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The Best Brown Butter Bourbon Cookies

January 26, 2024

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Japchae: Easy, use what you've got Korean glass noodles

August 05, 2023

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A Wok Kitchen Transformed 2: Kitchen Design & Details

October 31, 2022

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Easy Green Chile Stuffed Poblano Peppers: Low-carb, Gluten-free and Highly Adaptable

October 06, 2022

This easy stuffed poblano pepper is robustly satisfying, flavored with green enchilada sauce and shredded cheese. The recipe is straightforward and highly adaptable, based on what vegetables are fresh and in season. It is equally good enjoyed as a vegetarian meal or stuffed with your choice of ground meats. No tortillas needed for that great enchilada flavor, and it plates up beautifully for company.

A farmers market bounty is transformed into poblanos stuffed with pork, corn, chopped poblano, tomatillo, shallots & garlic with a fresh tomatillo salsa instead of the top layer of cheese.

Stuffed poblanos with turkey, tomato, chopped poblano, garlic and onion. Topped with a browned, bubbly layer of mozzarella and garnished with cilantro and dill blossoms

I discovered this wonderful recipe from Kalyn's Kitchen for Cheesy Stuffed Poblanos with Ground Turkey back in 2016, when I was doing the South Beach 2-week low-carb insulin-reset diet. It was so hearty and satisfying, that I find myself making variations of this recipe over the years using ingredients that I have on-hand. The dish does not require precise measurements, but regardless of variations, it always comes out beautiful and delicious. In fact, you don't even need to have poblanos or ground turkey to have an impressive, easy and satisfying meal.

The basics

To make a variation of this delicious dish, you just have to have a few ingredients on on hand, namely, some sort of stuffable pepper, mushrooms or meat for the filling, and enchilada sauce.

Peppers

While the original recipe called for two large and one small poblano chile, I have made this with four poblanos or five poblanos, orange or yellow bell peppers, Hatch chiles or a combination of different chiles.

Poblanos and Orange Bell Peppers stuffed with cremini mushrooms, hatch chile, shallots, the rest of the bell pepper and a mix of pizza cheese blend and sharp cheddar for delicious vegetarian version.

When using poblanos, at least one chile is chopped up to add to the filling. When using bell pepper, I cut the pepper vertically to get two nice, cup shaped pieces from each pepper, and then chop up the remaining parts of the pepper to use in the filling.

A farmers market bounty with fresh poblanos, tomatillos, cilantro and scallion being washed.

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Arizona

Grand Canyon 3: Walking the Rim Trail, Moran Point and Grandview Sunset

May 04, 2022

Following our Rim-to-River introduction to the Grand Canyon, played out over the first two days, we returned for a deeper look at its fascinating geology, natural history, and art-inspiring viewpoints along the South Rim. The Trail of Time allowed us to venture back in time (or further down into the canyon) to touch 1.75 billion year old rocks. After a fantastic steak lunch at the Big E Steakhouse, we resumed our driving tour of scenic viewpoints capped by a beautiful Grandview Trail sunset.

Trail of Time with the ever-present Raven

From upper part of Grandview Trail

Peeking at O'Neill Butte from right side of Mather Point

We enjoyed a leisurely day exploring the South Rim in greater depth. Instead of continuing our driving tour where we left off at Moran Point, we decided to visit the popular Mather Point before it got too crowded. Shortly before 10 am, it was still easy to find parking in the main Visitor's Parking Lot. As we strolled along the Rim Trail, we paid more attention to the plants, animals and birds of the Grand Canyon, as well as taking a closer look at rock layers and key geological features in the National Park.

Summary and Quick Links

Part 1: Dining and Sunset on the Rim. Sedona, Oak Creek Canyon, Lunch at El Tovar, a toe dip below the rim, Desert View, Navajo Point, Sunset at Lipan Point, Dinner at Plaza Bonita

Part 2: Rafting the Colorado. Rafting from Diamond Creek to Pearce Landing with Hualapai River Runners, Dinner at Diamond Creek Restaurant in Peach Springs

Part 3: The Trail of Time & Grandview Point. Mather Point, Yavapai Museum, Walking Back in Time, Big E Steakhouse, Moran Point, the protection of Ravens, a Grandview Trail Sunset

Part 4: Sunrise, Hiking down & Hermit Road. Hopi Point, Powell Point, an El Tovar breakfast, hiking Bright Angel Trail, Montezuma Castle, The Abyss, hiking Hermit Trail, Pima Point, Mohave Point

