Stir Fried Noodles with Shrimp

A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous. So I got to thinking, what about making a stir-fried rice, but using noodles

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Chinese Cucumber Salad

When my mother went through her Chinese cooking phase, which began when we moved Seattle, Washington, she was a whirling dervish in the kitchen. It was steamed buns, sea cucumbers, fried dumplings, whole baked fish, fermented bean sauce, dried shark’s fins, wintermelon soup, hotpots, and a lot of unidentifiable ingredients. Our kitchen smelled like dried

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Chinese Steamed Buns

I enjoyed many variations of steamed buns while growing up – some were plain, some were filled with bright red pork filling, others looked like works of art. They were especially ubiquitous during the time my French mother was in her Chinese phase (see Growing up Foodie,) which was a mostly wonderful culinary experience for

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