These red bean zongzi are sticky rice dumplings full of molten glutinous rice dotted with tender red (adzuki) beans! Serve with a little maple syrup or honey for a truly special dessert or snack, especially around the Dragon Boat Festival!Β Using Whole Red Beans for a Different TextureΒ With the Dragon Boat Festival coming up, [β¦]Stir-fried Spinach is a popular choice of leafy green side when it comes to Chinese home cooking. Itβs nutrient-dense and cooks quickly. Hereβs how we do it!Β The Benefits of Cooked SpinachΒ So much of spinach these days is consumed raw in salads, but when you stir-fry it, itβs much easier for your body to [β¦]These Gluten Free Scallion Pancakes are a marvel: chewy, crispy, scallion-packed and absurdly fast to whip up. Instead of using gluten-free flour, which produces a dense, dry pancake, we make them with layers of Vietnamese rice paperβto gloriously chewy and crispy effect!Β The Best solution for a chewy, flaky, gluten-free scallion pancake Making Chinese food [β¦]The St. Paul Sandwich is a uniquely American creation, ironically originating in St. Louis, Missouri. Itβs an Egg Foo Young patty sandwiched between white bread, with mayo, lettuce, tomato, and pickles, and it is glorious!Β We recently decided to put The Woks of Life spin on it, with a step-by-step recipe and a new YouTube [β¦]Youβre going to love this chocolate chia seed pudding. Seriously, though! Iβm always suspicious of chocolate βdessertsβ made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they donβt taste like a real dessert.
This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. Itβs easy to make, tooβmuch easier than traditional custard-based puddings.
Youβll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!
βThis is the perfect chocolate chia pudding. I have tried several different recipes, and this one is just right! I use lite coconut milk.β
Featured Review by Bethany
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These Chive Egg Pockets are everything a breakfast should be: crispy, golden, and impossibly satisfying. Theyβre the kind of comforting handheld meal youβd find sizzling on a griddle at a bustling Chinese street marketβsweet, garlicky chives and rich egg tucked inside crispy, chewy dough. One bite and youβre somewhere else entirely. The Breakfast That Lives [β¦]Weβve been making this Hot Dog Potato Salad for years. Itβs perfect for summer gatherings with family and friends when you need a satisfying and tasty side dish!Β This recipe is a great new way to savor hot dogs, particularly when maybe you donβt have quite enough for each person at the table to have [β¦]These scones are made with almond flour, and frankly, maybe all scones should beβwhether you need them to be gluten-free or not. Theyβre 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!
I didnβt come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.
Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones donβt taste overtly of almond. Theyβre easy to make with simple, wholesome, lower carbohydrate ingredients, so theyβre a win all around.
It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. Iβm delighted with this recipe and all the variations youβll find below.
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These strawberry bars are incredibly simple to make, with just 6 ingredients. A crisp shortbread base holds strawberry jam and fresh strawberries, and the topping is a crumble made from the same shortbread dough! Theyβre so easy, not-too-sweet, and youβll make them again and again.Β Baking Doesnβt Have to Be Hard Sometimes you come across [β¦]Moo shu pork is an iconic Chinese restaurant dish of stir-fried pork, cabbage, carrots, and mushrooms, served on paper-thin, chewy pancakes with a sweet hoisin-based sauce. It is an absolutely delicious combination, and this moo shu pork recipe will yield that nostalgic flavor from American Chinese restaurants past.Β Moo Shu Memories Fun to eat and [β¦]Imagine a wrapper so thin itβs almost translucent, yet strong and chewy enough to cradle a mountain of savory filling β thatβs the magic of fresh moo shu pancakes, or chΕ«nbΗng (ζ₯ι₯Ό). They are as easy as combining all-purpose flour, salt, and boiling water. Weβll show you the simple rolling technique to get perfectly paper-thin [β¦]Beef with Snow Peas is a classic Chinese stir-fry that belongs in every home cookβs weeknight rotation. Tender, savory slices of marinated flank steak meet crisp, sweet snow peas in a glossy, umami-rich sauce. It all comes together in under 30 minutes! Serve it over a bowl of steamed white rice and youβve got a [β¦]This vegetable stir fry tastes as good as it looks! It features perfectly fork-tender, seared vegetables in a glossy sauce that leans more savory than sweet. I love the vibrant combination of broccoli, bell pepper, carrot and red onion shown here, but you can change up the vegetables with the seasons.
Serve it as a simple side dish, or turn it into a full meal by adding rice and protein, like the crispy baked tofu shown here. Add a sprinkle of green onion and just-toasted sesame seeds, and this healthy homemade dish will taste much fresher than takeout.
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Introducing weeknight-friendly fattoush salad! This EASY, 1-bowl, 20-minute version is our inspired take on the classic Levantine dish. Think fresh, crunchy veggies tossed in a bright pomegranate dressing with herby mint leaves, crispy pita chips, and pomegranate arils (major YUM)!
Itβs a refreshing side to pair with other Mediterranean- and Middle Eastern-inspired recipes, or toss in some chickpeas to make it a light meal on its own.
Memorial Day BBQs have always been events at our house to look forward toββsunshine, spring temperatures, the smell of fresh cut grass, and yes, delicious food! Check out this list of unique Memorial Day recipes to shake up your kitchen and/or grill this year and serve something different alongside (or in lieu of?) burgers and [β¦]This Lap Cheong Mei Fun is a deliciously simple way to enjoy mei fun, or thin rice vermicelli, with Chinese sausage and a bright variety of vegetables!Β We enjoyed a dish similar to this at a Chinese restaurant in Queens recently, and it snuck up on me how much I loved it. In a large [β¦]What are pizza beans? Theyβre hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and Iβm a huge fan.
Today, Iβm sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like itβs been simmering on the stove for hours. Itβs cheesy and satisfying like baked ziti, but more wholesome and easier to make.
These pizza beans are so good and simple that this dish kinda feels like cheating. Itβs an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!
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Are you familiar with socca? If not, please let me introduce you! Itβs basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. Youβll have to try it.
Socca is a street food popular in Nice, France, with origins dating back centuries (itβs closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and Iβm obsessed with this homemade version.
To make socca, youβll need a bag of chickpea flour (I like to use Bobβs Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients alreadyβolive oil, water, salt, pepper and cumin. Thatβs it! Youβll find step-by-step photos and a brief cooking video below, followed by the recipe.
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