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Arizona

Grand Canyon: From Rim to River the Easy Way

April 21, 2022

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Eight Treasures Sticky Rice Bundt Cake: Ringing in the Lunar New Year with Ba Bao Fan 八寶飯

February 10, 2022

We celebrated the first weekend in the Year of the Tiger with a dumpling wrapping party -- the first since the pandemic. It was great fun to get together with friends and family again. After enjoying all-you-can-eat pork-cabbage dumplings, gluten-free crystal dumplings, and various potluck sides, the evening was capped with this spectacular (and surprisingly easy) Instant Pot riff on a festive Chinese treat. Ba Bao Fan 八寶飯 literally translates to Eight Treasures Rice.

Instant Pot Bundt Pan Ba Bao Fan - a traditionally flavored, sweet sticky rice cake

Thanks to the pandemic, I had plenty of time for online cooking courses in the MasterClass series. These in turn gave me the confidence to try making a recipe for spring rolls that I had clipped and carried around with me for over 4 decades. Although I did not much care for the shrimp-snow pea filling because the soy sauce masked the delicate flavors of the main ingredients, I found myself making spring rolls over and over again, basing my seasonings on Grace Young's vegetable spring roll recipe in The Breath of a Wok. What I did learn from that old recipe was how simple it was to make spring roll wrappers. Can't get to the Asian Market for wrappers? No problem if you have flour, water and a pastry brush!

Among my more ambitious cooking endeavors was this beautiful, rich mushroom-topped celebration rice cake, based on a vegan recipe I found online by Yotam Ottolenghi. I had trouble finding some of the ingredients, so I adapted the recipe inspired by childhood memories of Ba Bao Fan 八寶飯. I also wanted to save time by figuring out how to make it using a Bundt pan that fit perfectly in my 6 quart Instant Pot. It was stunning to both eye and tongue!

A riff on Ba Bao Fan with 8 savory treasures, modified from Ottolenghi's Celebration Sticky Rice Cake

Interestingly, I learned that "Bundt" itself was a word invented by Dave Dalquist by adding a "t" to part of the German word bundkuchen. Although Google translate suggests it might mean anything from a Federation of Cakes to just a bunch of cakes, the Norway House website states that bundkuchen means "a cake for a gathering." So perfect for a lunar New Year celebration... albeit by Zoom for 2021

Pork-cabbage and red cabbage-carrot filled dumplings waiting to be cooked

So when it came time to plan the finale for our 2022 Dumpling Club party to ring in the Year of the Tiger (now that everyone is vaccinated and boosted), I decided to try making a more traditional, sweet Ba Bao Fan 八寶飯 in a Bundt pan for extra pizzazz.

Shortcut to the recipe.

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Cookbooks

Chicken Scallopine Piccata with Caper Berries

October 24, 2021

The first time I had this lemony rich version of chicken piccata, I fell in love with Cerignola olives and caper berries. We had just eaten at the now closed Lidia's Pittsburgh, and I immediately bought Lidia's Italian-American Kitchen. Making this dish at home is even more satisfying. It is a surprisingly easy way to get a kid- and nanny-pleasing meal on the table! And its rich flavors & do ahead ease with a quick finish make for a great, visually pleasing meal for guests as well.

Gluten-free chicken scallopine piccata

At its simplest, chicken piccata is flavored with lemon, capers, butter and maybe some wine. This is the most robustly delicious version I have ever tried, and it is rather easy to make.

I did not expect that the strong flavors in this dish would appeal to so many -- from young children to a nanny that likes plain hamburgers with all the toppings removed. I started off making the dish simply because I loved it, expecting perhaps some complaints because pickled items with a strong flavor often do not appeal to kids. But these flavors marry so well with the rich lemon and briny olive notes (x3) perfectly counterbalanced against the soothing buttery olive oil, all carried to the mouth by extremely tender chicken.

After browning the scallopini, a pan sauce is made. To finish the dish, rewarm the chicken in the sauce and top with parsley.

The true secrets to this dish are the lemon slices fried in butter and olive oil and the large buttery Cerignola olives. Pounding the chicken into thin slices means they cook very quickly are stay amazingly tender. And of course, the caper berries add another level of excitement. Although the recipe says to remove the lemon slices along with the garlic, I think they look beautiful and have caught people fighting over who gets to eat them!

