Egg Fried Rice

When we eat at Chinese restaurants I always order plain steamed rice. As much as I adore fried rice I find plain rice a better accompaniment to all the rich dishes that are normally ordered. So for me fried rice is usually something I make at home as I like to eat it on its … Continue reading

Chinese Braised Eggplant with Garlic, Ginger & Chilli

I adore eggplant and can’t get enough of it in any shape or form. A particular favourite is this Szechuan side dish which is normally referred to as eggplant with fish fragrant Sauce. Not the most appealing of titles but rest assured the recipe does not include any seafood; the term “fish fragrant” referring instead … Continue reading

Szechuan Green Beans with Spicy Mince

This is a great side dish to pair with an Asian meal – I recently served it alongside Chinese Red Cooked Chicken . The fact that it includes protein in the way of minced meat means it’s quite a substantial side dish and can take care of both the vegetable element of the meal as well … Continue reading

Chinese Red Cooked Chicken with Shiitake Mushrooms

Red Cooking in Chinese cuisine, Hong Shao, refers to food  (normally pork, chicken or duck) that has been braised in a mixture of soy sauce, Chinese rice wine and whole spices. The soy sauce and long braising imparting the meat with a lovely mahogany hue. It’s a wonderful warming and comforting dish that’s great for colder … Continue reading

Chicken Chow Mein

When I was growing up in the northern suburbs of Sydney, Asian grocers and ingredients were hard to come by outside of China Town. Sure most neighbourhoods had the obligatory Chinese restaurant but finding the raw materials wasn’t so easy and that Asian ingredient aisle in the supermarket just didn’t exist. One day a new … Continue reading