Last Updated on August 9, 2026 by Simon Fan Popular in Asian stir-fries and noodle dishes, mung bean sprouts are great for making a refreshing salad on hot summer days. Crunchy and juicy with a mild, earthy bean taste, they can be quickly blanched and tossed with a simple dressing. Or, you can include other ingredients to make the salad more substantial and suitable as a main course. Here, I’m sharing a tasty combination of mung bean sprouts, pea shoots, and golden needle mushrooms (enoki). Together, they make a salad with layers of texture and flavor, plus a beautiful presentation. Feel free to substitute golden needle mushrooms with beech mushrooms (shimeji) or thinly shredded oyster mushrooms. If pea shoots are unavailable, use spinach instead. The key to this dish is blanching each ingredient separately until just cooked through. Shocking the vegetables in an ice bath or rinsing them under cold water helps preserve their color and texture, though it can also reduce some flavor and nutrients. In this recipe, I spread them in a single layer on a cold baking sheet so they cool quickly in the air; this works well because I’m not cooking a large batch. Mung bean […]

Last Updated on June 28, 2026 by Simon Fan There is something deeply comforting about cooking rice and fava beans (broad beans) together. The combination is simple, nourishing, and quietly beautiful. Across many food cultures, this pairing appears when fava beans are at their freshest, usually in spring or early summer, and it often carries the warmth of family meals and seasonal traditions. In Persian cooking, Baghali Polo is perhaps one of the most celebrated versions. It layers fluffy rice with fava beans and fresh dill. In Iraq, a close relative called Timman Bagilla brings a similar spirit to the table, showing how naturally rice and fava beans travel across borders and kitchens. In China, steamed rice with fava beans (can dou men fan 蚕豆焖饭) is beloved in many regions, especially in eastern provinces and in Yunnan. Some versions include sausage or cured pork, which adds richness and depth. Colorful, savory, and homey—it’s the kind of food that can bring back childhood memories with just one spoonful. The recipe I’m sharing here is inspired by the seasonal treats my grandmother often prepared when I was growing up in Shanghai. Every time I cook it, the aromatic trio of the tender […]

Last Updated on May 17, 2026 by Simon Fan Sesame paste is a staple in Chinese cooking. Unlike tahini, Chinese sesame paste is made with toasted sesame seeds, resulting in a darker color and intensely nutty flavor. Because it’s thicker than tahini, it needs to be thinned out with water. Sesame paste is particularly popular in Northern China, where locals use it frequently in dressings for cold dishes and noodles, sauces for dumplings, and hot pot dips. This dish is inspired by ma zhi dou jiao (麻汁豆角), a signature dish from Shandong Province featuring yardlong beans. My recipe uses green beans instead. The sesame dressing, in the style of Shandong, is a mix of sesame paste, garlic paste, soy sauce, Chinese black vinegar, sugar, sesame oil, and water. In Shanghai and the neighboring regions, their version of sesame dressing would not include garlic; instead, peanut butter is added to make the mixture creamier. Try both versions and find out which one you prefer. You can use the same method to make blanched spinach with sesame dressing, another beloved dish from Northern China. If yardlong beans are available to you (see information here), try them too. Green beans with sesame dressing […]

Last Updated on March 22, 2026 by Simon Fan I love Gong Bao chicken so much that I have experimented the recipe with other types of protein—often with great success. Following Gong Bao shrimp, I’m sharing another variation using tofu. Gong Bao chicken is a testament to the wonders of Sichuan cuisine. The dish’s flavor profile boasts a complex balance of savory, sweet, sour, and spicy. The tingling sensations from Sichuan peppercorns and the contrast between crunchy peanuts and tender chicken make the dish exciting. My Gong Bao tofu recipe stays true to the original chicken dish. Here, tofu serves as a neutral canvas to put the layers of exciting flavor and texture on full display. Super-firm or extra-firm tofu works best for the recipe, as it holds its shape well and won’t easily break apart during cooking. If you can only find firm tofu, press it for about 30 minutes to remove excess moisture and make it firmer. I have no doubt you’ll love this plant-based Gong Bao dish, whether you’re a vegetarian or not. Gong Bao tofu Serves 2 Ingredients 10 oz (285 g) super-firm or extra-firm tofu Sauce¼ teaspoon salt1 tablespoon sugar1 tablespoon soy sauce2 teaspoons Zhenjiang […]