The Restaurant

There are lots of chicken piccatas out there. But the lemon-butter-caper sauce of versions I had tried growing up came across as rather pedestrian and bland, weighed down by excess breading, despite the promise of those three ingredients. Everything changed for me when my husband and I dined at Lidia's Pittsburgh for the first time about 20 years ago. Lidia Bastianich is a popular PBS cooking star, and it was exciting to discover her newly opened restaurant in the Steel City.

Lidia's on May 21, 2019. This would have been my last time eating here before they closed in Sept. 2019, but unfortunately the broken water main down the road took out their water.

This sublime dish is simply entitled Pollo al Limone on the menu, consisting of chicken breast, roasted lemon, capers, Cerignola olives and served with a side of velvety spinach. The flavors were bold - briny, lemony and rich. And the mound of bright green spinach was truly velvety, complementing the chicken perfectly.

There were three different sources of green-olive-like flavor: the sliced olives, tiny round capers with lemony floral overtones, and occasional rich bites of something else...

Flavor bombs: garlic, olives, caper berries, capers, lemon, dry white wine

When we first enjoyed the dish, we noted some stemmed, olive green, teardrop-shaped fruits that were full of tiny, edible seeds in addition to the usual small round capers. We inquired with the waiter, who informed us that they were caper berries. While capers represent the unopened flower bud, caper berries are formed from the fertilized fruit of the caper plant.

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Vegetable Maki Sushi Rolls, with or without Tempura Shrimp

April 09, 2021

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Perfect Spring Rolls for Chinese New Year: deep-fried, air-fried or non-fried

February 12, 2021

Crisp and smooth on the outside, spring rolls have always been one of my favorite dim sum. Whether in the form of Chinese 春捲 chun juan or Filipino lumpia, these elongated elegant packets are truly addictive. But for decades, I was afraid to try making them at home. No longer. Now that I have discovered how easy it is to make spring roll wrappers, all barriers have been removed. These homemade spring rolls are delicious whether they are deep-fried, air-fried or not fried at all!

Happy Chinese New Year 新年快樂! This Spring Festival 春節, which celebrates the arrival of the new lunar year, will be celebrated with fresh, homemade spring rolls for the first time, thanks in part to culinary explorations during the 2020 pandemic lockdown.

A wok-fried vegetarian spring roll with homemade wrapper. Filling recipe from The Breath of a Wok by Grace Young: the Sept. 2020 Wok Wednesday recipe of the month.

Although there are other elongated, wrapped appetizers that may be confused with spring rolls, once you have bitten into the light, shatteringly crisp wrapper surrounding a flavor-packed julienned filling there is no going back. Spring roll is the literal translation of 春捲 chūn juǎn, the Chinese name for these delectable finger foods. Among my earliest memories of visiting the Los Angeles Chinatown is walking around to the side door of the Hong Kong restaurant, which served dim sum on weekends, to get a tray of take out spring rolls. These dainty, crisp and evenly browned packets did not feel greasy to the touch and were filled with finely julienned fragments of pork, black winter mushrooms and bamboo shoots.

The spring rolls of which I speak are not the same as egg rolls. Spring rolls and lumpia have a crispy, dainty appearance, and a crackling noise is required when you bite into these smooth cylinders. The addition of egg in the wrapper results in the slightly chewier, textured surface of egg rolls, and these are often wrapped fatter that the sleek spring roll. Both of these flour-based wrappers act to lovingly cradle a cooked filling that typically contains a mixture of vegetables and, optionally, pork or shrimp, although the Filipino filling is mostly ground pork and beef. There is also a type of Vietnamese rolled appetizer (gỏi cuốn, literally "salad rolls") that is often called a fresh spring roll or a summer roll. These are great for the summer because they are made using translucent rice paper wrappers briefly rehydrated in water, and typically contain lots of fresh, uncooked herbs for a cooling sensation.

Left: Spring rolls from Spicies in Cambridge, MA; Upper right: Huge egg roll from the Moonlight Express food truck in the Pittsburgh Strip District. Lower right: Homemade summer rolls or goi cuon.

Recipes from Seventeen magazine and Wisdom of a Chinese Kitchen.

I loved spring rolls so much that I clipped a recipe from the April 1976 issue of Seventeen. This magazine had a section called "Now You're Cooking" that featured delicious and approachable recipes from all over the world. But it would take another 44 years, and a global coronavirus pandemic, before I worked up the courage to try making my own spring roll wrappers from scratch.

