the Soycialist

Author: Jiannuo

  • Sesame Spinach Salad 麻酱菠菜墩

    Sesame Spinach Salad 麻酱菠菜墩

    TOTAL TIME: 10 minutes

    YIELD: 2 servings

    CALORIES: 180 kcal per serving

    SPICINESS: Not Spicy

    This is a quick, wholesome side dish that combines the vibrant freshness of spinach with a rich, nutty sesame dressing. Ready in just a few minutes, it’s light yet satisfying, making it perfect for busy weekdays or as a healthy addition to a larger meal.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Spinach 菠菜1 bunch
    Sesame Paste 芝麻酱2 tbsp
    Garlic 蒜2 cloves
    Light Soy Sauce 生抽1 tbsp
    Vinegar 香醋1 tbsp
    Sugar 糖1/2 tbsp
    Sesame Oil 香油1/2 tbsp
    Salt 盐To taste
    Water 温水2-3 tbsp
    1. For an even richer flavor, use a sesame–peanut blended paste instead of plain sesame paste.
    1. 芝麻酱建议选择芝麻与花生混合的那种，会更香一些。

    INSTRUCTIONS 做法

    1. Rinse the spinach thoroughly. 将菠菜洗净。

    2. Bring a pot of water to a boil and blanch the spinach for 1 minute, then remove. 水烧开后放入菠菜焯水 1 分钟，捞出。

    3. Immediately plunge the spinach into cold water to cool. 立即放入凉水中过凉。

    4. Squeeze out excess water and cut into sections. 攥干水分后切段。

    5. For a nicer presentation, press the spinach into a small container (such as a glass) and invert it onto a plate. 为了摆盘美观，可将菠菜压入一个小容器（如玻璃杯）后倒扣在碗中。

    6. For the dressing: mix 2 tablespoons sesame paste with 2–3 tablespoons water until smooth (adjust water to your preferred consistency). Add 1 tablespoon light soy sauce, 1 tablespoon aged vinegar, ½ tablespoon sugar, a pinch of salt, and ½ tablespoon sesame oil (optional). Finally, stir in some minced garlic. 调料汁：取 2 勺芝麻酱，加入 2–3 勺饮用水搅匀，水量可根据个人喜好调节酱汁浓稀；再加入 1 勺生抽、1 勺陈醋、半勺白糖、一点盐、半勺香油（可省略），最后加蒜末搅拌均匀。

    7. Pour the prepared dressing over the spinach and sprinkle with white sesame seeds or crushed peanuts before serving. 将调好的芝麻酱汁淋在菠菜上，最后撒些白芝麻或花生碎即可上桌。

    Voila! Bon appétit!

    Tips:

    • Removing excess moisture makes the spinach crisper; a large bunch will shrink down to about a fistful. 攥干水分能让菠菜更爽脆，一大把菠菜最后大约只剩一小拳头大小
    • I only used half of the sesame dressing for this dish. Store the remaining dressing in the refrigerator — it’s also delicious as a dip for other boiled vegetables. 这道菜最后调好的麻酱料汁我只用了一半，剩下的可以放入冰箱冷藏，蘸其他水煮蔬菜也非常好吃。
  • Roasted Lamb Chops 香烤羊排

    Roasted Lamb Chops 香烤羊排

    TOTAL TIME: 70 minutes

    YIELD: 2 servings

    CALORIES: 800 kcal per serving

    SPICINESS: Not Spicy

    Rosemary and cumin roasted lamb chops are a simple yet impressively elegant dish with a touch of ceremony. The main prep is just marinating the lamb, which is something you can easily do the night before, and then letting the oven do all the work in one go. It’s quick enough for a weeknight but also perfect for festive gatherings.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Lamb Chops 羊排1.3 pounds
    Onion 洋葱1 (medium)
    Potatoes 土豆As needed
    Rosemary 迷迭香As needed
    Cumin Powder 孜然粉To taste
    Black Pepper 黑胡椒To taste
    Salt 盐To taste
    Olive Oil 橄榄油To taste
    1. Besides potatoes, you can also roast cherry tomatoes, broccoli, or string beans as side vegetables for added color and flavor.
    1. 配菜除了土豆外，还可以选择小西红柿、西兰花或豇豆等蔬菜一起烤，口感和颜色都很丰富。

    INSTRUCTIONS 做法

    1. Rinse and pat the lamb chops dry. Cut them apart, then season both sides generously with black pepper, salt, and ground cumin. Marinate for at least 30 minutes (I marinated mine for 2 hours). 羊排清洗后擦干水分，切开后两面均匀撒上黑胡椒、盐和孜然粉，腌制至少30分钟（我腌了2小时）。

    2. Dice the potatoes and onions into small pieces. 土豆、洋葱切成小块。

    3. Spread the potatoes evenly on a baking tray, sprinkle with black pepper and salt, and drizzle with olive oil.土豆平铺在烤盘上，撒上黑胡椒、盐并淋上橄榄油。

    4. Preheat the oven to 230 °C (450 °F) and bake for 10 minutes. 烤箱预热至230°C（450°F），先烤10分钟。

    5. Remove the tray, add the onions and tomatoes (or other vegetables of your choice), and continue baking for 5 minutes. 取出烤盘，加入洋葱和西红柿（或其他蔬菜）继续烤5分钟。

    6. Sprinkle the lamb chops with rosemary, place them on top of the potatoes and vegetables, and bake at the same temperature for 15 minutes. Take the tray out, flip the lamb chops, and bake for another 5 minutes. Since oven power varies from household to household, adjust the time as needed and keep an eye on the doneness of the lamb. 羊排撒上迷迭香，放在土豆和蔬菜上，同温度继续烤15分钟，取出后将羊排翻面再烤5分钟。由于每个家庭烤箱功率不同，时间可适当调整，烤制过程中注意观察羊排的熟度即可。

    Voila! Bon appétit!

