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Fish-Fragrant King Oyster Mushrooms (Yú Xiāng Xìng Bào Gū)

A Classic Sichuan Stir-Fry Without Any Fish!


Introduction

Despite its name, “Fish-Fragrant”  doesn’t mean this dish contains fish.
Instead, it refers to a famous Sichuan flavor profile made from a blend of spicy, sour, sweet, and savory seasonings traditionally used to cook fish.

In this vegetarian version, King Oyster Mushrooms  take the spotlight. Their firm, meaty texture perfectly absorbs the rich sauce, creating a dish that’s aromatic, glossy, and bursting with flavor — a delicious vegetarian alternative to the classic Yu Xiang Rou Si .

Ingredients

Main Ingredients:

  • King oyster mushrooms — 2–3 medium (about 400 g)

  • Green bell pepper — 1 (sliced)

  • Carrot — ½ (sliced into thin strips)

  • Garlic — 3 cloves (minced)

  • Ginger — 1 tablespoon (minced)

  • Scallions — 2 (chopped)

  • Dried chili peppers — 4–6 (optional, for heat)

For the Sauce (Fish-Fragrant Sauce):

  • Doubanjiang (spicy Sichuan chili bean paste) — 1 tablespoon

  • Soy sauce — 1 tablespoon

  • Vinegar — 1 tablespoon (preferably Chinese black vinegar)

  • Sugar — 1½ teaspoons

  • Shaoxing wine (or cooking wine) — 1 tablespoon

  • Cornstarch — 1 teaspoon

  • Water — 100 ml (about ⅓ cup)

Instructions

Step 1: Prepare the Mushrooms

  1. Rinse the king oyster mushrooms and pat them dry.

  2. Slice them into thin strips (similar in size to shredded pork).

  3. To enhance the texture, you can blanch the strips briefly in boiling water for 30 seconds, then drain and set aside.

This helps remove excess moisture and gives the mushrooms a chewy, “meaty” bite.

Step 2: Mix the Sauce

In a small bowl, combine all the sauce ingredients:

  • Doubanjiang, soy sauce, vinegar, sugar, Shaoxing wine, cornstarch, and water.
    Stir until smooth and set aside.

This sauce is the soul of the dish — perfectly balanced between spicy, sour, and sweet.

Step 3: Stir-Fry the Aromatics

  1. Heat 2 tablespoons of oil in a wok over medium heat.

  2. Add ginger, garlic, scallions, and dried chili peppers.

  3. Stir-fry until fragrant, about 30 seconds.

  4. Add 1 tablespoon of Doubanjiang and fry it until the oil turns red and aromatic.

Be careful not to burn the bean paste — gentle heat brings out its best flavor.

Step 4: Add the Vegetables

  1. Add the mushroom strips, carrot, and green pepper to the wok.

  2. Stir-fry over high heat for about 3–5 minutes until everything softens and the mushrooms slightly caramelize.

Step 5: Add the Sauce

  1. Give the prepared sauce a quick stir (to mix the cornstarch).

  2. Pour it into the wok and stir quickly.

  3. Let it simmer for 1–2 minutes until the sauce thickens and evenly coats the mushrooms.

Step 6: Serve

Turn off the heat and transfer the dish to a plate.
Garnish with extra chopped scallions or sesame seeds if desired.

Serve hot with steamed rice — the sauce is so flavorful that you’ll want every grain of rice coated in it! 🍚🔥

Tips for Success

  • Don’t overcook the mushrooms — keep them slightly firm for the best texture.

  • For a stronger aroma, add a dash of chili oil or minced pickled chili (泡椒).

  • If you prefer a milder version, reduce the amount of Doubanjiang and chili.

Conclusion

Fish-Fragrant King Oyster Mushrooms  perfectly capture the bold and balanced flavors of Sichuan cuisine — spicy, sour, sweet, and savory — without a single piece of fish!

The chewy mushrooms soak up the vibrant red sauce, creating a dish that’s both hearty and vegetarian-friendly. It’s quick to make, full of aroma, and guaranteed to make your rice disappear fast.

A true taste of Sichuan in a plant-based form. 🥢🔥


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Fried Radish Balls

Chinese Fried Radish Balls 


A Crispy, Savory Snack with the Aroma of Home

Introduction

Fried Radish Balls are a popular Chinese street snack and a home-cooked favorite, especially in northern China.

Made from grated white radish, mixed with flour, egg, and seasonings, and deep-fried to golden perfection, these crunchy bites are soft inside and crisp outside. They carry a comforting aroma that reminds many Chinese families of winter gatherings, temple fairs, and Lunar New Year feasts.

Ingredients

Main Ingredients:

  • White radish (daikon) — 1 medium (about 500 g)

  • All-purpose flour — 100 g

  • Cornstarch — 2 tablespoons

  • Eggs — 1

  • Green onions — 2 (chopped)

  • Garlic — 2 cloves (minced)

Seasonings:

  • Salt — ½ teaspoon

  • Five-spice powder — ¼ teaspoon (optional)

  • White pepper — ¼ teaspoon

  • Soy sauce — 1 tablespoon

  • Sesame oil — ½ teaspoon

  • Baking powder — ¼ teaspoon (optional, for extra crispness)

For Frying:

  • Cooking oil — enough for deep-frying (around 500 ml, depending on pot size)

Instructions

Step 1: Prepare the Radish

  1. Wash and peel the white radish (daikon).

  2. Grate it finely using a coarse grater.

  3. Sprinkle a small pinch of salt on the grated radish, mix well, and let it rest for 10 minutes to draw out excess water.

  4. Squeeze out the liquid with your hands — not too dry, just enough to remove most of the moisture.

  5. Place the grated radish in a large mixing bowl.

This step ensures the mixture is not too watery and helps the balls hold their shape while frying.

Step 2: Mix the Batter

  1. Add chopped green onions, minced garlic, and egg to the grated radish.

  2. Season with soy sauce, white pepper, five-spice powder, and sesame oil.

  3. Add flour, cornstarch, and baking powder.

  4. Mix thoroughly with chopsticks or a spoon until the batter is sticky and thick enough to hold together.

If the mixture feels too wet, add a little more flour. If it’s too dry, add a splash of water.

