Smacked Cucumber With A Sweet Sour Sauce

Do you ever “smack” your food? You can tenderize meat or massage greens but I never imagined myself “smacking” a cucumber. Yes, in this recipe you use a blade of a cleaver or a rolling pin and smack a whole cucumber hard a few times. This encourages the cucumber to loosen its flesh and absorb the flavors of … Continue reading

Hunan Beef with Broccoli and Chilies

While reorganizing all my cookbooks  I found this one “Martin Yan’s Feast: The Best of Yan Can Cook“. Does anyone remember “If Yan Can Cook, You Can Too”? In 1978 he first started teaching Chinese cooking in Calgary on a Canadian talk show. Beginning in 1982 he hosted over 1,500 episodes of the PBS cooking … Continue reading

Black Bean Chicken (Dou Chi Ji Ding)

The original recipe from Liuyang, China was deep fried but the author chose to stir-fry the chicken instead in this cookbook. I agree even though I love fried food and the crispy chicken would add a nice contrast with the vegetables and sauce. I enjoyed Fuchsia Dunlop’s first cookbook a lot so I bought the other … Continue reading

Spicy Hunan Potatoes

How do you say “yum” in Chinese. These potatoes were perfectly seasoned and I could not get enough of them! Hunan food is known to be spicy and from the few dishes I have made so far I certainly agree. But like any recipe you can make it to your taste. Hunan is located in the … Continue reading