Mu shu is a dish that originated in northern China. In the United States, mu shu first appeared in Chinese restaurants in NYC and Washington, D.C. in the 1960s and is now a staple on American Chinese menus. My friends love and request it, and I happily oblige because it's super easy to make. Here's how:
Did you know that 1 in 4 people in San Francisco suffer from food insecurity? Thankfully there are wonderful organizations in SF like Glide Memorial Church. Glide serves 3 meals a day, 364 days a year. But they need volunteers in order to serve all those in need.
The Chinese noodle that we all know is Lo Mein. It's the delicious soy saucy noodle stir-fried with vegetables (and maybe meat) that we find on any Chinese buffet or enjoy from a takeout container from our favorite Chinese restaurant. It's actually super easy to make at home. Here's how!
I just got back from a second trip to Mexico City, and I'm already ready to go back. So many people asked me about what I did, what I ate, and why it's amazing, so I decided to write and share about this amazing city so everyone can visit and enjoy it too.
Before I share more Chinese recipes, I first want to share a list of essential pantry ingredients for Chinese cooking. That way you're ready to go for all the Chinese cooking you'll be doing. Here are the 11 essentials ingredients you'll need to cook Chinese food.
In the spirit of trying new ways to SWEAT, I recently tried Rumble, a boxing-inspired group fitness class. Rumble is a 45-minute boxing + cardio workout. It is divided into 10 rounds of full-body, strength training, and conditioning.
The past few years, I've really gotten into soups. I tend to run cold, and soups really warm me up and make me feel good on a cold day. I learned how to make one of my favorites - Hot & Sour Soup - from my dad "Chef Kenny." I learned from one of the best - he owned two Chinese restaurants, has taught Chinese cooking classes, and published a Chinese cookbook. This is my adaptation of his recipe.