Beef and Peppers (Stir Fry)
Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste…
Ying Yang Fried Rice
The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!
Fried Rice Stuffing With Sweet Harbin Sausage
Every year my family has a different regional theme for our holiday meal. These themes are entirely decided by the whims of my father. Several years ago, my family was celebrating Thanksgiving with some friends from Hong Kong, so we decided to have all the traditional foods done in a Chinese Style. This recipe came from my mother’s hairstylist’s mother, who wanted her children to share holiday traditions that were Chinese and American.
Vegetable Stir-Fry With Chinese Noodles
This is something that I do mainly for my father because he really loves Chinese food. If you can’t find Chinese noodles you can substitute Thai noodles. Please don’t use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family’s tastes and no one else’s.
Ma Po Tofu
Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted.
