Lo Mein is a Chinese stir-fried noodle dish consisting of egg noodles, an assortment of meat, veg, and a savory sauce that always includes soy sauce. In this version, I use chicken and shrimp for the meat, bok choy and carrots for the veg, and soy and oyster sauce for the sauce. The ingredients are flexible so feel free to add or substitute with whatever's in your frig, e.g., bean sprouts, mushrooms, broccoli, cabbage, spinach, snow peas, red bell pepper, etc. High heat is es

My mom is a master with this dish - she makes it for all of our birthdays and often with long life noodles on the side. This is my first crack at it, and it turned out surprisingly delish: just a few ingredients and the cooking method is very similar to that which I use for making braised pork bellies. The key is to cook it low and slow until it's super tender. The onion, carrot, and tomato aren't traditional, but they definitely lend a nice boost of flavor to this dish.

Really good sweet & sour pork should not be laden with tons of eggy, floury batter. Sadly, that's what you'll get at a lot of Chinese fast-food joints. The pork should be marinated in a soy-egg yolk-sesame oil-rice wine mixture and then tossed in a light coating of cornstarch just before frying. And you should also double fry the pork to get the absolute best texture (i.e., fry the pork 3 minutes the first time around, remove & drain, then fry it a second time for another 3-5

If you're a sauerkraut aficionado, then you'll love these Chinese pickled mustard greens, sometimes labeled as "Sour Cabbage" and easy to find in most Asian markets. In Taiwanese, they're called "Giam Tsai" (i.e., "salty vegetable"). They're a staple in home-style cooking in Taiwan and mom would usually stir-fry them with sliced pork, minced garlic & ginger with a pinch of sugar and white pepper. She would also add them to a clear broth to make a light soup with sliced pork a

If you love garlic, then this is the dish for you. Vampires will not be visiting you anytime soon after you've partaken of this garlic palooza. I think there are a couple variations of the sauce for this recipe, one of which is classic Taiwanese and reminiscent of what my mom makes- basically just very finely minced garlic with soy sauce, sugar, vinegar and water. Another sauce is spicier with the addition of sliced fresh chilies and/or chili oil (a Szechuan version). Pork be

Ok. There's absolutely not a whit of fish, fish sauce, or anything fishy in this Szechuan dish, so why is it fish flavored? According to legend, a local Szechuan woman had some leftover sauce comprised of garlic, ginger, scallions, wine, chili sauce and vinegar that  she had always used for cooking fish and one day decided to use it in a different preparation. It was so delicious that the rest is history. Nowadays, "Fish'flavored" sauce is used to cook a variety of different

Szechuan Pickled Vegetable ('Zha Tsai') is a delicious and versatile ingredient which can be used in everything from stir-fries to noodle soups, and as a condiment over cold tofu & thousand-year-old eggs, wontons in chili oil and congee (rice porridge). This "pickle" is essentially the swollen stem of a type of mustard plant that is salted, rubbed in chili spices, pressed and then preserved-traditionally in some type of earthenware jar. Nowadays you can buy these in convenien

This traditional dish from Beijing consists of shredded pork marinated in soy, rice wine, sugar and cornstarch which is then sauteed in a sauce of sweet bean paste, sesame oil, and rice wine, then poured over a bed of thinly sliced scallion before serving. Great served with steamed white rice or wrapped in a "bing" (Chinese wheat flour pancake).

These crispy coated soy & five spice marinated pork chops are usually part of a 'bian dang' or bento-style lunchbox that we would get from local vendors in Taiwan. They are traditionally served over steamed white rice along with soy-braised eggs. Super easy to make and incredibly delicious!

I adapted this from Wei Chuan's cookbook,  Chinese Rice and Noodles . I wasn't sure where this recipe came from but, by some accounts, it is probably Cantonese in origin. The sauce is nicely sweet and sour and the sautéed onions add extra flavor and texture. Easy to make and excellent served with steamed white rice on the side. A great alternative to your standard fried pork chops. It's not part of the original recipe, but I like to add a pinch of red pepper flakes to the sau

Taiwanese soy-braised pork belly and soy-braised ground pork are oftentimes referred to synonymously as "Lu Rou Fan" in Mandarin or "Lo Ba Png" in Taiwanese. The sauce seasonings are pretty much the same, typically soy sauce, fried shallots, rice wine, rock sugar, diced shiitake mushrooms, and 5-spice powder, along with soy-braised eggs, all served over steamed white rice. The difference in my book is really in the type of pork used (diced pork belly or ground pork). I refer

If you've ever had roasted suckling pig, this is kinda like a mini version of that - crispy pork skin with an under layer of tender, unctuous fat followed by melt-in-your mouth perfectly-seasoned meat. Often found in Chinese roast/BBQ meat shops and restaurants, along with roasted duck, chicken, char siu, etc., this delectable dish is surprisingly simple and easy to make at home. This recipe is my adaptation of the version from the always excellent Woks of Life  https://thewo