Step 3: Shape the Balls

  1. Use a spoon or your hands to scoop small portions of the mixture.

  2. Roll them gently into round balls (about the size of a walnut).

  3. Place them on a plate or tray — lightly dusted with flour to prevent sticking.

Step 4: Heat the Oil

  1. Pour oil into a deep pan or wok, enough to submerge the balls.

  2. Heat the oil to around 160°C (320°F) — medium heat.

    You can test the temperature by dropping a small bit of batter in the oil — if it rises slowly and bubbles, it’s ready.

Step 5: Fry the Radish Balls

  1. Gently place the balls into the oil, a few at a time (do not overcrowd).

  2. Fry on medium heat until they turn light golden.

  3. Increase to high heat for the last 30 seconds to make them crisp.

  4. Remove and drain on paper towels.

Double frying (once at low heat, once at high heat) makes the outside crisp while keeping the inside soft and juicy.

Step 6: Serve

Arrange the fried radish balls on a plate.
You can serve them as is, or with a dipping sauce such as:

Tips for Success

  • Don’t squeeze the radish too dry — a bit of moisture keeps the inside tender.

  • Fry in batches to maintain even temperature and prevent sogginess.

  • Adding chopped carrots or celery can make the flavor more colorful and fresh.

  • Best enjoyed hot and fresh!

Conclusion

Chinese Fried Radish Balls  are the perfect combination of crisp texture, aromatic flavor, and homely comfort.

Golden on the outside and soft inside, they capture the essence of traditional Chinese home cooking — simple ingredients, clever technique, and pure satisfaction.

Whether served as a snack, side dish, or festive treat, these radish balls will bring warmth and nostalgia to your table. 🥢✨


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A Classic Jiangnan Dish That Tastes Just Like Crab — Without the Crab!

Chinese “Sai Pang Xie” 

A Classic Jiangnan Dish That Tastes Just Like Crab — Without the Crab!

Introduction

“Sai Pang Xie”  literally means “imitation crab” or “better-than-crab”.
It’s a famous dish from Jiangsu and Zhejiang provinces, especially popular in Suzhou and Shanghai.

Despite the name, this dish does not always contain real crab meat. Instead, it uses egg whites, egg yolks, and sometimes crab roe or crab paste to perfectly recreate the flavor, color, and texture of fresh crab.

Light, fluffy, and rich in umami, Sai Pang Xie is a delicate and elegant Chinese dish often served in high-end banquets or during autumn crab season.

Ingredients

Main Ingredients:

Seasonings:

Instructions

Step 1: Prepare the Eggs

  1. Crack and separate the egg whites and yolks into two bowls.

  2. Whisk the egg whites lightly until smooth and slightly foamy.

  3. Beat the egg yolks until fully mixed.

  4. Set aside for later use.

In this dish, the egg whites represent the delicate crab flesh, while the yolks (with crab roe) mimic the golden crab roe texture.

Step 2: Cook the Egg Whites

  1. Heat 1 tablespoon of oil in a nonstick pan over low heat.

  2. Add minced ginger and stir-fry lightly until fragrant.

  3. Pour in the egg whites, stirring slowly with a spatula.

  4. When the whites start to solidify, add a little chicken stock or warm water to keep them moist and tender.

  5. Cook gently until just set and fluffy, then remove to a plate.

Do not overcook the egg whites — they should stay soft, moist, and snow-like.

Step 3: Cook the Egg Yolks and Crab Roe

  1. In the same pan, add a small amount of oil.

  2. Add crab roe or crab paste (if using) and stir-fry until fragrant.

  3. Pour in the egg yolks, add a splash of Shaoxing wine, and gently stir over low heat.

  4. When the yolks start to thicken and form golden crumbs, add a spoonful of warm water to create a creamy consistency.

  5. Season with salt, sugar, and white pepper.

Step 4: Combine and Finish

  1. Return the cooked egg whites to the pan.

  2. Gently fold them together with the yolk mixture — do not overmix.

  3. Add crab meat if available, stir gently until evenly distributed.

  4. Drizzle a few drops of sesame oil for aroma.

The finished dish should have a contrast of white and golden colors, resembling freshly steamed crab meat and roe.

Step 5: Serve

Transfer the mixture to a serving plate or small bowl.
Top with a few shredded green onions or a tiny spoon of crab roe for decoration.

Serve warm, ideally with vinegar and shredded ginger on the side — just like eating real crab!

Tips for Success

Conclusion

Sai Pang Xie (赛螃蟹) is a timeless example of Chinese culinary artistry — transforming simple ingredients into a dish that rivals luxury seafood.

The combination of fluffy egg whites, golden yolks, and crab fragrance creates a silky, rich, and elegant flavor, worthy of the name “Better Than Crab.”

It’s a dish that represents the refinement and creativity of Jiangnan cuisine, and a must-try for anyone who loves delicate Chinese flavors. 🦀✨


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White Radish Stewed Lamb Spine

Chinese White Radish Stewed Lamb Spine 


A Warming and Nourishing Winter Stew from Northern China

Introduction

“Yang Xie Zi”  literally means “lamb scorpion bone”, but don’t worry — it’s not a real scorpion!
It refers to the spine or neck bones of lamb, which contain tender meat, rich marrow, and deep flavor.

When stewed slowly with white radish, ginger, and spices, it creates a clear, aromatic, and nourishing soup that is both hearty and light.
This dish is especially popular in northern China during winter, believed to warm the body and strengthen energy.

Ingredients

Main Ingredients:

  • Lamb spine  — 1.5 kg (about 3.3 lbs)

  • White radish — 600 g (about 1 medium radish)

  • Ginger — 6–8 slices

  • Green onions — 2 stalks

  • Cooking wine — 2 tablespoons

  • Water — about 3 liters

Spices:

  • Star anise — 2 pieces

  • Bay leaves — 2 leaves

  • Sichuan peppercorns — 1 teaspoon

  • Dried chili (optional) — 2–3 pieces

  • Salt — to taste

Optional for Richer Flavor:

  • A few goji berries or Chinese dates (for sweetness)

  • White pepper powder — a pinch before serving

Instructions

Step 1: Prepare the Lamb Spine

  1. Rinse the lamb spine thoroughly under cold water to remove any bone fragments.

  2. Soak in clean water for 30 minutes to remove excess blood.

  3. Bring a large pot of water to a boil, add the lamb spine and 2 tablespoons of cooking wine.

  4. Blanch for 5 minutes, then remove, rinse under warm water, and clean off any foam or impurities.

This blanching step helps make the final soup clear and fresh-tasting.

