A recent trip to a Chinese restaurant, where I enjoyed this dish as part of a combination meal for three, led me to make my own version of beef and mushroom chop suey. It was tasty in the restaurant but the pieces of beef were few and far between. The dish was mostly bean sprouts. My version was much more generous on the beef front with about half ( Read more... )

Pizzaman are pizza filling stuffed Chinese style buns found in Japanese conbini (convenience stores). The dough was made based on this recipe from Youtube though I had to increase the amount of water I used to 120 ml rather than 100 ml. The filling was spicy Italian sausage filling removed from the casing and cooked off, cooled and then combined ( Read more... )

Quick supper of Chinese sausage fried rice - two cooked and thinly sliced Chinese sausage, diced red and orange peppers, peas, white part of a green onion, two Thai red chilis with seeds left in, scrambled egg, 2 cups of cold leftover sushi rice seasoned with soy sauce, oyster sauce and toasted sesame oil and garnished with thinly sliced green ( Read more... )

I've been cutting back on my grocery shopping trips so when I had a craving for potstickers/gyoza, rather than going out and buying a couple of packages of the ready made wrappers, I finally buckled down and decided to make them from scratch using this recipe.


( Read more... )

Recently, this dish has been popping up all over my Facebook food groups. It is similar to shakshuka but with Asian flavours. I used the recipe here. The only change I made was to add 1/4 tsp ground ginger to the tomato mixture while simmering.

Tomato and Egg Stir Fry, garnished with green onions


( Read more... )

Last post today ... I promise. I was on a roll.

I get my ideas/recipes from 'only the best' people.

Like this beef chow fun (beef and rice noodles) which came from the blog, "The Frugal Hausfrau". I followed the recipe exactly and didn't have to make any substitutions because I HAD all the ingredients. (So proud of my pantry.)


( Read more... )

Cooking for one means you ALWAYS have odds and end of leftovers from recipes you've made to deal with. Often they're perishable and I hate to throw things away because they've spoiled. In this case, it was bean sprouts from making Pad Thai. And white button mushrooms.

So I made mushroom egg foo young.


( Read more... )

I still have a backlog of recipes/posts to share but got very excited about today's bake so it jumped the queue. I've got several recipes for steamed buns (Chinese bao or Korean jjinppang) in my recipe archives but I went to my favourite YouTube channel, TabiEats, for a small batch of buns, especially as I was able to use up a container of leftover ( Read more... )

For the last few months, I've backlogged a number of new recipes I've tried and old recipes I've repeated with slight changes which I'm posting below. The theme to anchor these dishes ... lean ground beef was used for each recipe.

Cabbage Roll Soup - This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe ( Read more... )

I've been out of potatoes for about a week so when I thought about starch sides to pair with one of the several proteins in my freezer, pasta/noodles, quinoa and rice were among my options. I also wanted to use up the last few stalks of asparagus in my fridge. I finally decided on a Chinese classic ... fried rice. Mainly because I had a pound of ( Read more... )