    Tips:

    • If time allows, marinate the lamb chops the night before and refrigerate them. Baking the next day will give them an even deeper flavor. 如果时间允许，可以在前一晚就把羊排腌好，放入冰箱冷藏，第二天再烤会更入味。
    • 土豆最好切成较小的块，方便烤熟。Cut the potatoes into small pieces so they cook through more easily.
  • Braised Fish in Taizhou Home Style 台州家烧鱼

    Braised Fish in Taizhou Home Style 台州家烧鱼

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 290 kcal per serving

    SPICINESS:

    “Home-style seafood” or “Jia Shao” is a traditional cooking method from the coastal region of Taizhou, Zhejiang. This dish is also a signature at the Michelin-starred restaurant Xin Rong Ji. Recreating it at home is actually quite simple, you only need fish fillets, scallions, ginger, garlic, plus soy sauce and cooking wine. The broth is incredibly flavorful, perfect not just for dipping rice cakes, but also delicious served over rice. It has always been one of my favorites!

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Sea Bass Fillets 鲈鱼1 pound
    Rice Cake Slices 年糕as needed
    Scallion 葱2 sprigs
    Garlic 蒜5 cloves
    Ginger 姜3 slices
    Red Chili 红辣椒1
    Light Soy Sauce 生抽3 tbsp
    Shaoxing Cooking Wine 料酒5 tbsp
    Hot Water 热水200 ml
    White Pepper Powder 白胡椒1 tsp
    1. For this dish, yellow croaker or pomfret is usually preferred, but Trader Joe’s Branzino works well too.
    2. If you can’t handle spicy food, feel free to skip the red chili.
    3. If you’re not a fan of rice cakes, you can leave them out.
    1. 家常做海鲜一般会选择黄鱼或鲳鱼，但用 Trader Joe’s 的海鲈鱼也很好。
    2. 不吃辣的可以省略红辣椒。
    3. 不喜欢年糕的话也可以不放。

    INSTRUCTIONS 做法

    1. Thaw the fish fillets, rinse them, and pat completely dry with paper towels. Make sure they are fully dry, this is key to keeping the skin intact when pan-frying. 鱼片先解冻、清洗干净，然后用厨房纸吸干水分。一定要彻底擦干！这是煎鱼时鱼皮完整、不破裂的关键。

    2. Heat a pan over high heat and add cooking oil. When the oil is slightly smoking, add a pinch of salt and reduce to medium heat. 开大火加热锅，倒入食用油，待油微微冒烟时加入少许盐，转中火。

    3. Place the fish fillets skin-side down. Do not flip them immediately; gently shake the pan occasionally to prevent sticking. Once the skin turns golden and crispy, carefully flip the fillets. 下入鱼片，鱼皮朝下。不要翻动鱼片，只需轻轻晃动锅让鱼皮不粘锅。等鱼皮煎至金黄香脆后，小心翻面。

    4. After the other side is lightly seared, push the fish to one side of the pan. In the same pan, add sliced ginger, garlic, and chili, and sauté until fragrant.将鱼片煎好另一面后拨到一边，在同一锅中加入姜片、蒜片和辣椒，用油炒出香味。

    5. Add light soy sauce. Pour Shaoxing cooking wine around the edge of the pan to release more aroma. 倒入适量生抽调味。沿锅边淋入料酒，利用高温激发香气。

    6. Sprinkle a little white pepper powder. 撒上一点白胡椒粉。

    7. Pour in 200ml of hot water (must be HOT!). 倒入200ml开水（必须是开水！）。

    8. Add rice cakes, adjusting the amount to your preference. Cover and cook over high heat for about 8 minutes, or until the sauce slightly thickens. Occasionally spoon the sauce over the fish. Just before turning off the heat, sprinkle chopped scallions for flavor. 加入年糕，量可根据个人喜好调整。大火煮开后，开盖煮约8分钟，或直至汤汁略浓（可用勺子将汤汁浇在鱼上）。临关火前撒入葱段提味即可。

    Voila! Bon appétit!

    Tips:

    • If you added a lot of rice cakes, you can add extra hot water during cooking, for example, I added an additional 50ml. 如果年糕量多，可在煮的过程中适量补充热水，例如我额外加了50ml。

  • Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    TOTAL TIME: 2 hours and 30 minutes

    YIELD: 2 servings

    CALORIES: 450 kcal per serving

    SPICINESS:

    I first tried this dish at a friend’s house and loved it so much that I had to ask for the recipe. Steamed spare ribs with preserved mustard greens (“meigan cai”) is a classic Hakka dish. It’s traditionally steamed, allowing the ribs to absorb the rich aroma of the meigan cai, while the preserved greens soak up the meat juices, making the dish full of flavor.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Spare Ribs 猪肋排500 g
    Preserved Mustard Greens 梅干菜50 g
    Scallion 葱绿1/2 stalk
    Minced Garlic 蒜末3 cloves
    Minced Ginger 姜末2 slices
    Shredded Ginger 姜丝2 slices
    Fermented Black Beans 豆豉15 g
    White Pepper Powder 白胡椒1 tsp
    Chili Powder 辣椒面5 g
    Light Soy Sauce 生抽2 tsp
    Dark Soy Sauce 老抽1 tsp
    Shaoxing Cooking Wine 料酒1 tsp
    Oyster Sauce 蚝油1 tsp
    1. Preserved mustard greens can easily be confused with pickled mustard stem, but if you look at the packaging, they are completely different products. Preserved mustard greens (or “meigan cai“) is typically used in Zhejiang or Hakka cuisine, while pickled mustard stem (or “zha cai”) is usually produced in Sichuan area.
    1. 梅干菜在翻译上可能会和榨菜容易混淆。但是看包装的话是完全不一样的东西。梅干菜一般用于浙江菜或者客家菜中，榨菜一般产于四川地区。

