home style

If you have 5 minutes, you can make quick pickled shallots with a sweet, sour, and tangy taste to bring more flavor and spice to your meals. {Gluten-Free, Vegan}

Chinese-Style Quick Pickled Shallots

shallot

Sichuan peppercorns ((or black peppercorns))

rice vinegar

water

sugar

salt

Place the shallots in a heat proof bowl.

Add the peppercorns to a small pot. Toast over medium-low heat until fragrant, 30 seconds to 1 minute. Add the vinegar, water, sugar, and salt to the pot. Cook and stir until the sugar and salt are fully dissolved and the liquid is coming to a simmer.

Pour the hot pickling liquid over the shallots. Let the shallots cool completely.

Serve immediately, or you can store them in the fridge for up to 2 weeks.

A super easy Chinese soy sauce eggs recipe with soft-boiled and hard-boiled eggs that features a well balanced marinade that is savory, fragrant, and slightly sweet. I also included a few ideas to use these soy sauce eggs to make a fast one-bowl meal. {Gluten-Free adaptable}To make the dish gluten-free, use tamari instead of soy sauce.

Soy Sauce Eggs

soy sauce

brown sugar ((or white sugar))

chilis ((or 2 jalapeno peppers) (*Footnote 2))

star anise pods

water ((*Footnote 3))

Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.

Prepare the marinade

Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.

Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.

Bring a small pot with just enough water to cover your 6 eggs to a boil.

(Optional) If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.

Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.

While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).

When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.

Boil the eggs

Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (*Footnote 4).

Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.

Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.

Marinate the eggs

You can serve the eggs over steamed rice or boiled noodles, drizzled with extra marinade and some homemade chili oil (if you wish). You can also make noodle soup by combining some marinade with hot noodle boiling water. Enjoy!

How to serve

The fastest way to get great tasting Thai food is to make it in your own kitchen with this aromatic, flavorful and healthy Thai basil chicken recipe. {Gluten-Free Adaptable}

Thai Basil Chicken (Pad Krapow Gai)

(450 chicken

garlic (, smashed)

oyster sauce

fish sauce ((Optional) (Footnote 2))

yellow onion (, large diced)

(4 oz/115 g) green beans

basil (, stems removed (Footnote 3))

eggs ((Optional))

Lime wedges ((Optional) (Footnote 4))

Mince the chilis and garlic together until a rough paste forms (see the blog post above for step-by-step pictures). You can also blend both together in a small food processor or use a mortar &amp; pestle.

Combine the sauce ingredients in a small bowl and stir until the sugar is dissolved.

Add the oil and garlic-chili paste to a large skillet and heat over medium-high heat. Cook until the aromatics are fragrant and the garlic is just barely starting to brown.

Add the ground chicken. Move the aromatics onto the chicken using your spatula to prevent the aromatics from burning. Spread out the chicken and let it cook without disturbing for 1 minute, to let the bottom brown. Break apart the chicken, let cook, stirring occasionally, until the chicken is almost cooked through and the chicken juices have cooked off, 2 minutes or so. I prefer to keep some larger chunks of chicken without breaking them into a million pieces.

Pour in the sauce and stir to mix well.

Add the onion and green beans. Cook for another minute or two, until the sauce is distributed and slightly reduced.

Turn off the heat and add the basil leaves. Toss until the leaves are wilted.

Serve hot over rice with a crispy fried egg and a squeeze of lime juice.

This comforting soy sauce noodles dish comes together in minutes with simple ingredients that satisfy any time of day!This recipe makes two appetizer-size servings or one big serving for a main dish.

Soy Sauce Noodles (阳春面)

green onion (, sliced)

chicken bouillon powder ((or 1/4 teaspoon MSG))

sesame oil

soy sauce (or

chicken stock

baby bok choy (quartered (or vegetable of your choice))

soy sauce egg

Homemade chili oil (*Footnote 1)

If making two small bowls, divide the green onions evenly between two bowls and add 1/4 teaspoon sugar, 1/4 teaspoon chicken bouillon powder, 1 teaspoon sesame oil, and 1 or 2 teaspoons soy sauce to each bowl (depending on preference and the saltiness of the stock used). Add everything to a big bowl if making 1 serving.

Bring a pot of water to a boil. At the same time bring the chicken stock to a boil and add 1 cup to each bowl. Stir to dissolve the sugar and chicken bouillon powder.

If adding bok choy or another vegetable blanch them in the boiling water until just cooked through, between 30 seconds to 1 minute, until just cooked through. Distribute the bok choy evenly between the bowls (or if you would like to lay them on top for looks, set them aside and place them on after the noodles are added).

Boil the noodles according to the instructions on the package, try to get them al dente so they don’t overcook in the broth, usually 1 minute less than indicated on the package.

Drain the noodles and rinse briefly under cold water to stop the cooking. Add half to each bowl.

Taste and add more sesame oil or soy sauce if needed. Top with other ingredients if using.

Kimchi fried rice is a super simple, fast, and delicious meal made with leftovers and the bold flavor of kimchi in one pan! {Vegan, Gluten-Free}

Easy Kimchi Fried Rice

vegetable oil (, separated)

kimchi (, chopped)

green onions

rice ((*Footnote 1))

frozen vegetables

egg ((optional))

Shredded crispy seaweed sheet ((optional))

kimchi juice

gochujang

Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.

Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.

Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Add the kimchi, onions, and whites of the green onions. Stir fry for 30 seconds to release the fragrance.

Break apart the rice and add it to the pan. Drizzle in the remaining 1 teaspoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.

Add the vegetables and the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom.

Turn off the heat, then add the sesame oil and green onion tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.

These freshly made hand-pulled noodles are springy and meaty, with a chewy mouthfeel that you’ll never get from dried noodles. Learn all the secrets of hand-pulled noodles so you can easily make them at home without fail! {Vegan}

Easy Hand-Pulled Noodles

400 g (2 2/3 cup) all-purpose flour ((*Footnote 1))

g (1/2 teaspoon) salt

Vegetable oil

Combine the water and salt in a small bowl. Stir to dissolve the salt.

Add the flour into a large bowl. Bit by bit, pour the water into the flour, mixing with a pair of chopsticks or a spatula as you go.

Once all the water is added, the dough should be in shaggy threads with little/no dry flour in the bowl. Begin pressing the dough together. If you find the dough is too dry and there’s still dry flour that’s hard to incorporate into the dough, drizzle more water onto the dry flour and mix it again, until there’s no dry flour left. Knead the dough until a rough, firm ball is formed, about 2 minutes.

Cover the bowl with plastic wrap and let it rest for 20 minutes.

Once the dough is rested, knead it again until it becomes smooth, 1 to 2 minutes.

Make the dough by hand

Mix the flour and salt in the bowl of the KitchenAid mixer and add the dough hook. Turn it to the mix setting. Slowly drizzle the water down the side, all along the bowl. This should take about 1 minute. Once the water is incorporated, turn to setting 2 and knead until a rough dough ball is formed, another 2-3 minutes.

Cover the dough with plastic wrap and let it rest for 20 minutes.

Either knead in the machine on setting 4 for 30 seconds or by hand for 1-2 minutes.

If you plan to store/freeze the dough, coat the dough with oil and store it in a sealed plastic bag. Refrigerate for up to 2 days or freeze for up to 3 months.

Make the dough using KitchenAid

FOR THIN NOODLES: Divide the dough to halves and roll each dough into a 1/2” (1 cm) thick oval.

FOR FLAT NOODLES: Divide the dough to halves and roll each and roll each dough into a 1/4” (1/2 cm) thick oval.

FOR WIDE NOODLES: Cut the dough into 8 pieces. Roll each piece into approximately 3”x5” (8x13 cm) ovals, 1/4” (1/2 cm) high.

