If you’ve ever craved something silky, comforting, and ridiculously easy, Chinese steamed eggs deserve a permanent spot in your weeknight lineup. Think of them as a savory custard—velvety, subtle, and endlessly adaptable. They’re common in Chinese homes because they’re quick, nourishing, and forgiving. I like to call them the culinary equivalent of a warm hug that also happens to be low-cal and protein-packed…
Read MoreChinese 5 Spice Tomatoes & Eggs
Let’s face it: eggs are one of the most versatile ingredients on the planet. Scrambled, fried, boiled, deviled—you name it. But today, we’re elevating humble eggs and juicy tomatoes into an easy, vibrant, and healthy dish inspired by Chinese home cooking, with a little pow from Chinese 5-spice powder…
Read MoreCauliflower 'Fried Rice'
This week I've decided I'm going to start eating a more plant based diet. It's something that my subconscious has been slowly seeming to lead up to for the past months, and honestly I hadn't really noticed until I sat down to write out my weekly meal plan for myself last week.
I think what really got my wheels spinning on 'plant based' meals was a quote that I heard a long time ago.
"Eat food. Not a lot. And mostly plants." - Michael Pollan
It's sort of been my mantra ever since I first came across it, though sometimes I stick to it more than others. I'm not saying I'm going vegan or vegetarian by any means, just that this is what I'm trying to do more actively at home and on a more regular basis. And one of the first things to come to mind with my veggie-forward thinking was this Cauliflower 'Fried Rice'...
Read MoreHoisin Marinated Tofu in Miso Ramen
I can see and feel the change in the seasons rolling through. Finally, there's some relief from the hot summer days as we get cooler weather here in Texas. Whoohoo! I think the high here today is only 88 degrees F. In honor of the cooler weather, I thought it would be nice to make a warm pot of ramen soup.
Ramen soup can often come in many shapes and forms. Usually it involves Chinese noodles, some sort of broth, and an assortment of vegetables. Today I wanted to keep my soup meatless, loaded with vegetables, and piled up with seared tofu...
Read MoreHealthified Chinese BBQ Pork (Char Siu)
The Chinese New Year was a few days ago (well... okay... almost a week ago...), and I really wanted to have this recipe posted in time but... it just didn't happen that way. Oh, well!
Char Siu or 'Chinese BBQ Pork' literally translates to 'fork burn/roast'. It's usually well known for it's bright red colored outside layer caused from marinating and cooking in a traditional glaze sauce.
This is my healthified version of Chinese BBQ pork. It's typically made by roasting a pork shoulder in a special sauce, chopping it, skewering it, and charring it with more sauce to glaze. Well, sometimes less is more...
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