Category Archives: Chinese

GGS: The Secret Heart of 2 Billion Asian Dinners (Spicy Lettuce Burritos Included)

Garlic, ginger and scallions are the Asian mirepoix, the Far Eastern alternative to carrots, celery and onions, the combo that flavors both the wanton and the broth, the short ribs and the stir fry. It’s the characteristic Chinese/Korean/Japanese cooked-meat flavoring that you’ve known your whole life but possibly never placed. Along with soy sauce, it’s what grounds an otherwise arbitrary list of ingredients. Continue reading


Regarding Those Fancy Asian Sweet Chili Sauces…

I was just about to snack on some pre-frozen mini eggrolls–which I took an extra 7 minutes to bake in the oven instead of zapping in the microwave, because yeah, I’m big into authentic preparation–when I realized our fridge was devoid of any of those sweet chili sauces that you see all over the fake Asian sections of groceries. Not to fear: I mixed honey and sriracha together, and within seconds, my baby eggrolls were gone. If you want to feel really good about yourself, toss in some minced garlic and/or minced ginger. And it’s not just a good stand-in, it’s a smart replacement: You will never, ever waste money on that pre-bottled stuff again. (More money left for unhealthy pre-frozen eggrolls…YAY!)

Cooking with Orange Peels: Beware Kumquat Mouth

Last night, Jenny made an amazing dish from this month’s Bon Appetit: Pork Tenderloin Stir Fry with Tangerines. It was one of the most original stir fries I’d had in a while (that shit gets boring fast, let me tell ya). After I drew a squiggly string of sriracha around the dish then mixed it all up, it was super tasty. But after you ate too many of those tangerine wedges, you got what I’ll call, for lack of a better term, “kumquat mouth.” Continue reading