Tag Archives: Chinese cuisine

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

Karl’s Leftovers: Karl’s Ham and Baby Bok Choi Stir Fry

I made ham steak the other day and, after the meal, I had half a pound of ham left. By itself it was not enough to feed three people, but with some creativity I could make a meal of it. Stretch the meat with some vegetables—add an interesting sauce and some rice—and you have something new and different.

Karl’s Leftovers: Karl's Ham and Baby Bokchoi Stri Fry

Karl’s Leftovers:
Karl’s Ham and Baby Bokchoi Stri Fry

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Filed under Main Dishes, Pork, Sauces and Spices, Vegan, Vegetables, Vegetarian

Karl’s Spicy Chicken with Pan Fried Noodles

Every year, my sister Karen renews my subscription to Cooks Illustrated at Christmas time. Over the years, I have tried and usually adapted many of their recipes—I am frequently at odds with some of their philosophies of cooking. In the October 2006 issue, they presented a recipe Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake.

Karl’s Spicy Chicken with Pan Fried Noodles

Karl’s Spicy Chicken
with Pan Fried Noodles

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Filed under Chicken, Main Dishes, Poultry, Stir-fry, Vegan, Vegetarian

Karl’s Sesame Asparagus Stir Fry

It is asparagus season, so every time I go to the store there are bundles of this vegetable that Jan and Eilene love. Miriam and I cannot eat asparagus, so I usually leave them where they lay. For this Macanese inspired Sunday dinner, I decided that I would make some for them, but I will also make a separate vegetable dish for Myr and myself.

Karl’s Sesame Asparagus Stir Fry

Karl’s Sesame Asparagus Stir Fry

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

Karl’s Chinese Broccoli with Mushroom Sauce II

Asparagus are in season, but Miriam and I have difficulty with it. I decided to make two vegetable dishes for this Sunday’s dinner. I found some young Chinese broccoli (kai-lan) for us and I made it with a sight Macanese twist.

Karl’s Chinese Broccoli with Mushroom Sauce II

Karl’s Chinese Broccoli with Mushroom Sauce II

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

Karl’s Mung Bean and Cabbage Slaw

I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”

Karl’s Mung Bean and Cabbage Slaw

Karl’s Mung Bean and Cabbage Slaw

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Filed under Salads, Side Dishes, Vegan, Vegetarian