In addition to the Seventeen recipe, I have included at the bottom of this post a lumpia recipe from a fellow Banning High student that I have kept with me for decades in remembrance of the most amazing multicultural classroom potluck parties. In 2020, I found myself consulting some online resources, and discovered that it was much easier than I had thought to make homemade spring roll wrappers.

The batter is quickly brushed on a moderately low pan. When the wrapper changes color and starts to curl from the edge of the pan, the lifting edge can be used to pull the entire pancake off of the non-stick pan. I did later try this in my wok, which is generally non-stick, but found that parts of the pancake cooked too quickly as the wok does not provide uniform heat across its bottom.

Here is a movie from the first time I made these, showing how the appearance changes as it cooks and the edges curl from the pan.

I used the bbq pork-based spring roll filling recipe from Grace Young's Wisdom of a Chinese Kitchen cookbook, omitting the ingredients I did not have as we were under lockdown.

Deep fried spring rolls with Chinese bbq pork and pickled chive blossoms. Filling recipe from Wisdom of a Chinese Kitchen by Grace Young, homemade wrapper recipe from Seventeen. June 2020.

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Savory Sticky Rice Celebration Bundt Cake: Restaurant Cooking at Home

January 02, 2021

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Cookbooks

Riffing the Cauliflower Steak: Restaurant Cooking at Home

October 25, 2020

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Shortcut Pork Ramen: One Pork Shoulder, Many Meals

September 03, 2020

Pork shoulder has got to be one of my favorite cuts of meat. It is the starting point for Chinese char siu bbq pork, Mexican carnitas, Carolina bbq and other forms of pulled pork and a variety of stews. Even after all the meat has been enjoyed, a rich broth made from frozen bones, mushroom stems and onion scraps yields another round of deliciousness. With the help of an Instant Pot, I've developed a simple version of chashu pork ramen, complete with marinated ramen eggs and a flexible array of vegetable toppings.

Pork ramen dinner#1 with marinated eggs, pickled ginger, crispy button mushrooms, zucchini/onions and Shanghai bok choy sum

Chashu pork is a Japanese adaptation of the Chinese char siu 叉燒 barbecue pork. The Chinese version yields crisp, succulent browned chunks of meat in a sweet-salty glaze. It is quick to cook, adaptable for indoor broiling or outdoor grilling. In contrast, the Japanese version of chashu consists of slow braised, melt-in-your-mouth slices of fatty pork flavored with soy sauce, sake and sugar. Traditionally, chashu takes a long time to make, marinating in sauce overnight after being braised for a few hours. It forms a succulent topping for springy golden ramen noodles in a rich broth.

At the beginning of the pandemic shutdown, I was able to get a fresh 10-pound pork shoulder, cut in half, from Goodness Grows Farms. We have, thus far, enjoyed multiple dishes made from one of the halves, ranging from a saucy stir-fry served over crisp noodle cakes to cellophane noodles, sticky rice or homemade broad rice noodles enriched with char siu pork. With the shoulder bone, combined with a prior bone from making char siu pork, I was able to make enough stock to support several rounds of ramen, each time with slightly different toppings.

Ramen Dinner 2. Freshly fried pork cracklings, mushrooms, chashu pork, pickled ginger and leftover vegetables from the night before.

The stock is best made the day before, so that you can skim the flavorful fat from the top for other uses. I decided to apply the marinade for the ramen eggs to the meat removed from the soup bones after the stock was made, as the ingredients are similar to those used for braising chashu. This worked amazingly well! On the day of serving, you can prepare the other toppings and season the broth in advance. When ready to serve, simply cook the noodles, and heat the broth to a boil before assembling the most delicious ramen bowls!

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General Tso's Cauliflower: Veganizing an American Favorite

July 04, 2020

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Cookbooks

Pork Slivers and Vegetables in Black Bean Sauce over Double-Gold Chow Mein Noodle Cakes: One Pork Shoulder, Many Meals

May 05, 2020

In the early days of the COVID-19 lockdown, I was lucky enough to get a 10-pound pork shoulder, cut in half, from a local farm that normally supplies several sustainable area restaurants. The inaugural meal from this shoulder, delectably tender strips of pork stir-fried with zucchini and purple carrot, crowned my family recipe for crispy-on-the-outside, tender-in-the-middle Suzhou-style chow mein noodle cakes.

