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Chop suey is a Chinese American classic that makes a quick and easy weeknight dinner.
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Although making the red bean paste might feel labor-intensive, it is worth the hassle and time. You can double or triple the red bean paste to use in other Asian desserts.
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Enjoy the full flavor of fall’s mushrooms with a touch of garlic and a hint of heat,
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Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
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Easy Beef Stir Fry! With ginger and scallions and a honey soy marinade.
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Prep as many vegetables as you can while the water in step one is heating.
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You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian. However, do not substitute black pepper for the white pepper. The mushrooms and lily buds can be found at any Chinese market.
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You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.
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Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.
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Well-chilled but not quite frozen pork is much easier to cut than pork at room temp or even straight out of the fridge. Place your pork in the freezer to firm up, about 20 minutes, prior to cutting.
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You are very likely to find an occasional small bone in the fish. Be on the lookout, especially if young children are participating.
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My family rarely ate wonton soup with noodles but when we did, it was with thin egg noodles called wonton noodles. They’re labeled as Hong Kong Wonton Noodles and can be found in the refrigerated section of Asian markets. Baby bok choy is a common addition to noodle soup.
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Sticky, soft, chewy, and addictive with a layer of sweetened red bean paste in the middle.
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Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.
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If you don’t have coconut oil, swap for a high-heat neutral oil like canola. If you can’t find Thai basil, it can be left out or swapped for regular Italian-style basil.
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