    INSTRUCTIONS 做法

    1. Soak 500g (about 1 lb) pork ribs in water for 1 hour to remove excess blood. At the same time, soak 50g dry pickled mustard (meigan cai) in warm water for about 1 hour until softened. 将500g排骨放入清水中浸泡1小时，去除血水。同时，将50g梅干菜放入碗中，用温水浸泡约1小时泡发。

    2.Drain the ribs well. Squeeze out excess water from the mustard greens and set aside. 排骨捞出沥干水分；梅干菜挤干水分备用。

    3. Place the ribs in a bowl. Add shredded ginger, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and a small pinch of white pepper. 排骨放入碗中，加入姜丝、1勺料酒、2勺生抽、1勺老抽、1勺蚝油和少许白胡椒粉。

    4. Mix well and marinate for 30 minutes. 拌匀后腌制30分钟。

    5. Heat a pan with a little oil, sear the ribs on both sides until lightly browned, then remove and set aside. 热锅倒入适量食用油，放入排骨煎至两面微黄，捞出备用。

    6. Keep a bit of oil in the pan. Add minced ginger, minced garlic, fermented black beans (douchi), and chili powder. Stir-fry until fragrant. 锅中留少许底油，加入姜末、蒜末、豆豉和辣椒面炒香。

    7. Add the mustard greens, season with a little salt if needed (they are naturally salty, so adjust to taste). 倒入梅干菜翻炒，并根据口味酌情加少许盐调味（梅干菜本身略咸，可视情况调整）。

    8. Add the ribs back into the pan, toss to combine, then transfer everything into a heatproof bowl. 加入煎好的排骨翻炒均匀，然后将梅干菜排骨倒入耐热碗中。

    9. Place the bowl in a steamer with boiling water. Cover and steam over low heat for 1 hour. Remove from the steamer, sprinkle with chopped scallions, and serve hot. 蒸锅中水烧开后，将碗放入蒸锅，盖上锅盖，小火隔水蒸1小时。出锅后撒上葱花，即可享用。

    Voila! Bon appétit!

    Tips:

    • The most time-consuming part of this dish is preparing and marinating the spare ribs. You can make it easier by handling and marinating the ribs in advance over the weekend, then storing them in the fridge. When you’re ready to cook, just steam them together with the meigan cai, it’ll be much simpler. 这道菜比较麻烦的部分是处理和腌制排骨。可以提前在周末把排骨处理好、腌制好，然后放入冰箱冷藏备用。等到需要的时候，再和梅干菜一起蒸就行了，这样会简单许多。

  • Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    TOTAL TIME: 40 minutes

    YIELD: 4 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    Stuffed meat pies/flatbreads are a classic homestyle dish in Chinese cooking, known for their thin, crispy crust, generous juicy filling, and rich, savory aroma. Traditionally, they’re cooked on a griddle, but an oven or air fryer works just as well at home. In this version, salty and crunchy zhacai (pickled mustard) is paired with tender, juicy pork and bits of onion, creating layers of flavor in every bite. Perfect as a comforting snack or a simple everyday meal.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Pickled Mustard Stem 榨菜1 small crown
    Onion 洋葱1/4 (optional)
    Scallions 葱2 pieces
    Ginger 姜3 slices
    Light Soy Sauce 生抽2 tbsp
    Dark Soy Sauce 老抽1 tbsp
    Oyster Sauce 蚝油1/2 tbsp
    White Pepper 白胡椒1 tsp
    Cumin Powder 孜然粉1 tsp (optional)
    Sugar 糖1 tsp
    Sichuan Peppercorn Powder 花椒面1 tsp (optional)
    Thirteen Spices 十三香1 tsp
    Chicken Bouillon 鸡精1 tsp
    Packaged Pancake Wrappers 手抓饼皮2 pack
    1. Ground pork can be replaced with ground beef.
    2. For pickled mustard stems, the Wujiang brand is commonly used; if unavailable, finely chop regular Sauerkraut from the supermarket as a substitute.
    3. “Thirteen-Spice” is a blended seasoning made from multiple aromatic spices to reduce odors and enhance flavor. Typical ingredients include Sichuan peppercorns, star anise, galangal, amomum, cinnamon, cloves, fennel, dried ginger, and nutmeg. It’s often used in dumpling or bun fillings. Widely available in Asian supermarkets. Wang Shouyi is a common brand. If unavailable, five-spice powder works as a substitute or you can skip it.
    4. You can make the dough yourself (see Step 1 for instructions), or substitute with pre-made pancakes from Asian market, or use Trader Joe’s pizza dough instead.
    5. Ingredients marked “optional” can be added or omitted, but it’s best to include them.
    1. 猪肉碎也可以用牛肉碎代替。
    2. 榨菜通常用乌江榨菜。如果找不到乌江榨菜的话，可以买超市的普通酸菜剁碎之后替代。
    3. 十三香是一种由多种香料调配而成的复合调味料，用来去腥增香、提升菜肴风味。常见成分有花椒、八角、山柰、砂仁、肉桂、丁香、草果、小茴香、白芷、干姜、肉豆蔻等。常用于饺子、包子等馅料。亚洲超市一般都有售，王守义是常见品牌。买不到时可用五香粉代替或省略。
    4. 饼皮可以自己制作（做法见第一步），也可以用葱油手抓饼代替，或者用Trader Joe’s的披萨面团替代。
    5. 上边标有optional可加可不加，但最好加。