Last Updated on February 15, 2026 by Simon Fan Fish steaks, which are cut cross-sectionally with skin and central bone included, are easier to cook than whole fish. Their circular or oval shape creates elegant plating. While many recipes for fish steaks call for grilling, baking, or pan-frying, I believe steaming is a perfect method for them. This is especially true for fatty and delicate fish like Chilean sea bass (Patagonian toothfish) or black cod (sablefish). Steaming accentuates their tender, buttery texture and mildly sweet taste. It also does an excellent job preserving their beautiful shape. A critical step before steaming fish steaks is brining. Submerging them in a solution of salt, water, and aromatics for 15 minutes will enhance their flavor, improve their texture, and, more importantly, help prevent white albumin from forming. My recipe below uses typical aromatics (scallion and ginger) and seasonings (soy sauce, Shaoxing wine, and Zhenjiang vinegar) in Chinese cooking. It works well with most white fish and salmon. Feel free to experiment with what you like. Steamed Chilean sea bass steak Serves 2 Ingredients 2 thin slices of ginger, about 2 inches (5 cm) long1 scallion1 or 2 Thai chilies, optional Brine1 teaspoon salt1 […]

Last Updated on January 25, 2026 by Simon Fan Oyster sauce (蚝油), a signature condiment in Cantonese cooking, is now widely used in many regional cuisines in China and Southeast Asia. This dark brown sauce, with a balanced salt-sweet flavor packed with umami (thanks to oyster extract), works wonders in marinades, stir-fries, salads, and stews. I particularly like the Cantonese way of using it to season blanched vegetables, creating a simple yet delicious dish with minimum effort. Gai lan (Chinese broccoli), lettuce, bok choy, spinach, cauliflower, and broccoli are all excellent choices for this preparation. My recipe here is quite straightforward, with a twist during plating: arrange the blanched broccoli florets to form the shape of a broccoli head, before draping them with the caramel-colored sauce made with oyster sauce, soy sauce, sugar, and sesame oil. You can add minced garlic or chili oil if you like. Enjoy the dish year-round. It’s definitely great for January, when you crave simple, calming foods after a busy holiday season. Among the various brands of oyster sauce available at Asian grocery stores, my favorite is Lee Kum Kee’s premium oyster sauce because of its richer oyster flavor. You can also find vegetarian oyster […]

Last Updated on December 28, 2025 by Simon Fan A hot, comforting bowl of noodle soup is always great for the cold weather, no matter how it’s made. Here, I’m making my noodle soup with three versatile ingredients: cellophane noodles (glass noodles), tomatoes, and shrimp. Cellophane noodles are workhorses in Chinese cooking, prized for their smooth, bouncy texture and neutral taste, easily absorbing and blending with flavors from other ingredients. They’re excellent for stir-fries (here), salads (here), braises, and soups. Among various types of cellophane noodles, I prefer those made with mung bean starch. In my recipe, I stir-fry the tomatoes first before adding liquid to build a deep, savory soup base. I also add tomato paste to boost the flavor and thicken the soup. For the shrimp, I use the Chinese velveting method to ensure they have a tender, velvety texture. Cellophane noodle soup with shrimp and tomatoes Serves 2 Ingredients 3 oz (85 g) cellophane noodles9 oz (255 g) peeled medium shrimp, deveined Velveting marinade⅛ teaspoon salt⅛ teaspoon ground white pepper2 teaspoons potato starch or cornstarch2 teaspoons water1-inch (2.5 cm) ginger, grated 10 oz (285 g) tomatoes2 scallions2 tablespoons vegetable oil2 tablespoons tomato paste3 cups (710 ml) waterSalt […]

Last Updated on November 24, 2025 by Simon Fan I’ve featured Chinese yam (shanyao 山药), a popular ingredient in Chinese cuisine and traditional medicine, on my blog before: steamed quail and Chinese yam soup using the thicker variety, and steamed iron stick yam with osmanthus syrup with the thinner type. In this post, I’m using this amazing tuber for a stir-fry with mushrooms. The thicker variety of the two, typically ranging from 1½ inches (3 cm) to 2½ inches (6.4 cm) in diameter, would be ideal for this preparation because of its crisp, tender texture. When thin slices of yam are blanched briefly and then tossed with the mushrooms, they retain their wonderful crispness and subtle sweetness. Tips for preparing Chinese yam: wear gloves to prevent possible skin itching and soak the peeled yam in acidulated water to prevent oxidation. You can use any type of mushrooms for the dish. I’ve included five varieties: beech, golden needle (enoki), oyster, fresh shiitake, and cremini. Using an assortment of different mushrooms creates layers of texture and flavor, adding a touch of indulgence. Wood ear and dried shiitake mushrooms are good options too. If you would like to add protein to the mix, […]