156. Dry-Cooked String Beans p.523

156. Dry-Cooked String Beans p.523

I couldn’t find a recipe for this one online.
I was in a frying mood the night I made these beans and the onion rings. The combination of a fried appetizer, and a fried main course was just a little too much. This stir fry was more than greasy enough all by itself.
In this dish trimmed [...]

9 April 2008 | The Book, Vegetables | 7 Comments
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70. Chow Fun with Chinese Barbecued Pork and Snow Peas p.249

70. Chow Fun with Chinese Barbecued Pork and Snow Peas p.249

The recipe.
This is the stir fry I mentioned a while back. It called for leftover Char Siu as an ingredient. The stir fry alone is competent, but not exceptional. The char siu is what makes the dish. The stir fry is very restrained in it’s selection of vegetables, just snow peats, scallions, and bean sprouts. [...]

2 August 2007 | Pasta, Noodles, and Dumplings, The Book | 5 Comments
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62. Char Siu p.478

62. Char Siu p.478

The recipe
This recipe was a bit of effort, but boy was it worth it. The ingredients are simple and readily available, and they come together in the most delightful way with the judicious application of heat. The recipe calls for a 1 pound boneless pork butt or shoulder. I bought a whole picnic ham (from [...]

27 July 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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