    INSTRUCTIONS 做法

    1. If you’d like to make the dough from scratch, mix 400g all-purpose flour with 230g water, 3g yeast (dissolved in water), and 15g cooking oil. Cover with plastic wrap and let it rise until doubled in size. If you’d rather skip the yeast and rising process, just let the dough rest for 30–40 minutes. Personally, I often use pre-made pancake wraps for convenience, Trader Joe’s pizza dough also works well. 如果想自己做饼皮，可以用400g中筋面粉加230g水，加入3g用水化开的酵母和15g食用油，混合后盖上保鲜膜，发酵至两倍大。如果不想用酵母省去发酵步骤，只需醒面30–40分钟即可。我比较偷懒，用的是现成的手抓饼皮，Trader Joe’s 的披萨面团也可以替代。

    2. Finely chop the pickled mustard stem (zhacai) and onion. 榨菜、洋葱切碎备用。

    3. Mix the chopped zhacai, ginger, and scallions into the ground meat. Season with sugar, chicken bouillon, Chinese five-spice, white pepper, Sichuan pepper powder, and cumin. 将榨菜、姜、葱末与肉馅混合，加入糖、鸡精、十三香、白胡椒粉、花椒粉、孜然粉等调料。

    4. Add light soy sauce, dark soy sauce, and oyster sauce. A little cooking oil can also be added if needed. 再加入生抽、老抽、蚝油，也可以根据需要加少许食用油。

    5. Mix well. To test the flavor, microwave a spoonful of filling for about 30 seconds and taste. If it seems too mild, add a bit of salt. 搅拌均匀后，可以挖一勺馅料放进微波炉加热约30秒，尝试味道。如果觉得偏淡，可以适量加盐。

    6. Wrap the filling with the dough, sealing into a round shape. The given proportions make about 8 stuffed flatbreads, though I only made 4 because I ran out of dough. 取一张饼皮，包入肉馅，捏成圆形。按配方的分量大约可以做8个馅饼，因为我买的饼皮数量不够，所以只做了4个。

    7. Flatten each stuffed dough ball into a thin rectangle with your hands and place on a baking sheet. Tip: press down the seam side first until palm-sized, then flip and press the other side. It’s normal if a little filling leaks out. The thickness can be adjusted to your liking. 用手将馅饼按压成薄薄的长方形放入烤盘。小秘诀：先把封口面均匀压平至手掌大小，再翻面继续压。过程中漏点馅很正常，厚薄可根据个人喜好调整。

    8. Bake in a preheated oven at 200°C (390°F) for 10 minutes. 烤盘放入烤箱，200℃烘烤10分钟。

    9. Remove, sprinkle with sesame seeds, and return to the oven. Bake another 10 minutes until one side is golden, then flip and bake for an additional 3 minutes. Adjust baking time according to your oven and keep an eye on them. 取出后撒上芝麻，再放回烤箱烤约10分钟至一面金黄，然后翻面再烤3分钟即可。具体时间可根据自家烤箱火力灵活调整，注意观察。

    Voila! Bon appétit!

    Tips:

    • Keep in mind that pickled mustard and soy sauce are already salty, so I usually don’t add extra. 为榨菜和生抽本身已经有咸味，我个人没有额外加盐。
  • Ruby’s Café Shrimp Pasta 奶油虾意面

    Ruby’s Café Shrimp Pasta 奶油虾意面

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 560 kcal per serving

    SPICINESS:

    Ruby’s Café in New York is my “safe choice” for brunch with friends whenever we can’t decide where to go, this cozy spot always comes to mind. Their shrimp pasta is the star of the menu, and it never disappoints. The best part? Despite looking like a restaurant-level dish, it’s surprisingly easy to make at home, with ingredients you can grab at any local store. Next time you’re stumped on what to cook, try recreating this signature pasta for a little treat.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾5
    Light Cream 淡奶油100 g (as needed)
    Cherry Tomato 小西红柿1/2 box
    Garlic 蒜3 – 5 cloves
    Peanut 花生碎as needed
    Chili Powder 辣椒粉as needed
    Black Pepper 黑胡椒as needed
    Parmesan 帕玛森芝士as needed
    Arugula 芝麻菜as needed
    Spaghetti 意面as needed
    Gochujang 韩式辣酱1 tbsp (optional)
    Light Soy Sauce 生抽2 tsp (optional)
    Ketchup 番茄酱1 tsp (optional)
    Sugar 白糖1/2 tsp (optional)
    Olive Oilas needed
    1. It’s best to use fresh black tiger shrimp for better flavor.
    2. The amount of cream, tomatoes, crushed peanuts, cheese, and vegetables can be adjusted to taste.
    3. Gochujang, soy sauce, sugar, and ketchup are optional additions that differ from the original recipe; feel free to skip them if unavailable.
    1. 建议选用新鲜的黑虎虾，口感更佳。
    2. 奶油、西红柿、花生碎、芝士和蔬菜可根据个人喜好自由增减。
    3. 韩式辣酱、生抽、糖和番茄酱是额外调味，与传统做法略有不同，没有也可以省略。

    INSTRUCTIONS 做法

    1. Peel and devein the shrimp, then season with salt and black pepper. Add a splash of cooking wine and a pinch of baking soda, mixing well. You can skip the baking soda or cooking wine if you don’t have them. 虾仁去壳去虾线，用盐和黑胡椒腌制调味，加少许料酒和一点小苏打拌匀。没有料酒和小苏打的话也可以省略。

