“Beyond Cabbage was conceived as a method of familiarizing members of the American community with local foods. The following guidebook is the result of investigations of local markets, discussions with members of the Beijing lay and scientific communities and referrals to numerous books on Chinese foods and cooking. This guidebook is not intended to serve as a cookbook, although it does contain some cooking suggestions. From the information contained in the book, it should be easier to adapt them for use in your favorite recipes.
Dec 282010
Dec 282010
1 jin* doufu (white)
2 cloves garlic, minced
½ cup chopped nuts or seeds
¼ cup onions, finely chopped
1-2 Tbs of your favorite herbs
2-4 Tbs mayonnaise
salt/pepper
Dec 282010
½ jin* doufu (white)
minced leafy veggies (optional)
2 green onions
1” ginger, smashed
½ cup flour
1/3 cup starch
1 Tbs soy sauce
hua jiao to taste
la jiao paste to taste
salt to taste
Dec 282010
Tofu braised in red sauce, also known as: Hong Shao Doufu 红烧豆腐
½ jin* doufu(white)
2 Tbs oil
la jiao paste to taste
4 sliced garlic cloves
1 green onion, cut into 1” pieces
2 Tbs starch in 2 Tbs cool water
salt to taste
Dec 282010
Also known as: Mapo Doufu 麻婆豆腐
1 jin* doufu (white)
2 liang** ground pork
5 Tbs oil
3 Tbs chopped ginger
¼ cup broad bean paste
1 Tbs black pepper
la jiao to taste
salt to taste
2 Tbs soy
2 Tbs starch in 2 T cold water
4 stalks green onion, chopped
hua jiao to taste
Jun 282009
This post is for those who were raised on canned corn and green beans. Or those whose Western food education has led them to believe that all vegetables must be served raw or steamed till bland and flavorless. In China, vegetables usually take center stage in the various dishes you’ll find there and John over at Sinosplice lays it out for us with words and pictures. Be sure to click on each of the photos to see the Chinese name of each dish! Prepare to expand your veggie horizons: 10 Vegetables China Taught Me To Love
2 Tbs oil
2 cloves minced garlic
1 medium chopped onion
1-2 jin* frozen, crumbled tofu (white)
2 Tbs soy sauce
2 cup tomato sauce
½ tsp cumin
1 Tbs chili powder
1 jin* frozen, then thawed tofu
seasonings (salt, soy, garlic, etc)
3 Tbs oil
½ cup onion, chopped
1 clove garlic, minced
1 ½ cup hot water
4 Tbs peanut butter
1 tsp minced ginger
1-2 Tbs la jiao (spicy peppers)
Jun 282009
3 Tbs oil
1 small onion, chopped
½ cup bread crumbs
1 jin doufu (white), crumbled
¾ T salt
pepper
3 eggs, lightly beaten
sauce of choice
Jun 282009
½ jin* smoked doufu, sliced into strips
¼ cup oil
4-5 green chilies, sliced into strips
2 carrots, sliced into strips
2 garlic cloves, chopped
4 green onions, sliced into strips
salt
la jiao (hot pepper) paste (optional)
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