If you are in the mood for something quick and flavorful, this Chinese-style beef and mushrooms stir-fry is downright delicious. With just a handful of simple ingredients, you can prepare a dish that tastes every bit as good as what you’d find in the Chinese restaurants, maybe even better. The tender beef paired with the …

The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu. …

Sometimes the best meals don’t need a long list of ingredients. Shanghai-style scallion oil noodles (蔥油拌麵) prove that perfectly. I hadn’t eaten it in ages, but during my stay in New Zealand, I kept ordering it from a Shanghai noodle restaurant and fell for it all over again. This noodle dish brought a whole new …

Stuffed Bitter Melon is a classic dish in Chinese home cooking and one that holds a special place in my heart.  Growing up, my mother would often make it, filling the melon rings with minced meat mixed with dried shiitake mushrooms for extra fragrance and depth. The slight bitterness of the melon balances beautifully with …

When I finally nailed the crispiest, crunchiest fried shrimp with batter, I thought, “Aha! I’ve cracked the secret that chefs have been guarding all along!” This crispy fried shrimp recipe might just become your go-to when you’re craving something crunchy and satisfying. Even though I’ve run a restaurant and am now a full-time home cook, …

In many Cantonese households, the true classics aren’t the elaborate banquet dishes, but the simple, nourishing stir-fries served at the family table every day. This Stir-Fried Fuzzy Melon with Chicken, Dried Shrimp, and Glass Noodles is one of those timeless recipes. For me, it’s closely tied to memories of my mother in the kitchen, quietly …

Sometimes the best recipes are born out of improvisation. I usually cook garlic shrimp Chinese-style, shells on, over a roaring wok flame. But while staying with my son in New Zealand, I had to adapt with no wok, just an induction stove and a flat skillet, and a family that prefers shell-free shrimp. The result? …

Looking for a bowl of comfort that warms your heart and makes your tummy happy? Taiwanese beef noodles (红烧牛肉面) is just that. Tender, melt-in-the-mouth beef in a rich, flavorful broth infused with Asian spices, aromatics, and herbs, which is impossible to resist. This dish is a favorite across Asia. It is similar to Szechuan-style beef …

Kam Heong sauce is a flavorful Malaysian-Chinese creation, made with dried shrimp, curry leaves, chilies, and a touch of classic Chinese seasonings. Its rich, aromatic blend of spices brings together the best of Chinese and Malay culinary traditions, turning even the simplest ingredients into something memorable. In this article, I’ll share five Kam Heong recipes, …

Let me share with you how I make the classic Hong Shao Rou, also known as Red-Cooked Pork (红烧肉). The pork isn’t just rich in flavor; it’s melt-in-your-mouth tender, coated in a glossy, savory-sweet sauce, and is easier to make than you might think. The flavor of the Chinese braised pork belly is rich and …