    2. Halve the cherry tomatoes, crush the peanuts, and slice the garlic thinly. 小番茄对半切开，花生碾碎，蒜切成薄片。

    3. Heat olive oil in a skillet over medium-low heat and gently sauté the garlic until fragrant. 平底锅中倒入橄榄油，中小火炒香蒜片。

    4. Add the marinated shrimp, stir-fry briefly for about 2 minutes, until they turn pink and curl slightly. Remove and set aside. 放入腌好的虾仁翻炒，约2分钟，虾变红微微卷起即可盛出备用。

    5. In a separate pot, cook pasta according to your appetite. Add a pinch of salt to the boiling water and cook for about 8 minutes. 另起锅煮意面，面条量根据食量决定。煮面时加入少许盐，约煮8分钟。

    6. In the same skillet, add the cherry tomatoes and cook for 5 minutes until softened and juicy. Stir in heavy cream and grated Parmesan cheese. Add extra tomatoes if you like. 原锅加入小番茄翻炒5分钟至出汁变软，加入淡奶油和帕玛森芝士碎，喜欢番茄可以多加一些。

    7. Optional step (not in Ruby’s Café’s original version): Make a Korean-style chili sauce with 1 tbsp gochujang, 1 tsp ketchup, 2 tsp soy sauce, ½ tsp chili powder, ½ tsp sugar, and 3 tsp water. If you don’t have ketchup, substitute with a bit more sugar; Korean chili powder is recommended for its aroma and light heat. 这一步是我加的改良版：调一份韩式辣酱汁（1勺韩式辣酱+1勺番茄酱+2勺生抽+½勺辣椒粉+½勺白糖+3勺水）。没有番茄酱可以多加糖，辣椒粉推荐韩国辣椒粉，香而不辣。

    8. Return the cooked shrimp to the pan. 把煎好的虾倒回锅中。

    9. Return the pasta to the pan. If you skipped the sauce step, add a pinch of chili powder to taste. Toss gently until every strand of pasta is coated in the creamy sauce. 把意面倒回锅中，如果跳过上一步，也可以加一些自己能接受的辣椒粉。轻轻翻拌，让每根面条均匀裹上酱汁。

    9. Finally, add a handful of arugula, turn off the heat, and toss with the residual heat until the leaves soften slightly and absorb the sauce. Plate the pasta and sprinkle with crushed peanuts before serving. 最后加入一把芝麻菜，关火，用余温翻拌至芝麻菜稍微软化并吸收酱汁。装盘后撒上花生碎即可上桌。汁。

    Voila! Bon appétit!

    Tips:

    • The baking soda helps keep the shrimp tender. 小苏打可以让虾仁更加嫩滑。
    • Use a mix of tomato colors for a more vibrant look. Avoid mincing the garlic, as thin slices are less likely to burn and turn bitter. 番茄可选择不同颜色，增加菜品视觉效果。蒜片不要切末，以免容易炒糊发苦。
    • Do not rinse the pasta with cold water; keeping the surface starch helps the sauce cling to the pasta. 意面不要过冷水冲洗，保留表面淀粉层更容易挂酱汁。
  • Koong Karee (Shrimp Yellow Curry) 泰式咖喱虾

    Koong Karee (Shrimp Yellow Curry) 泰式咖喱虾

    TOTAL TIME: 40 minutes

    YIELD: 2 servings

    CALORIES: 770 kcal per serving

    SPICINESS:

    Koong Karee is known for its rich, velvety sauce that clings beautifully to the prawns. I first tried this dish at Soothr, a Thai restaurant in New York, and was blown away by its bold yet balanced flavors. As one of their signature dishes, Soothr even notes that it’s not something you can find at just any Thai restaurant. Curious, I searched for recipes online, and this version comes remarkably close — about 80% of the taste and texture of the one I had at Soothr.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾1 pound
    Eggs 鸡蛋2
    Yellow Curry Paste 黄咖喱酱1 tbsp
    Yellow Curry Powder 咖喱粉1 tbsp
    Tom Yum Sauce 冬阴功酱1 tbsp
    Coconut Cream 椰浆300 ml
    Flour 面粉as needed
    Fish Sauce 鱼露4 tsp
    Brandy 白兰地2 tsp (optional)
    Oyster Sauce 蚝油2 tsp
    Sugar 糖2 tsp
    Butter 黄油1 tbsp
    Red Chili 红辣椒1 (optional)
    1. It’s best to use large black tiger shrimp — the ones from Costco work well.
    2. For a spicier version, you can replace the yellow curry paste with red curry paste or simply add some bird’s eye chilies. The yellow curry paste, tom yum paste, and curry powder I use are all common brands easily found on supermarket shelves in North America.
    3. Here we’re using coconut cream, not coconut milk — make sure to note the difference. About half of this dish’s calories come from the coconut cream. If you’re concerned about the calorie count, you can substitute it with coconut milk, though the sauce will be less thick and the texture won’t be as rich.
    4. Brandy is added when marinating the shrimp, but it’s optional if you don’t have any on hand.
    1. 虾推荐用大只黑虎虾，比如Costco的这个。
    2. 如果喜欢吃辣的话，可以将黄咖喱酱替换成红咖喱酱，也可以自行加一些小米辣。黄咖喱酱，冬阴功酱以及黄咖喱粉我都是用北美超市货架上常见的。
    3. 我们这里用的是椰浆，不是椰奶，注意下。这道菜一半的热量都是来自于椰浆，如果介意热量的话，可以换成椰奶，但是椰奶不如椰浆浓稠口感上会打折扣。
    4. 白兰地是腌制虾的时候加入的，但是没有的话也可以。