Step 2: Start the Stew

  1. Place the cleaned lamb spine in a clean soup pot.

  2. Add 3 liters of water, ginger slices, green onions, star anise, bay leaves, and Sichuan peppercorns.

  3. Bring to a boil over high heat.

  4. Once boiling, skim off any foam or scum that rises to the surface.

Step 3: Slow Simmer

  1. Lower the heat to medium-low and simmer gently for 1.5 to 2 hours.

  2. During simmering, keep the lid slightly open to allow the broth to stay clear.

  3. Add hot water as needed to maintain the soup level.

After about 1.5 hours, the lamb should be tender and the broth milky-white and aromatic.

Step 4: Add the White Radish

  1. Peel and cut the white radish into thick chunks or wedges.

  2. Add the radish pieces into the pot.

  3. Continue simmering for another 30–40 minutes, until the radish becomes soft and absorbs the lamb flavor.

Step 5: Season and Finish

  1. Taste the soup and season with salt to your preference.

  2. Optionally, add a few goji berries or a pinch of white pepper powder for extra aroma.

  3. Let it simmer for 5 more minutes before turning off the heat.

Step 6: Serve

Ladle the lamb spine and radish into a large serving bowl.
The meat should be tender enough to fall off the bone, and the broth clear, rich, and fragrant.

Sprinkle some chopped green onions or cilantro on top for freshness.

Serve hot with steamed rice, mantou (steamed buns), or a small bowl of spicy dipping sauce made from soy sauce, garlic, and chili oil.

Tips for Success

  • Use fresh lamb spine with some marrow for the best flavor.

  • Simmer gently — boiling too hard will make the soup cloudy.

  • If you prefer a stronger taste, you can add a few slices of dried orange peel or Chinese cooking herbs.

  • The flavor deepens overnight — this soup actually tastes even better the next day!

Conclusion

Chinese White Radish Stewed Lamb Spine  is a perfect example of traditional Chinese home-style cooking —
simple ingredients, slow cooking, and rich, comforting flavor.

Each bite combines the tender richness of lamb marrow and the fresh sweetness of radish,
making it both nourishing and satisfying, especially on a cold winter day.

Warm, hearty, and full of northern Chinese soul — this is comfort food at its finest. 🍲🐑

Would you like me to make this into a 6-shot video script (with camera angles, voiceover, and captions) for a Chinese food short video version next?

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Pumpkin and Red Date Steamed Buns

Chinese Pumpkin and Red Date Steamed Buns 


A Naturally Sweet and Fluffy Chinese Steamed Bread

Introduction

Pumpkin and Red Date Steamed Buns are a popular and healthy variation of traditional Chinese steamed buns.

Made from mashed pumpkin, wheat flour, and red dates (jujubes), these buns are naturally sweet, beautifully golden in color, and full of nutrients.

They’re often served for breakfast, snacks, or during festive occasions, symbolizing warmth, abundance, and happiness.

Ingredients

Main Ingredients:

  • Pumpkin — 300 g (peeled and cut into cubes)

  • All-purpose flour — 400 g

  • Active dry yeast — 5 g (about 1 teaspoon)

  • Sugar — 30 g (optional, adjust to taste)

  • Warm water — 20–30 ml (as needed)

  • Red dates (jujubes) — 8–10 pieces

Optional:

  • A pinch of salt (to enhance sweetness)

  • A few drops of vegetable oil (for smoother dough texture)

Instructions

Step 1: Prepare the Pumpkin Purée

  1. Peel the pumpkin and cut it into small cubes.

  2. Steam over boiling water for about 15–20 minutes, until soft and easily mashed.

  3. Mash the pumpkin while it’s still warm into a smooth purée.

  4. Let it cool slightly before using.

Tip: If the pumpkin is very watery, squeeze out excess moisture or cook it a bit longer uncovered to evaporate water — this helps the dough form better.

Step 2: Prepare the Red Dates

  1. Rinse the red dates thoroughly.

  2. Remove the pits if desired.

  3. Cut half of them into small pieces for mixing into the dough and keep the rest whole for decoration.

Step 3: Make the Dough

  1. In a large mixing bowl, add the pumpkin purée, sugar, and yeast.

  2. Stir well until the yeast dissolves completely.

  3. Gradually add flour while mixing, forming a soft dough.

  4. If the dough feels too dry, add a small amount of warm water (1 tablespoon at a time).

  5. Knead for 8–10 minutes until the dough becomes smooth and elastic.

Optional: Add a teaspoon of oil for a softer texture.

Step 4: First Proofing

  1. Cover the dough with plastic wrap or a damp cloth.

  2. Let it rest in a warm place for 1 hour, or until it doubles in size.

Step 5: Shape the Buns

  1. Once risen, gently punch the dough to release air.

  2. Divide it into small portions (each about 50–60 g).

  3. Shape each piece into a smooth ball.

  4. Press a whole red date into the center for decoration, or knead chopped red dates inside for extra sweetness.

Step 6: Second Proofing

  1. Place the shaped buns on parchment paper in a steamer, leaving space between them.

  2. Let them rest for 15–20 minutes for the second rise.

Step 7: Steam the Buns

  1. Bring water in the steamer to a boil.

  2. Steam the buns over medium heat for 15–20 minutes.

  3. After steaming, turn off the heat but do not open the lid immediately — let them rest for 5 minutes to prevent the surface from shrinking.

Step 8: Serve

Your Pumpkin and Red Date Steamed Buns are ready!
They should be soft, golden, and slightly chewy, with a pleasant natural sweetness from the pumpkin and red dates.

Serve warm as breakfast or a healthy snack with soy milk or tea.

Tips for Perfect Buns

  • Make sure the pumpkin purée is not too wet, or the dough will become sticky.

  • Avoid over-proofing — this can cause the buns to collapse after steaming.

  • For extra fragrance, you can add a little milk powder or honey to the dough.

  • Store leftovers in the fridge for up to 3 days or freeze for longer storage. Steam again before serving.

