I’m really making an exception here. It’s the wonderful, authentic Chinese food I go for, and that I’ve studied earnestly for years. And yet, this recipe, which its author, Joyce Chen, points out as completely inauthentic, is so delicious, despite its dubious-sounding ingredients, that I just have to share it. These are the first spring […]
This recipe comes from Yan Kit’s Classic Chinese Cookbook, and is called “Special Spring Rolls.” That’s a clue that these rolls are absolutely loaded with the good stuff. There are two separate components, stir-fried separately.
The Veggies
1 pound carrots
6 oz bean thread noodles
8 oz sugar peas (I think she means snow peas, but maybe not)
I […]
As I’ve gotten more and more into real Chinese food, I’ve lost track of spring rolls. Before I discovered good Chinese food, I knew all about bad Chinese food. Ordered from a local takeout, it featured things like butterfly shrimp, Bok choy in a thick, bland sauce containing way too much cornstarch, and spring rolls. […]