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:
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!
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.
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.
For my first EAT post, I wanted to share a recipe - actually 2! Since I cook at least 4 to 5 times a week, I am always looking for new things to make so my partner and I don't get bored. A fun challenge for me is to figure out tasty foods to cook that are easy to make on a weeknight. This chili recipe is one of my favorites to make, especially during the cooler winter months.