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Category: Chinese

Chicken and TurkeyPosted on12th June 2019

Chinese-Style Chicken Stir Fry with Asparagus and Cashew Nuts

When I was younger I used to think of asparagus as an extremely fragile luxurious produce that had to be cooked as simply as possible,…

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Chicken and TurkeyPosted on29th September 2018

Chinese-Style Stir-fried Chicken with Cashew Nuts

In recent weeks I’ve had two several-day long family visits. Nowadays on such occasions (unless it’s a special party or celebration), I no longer cook…

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Asian (vaguely)Posted on30th July 2016

Chilli Lovers’ Preserving Reminder

In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…

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Chicken and TurkeyPosted on24th June 201525th June 2015

Sichuanese Chicken Salad with Chilli Oil

I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…

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ChinesePosted on13th July 201412th October 2014

Salt Brine Pickled Chilli (Fermented Chilli)

A big affection for chilli peppers combined with preserving addicition leads me every year to new experiments. Chillies rarely disappoint me and this previous summer’s discovery is no…

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ChinesePosted on28th October 201328th October 2013

White Cabbage Stir Fried with Sichuan Pepper

This dish will tickle your palate, tingle your tongue, put your mouth on fire and awaken you from the autumn lethargy. If you like bold…

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ChinesePosted on24th October 201324th October 2013

Pork Tenderloin Braised in Soy Sauce with Star Anise

Have you ever had Short Ribs Braised in Soy Sauce with Star Anise? It’s my favourite way to prepare ribs and also one of the…

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ChinesePosted on1st July 201312th October 2014

Hunan Salt-Pickled Chopped Chilli Peppers, or Accidental Erős Pista

My busiest pickling and preserving period hasn’t arrived yet, but these effortless salt pickles can be prepared practically at any time of the year. I…

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ChinesePosted on13th June 201314th June 2013

Cucumber Fried with Perilla (Shiso)

Have you ever fried cucumber? Even though it’s one of the vegetables I eat most often, such a way to serve it had never crossed…

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ChinesePosted on18th February 201318th February 2013

Salad with Sesame Paste Dressing

If, every time you open a jar of sesame paste, you have to close your eyes to fully enjoy the inebriating, nutty fragrance and never…

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