Gong Bao Chicken
This beloved Chinese dish, especially popular in the Hunan province, owes its distinctive heat and sourness to a fermented pickled chili relish called du jiao. My recipe is adapted from Fuchsia Dunlop’s acclaimed book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.
Char Siu Fried Ribs
This recipe originates from one of my favorite blogs, Woks of Life, with the addition of a glaze. If you haven't explored their site yet, I highly recommend it—they offer a treasure trove of information on Cantonese and Chinese cooking. These ribs tend to disappear quickly when I put them on the table—they are crispy yet tender. Plus, I brush them with a glaze similar to the makings of char sui.
Hot and Tangy: 3 Creative Uses for Fermented Chilis
Unlock the potential of fermented chilies with one base ferment, and create three incredible products: Duo Jiao, hot sauce, and sambal. Duo Jiao, a Chinese condiment made from fermented chilies and salt, adds a fiery kick to stir-fries and steamed dishes. Homemade fermented hot sauce offers a deeper, more complex heat perfect for tacos and eggs. Sambal, a Southeast Asian chili paste, combines fermented chilies and garlic for a tangy, versatile condiment. Transform your meals with these bold, spicy flavors!
Spicy Stir-Fried Green Beans
My secret for cooking stir-fried vegetables is to partially cook them in the microwave first so you don’t overcook them in the wok. Use this technique and sauce as a template you can copy and paste onto other vegetables.
Crispy Roast Pork (Hong-Kong Style)
This is a speciality dish of Cantonese BBQ shops in Hong Kong. Pork belly is salted and roasted at two different temperatures to keep the meat moist but the skin crispy.