
Napa Cabbage Stir Fry
Filed under Chinese, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Some cooks, when they find a recipe that works, lock it in place as “the recipe.” I always have to see if I can make it even better. A couple of months ago I did a Szechuan Salt and Pepper Roast Chicken that what a really big hit, spicy, juicy and a crackling skin to die for. Can I do even better?
Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus II
Filed under Chicken, Chinese, Main Dishes, Poultry
I am making a pepper and salt roast chicken and I wanted a side dish. The kids really like mushrooms so I chose oyster mushroom. The mushrooms are fairly pricey so I am stretching the dish by adding tofu.
Karl’s Tofu and Oyster Mushrooms
Filed under Chinese, Side Dishes, Vegan, Vegetarian
Adapted from an Appetite for China recipe
Jan requested that I finally figure out how to make dry fried green beans like we get from our favorite restaurants. I have tried making this before with dismal results. The beans have always come out both burned on the outside and raw on the inside.
Karl’s Sichuan Dry Fried Green Beans
Filed under Chinese, Side Dishes, Vegan, Vegetables, Vegetarian
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole.
Karl’s Asian Sweet Potato Casserole
with Marshmallow Topping
Filed under California Fusion, Chinese-American, Potatoes, Side Dishes, Steaming, Vegan, Vegetarian
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole. This was a dish my mother, Claudia, always made for Thanksgiving. Sweet potatoes are however a side dish, but the meal still needed a main dish.
Karl’s Hoisin Turkey Meatballs
Filed under Chinese-American, Main Dishes, Poultry, Turkey
One of the benefits of Easter is leftover hard boiled eggs that must be used up quickly. By itself, a plain boiled egg is a bit dry. The solution is to “devil” the dry yoke by mixing it with a wide variety of things.
Karl’s Deviled Eggs Sichuan
Filed under California Fusion, Chinese-American, Poultry, Side Dishes
karllueck
Miriam
Jabberwocky Stew 