Conclusion

Chinese Pumpkin and Red Date Steamed Buns  combine the natural sweetness of pumpkin, the fruity aroma of red dates, and the soft texture of traditional steamed bread.

They’re beautiful to look at, nutritious to eat, and filled with the comforting flavor of homemade Chinese cooking.

A bite of this fluffy golden bun brings warmth to the morning and sweetness to your day. 🍠🥮


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Linfen Beef Meatball Noodles

Linfen Beef Meatball Noodles 


A Traditional Shanxi Noodle Dish with Deep Northern Chinese Flavors

Introduction

Linfen Beef Meatball Noodles  is a beloved noodle dish from Linfen, Shanxi Province, in northern China.

Shanxi is famous for its hand-pulled and knife-cut noodles, and this dish perfectly combines springy noodles, juicy beef meatballs, and a fragrant broth made with traditional spices and soy sauce.

The result is a bowl of noodles that’s both hearty and deeply aromatic, representing the comforting soul of northern Chinese home cooking.

Ingredients

For the Beef Meatballs:

  • Ground beef — 300 g

  • Green onion — 1 (finely chopped)

  • Fresh ginger — 1 small piece (minced)

  • Soy sauce — 1 tablespoon

  • Oyster sauce — 1 tablespoon

  • Shaoxing wine (or cooking wine) — 1 tablespoon

  • Cornstarch — 1 tablespoon

  • Egg — 1

  • Salt — ½ teaspoon

  • White pepper — a pinch

For the Broth:

  • Beef bones or beef brisket — 300 g

  • Water — 1.5 liters

  • Ginger — 3 slices

  • Green onion — 1 stalk

  • Star anise — 1 piece

  • Bay leaf — 1

  • Soy sauce — 2 tablespoons

  • Salt — to taste

For the Noodles:

  • Fresh Chinese wheat noodles (hand-pulled or store-bought) — 300 g

Optional Toppings:

  • Blanched bok choy or spinach

  • Chopped cilantro or green onion

  • Chili oil or vinegar (to taste)

Instructions

Step 1: Prepare the Broth

  1. In a large pot, add beef bones or brisket, ginger, green onion, star anise, and bay leaf.

  2. Pour in 1.5 liters of water and bring to a boil.

  3. Skim off any foam that rises to the surface.

  4. Reduce to low heat and simmer for 1–1.5 hours until the soup turns rich and fragrant.

  5. Add soy sauce and salt to taste, then set aside and keep warm.

Step 2: Make the Beef Meatballs

  1. In a large bowl, mix ground beef, chopped green onion, ginger, soy sauce, oyster sauce, Shaoxing wine, cornstarch, egg, salt, and white pepper.

  2. Stir vigorously in one direction until the mixture becomes sticky and well combined — this helps the meatballs stay tender and springy.

  3. Wet your hands and shape the mixture into small balls about 2–3 cm in diameter.

Step 3: Cook the Meatballs

  1. Bring a pot of water to a gentle boil.

  2. Drop in the meatballs one by one.

  3. When they float to the top, continue to simmer for another 5–8 minutes until fully cooked.

  4. Remove the meatballs and set aside.

  5. Optionally, transfer them into the prepared beef broth to soak in flavor.

Step 4: Cook the Noodles

  1. In another pot, bring water to a boil.

  2. Add the fresh noodles and cook until just tender (about 3–5 minutes, depending on type).

  3. Drain and place in serving bowls.

Step 5: Assemble the Dish

  1. Arrange several beef meatballs on top of the noodles.

  2. Pour in a generous ladle of hot beef broth.

  3. Garnish with blanched greens, cilantro, or green onions.

  4. For extra kick, drizzle chili oil or add a splash of vinegar.

Step 6: Serve

Serve the Linfen Beef Meatball Noodles piping hot.
The broth is rich and savory, the noodles are chewy, and the meatballs are soft yet flavorful — every bite captures the warmth of Shanxi home-style cooking.

Tips for the Best Flavor

  • Stir the beef mixture in one direction to develop elasticity in the meatballs.

  • Use hand-pulled noodles or knife-cut noodles for the most authentic Shanxi texture.

  • Simmer the broth slowly — patience brings out the deep beef flavor.

  • If you like a richer taste, add a few drops of sesame oil before serving.



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Vegetable Rice Balls (Shū Cài Fàn Tuán)

 Of course! Here’s a detailed English recipe article for Chinese Vegetable Rice Balls — a colorful, healthy, and delicious snack or light meal that reflects the balance and creativity of Chinese home-style cooking.

Chinese Vegetable Rice Balls (Shū Cài Fàn Tuán)

Introduction

Vegetable Rice Balls  are a light, healthy, and creative Chinese-style dish, made by combining freshly cooked rice with chopped vegetables, seasonings, and sometimes tofu or eggs.

Unlike Japanese sushi rice balls, Chinese-style vegetable rice balls focus more on stir-fried or seasoned vegetables, giving them a warm, savory aroma and balanced flavor.

They’re perfect for breakfast, lunch boxes, picnics, or quick snacks — simple, beautiful, and full of nutrients.

Ingredients

Main Ingredients:

  • Cooked white rice (short-grain or medium-grain) — 2 cups

  • Carrot — ½ piece, finely diced

  • Sweet corn kernels — 3 tablespoons

  • Green peas — 3 tablespoons

  • Cucumber — ½ piece, finely diced

  • Red bell pepper — ¼ piece, finely diced

  • Egg — 1 (optional, for extra flavor and texture)

Seasoning:

Optional Add-ins:

Instructions

Step 1: Prepare the Vegetables

  1. Wash and finely dice all the vegetables — carrot, cucumber, bell pepper, etc.

  2. If using corn or peas, boil or steam them for 2–3 minutes, then drain.

  3. Crack and beat one egg in a small bowl if you plan to include it.

Step 2: Stir-Fry the Mix (Optional)

  1. Heat a small amount of oil in a nonstick pan over medium heat.

  2. Add the carrot, corn, peas, and red pepper, stir-fry for 2–3 minutes until slightly soft.

  3. Add the beaten egg and scramble lightly until cooked.

  4. Season with a dash of salt and soy sauce, then let cool slightly.

You can skip stir-frying if you prefer a fresher, lighter flavor — just mix the vegetables raw.

