Tag Archives: Chinese cuisine

Karl’s Slow Cooked Asian Pork Shoulder

I decided to get creative with this week’s Sunday dinner. A bit of this and a bit of that to create a new sauce to roast my pork shoulder. It is not strictly a Chinese dish, but more of an Asian influenced roast pork.

Karl’s Slow Cooked Asian Pork Shoulder

Karl’s Slow Cooked Asian Pork Shoulder

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Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Stir-fry with Bok Choi and Chive Stem

I am making a Chinese roast pork for Sunday. A vegetable stir-fry is a necessary compliment to a meat heavy dish. Going to Lion Market, I finally decided on baby bok choi and to add variety chive stem.

Karl’s Stir-fry with Bok Choi and Chive Stem

Karl’s Stir-fry with Bok Choi and Chive Stem

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Filed under Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Beech and Oyster Mushroom Stir-fry

Eilene does not like mushrooms. I usually make a separate dish with the mushrooms for everybody else. Today, I am making a slow roasted pork shoulder and thought a mushroom stir-fry with beech and oyster mushrooms would be nice.

Karl’s Beech and Oyster Mushroom Stir-fry

Karl’s Beech and Oyster Mushroom Stir-fry

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Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Sichuan Pepper Pickles

As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.

Karl’s Sichuan Pepper Pickles

Karl’s Sichuan Pepper Pickles

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Filed under Pickles, Vegan, Vegetables, Vegetarian

Karl’s Chicken in Plum Sauce

I was wondering around Lion Market yesterday, thinking about what I would make for dinner—this is actually my normal state of being. I was looking at the Lee Kum Kee sauces for ones I had not tried yet. I settled on plum sauce.

Karl’s Chicken in Plum Sauce

Karl’s Chicken in Plum Sauce

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Filed under Chicken, Main Dishes, Poultry, Sauces and Spices, Stir-fry

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

I was making Asian cabbage rolls and I wanted to serve a vegetable side dish. When I looked at how much Chinese chive stem I had bought, it seemed a bit scant for five people. I had also bought an English cucumber, that I had planned to pickle, but I decided instead to use it to stretch the chive stem.

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

Karl’s Chinese Chive Stem and Cucumbers Stir Fry

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Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Oyster Mushrooms in Oyster Sauce

Eilene does not like mushrooms. I usually make a separate dish with the mushrooms for everybody else. There are many possible ways to sauce this dish, but today I decided on oyster sauce as the base sauce and then just threw in what pleased me.

Karl’s Oyster Mushrooms in Oyster Sauce

Karl’s Oyster Mushrooms in Oyster Sauce

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Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Confetti Rice

I wanted a rice dish to go with my Asian cabbage rolls. Since I developed diabetes, Jan has pushed me to serve more brown rice. No Chinese meal is complete without some rice. You can eat until you are bursting, but if you have not eaten at least one bite of rice, then all you have had is a “snack.”

Karl’s Confetti Rice

Karl’s Confetti Rice

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Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Chinese Poached Chicken Salad

Since I have been writing this blog, I have felt pushed to constantly upgrade my skills and recipes—new, different, better. I read Cook’s Illustrated and I get e-newsletters from NYTimes and Serious Eats—to the point that my inbox is full of posts that I do not have the time to read. I mine these posts—not so much for recipes—but as a source of new ideas and techniques.

Karl’s Chinese Poached Chicken Salad

Karl’s Chinese Poached Chicken Salad

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

Karl’s Oyster Mushrooms and Chive Stems in Black Pepper Sauce

For Miriam’s birthday dinner, she asked for Spicy chicken and pan fried noodles. This is a dish that takes an hour of “mindful” frying and—while it is a wonderful dish—I make it less than my kids would like—like maybe every day. This is a one dish meal by itself, but I decided to add another favorite of Miriam’s and make a mushroom side dish.

Karl's Oyster Mushrooms and Chive Stems in Black Pepper Sauce

Karl’s Oyster Mushrooms and Chive Stems
in Black Pepper Sauce

Note: I actually used one pound of mushrooms for this dish. It was popular enough that it left people wanting more—even though Eilene would not touch it. I added another half pound of mushrooms to the ingredients list. Continue reading

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Filed under Sauces and Spices, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian