We can never predict precisely how much asparagus to buy.
After 2 or 3 meals we usually end up with too much to add to the current night but not enough for another full serving.
That’s when I get to make a stir-fry or risotto.…
Continue reading..... “Stir-Fried Beef & Asparagus; blondes and pinks”
It’s asparagus season here.
Which is why there’s broccoli and yellow peppers in the stir-fry.
I didn’t realize asparagus season had started, you see, so I bought just regular, ordinary vegetables.
Mon mari loves asparagus.
He started going to markets, all by himself, in search …
Continue reading..... “Stir-Fried Chicken with Broccoli and Peppers”
Now that we’re finally done with the winter squashes I can buy other vegetables.
But I’m still ‘cooking for two’ so I only get to buy one of the big vegetables each week – like cauliflower (3 – 4 meals) or cabbage (3 – 4 …
Continue reading..... “Stir-Fried Ginger Chicken with Savoy Cabbage; no guns in paleo”
Fried Rice with Peas and Snow Peas I posted a few weeks ago?
I forgot to post the Shrimp that we had with it.
This has been the favorite shrimp recipe
chez nous, since I first started cooking Chinese food.
Actually, this …
Continue reading..... “Red Sauced Shrimp, driving without a license”
Mon mari favorite vegetable season: artichokes, asparagus and avocados are all in abundance.
The local asparagus and artichokes aren’t in yet, but they are coming in from Spain.
When the asparagus is local, we eat 2 – 3 lbs each week, for the short …
Continue reading..... “Stir-Fried Beef and Asparagus, Bonnie has bunny breath”
Many years ago
mon mari gave me The Thousand Chinese Recipe Cookbook for Christmas.
The book, originally published in 1966, is almost 1,000 pages with lots of information, but no photos.
I only have the words (many words) that, in Chinese cuisine, the food should …
Continue reading..... “Cashew Shrimp with Red Peppers, self-walking dogs”
Along with all the wonderful asparagus mon mari is buying I got a little carried away with the first green garlic of the season .
It seemed only right to do a light stir-fry featuring them both.
I haven’t had oyster sauce to use since we left the U.S. To be honest, the last time I used it I didn’t really think it was made from oysters.
And it’s as good as I remember it, adding a great depth of …
Continue reading..... “Stir-Fried Beef with Oyster Sauce, school days”
This was originally posted years ago.
For some reason, known only to the gods of computer glitches, some of the photos didn’t transfer when I switched blog hosts last year.
Rather than going back and redoing the old posts – and leaving them as old …
Continue reading..... “Stir-Fried Ground Beef and Mushrooms”
One of the things that I know about Chinese food is that a lot of what is served in Chinese American (or Chinese French or Chinese Irish or….) restaurants bares little resemblance to what is served in China.
The recipes may have started out as …
Continue reading..... “Stir-Fried Beef with Peppers and Celery”