Step 3: Combine with Rice

  1. In a large mixing bowl, add warm rice (not too hot).

  2. Add the prepared vegetables (and egg, if used).

  3. Pour in soy sauce, sesame oil, salt, and white pepper.

  4. Mix gently with a spoon until evenly combined.

Warm rice helps everything stick together and enhances aroma.

Step 4: Shape the Rice Balls

  1. Wet your hands with clean water to prevent sticking.

  2. Take a small handful of the rice mixture and gently squeeze it into a ball or triangle shape (about the size of your palm).

  3. Repeat until all the mixture is used.

  4. Optionally, wrap the bottom with a small strip of nori (seaweed) for decoration and easier handling.

Step 5: Serve

  1. Sprinkle with toasted sesame seeds or chopped green onion on top.

  2. Serve warm or at room temperature.

  3. Enjoy with a side of soy dipping sauce, chili oil, or pickled vegetables for extra flavor.

Tips for Perfect Rice Balls

  • Use slightly sticky rice so the balls hold together better.

  • Avoid using freshly cooked, steaming-hot rice — let it cool a bit first.

  • Add a few drops of sesame oil for an authentic Chinese fragrance.

  • You can also press the mixture into a mold or roll it in plastic wrap to make the shape neater.

Conclusion

Chinese Vegetable Rice Balls are a simple yet elegant dish that celebrates the color, nutrition, and balance of Chinese cuisine.

Every bite brings a delightful mix of soft rice, crunchy vegetables, and savory aroma, making it both healthy and satisfying.

Whether enjoyed for breakfast, a picnic, or a lunchbox meal, these rice balls are a beautiful way to eat light and eat well — the Chinese way.


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Spicy Mushroom and Vegetarian Meat Patties (Xiāng Là Mó Gū Sù Ròu Bǐng)

Chinese Spicy Mushroom and Vegetarian Meat Patties (Xiāng Là Mó Gū Sù Ròu Bǐng)


A Fragrant, Spicy, and Healthy Vegetarian Delight

Introduction

Spicy Mushroom and Vegetarian Meat Patties  are a creative Chinese vegetarian dish that combines the rich umami of mushrooms with the satisfying texture of plant-based meat or tofu.

The patties are crispy on the outside and tender inside, flavored with spices, chili, and soy sauce, creating a delicious balance of heat, aroma, and savoriness.
This dish is perfect as a main course, snack, or vegan-friendly burger patty.

Ingredients

Main Ingredients:

  • Fresh mushrooms (shiitake, oyster, or button) — 200 g

  • Vegetarian meat (or firm tofu, finely crumbled) — 150 g

  • Carrot — ½ piece, finely grated

  • Green onion — 2 stalks, finely chopped

  • Garlic — 3 cloves, minced

  • Ginger — 1 teaspoon, minced

Seasoning:

  • Light soy sauce — 1 tablespoon

  • Dark soy sauce — ½ tablespoon

  • Chili paste or chili flakes — 1 teaspoon (adjust to taste)

  • Salt — ½ teaspoon

  • Sugar — ½ teaspoon

  • White pepper — a pinch

  • Sesame oil — ½ teaspoon

Binding Ingredients:

  • All-purpose flour — 2 tablespoons

  • Cornstarch — 1 tablespoon

  • Water — 2 tablespoons (adjust as needed)

  • Bread crumbs — 3 tablespoons

For Frying:

  • Vegetable oil — as needed

Instructions

Step 1: Prepare the Mushrooms

  1. Clean the mushrooms and finely chop them.

  2. Heat a dry pan and sauté the mushrooms over medium heat until most of the moisture evaporates.

  3. Remove from the pan and let cool slightly.

Tip: Cooking off excess water helps the patties stay firm and crisp later.

Step 2: Make the Filling Mixture

  1. In a large mixing bowl, combine:

    • Cooked mushrooms

    • Vegetarian meat or crumbled tofu

    • Grated carrot, minced garlic, ginger, and green onion

  2. Add all the seasonings: light soy sauce, dark soy sauce, chili paste, salt, sugar, white pepper, and sesame oil.

  3. Stir until everything is evenly mixed and aromatic.

Step 3: Add Binders and Form Patties

  1. Add flour, cornstarch, bread crumbs, and a small amount of water.

  2. Mix thoroughly until the mixture comes together into a sticky, moldable dough.

  3. Divide into equal portions and shape into round patties (about 1.5 cm thick).

Step 4: Pan-Fry the Patties

  1. Heat a generous amount of vegetable oil in a nonstick pan over medium heat.

  2. Gently place the patties into the pan and cook for 3–4 minutes per side, until golden brown and crispy.

  3. Remove and drain excess oil on paper towels.

For a healthier option, you can also bake the patties at 190°C (375°F) for about 20 minutes, flipping halfway.

Step 5: Serve

  1. Arrange the patties on a plate and sprinkle with chopped green onions or sesame seeds.

  2. Serve hot with a dipping sauce — such as chili soy sauce, sweet and sour sauce, or garlic vinegar.

Tips for Perfect Patties

  • Use shiitake mushrooms for a deeper, meaty flavor.

  • Add extra chili if you prefer more heat.

  • The mixture should be slightly sticky but firm enough to hold its shape — adjust flour or water as needed.

  • For added aroma, drizzle a few drops of chili oil before serving.

Conclusion

Chinese Spicy Mushroom and Vegetarian Meat Patties bring together the earthy taste of mushrooms, the fragrance of chili and garlic, and the satisfying bite of plant-based protein.

They’re crispy, spicy, and full of umami, making them perfect for vegetarians, vegans, or anyone who loves flavorful Chinese-style snacks.

Serve them with rice, noodles, or simply enjoy them on their own — every bite is bursting with authentic Chinese flavor!


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Shrimp and Broccoli Stir-Fry (Xiā Rén Chǎo Xī Lán Huā)

Chinese Shrimp and Broccoli Stir-Fry (Xiā Rén Chǎo Xī Lán Huā)



A Light and Healthy Chinese Seafood Stir-Fry

Introduction

Shrimp and Broccoli Stir-Fry  is a popular Chinese home-style dish known for its fresh flavor, bright color, and nutritious balance.

