Variety is the spice of life. Moving beyond the most basic to essential ingredients for authentic Chinese flavor.
In honor of his last day of daily posting, I made Chef Symon’s Risotto with Ground Meat & Veg, served with my Sichuan Dry-Fried Green Beans, and translated the recipe to Chinese. It was a perfect union of East Meets West.
Dry Fried Green Beans 干煸四季豆 can be found on almost every Chinese restaurant menu. The secret to restaurant-quality green beans without deep frying lies in how you prepare the green beans.
For one of the world’s great cuisines, you need remarkably little to get started with Chinese cooking. The Chinese call basic ingredients 油盐酱醋 (yóu yán jiàng cù), meaning oil, salt, soy sauce, and vinegar. I’ve added a few essentials to expand the repertoire a bit. Everything here is what I use in my own kitchen. My picks are based on extensive reading of taste tests and, more importantly, from trying many brands myself.
A low-oil version of authentic Sichuan Yu Xiang eggplant, featuring flavors that are traditionally used to cook fish.
The dish is 炒三丝 (chǎo sān sī), which translates to “sauteed three threads”. It’s a homey stir fry of three+ different components whose flavor and color complement each other to become more than the sum of the parts. It’s a particularly humble dish because it uses whatever random veggies and optional meats you have in the fridge.
Welcome to my little corner of the Internet! I’ve been thinking vaguely about starting a blog for a couple years, but the idea never fully formed. I don’t have a target audience. I don’t even know if I’ll have an audience. So what finally prompted the decision to sign up? A couple friends posted a Washington …