Shortcut to the Love2Chow recipe.

Shortcut to the gallery of dishes: "One Pork Shoulder, Many Meals",

The stay-at-home lockdown orders has certainly changed the way I cook. First, I was lucky enough to be able to stock up on fresh chicken, pork and even a bit of bacon from Goodness Grows Farm, along with lots of fresh or salted/fermented/dried vegetables, noodles and rice from the Chinese market. Secondly, my daughter challenged us to two weeks of vegetarian cooking. Had to start over a few times after realizing that just because it's tofu doesn't mean it's vegetarian (fish sauce, oyster sauce, Worchestershire sauce). Thirdly, online MasterClass with Gordon Ramsay. While I have always loved mushrooms, I did not ever expect that I could cook them in a way that makes them taste like bacon. And the ones that are starting to dry out in the paper bag in the fridge have a head start. Plus, the way he uses every scrap of food ("I see it as another portion", "all the flavor's in the peel") and raves about the cooking liquids most people would discard ("you simply cannot buy this kind of flavor"). That and becoming Instagram friends with the @foodwastefeast sisters (after meeting Irene at Boston's MeiMei on our trip to cart my daughter home from college) has completely legitimized my tendency for saving all sorts of scraps and cooking juices for reuse in other dishes.

Before I knew it, 6 weeks had gone by and I had not even touched the $60 worth of meat that I bought when the lockdown began. This past weekend, I thawed one of the pork shoulder halves, cutting off 14 ounces to use in a stir-fry while the rest of the shoulder was still mostly frozen. It's easier to slice meat when it is partially frozen, and once sliced, it thaws very quickly in marinade.

The front piece of this 5 pound half-shoulder yielded 14 oz after trimming off the thicker areas of fat.

I planned to use this stir-fry to serve on top of Suzhou-style double gold panfried noodle cakes. Ever since I posted my family recipe for this, my sister has been going through boxes of Quon Yick noodles, which she kindly shipped to me from California. She had been pairing it with all sorts of delectable creations of her own -- tomatoes, mushrooms, ground lamb or shredded pork with snow peas and bamboo -- and posting the photos on Facebook.

My dad always served this with a pork, cabbage, bean sprouts stirfry, as the soft centers of the noodle cakes soak up the sauce even as the golden outer crusts remain crisp and crunchy. This give rise to a delectable eating experience: something that neither deep fried ultra thin egg noodles nor oil-tossed lo mein noodles can do. I, however, had pretty slim pickings for vegetables -- I had used up all the broccoli, cauliflower, leafy green beet tops, the rest of the cabbage, all of the mushrooms, baby bok choy, spinach. So inspired by the photo of Helen Chen's pork and cucumber stir-fry in Breath of a Wok by Grace Young, I figured I could at least make the zucchini look like cucumber slices.

Marinating pork, sliced zucchini, purple carrot and garlic, rinsed and smashed Chinese fermented black beans.

I cooked the noodle cakes first. While my Dad always cooked one huge noodle cake, flipping the entire stainless steel pan up in the air, I found that individual sized noodle cakes could easily be flipped with a regular spatula, once the bottom had crisped up. The trick is to not peek too early, which causes the fragile early crispy layers to flake off the noodle and stay stuck to the pan.

I was completely floored by how delicious the stir-fry came out. The pork was unbelievably tender -- I've made lots of pork stir-fries over the years but the flavor and texture was truly superior even in just an ad hoc stir-fry using ingredients at hand. I now get what Michael Pollan said, that once you have tasted "better-raised" meats, it actually makes you want to eat meat less often. When the pandemic is over, I will no longer be buying grocery store meats raised in factory farms. Not sure why it took me so long, given that my kids had long been able to recognize when the chicken that I cooked came from the local farm instead of the supermarket...

After dinner, the shoulder was thawed enough to be broken down. The majority of the meat was cut into 1 inch thick strips and marinated overnight to make Chinese barbecue pork - another Grace Young recipe, this time from Stir-frying to the Sky's Edge. I was not too concerned with getting everything off the bone, as that would be frozen to make future homemade ramen. The fat trimmed from the meat was rendered slowly with the assistance of some water to make tasty cracklings, which we immediately ate before I could take any photos, and lard, frozen for future pastries.

Click here to view the gallery of dishes: "One Pork Shoulder, Many Meals", which will be updated as the rest of this shoulder is used.