Tender shrimp are quickly stir-fried with crisp broccoli in a light, savory sauce. The result is a dish that’s simple yet elegant, high in protein, and low in fat — perfect for a healthy everyday meal.

This dish captures the essence of Chinese stir-frying: fresh ingredients, high heat, and fast cooking that preserves natural texture and flavor.

Ingredients

Main Ingredients:

  • Fresh shrimp (peeled and deveined) — 200 g

  • Broccoli — 250 g

  • Garlic — 3 cloves, minced

  • Ginger — 1 teaspoon, minced

For the Shrimp Marinade:

  • Salt — ¼ teaspoon

  • Cooking wine (Shaoxing wine or dry sherry) — 1 teaspoon

  • Cornstarch — 1 teaspoon

  • A few drops of sesame oil

For the Sauce:

  • Light soy sauce — 1 tablespoon

  • Oyster sauce — 1 tablespoon

  • Chicken stock or water — 3 tablespoons

  • Cornstarch — ½ teaspoon (mixed with 1 tablespoon water)

  • White pepper — a pinch

For Cooking:

  • Vegetable oil — 2 tablespoons

Instructions

Step 1: Prepare the Shrimp

  1. Rinse the peeled and deveined shrimp, then pat dry with paper towels.

  2. In a small bowl, marinate the shrimp with salt, cooking wine, cornstarch, and sesame oil.

  3. Mix well and let it sit for 10–15 minutes.

    Tip: The cornstarch coating helps the shrimp stay tender and juicy during stir-frying.

Step 2: Blanch the Broccoli

  1. Cut the broccoli into bite-sized florets.

  2. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, then blanch the broccoli for about 1 minute until bright green.

  3. Remove and immediately rinse under cold water (or soak in ice water) to stop the cooking process. Drain and set aside.

Step 3: Cook the Shrimp

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.

  2. Add the marinated shrimp and stir-fry for 30–40 seconds per side, until they just turn pink.

  3. Remove and set aside (they will finish cooking later).

Step 4: Stir-Fry the Aromatics

  1. Add another 1 tablespoon of oil to the wok.

  2. Add minced garlic and ginger, stir-frying until fragrant.

Step 5: Combine and Stir-Fry

  1. Add the blanched broccoli and toss for about 1 minute.

  2. Return the shrimp to the wok.

  3. Pour in the sauce mixture (light soy sauce, oyster sauce, stock, and cornstarch slurry).

  4. Stir-fry everything quickly over high heat for 1–2 minutes, until the sauce thickens slightly and coats all ingredients evenly.

Step 6: Finish and Serve

  1. Sprinkle a pinch of white pepper and adjust seasoning if needed.

  2. Drizzle a few drops of sesame oil for fragrance.

  3. Serve immediately while hot.

This dish pairs perfectly with steamed jasmine rice or brown rice for a light and balanced meal.

Tips for Perfect Stir-Fry

  • Do not overcook the shrimp — they cook very fast and become tough if fried too long.

  • Blanching the broccoli keeps its color vibrant and texture crisp.

  • Keep the heat high during stir-frying for that signature wok aroma (wok hei).

  • You can add carrot slices or bell pepper for extra color and flavor.

Conclusion

Chinese Shrimp and Broccoli Stir-Fry is the perfect example of healthy Chinese cooking — quick, colorful, and full of natural flavor.

With tender shrimp, crisp broccoli, and a light savory sauce, it’s both satisfying and refreshing.
Whether for a weekday dinner or a family gathering, this dish brings a touch of Chinese elegance to any table.


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Mixed Stew (Dà Huì Cài, )

Chinese Mixed Stew (Dà Huì Cài, )


A Hearty Northern Chinese Family-Style Stew

Introduction

Dà Huì Cài , literally translated as “Big Mixed Stew”, is a beloved northern Chinese home-cooked dish that combines various meats, tofu, and vegetables in one pot.

It’s known for its rich broth, balanced flavor, and nutritious ingredients — a perfect comfort food for cold seasons. Traditionally, it was made during festivals or family gatherings, when households used whatever ingredients they had on hand to make a large, delicious stew to share.

Ingredients

Main Ingredients:

For Seasoning:

Instructions

Step 1: Prepare the Ingredients

  1. Soak dried shiitake mushrooms and black fungus in warm water for about 20 minutes, then rinse and slice.

  2. Soak vermicelli noodles until soft, then drain.

  3. Slice pork belly thinly and cut cabbage into large pieces.

  4. Slice carrot and dried tofu into strips.

Step 2: Stir-Fry the Base

  1. Heat 2 tablespoons of oil in a wok or large pot.

  2. Add ginger and garlic, and sauté until fragrant.

  3. Add pork belly slices and stir-fry until lightly browned and the fat begins to render.

  4. Pour in Shaoxing wine, light soy sauce, and dark soy sauce for color and aroma. Stir well.

Step 3: Add Vegetables and Simmer

  1. Add shiitake mushrooms, black fungus, carrot, and tofu strips to the wok.

  2. Stir-fry for 2–3 minutes to mix everything evenly.

  3. Pour in chicken broth (or water) until ingredients are mostly covered.

  4. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes.

Step 4: Add Cabbage and Vermicelli

  1. Add Chinese cabbage and vermicelli noodles to the stew.

  2. Stir everything gently to combine.

  3. Continue simmering for another 8–10 minutes, until the cabbage is tender and the vermicelli has absorbed the flavorful broth.

Step 5: Season and Serve

  1. Add salt and white pepper to taste.

  2. Drizzle a few drops of sesame oil for extra aroma.

  3. Sprinkle chopped green onions on top before serving.

Serve hot — ideally with steamed rice or mantou (Chinese steamed buns).

Tips for Success

  • You can substitute pork belly with beef slices, chicken, or ham depending on your preference.

  • Adding a few frozen meatballs or tofu puffs makes the stew even richer.

  • The key is slow simmering, which allows all the ingredients to absorb the savory broth.

  • The dish should be thick but not dry, with a well-balanced salty and umami flavor.

Serving Suggestions

Dà Huì Cài is often served as the main family dish at dinner, especially during winter or holidays.
It pairs wonderfully with:

It’s comforting, filling, and full of nostalgic northern flavors.

Conclusion

Chinese Mixed Stew (Dà Huì Cài) is a celebration of simplicity and abundance — a humble yet flavorful one-pot dish made from everyday ingredients.