Coat the dough(s) generously with oil and cover with plastic. Let rest for 2 hours.

Shape the dough

Bring a medium-sized pot of water to a boil.

FOR THIN NOODLES: Cut long the longer side of the oval, slicing the dough into 1/2” (1 cm) wide strips and rolling each piece slightly to the side with each cut to prevent them from sticking together. Cover the cut pieces with the plastic again to prevent them from drying out. Starting with the first strip you cut off, pick it up on both ends. (*Footnote 2) In one swift motion, tug the noodle about an arm’s length and gently bounce it on the working surface once or twice until it forms a long, thin noodle. Rest the noodle on your working surface as you fold it over, so that both ends are in one hand. Hook the other side with your thumb. Give it a couple light tugs and bounces until the noodles get longer and reach the desired thin shape. Then pull off the thick ends collected in one hand and lay the noodle out on the working surface. Repeat with the rest of your noodles.

FOR FLAT NOODLES: Cut along the longer side of the oval, slicing the dough into 1 1/2” (3 cm) wide strips. Cover the cut pieces with the plastic again to prevent from drying out. Starting with the first strip you cut off, pick it up on both ends. (*Footnote 2) In one swift motion, tug the noodle to about an arm’s length and gently bounce it on the working surface once or twice. Rest the noodle on your working surface for 10-20 seconds, then give it a couple extra-light tugs and bounces until it forms a flat long noodle. Then pull off the thick ends and lay the noodle out. Repeat with the rest of your noodles. Drop the noodles into the boiling water, a few at a time, and cook for 1 to 1.5 minutes.

FOR WIDE NOODLES: One at a time, grip the short ends of a strip (*Footnote 2) and pull it apart in one swift motion until the dough feels taut. It should be between 1 to 2 feet. Bounce it on the table a couple times. Pull off the thick ends and lay the noodle out, covering it with plastic to prevent drying out.

Pull and cook the noodles

Drop the noodles, a few pieces at a time, into the boiling water and cook for 1 to 1.5 minutes, until tender but still with a chewy texture. Do not cook too many noodles at a time! It’s hard to control the texture that way and the noodles might stick together.

Cook the noodles

Store the cooked noodles: If you plan on reheating, you can slightly undercook the noodles (to al dente) to create a better texture once reheated. Store the noodles in an airtight container or a ziplock bag in the fridge for up to 3 days or in the freezer for up to 3 months.

For frozen/refrigerated dough; let the frozen dough thaw in the fridge overnight. Transfer the refrigerated dough to room temperature. Rest for 2 hours. The dough will become super soft and can be gently shaped, rested for another 10 minutes or so, and pulled. Cook according to the instructions above.

Storage

To reheat, bring a pot of water to a boil and add the cooked noodles. Separate with a pair of chopsticks and cook until the noodles are just heated through.

For a quicker and lazier reheating method (for leftovers), reheat the refrigerated noodles in the microwave until heated, then quickly rinse the noodles with tap water in a colander. Drain the water thoroughly before serving.

If you plan to use the thin noodles for fried noodles, you don’t need to reheat them before using. Thaw them if frozen. Then run the noodles with tap water in a colander and separate gently with chopsticks. Drain thoroughly before using for stir fried noodles.

Reheating cooked noodles

This easy napa cabbage stir fry recipe makes crunchy crispy napa cabbage served in a rich hot and sour sauce that’s lightly sweet. Serve it as a side that completes your meal while piquing your appetite. {Vegan}

Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

(2-3 lb / 1-1.2 kg) small head napa cabbage

peanut oil

chili peppers (, dried)

ginger (, minced)

garlic (, minced)

chinkiang vinegar

cornstarch

Separate the leaves from the head of cabbage. Cut off the leafy green parts and save them in a ziplock bag for future use (*Footnote 1). Tilt your knife to slice the cabbage at a 45° angle into 1” (2.5 cm) pieces. (See blog post above for detailed pictures)

Combine the sauce ingredients in a small bowl and stir to mix well.