Love2Chow Pork Slivers & Vegetables in Black Bean Sauce

12-14 oz pork (butt, country ribs, chops), cut into ¼-inch matchsticks

½ Tbs. Shaoxing rice wine or dry sherry

½ tsp. coarse salt

½ tsp. toasted Asian sesame oil

½ tsp. soy sauce

2 tsp. cornstarch or potato starch

1 Tbs. neutral oil (safflower, sunflower, canola, corn, peanut)

3 cloves garlic, thinly sliced

1 Tbs. fermented Chinese black (soy)beans, rinsed, drained and smashed with a spoon

Optional: 1 square of baked five-spice dry tofu 五香豆腐乾, sliced thinly OR 3-4 dried shiitake caps, rehydrated, sliced into ¼ inch strips

1.5-2 cups of sliced vegetables

For example:

¼ head of cabbage, shredded

OR ½ medium zucchini (sliced lengthwise and then into angled ¼-inch slices) or one carrot sliced into angled 1/8-1/4 inch slices

OR 1 red or orange bell pepper cut into ¼ inch wide strips

OR bean sprouts and scallions/Chinese chives 韭菜

3 Tbs. water

¼ tsp. sugar

1. Marinate pork slices in rice wine, salt, sesame oil, soy sauce and starch.

2. Heat a 14-inch wok or a 12 inch frying pan over medium high heat until a drop of water evaporates in about 1 second. Add 1 Tbs oil and tip pan to distribute. Arrange pork and garlic in a single layer and allow to brown undisturbed for 1 minute.

3. Add the black beans and stir. Add the optional dry tofu or mushrooms. Stir-fry until pork is about ¾ browned, with pink areas still visible. Transfer back to its marinating bowl.

4. Add another Tbs oil to the hot wok. Stir-fry the vegetables, starting with the carrot or other firm vegetables that require longer cooking. Cook until vegetables are done to your taste (take a few out and taste them).

5. Stir in pork, water and sugar for 1-2 minutes until pork is done. Serve immediately with brown rice or ladled over double-brown noodle cakes.

May 4, 2020

Note added 28 Dec 2022: Just made this again upon my daughter's request using pork, red-stem swiss chard, mushrooms, yellow pepper, and shredded cabbage-carrot mix. Absolutely delicious! See Instagram Post for more photos.

Tips:

🐾 Bring water to boil while preparing the mise en place for the stirfry. Turn it down to simmer until ready. Return to boil and cook noodles using the recipe for Double-Gold Chow Mein Noodle Cake两面黄炒麵: https://www.love2chow.com/2019/08/suzhou-double-gold-chow-mein-preserving_20.html. If you choose to make several small noodle cakes, they can easily be flipped using a regular spatula.

🐾 If serving with rice, start brown rice in the Instant Pot before beginning to prep ingredients or start white rice in a regular pot. Both will be done within the half hour needed to prepare the stir-fry.

DID YOU TRY THIS RECIPE?

Tag @love2chowblog and hashtag it #love2chow

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Search This Blog

The Best Brown Butter Bourbon Cookies

Japchae: Easy, use what you've got Korean glass noodles

A Wok Kitchen Transformed 2: Kitchen Design & Details

Easy Green Chile Stuffed Poblano Peppers: Low-carb, Gluten-free and Highly Adaptable

The basics

Peppers

Grand Canyon 3: Walking the Rim Trail, Moran Point and Grandview Sunset

Summary and Quick Links

Grand Canyon: From Rim to River the Easy Way

Eight Treasures Sticky Rice Bundt Cake: Ringing in the Lunar New Year with Ba Bao Fan 八寶飯

Chicken Scallopine Piccata with Caper Berries

The Restaurant

Vegetable Maki Sushi Rolls, with or without Tempura Shrimp

Perfect Spring Rolls for Chinese New Year: deep-fried, air-fried or non-fried

Recipes from Seventeen magazine and Wisdom of a Chinese Kitchen.

Savory Sticky Rice Celebration Bundt Cake: Restaurant Cooking at Home

Riffing the Cauliflower Steak: Restaurant Cooking at Home

Shortcut Pork Ramen: One Pork Shoulder, Many Meals

General Tso's Cauliflower: Veganizing an American Favorite

Pork Slivers and Vegetables in Black Bean Sauce over Double-Gold Chow Mein Noodle Cakes: One Pork Shoulder, Many Meals

Love2Chow Pork Slivers & Vegetables in Black Bean Sauce

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