    INSTRUCTIONS 做法

    1. Remove the heads of the shrimp, cut along the back, and devein. For easier eating, you may peel off the shells and leave only the tails (in this recipe, the shells are kept). 将虾去头，背部剪开，去掉虾线。如果想吃起来更方便，也可以把外壳剥掉，只保留尾部。（这里我保留了虾壳）

    2. Marinate the cleaned shrimp with 4 tablespoons of fish sauce and 2 tablespoons of brandy (optional) for 10 minutes. 处理好的虾用4勺鱼露和2勺白兰地拌匀，腌制10分钟。

    3. Beat the eggs and prepare a small amount of flour. 鸡蛋打散，面粉倒入少许备用。

    4. Gently open the shrimp backs, dip them in the beaten egg, then coat evenly with flour. Reserve the remaining egg mixture for later. 将虾背部掰开，先蘸蛋液，再均匀裹上面粉。剩余蛋液留作后用。

    5. Heat a little oil in a pan. Pinch the shrimp heads and tails together, place them back-side down, and fry until set. 锅中放少许油，将虾头尾捏在一起，背部朝下，油炸至定型。

    6. Then fry the sides until golden brown. Remove the shrimp and set aside. 再把虾两侧炸至金黄色，乘出备用。

    7. Melt butter and add the shrimp heads, frying until the rich shrimp oil is released (this step is optional). 另起锅，放入黄油加热，倒入虾头，煸出虾油（这步也可省略）。

    8. Add 1 tablespoon yellow curry paste and 1 tablespoon tom yum paste. Stir well. 加入1大勺黄咖喱酱和1大勺冬阴功酱，炒匀。

    9. Pour in 250 ml coconut milk and mix until smooth. 倒入250毫升椰浆，搅拌均匀。

    10. Add 1 tablespoons curry powder, half a small bowl of water, 2 teaspoons oyster sauce, and 2 teaspoons sugar. Stir and bring to a boil over high heat. 加入2大勺咖喱粉、小半碗清水、2勺蚝油和2勺糖，拌匀，大火煮开。

    11. Add the red chilies (this step is optional). 加入红辣椒丝，但可省略。

    12. Add the fried shrimp and simmer over low heat for 2 minutes. Remove the shrimp and set aside. 放入炸好的虾，小火煮2分钟。将虾捞出备用。

    13. Mix the reserved egg mixture with the remaining 50 ml coconut milk. Pour the egg mixture into the curry sauce. Bring to a boil and stir continuously until the eggs slightly set and the sauce thickens to a creamy consistency. Pour the thickened curry sauce evenly over the shrimp and serve. 把剩余的蛋液与最后的50毫升椰浆混合均匀。将蛋液倒入咖喱酱中。大火煮开，用锅铲不断翻炒，直到蛋液微微凝固，酱汁变得粘稠。最后将浓稠的咖喱酱均匀淋在大虾上即可。

    Voila! Bon appétit!

    Tips:

    • Since the flavor of Thai curry pastes and sauces can vary slightly by brand, you can adjust the main seasonings—yellow curry paste, tom yum paste, curry powder, and coconut milk—after adding them to suit your taste. 不同品牌的泰式酱料口味可能略有差异，因此黄咖喱、冬阴功酱、咖喱粉以及椰浆这些主要香料加入后可以根据口味适当调整。
    • Before serving, feel free to add some vegetables of your choice. Besides pairing with rice, you can also toast some bread slices and use them to soak up the sauce. 出锅前可以加入一些自己喜欢的蔬菜。除了搭配米饭，还可以烤些面包片蘸着酱汁一起吃。
    • If you enjoy more heat, add a bit of chili powder. 如果能吃辣，可以额外加入一些辣椒粉。

  • Beijing-style Zhajiang Noodle 老北京炸酱面

    Beijing-style Zhajiang Noodle 老北京炸酱面

    TOTAL TIME: 35 minutes

    YIELD: 5-6 servings

    CALORIES: 300 kcal per serving

    SPICINESS: Not Spicy

    Zhajiangmian (炸酱面), or “fried sauce noodles,” is one of the most iconic dishes from Beijing. A bowl of chewy noodles topped with savory-sweet minced meat sauce and fresh crunchy vegetables makes for the ultimate comfort food. This recipe is a home-style adaptation, balanced, fragrant, and easy to recreate with ingredients from most grocery stores. Makes enough sauce for 5–6 servings. Store leftovers in the fridge and reheat with noodles and veggies for an easy meal anytime.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Mushrooms 蘑菇5
    Ginger 姜3 slices
    Garlic 蒜3 cloves
    Star Anise 八角2
    Sweet Bean Sauce 甜面酱120 g
    Soy Bean Sauce 黄豆酱120 g
    Water 水90 g
    Rock Sugar 冰糖20 g
    Onion 洋葱1/2 (Opt.)
    Cooking Wine 料酒1/2 tbsp
    Vegetables of Your Choice 配菜as needed
    1. Ground pork can be substituted with ground beef.
    2. Star anise is a common spice used in braised dishes. Its distinctive aroma not only helps remove the gamy or fishy smell from meat and seafood but also adds a unique fragrance to the dish.
    3. For soybean paste and sweet bean paste, I recommend the brands Haday or Lee Kum Kee. Avoid the Liuyuexiang (六月香) sweet bean paste, as it is more on the salty side and requires extra sugar to be cooked down into the sweet flavor we want.
    4. If you don’t have rock sugar, regular white sugar works as a substitute.
    5. For vegetables, feel free to choose what you like – edamame, shredded radish, or cucumber strips all work well. The key is to keep it casual and adaptable.
    1. 猪肉碎可以换成牛肉碎。
    2. 八角是一种常见的炖肉调料，特殊的香气能有效去除肉类和海鲜的腥味，并为菜肴增添独特的香气。
    3. 黄豆酱和甜面酱推荐买海天和李锦记这两个牌子。甜面酱不推荐买6月香的，6月香的甜面酱是咸口的，需要加糖熬制才能得到我们需要的甜面酱。
    4. 冰糖没有的话可以用白砂糖代替。
    5. 配菜可以选择自己喜欢的配菜，比如毛豆，萝卜丝，黄瓜丝等，主打随性。