Every spoonful offers a mix of textures and tastes: the softness of cabbage, the chewiness of tofu and vermicelli, and the richness of pork and mushrooms.

It’s a true symbol of Chinese home cooking — warm, hearty, and made with love.


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Spicy Chicken (Là Zǐ Jī, )

Chinese Spicy Chicken (Là Zǐ Jī, )


A Fiery and Flavorful Sichuan Classic

Introduction

Là Zǐ Jī , literally translated as Spicy Chicken, is a signature dish from Sichuan Province in China — the homeland of bold, numbing, and aromatic flavors.
It features crispy fried chicken cubes tossed with a mountain of dried red chili peppers, Sichuan peppercorns, and garlic.

Although it looks fiery, the goal is not just heat — it’s about the perfect balance of spiciness, fragrance, and a hint of numbing tingle known as má là .

Ingredients

Main Ingredients:

  • Boneless chicken thighs (with skin preferred) — 500 g

  • Cooking oil — for deep frying

  • Dried red chili peppers — 40–50 pieces

  • Sichuan peppercorns — 2 tablespoons

  • Garlic — 4 cloves, sliced

  • Ginger — 1 tablespoon, minced

  • Green onions — 2 stalks, chopped

For the Marinade:

  • Light soy sauce — 1 tablespoon

  • Shaoxing wine (Chinese cooking wine) — 1 tablespoon

  • Salt — ½ teaspoon

  • White pepper — ¼ teaspoon

  • Cornstarch — 2 tablespoons

  • Egg white — 1

For Stir-Fry Seasoning:

  • Light soy sauce — 1 tablespoon

  • Dark soy sauce — ½ teaspoon (for color)

  • Sugar — 1 teaspoon

  • Salt — to taste

Instructions

Step 1: Prepare the Chicken

  1. Cut the chicken thighs into small bite-sized cubes (about 2 cm each).

  2. Place them in a bowl and mix with soy sauce, Shaoxing wine, salt, white pepper, cornstarch, and egg white.

  3. Let the chicken marinate for 20–30 minutes to absorb the flavors.

Step 2: Fry the Chicken

  1. Heat enough cooking oil in a deep wok or pot to 170°C (340°F).

  2. Add the chicken pieces in batches — don’t overcrowd the pan.

  3. Fry until the surface becomes golden and crispy (about 3–4 minutes per batch).

  4. Remove and drain on paper towels.

  5. For extra crispiness, fry the chicken a second time for 30 seconds at higher heat (optional but recommended).

Step 3: Prepare the Chili Mix

  1. Cut dried chili peppers into short 2–3 cm pieces, and shake out the seeds if you want it less spicy.

  2. In a clean wok, heat 2 tablespoons of oil over low-medium heat.

  3. Add Sichuan peppercorns, stirring until aromatic (be careful not to burn them).

  4. Add ginger, garlic, and dried chilies, and stir-fry gently until fragrant — the chilies should darken slightly but not turn black.

Step 4: Stir-Fry Everything Together

  1. Increase the heat to medium-high.

  2. Add the fried chicken pieces back into the wok.

  3. Pour in light soy sauce, dark soy sauce, and sugar, tossing quickly to coat.

  4. Stir-fry for about 1–2 minutes, making sure the chicken is evenly mixed with the chili and peppercorns.

  5. Add chopped green onions just before turning off the heat.

Step 5: Serve and Enjoy

Transfer everything to a plate — the dish should be visually stunning, with chicken pieces nestled among a sea of deep-red chili peppers.

Traditionally, diners don’t eat the dried chilies — they are there for aroma and presentation.
Instead, enjoy the crispy chicken infused with the rich fragrance of chili and Sichuan pepper.

Tips for Success

  • Use chicken thighs, not breast — they stay juicy after frying.

  • Low heat is key when frying the chilies — burnt chilies will make the dish bitter.

  • Adjust the spice level by removing chili seeds or reducing the amount of Sichuan peppercorns.

  • Serve immediately — the chicken should be crispy on the outside and tender inside.

Serving Suggestions

Là Zǐ Jī pairs beautifully with:

  • Steamed white rice or jasmine rice

  • A light soup (like tofu or egg drop soup)

  • A cold cucumber salad to balance the heat

It’s also a great appetizer or beer snack, especially for those who love spicy food.

Conclusion

Sichuan Spicy Chicken  is a masterpiece of texture and flavor — crispy, fragrant, spicy, and numbing all at once.
Every bite delivers the signature mala sensation that defines Sichuan cuisine.

It’s a dish that awakens your senses — a true celebration of China’s bold culinary spirit.


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Lamb Pao Mo (Yang Rou Pao Mo)

Chinese Lamb Pao Mo (Yang Rou Pao Mo)


A Hearty and Historic Specialty from Xi’an

Introduction

Lamb Pao Mo, also known as Xi’an Lamb Bread Soup, is a legendary dish from northwest China.
It combines tender stewed lamb, a rich and aromatic mutton broth, and pieces of crumbled flatbread (mo) that soak up the soup’s deep flavor.

The dish is famous not only for its delicious taste but also for its interactive eating ritual — diners tear their own flatbread into tiny pieces before the soup is poured over.
It’s warm, filling, and full of northern Chinese soul.

Ingredients

For the Broth:

  • Lamb (with bones, preferably leg or shoulder) — 1 kg

  • Water — about 2.5 liters

  • Ginger — 4 slices

  • Green onions — 3 stalks

  • Star anise — 2 pieces

  • Chinese cinnamon stick — 1 small piece

  • Bay leaves — 2

  • Salt — to taste

  • Cooking wine — 2 tablespoons

For the Flatbread (Mo ):

  • All-purpose flour — 300 g

  • Water — about 150 ml

  • Salt — ½ teaspoon

  • Yeast (optional, for a softer texture) — 2 g

Toppings and Seasonings:

  • Glass noodles (mung bean vermicelli) — a small handful

  • Fresh coriander — chopped

  • Minced garlic — optional

  • Chili oil — to taste

  • Pickled garlic or chili paste (optional, for authenticity)

Instructions

Step 1: Make the Flatbread (Mo )

  1. In a mixing bowl, combine flour, salt, and water to form a soft dough.

  2. Knead until smooth, cover, and let it rest for 30 minutes.

  3. Divide into small portions and flatten each piece into a round disc (about 10 cm diameter).

  4. Heat a dry skillet over medium heat and pan-fry the flatbreads on both sides until golden and cooked through.

  5. Let them cool completely. These flatbreads will later be crumbled into the soup.

Step 2: Prepare the Lamb Broth

  1. Rinse the lamb bones and meat in cold water.

  2. Blanch them in boiling water for 3 minutes to remove blood and impurities, then drain.

  3. In a clean pot, add 2.5 liters of water, the blanched lamb, ginger, green onions, star anise, cinnamon, bay leaves, and cooking wine.