In a large carbon steel skillet or a wok, heat the oil over medium-high heat until hot. Add the dried chili peppers. Once the chilis start to brown, add the ginger, garlic, and green onions. Saute until fragrant, about 1 minute.

Add the sliced cabbage and turn to high heat. Cook without moving for 30 seconds. Then saute for 2 minutes, or until the cabbage begins to soften but is still crunchy. Do not overcook the cabbage, which will cause it to release liquid and make the sauce watery.

Stir the sauce again to dissolve the cornstarch and pour it over the cabbage. Cook and stir until the cabbage is coated and the sauce thickens.

Immediately transfer everything to a big serving plate and serve it hot as a side dish.

Sharing a nutty, savory, Beijing-style dipping sauce for hot pot that I’ve eaten my whole life. It uses a few fermented ingredients to create a super umami taste that pairs well with many types of hot pot soups. {Vegan, gluten-free adaptable}For gluten-free, replace the soy sauce with tamari.

Beijing Hot Pot Dipping Sauce (京式火锅蘸料)

Chinese sesame paste ((or unsweetened natural peanut butter,

water ((or warm hot pot broth) (*Footnote 2))

block red fermented bean curd

Chinese fermented leek flower sauce ((Optional) (*Footnote 3))

soy sauce ((or

garlic (, grated (2 cloves))

cilantro (, minced (or to taste) (Optional))

Add the sesame paste into a big bowl. Add the water, one tablespoon at a time, and use a spatula or a spoon to blend the water in until it forms a smooth paste. Add more water and repeat, until it forms a smooth sauce that is slightly runny.

Add the red fermented bean curd. Break it apart while mixing it into the sauce, until fully incorporated.

Add the rest of the ingredients and mix, until everything is fully dissolved into the sauce. Taste it and adjust it according to your taste. If you do not use the leek flower sauce, the sauce will be milder. You can add a bit more soy sauce, sesame oil, and garlic to boost the flavor.

The ultimate guide to making Chinese dumplings from scratch. The dough can be used for both boiled dumplings (shui jiao, 水饺) and potstickers (guo tie, 锅贴). The dumpling wrappers are tender and thin, with a silky mouthfeel.

How to Make Chinese Dumplings from Scratch

(4 cups / 18 ounces) all-purpose flour ((*see footnote 1))

Pork and napa cabbage

Lamb with carrot and zucchini

Pork with shiitake mushrooms

Beef filling

Carrot and eggs ((Vegetarian))

Vegan

dumpling dipping sauce

Homemade chili oil

Add flour into a large bowl. Slowly pour the water into the bowl, mixing them together with a pair of chopsticks.

When the water is mixed with the flour, dust both hands with flour and start kneading to form dough. The dough will be quite tough and should easily be able to be lifted from the bowl without sticking to the bottom.

When dough has formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue to knead it until its surface becomes smooth, about 10 minutes.

Rinse a clean dish towel with water. Dust the bottom of a large bowl with flour and transfer the dough into it. Cover bowl with the damp dish towel and a lid (or plastic wrap). Let the dough rest for 2 hours. You can let the dough rest longer, 4 to 5 hours.

After resting, the dough will be softened and have a smooth texture. Dust the working surface and your hands with extra flour and transfer the dough onto the surface. Knead the dough repeatedly for another 3 to 5 minutes, until the dough hardens again. Let the dough rest for about 30 minutes (or longer).

During this time, you can prepare the dumpling filling(s).

To prepare the dough

Dust the working surface again and transfer the dough onto it. Slice 1/6 of the dough off and place the rest back to the big bowl. Cover it with the damp dish towel.

Roll the dough into a long stick, 2.5 to 3 centimeters (1 inch) in diameter. Use a knife to cut the dough stick into about 12 small doughs, each weighing 12 to 14 grams (0.4 to 0.5 oz) (*see footnote 2).