    INSTRUCTIONS 做法

    1. Finely chop the ginger, garlic, and onion. Dice the shiitake mushrooms. 姜、蒜、洋葱切成末，香菇切成小丁。

    2. Mix 120 g soybean paste, 120 g sweet bean sauce, and 90 g water until smooth. Set aside. 将120g黄豆酱、120g甜面酱和90g水调匀备用。

    3. Heat oil in a pan and sauté the ginger and garlic until fragrant. Add the onion and cook until softened. If you don’t have onion, you can skip this step. Onion or shallot is mainly for adding depth of flavor. 热锅下油，加入姜蒜末炒香。加入洋葱末炒至变软。如果没有洋葱，这一步可以省略。加洋葱或红葱头主要是为了增加香味层次。

    4. Add the ground pork and star anise. If you don’t like the flavor of star anise, you can leave it out — its main role is to reduce the meaty smell. 放入猪肉碎和八角一起翻炒。不喜欢八角味道的可以省略，八角的作用是去腥。

    5. Stir-fry the pork until it changes color, then add 1/2 tablespoon of cooking wine and mix well. 肉炒至变色后，加入半勺料酒拌匀。

    6. Add the diced mushrooms and stir to combine. 加入香菇丁翻炒均匀。

    7. Pour in the prepared sauce from Step 2. 倒入调好的酱汁。

    8. Add 20 g of rock sugar, reduce to low heat, and stir until the sugar melts. 加入20g冰糖，小火翻炒至糖融化。

    9. Continue simmering over low heat for 15–20 minutes, until oil begins to separate at the edges of the sauce. Stir occasionally to prevent burning. 继续小火炒15-20分钟，直到酱汁边缘有油析出即可。过程中记得不时搅拌，避免糊锅。

    Voila! Bon appétit!

    Tips:

    • Soybean sauce and sweet bean paste are the essence of zhajiangmian — don’t skip them. 黄豆酱和甜面酱是炸酱面的灵魂，这两个一定不能少。
    • Traditional toppings include soybeans, chopped celery, shredded watermelon radish, and cucumber. 传统的配菜包括黄豆、芹菜碎、心里美萝卜丝、黄瓜丝等。
    • 洋葱也可以用葱白或红葱头代替，没有的话可以省略。Onion can be swapped with scallion whites or shallots, or left out if you don’t have any.
    • 蘑菇丁主要是为了增加口感，没有也行（但最好能加）。Diced mushrooms add texture; you can skip them, though they’re highly recommended.

  • Thai Phat Kaphrao 泰式抛打饭

    Thai Phat Kaphrao 泰式抛打饭

    TOTAL TIME: 30 minutes

    YIELD: 3 servings

    CALORIES: 460 kcal per serving

    SPICINESS:

    Phat Kaphrao means Basil Stir Fry. It is a quick and flavorful comfort food just like Pad Thai. With ground meat, fresh basil, chili, and garlic, it’s easy to make at home, and all the ingredients (except fish sauce) can be found at Trader Joe’s. Served with rice and a fried egg, it’s pure weeknight happiness.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Long Beans 豇豆150 g
    Basil 九层塔3 sprigs
    Garlic 蒜5 cloves
    Onion 洋葱1/2
    Bird’s Eye Chilies 小米辣2
    Light Soysauce 生抽15 g
    Fish Sauce 鱼露10 g
    Oyster Sauce 蚝油5 g
    Sugar 糖1 tsp
    Black Pepper 黑胡椒1 tsp
    Egg 鸡蛋1
    1. Thai basil and bird’s eye chilies can be adjusted according to your personal taste.
    2. All the ingredients, except for fish sauce, can be found at Trader Joe’s. For fish sauce, you can pick it up at an Asian grocery store or order it online.
    1. 九层塔，小米辣这些可以根据个人口味调整。
    2. 所有的材料除了鱼露外都可以在Trader Joe’s找到，鱼露可以在亚超或者网上购买。

    INSTRUCTIONS 做法

    1. Finely chop the onion, and blend garlic and chilies into a paste. Dice the long beans. 洋葱切碎，大蒜和辣椒用料理机打碎。豇豆切丁。

    2.Use 2/3 of the chili-garlic mixture for stir-frying, and reserve 1/3 to make a dipping sauce. To prepare the dipping sauce, mix in a squeeze of lime juice, a few drops of fish sauce, and a splash of water. 2/3用来炒菜，剩下的1/3用来调蘸汁。蘸汁做法：加入少许柠檬汁、几滴鱼露和一点清水拌匀即可。

    3. Pick the Thai basil leaves and discard the stems. 九层塔取叶子，去掉茎。

    4. Make a stir-fry sauce: 15 g light soy sauce, 10 g fish sauce, 5 g oyster sauce, plus a pinch of sugar and black pepper. 调一个炒菜酱汁：生抽15克，鱼露10克，蚝油5克，白糖和黑胡椒粉各少许。