  4. Bring to a boil, then lower to a gentle simmer.

  5. Cook for 2 to 3 hours, until the lamb becomes tender and the broth turns rich and milky.

  6. Strain out the spices. Season with salt to taste.

Step 3: Prepare the Glass Noodles

  1. Soak the mung bean vermicelli in warm water for about 10 minutes until soft.

  2. Cut them into short lengths.

  3. You’ll add these to the soup later.

Step 4: Crumble the Flatbread

Traditionally, each diner gets one or two pieces of mo (flatbread) and tears them into tiny thumbnail-sized pieces by hand.
The smaller the pieces, the better they absorb the lamb broth — this is the heart of the dish.

This process is almost meditative and an important part of the dining experience.

Step 5: Combine and Cook

  1. Place the crumbled bread and a handful of glass noodles into a clay pot or small soup bowl.

  2. Pour over a generous amount of boiling hot lamb broth, then add slices or chunks of stewed lamb.

  3. Let it simmer gently for 3–5 minutes, allowing the bread to soak and soften in the flavorful broth.

Step 6: Add Toppings

Top your Lamb Pao Mo with:

  • Fresh chopped coriander

  • A spoon of chili oil (for heat)

  • A little minced garlic or pickled garlic (for brightness)

Each person can adjust the spice and seasoning to their taste.

Serving and Eating

Serve hot, ideally in a deep bowl.
The bread should be soft yet still slightly chewy, the lamb tender, and the broth rich and aromatic.

Every spoonful should bring together the earthy aroma of mutton, the texture of the soaked bread, and the fragrance of herbs and chili oil.

In Xi’an, locals often enjoy this dish in winter — one bowl warms both the body and the heart.

Tips for Success

  • Use bone-in lamb for the richest flavor.

  • Tear the bread small — this allows it to fully absorb the broth.

  • If you prefer a lighter taste, you can blanch the lamb twice to reduce the gaminess.

  • The dish can also be served with a side of pickled garlic or spicy chili paste for authenticity.

Conclusion

Lamb Pao Mo  is more than a meal — it’s a cultural experience.
It represents the generosity, patience, and warmth of Northwestern Chinese cuisine.
From tearing the bread to tasting the rich, aromatic soup, every step carries a sense of tradition and craftsmanship.

This is comfort food at its finest — deeply flavorful, hearty, and soul-warming — a must-try for anyone who loves authentic Chinese cooking.


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Stir-Fried Potatoes with Green Beans (Tu Dou Chao Dou Jiao)

Chinese Stir-Fried Potatoes with Green Beans (Tu Dou Chao Dou Jiao)


Introduction

Stir-Fried Potatoes with Green Beans  is a beloved home-cooked Chinese dish, especially popular in Northern China.
It combines crispy potato strips and tender green beans stir-fried together with garlic, soy sauce, and a touch of spice, creating a perfect balance of flavors and textures — fresh, savory, and slightly smoky.

This humble dish is simple yet deeply satisfying — a true taste of authentic Chinese countryside cooking.

Ingredients

Main Ingredients:

  • Green beans — 300 g

  • Potatoes — 2 medium-sized

  • Garlic — 4 cloves, minced

  • Dried red chili (optional) — 2 pieces

  • Cooking oil — 2 tablespoons

Seasonings:

  • Light soy sauce — 1 tablespoon

  • Oyster sauce — 1 tablespoon

  • Salt — ½ teaspoon (adjust to taste)

  • Sugar — ¼ teaspoon

  • Water — 2 tablespoons

Instructions

Step 1: Prepare the Ingredients

  1. Green beans:
    Wash the beans thoroughly, trim both ends, and cut them into 5 cm (2 inch) pieces.

  2. Potatoes:
    Peel and cut the potatoes into thin matchstick strips.
    Soak them in cold water for 10 minutes to remove excess starch — this helps keep them crisp during stir-frying.

  3. Drain both vegetables well before cooking.

Step 2: Blanch the Green Beans

  1. Bring a pot of water to a boil.

  2. Add the green beans and blanch for about 2–3 minutes until slightly softened but still bright green.

  3. Drain immediately and rinse with cold water to keep their color and texture. Set aside.

Step 3: Stir-Fry the Potatoes

  1. Heat 2 tablespoons of oil in a wok or large pan over medium-high heat.

  2. Add the minced garlic and dried red chili (if using), stir-fry until fragrant.

  3. Add the drained potato strips, stir-fry for about 3–4 minutes until they start to turn slightly golden at the edges.

Step 4: Add the Green Beans

  1. Add the blanched green beans into the wok.

  2. Stir-fry everything together for about 2 minutes, mixing well.

Step 5: Add the Seasoning

  1. Pour in:

    • 1 tablespoon soy sauce

    • 1 tablespoon oyster sauce

    • ½ teaspoon salt

    • ¼ teaspoon sugar

    • 2 tablespoons water

  2. Stir-fry over medium-high heat for another 2–3 minutes, allowing the flavors to absorb and the sauce to coat the vegetables evenly.

Step 6: Serve

  1. When the potatoes are tender but still slightly crisp, and the beans are fully cooked but not mushy, remove from heat.

  2. Transfer to a plate and serve hot.

Tips for Success

  • Crispy texture: Soaking the potatoes removes starch and prevents them from sticking.

  • Bright color: Blanching the beans helps keep their green color and tender texture.

  • Add variety: You can include a few slices of pork belly or dried tofu for more flavor.

  • Wok heat control: Keep the wok hot enough to stir-fry quickly but not burn the garlic.

Flavor Profile

Serving Suggestions


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