Slightly dust both sides of each small dough with flour. Work on them one at a time.

Dust the working surface again. Take one dough and press it to a round disc. Roll it with a rolling pin into a round sheet (refer to the video to see how). Try to roll it so that that the edge is thinner than the center. The wrapper should be about 1 millimeter thick (i.e. almost same as the thickness of a CD), and the diameter should be about 7 centimeters. It is ok if the wrapper is not perfectly round.

Starting here, you should work as quickly as you can, because the wrappers will dry out quickly. And if they do, you will find it very difficult to seal the dumplings later. If the wrappers dry out when you start to fold the dumplings, brush a bit of water over the edge so you can still seal the dough.

Scoop about 1 tablespoon (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). Be careful, when you press the edges together to seal the dumpling, do not let filling touch the sealing area (the dumpling will fall apart if you do). After folding, press edge again to seal well. You don’t need to fold beautiful dumplings here; our goal is to make the dumplings hold their shape during boiling.

Place the dumplings on the working surface and work on the rest of the doughs in the same manner.

Try to wrap and cook dumplings in small batches (20 to 25 dumplings at a time). If you won't cook dumplings soon after wrapping (within 30 minutes), freeze them first (refer to the session "to store dumpling" below). If you want to know the reason, read the session of "Things you should take note of" above.

To make dumplings

Bring a large pot of water to a boil.

Carefully add dumplings one at a time into the water. Use a big ladle to stir the water gently and continuously, until the water starts to boil again, so the dumplings won’t stick to the bottom, for about 1 minute. Adjust the heat so the water is at boiling point, but isn’t bubbling too fiercely.

When the dumplings float to the surface, continue boiling until the dumplings are filled with air and swollen, and the dough starts to become transparent, about 1 minute (*see footnote 3). Immediately transfer all the dumplings to a plate.

(*) Be careful, the dumplings cook quickly and you should always stand beside the pot throughout the boiling process. When the dumplings are cooked, they will start to fall apart within seconds, so transfer them as soon as possible.

To cook boiled dumplings

Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up.

Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes.

Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown.

Transfer the potstickers to a plate.

To cook potstickers

Option 1: Serve with Chinese black vinegar and a few ginger slices.

Option 2: Serve with 1 tablespoon Chinese black vinegar + 1 teaspoon light soy sauce + 1/2 teaspoon sesame oil.

Option 3: Serve with Chinese black vinegar and a few drops fresh Chili oil.

To serve dumplings

If you plan to store dumplings or won't serve them immediately, always freeze them uncooked. It won’t affect the texture or flavor of the dumplings.

Dust the bottom of a big airtight box with a thin layer of flour. Place the dumplings, one finger’s width apart. Store in the freezer for up to 2 months.

To freeze raw dumplings

Bring a large pot of water to a boil. Add dumplings into the water. Use a big ladle to stir a few times. Cover and cook until the water starts to boil again. Adjust the heat so the water will keep boiling without spilling. Cover and cook for 3 minutes (up to 5 minutes for bigger dumplings). Uncover pot. Continue to cook for about 1 minute (up to 2 minutes for bigger dumplings), until cooked through. Transfer to a plate immediately.

To cook frozen dumplings

Store leftover boiled dumplings in airtight container in the fridge and consume as soon as possible, within 1 to 2 days.

To reheat in microwave - Add dumplings into a bowl and sprinkle with a few drops of water. Cover and heat until warm.

To reheat by steaming - Place dumplings in a bowl. Place a tall-rimmed plate upside down in a pot and add water to cover. Place the bowl of dumplings on top. Heat over high heat until water is boiling. Continue cooking for 5 minutes.

To pan fry - Grease a nonstick skillet with a thin layer of oil and heat over medium heat. When skillet is hot, add dumplings. Swirl in a tablespoon of water, cover immediately, and cook for 2 to 3 minutes.

To store and reheat cooked dumplings

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