    5. Fry one egg with a little bit of extra oil. 锅里多放一点油，先煎一个鸡蛋。

    6. Using the remaining oil from the fried egg, sauté 2/3 of the chili-garlic paste with half of the chopped onion until fragrant. 利用煎蛋剩下的油炒香2/3的大蒜辣椒末和一半洋葱。

    7. Add the ground meat and stir-fry until the liquid evaporates and the meat is well separated. 炒香后加入肉馅，炒至水分收干并完全炒散。

    8. Add the long beans and the prepared sauce, stir-fry over high heat for about 2 minutes until the beans are cooked through. 加入豇豆和调好的酱汁，大火翻炒约2分钟，确保豇豆炒熟。

    9. Finally, add the remaining onion and Thai basil leaves. Turn off the heat and toss everything with the residual heat. Serve with the dipping sauce on the side. 最后加入剩下的洋葱和九层塔叶子，关火，用余温快速翻拌即可。上桌时可淋上之前调好的蘸汁。

    Voila! Bon appétit!

    Tips:

    • You can substitute ground pork with ground beef or chicken thigh. 猪肉馅可以换成牛肉馅或鸡肉块。
    • Make sure the long beans are fully cooked for best taste and safety. 豇豆一定要炒熟，不熟容易中毒。
  • Spicy Sichuan Mouthwatering Chicken 口水鸡

    Spicy Sichuan Mouthwatering Chicken 口水鸡

    TOTAL TIME: 25 minutes

    YIELD: 2 servings

    CALORIES: 420 kcal per serving

    SPICINESS:

    A beloved Sichuan cold dish known for its bold layers of flavor. Though it calls for a wide variety of seasonings(spices, aromatics, and sauces that bring together sweetness, heat, fragrance, and numbing tingles), the preparation itself is surprisingly straightforward. In under 30 minutes, you can create a dish that is both vibrant in taste and refreshingly easy to master.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Chicken Thigh 鸡腿肉2
    Scallions 香葱2
    Ginger 姜5 – 6 slices
    Sichuan Peppercorn 花椒5 g
    Garlic 蒜2 cloves
    Cilantro 香菜1 – 2
    Bird’s Eye Chilies 小米辣2
    Sichuan Peppercorn Oil 花椒油1 tbsp
    Crisp Chili Oil 辣椒油1 tbsp
    Sesame Oil 芝麻油1 tsp
    Light Soysauce 生抽1 – 2 tbsp
    Vinegar 香醋1 tbsp
    Cooking Wine 料酒1 tbsp
    Sugar 白糖1 tsp
    Salt 盐3 g, as needed
    Roasted Peanuts 熟花生as needed
    White Sesame 白芝麻as needed
    1. Since this recipe calls for quite a few seasonings, I’ve put together a list of my go-to ingredients with online purchase links for easy reference:
    2. It’s best to use boneless chicken thighs for this dish – they have more fat, which makes the meat juicier and more tender.
    3. If you can’t handle too much heat, simply reduce the amount of chili peppers and chili oil to suit your taste.
    1. 这道菜需要的调料比较多，所以我整理了一份常用调料清单，并附上了网上购买链接，方便大家直接参考。链接如上。
    2. 鸡肉建议选用去骨鸡腿肉，油脂更丰富，口感更嫩滑，味道也更佳。
    3. 如果吃不了太辣，可以适当减少辣椒和辣椒油的用量。

    INSTRUCTIONS 做法

    1. Start with cold water in a pot. Add a piece of scallion, three slices of ginger, and a few Sichuan peppercorns, then place in the chicken thighs. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. Turn off the heat and let the chicken sit in the hot broth for another 8 minutes. 冷水入锅，加入一段葱、三片姜和几粒花椒，再放入鸡腿。大火烧开后转中火煮约10分钟，关火后继续焖约8分钟。

    2. Once cooked, immediately transfer the chicken into an ice bath to cool it down completely. This step helps the meat contract quickly and gives the skin a springy texture. 鸡腿焖好后立即捞出，放入冰水中彻底冰镇，使鸡肉快速收紧，鸡皮更有弹性。

    3. After cooling, drain thoroughly, slice the chicken, and arrange it on a serving plate. 待鸡肉完全冷却后沥干水分，切片摆盘。

    4. Finely mince the bird’s eye chilies, cilantro, ginger, garlic, and scallions. Roughly crush the roasted peanuts and set aside. 小米椒、香菜、姜、蒜、香葱切成细末；熟花生压成粗碎备用。

    5. In a bowl, mix all the seasonings (except sesame seeds and crushed peanuts) with a few spoonfuls of the chicken broth from step 1 to form the sauce. 将除白芝麻和花生碎外的所有调味料放入碗中，加入少许第一步煮鸡腿的鸡汤，调匀成酱汁。

    6. Pour the sauce over the chicken slices, then garnish with white sesame seeds and crushed peanuts before serving. 将调好的酱汁淋在鸡肉上，最后撒上白芝麻和花生碎即可。

    Voila! Bon appétit!

    Tips:

    • In the first step, adjust the cooking time according to the size of the chicken. The chicken is ready when a chopstick can pierce through the thickest part easily with no blood oozing out. It is crucial to start with cold water. 具体时间可根据鸡腿大小适当调整。焖至鸡肉最厚处用筷子能轻松扎透且无血水渗出即可。请务必用冷水下锅。
    • Prepare the ice in advance, and use plenty for best results. 冰块需提前准备，建议多备一些。
    • Adjust the proportions to taste, but the hallmark of Mouthwatering Chicken lies in its numbing heat, bold spiciness, and a hint of sweetness. 调味可按个人口味调整，但“麻辣鲜香、香辣带甜”是口水鸡的风味特色。