Stir Fried Celtuce

Stir Fried Celtuce

One of my favorite Chinese vegetables is celtuce, sometimes referred to as asparagus lettuce or Chinese lettuce.  Though it is not very common in the United States, it really should be.  It is packed with vitamins and niacin, has a mild nutty asparagus like flavor, 

Stir Fried Chinese Broccoli (gai lan)

Stir Fried Chinese Broccoli (gai lan)

Chinese broccoli or gai lan is one of my favorite vegetables. Not only is it super versatile and easy to cook, but it is also filled with folic acid, lots of vitamins and dietary fiber.  I often pair it with meat dishes or dishes that are a 

Sichuan Silken Tofu

Sichuan Silken Tofu

One of the things I miss about China is the plethora of savory breakfast options from soups to dumplings to this spicy tofu that has the perfect mix of spicy, sour, and sweet flavors.  As if this wasn’t enough, it is also a mix of 

Dali Grilled Eggplant with Chili bean sauce

Dali Grilled Eggplant with Chili bean sauce

One of the first impressions I had of Dali in Yunnan Province was the freshness and variety of vegetables and produce.  Local restaurants competed for customers with colorful displays of all of the seasonal produce on offer.  Some establishments would have up to 20 varieties 

Xinjiang-style Lamb Skewers

Xinjiang-style Lamb Skewers

While studying chemical engineering as an exchange student at the Hong Kong University of Science and Technology, I would often look to the music collection at the campus library as a respite to the heat and frenetic pace of Hong Kong.  It was through this 

Yunnan Pineapple Salad

Yunnan Pineapple Salad

Although Yunnan, a Southwestern province of China that borders Burma, Laos, and Vietnam, does not have a cuisine that is very well known outside of China, it is becoming increasingly popular in Beijing and Shanghai, and it is only a matter of time before the 

Fish Fragrant Eggplant (Yu Xiang Qiezi) 鱼香茄子

Fish Fragrant Eggplant (Yu Xiang Qiezi) 鱼香茄子

  Yu Xiang Qiezi or fish fragrant eggplant is perhaps my favorite Sichuan recipe for preparing eggplant and epitomizes what I find most intrguing about Sichuan cusine.  Heat from the chilis and ginger is balanced by the tartness of vinegar and a touch of sugar and