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Recipes that include mung bean sprouts

Basic Mei Fun

Sunday, March 28, 2010

Since I don’t have a kitchen, I’ve been spending lots of time in my mom’s kitchen, which explains all the Chinese recipes up recently. Every time we get together to write down one of her recipes, we discuss which one we’ll do next time. As we brainstormed, my mom started thinking we shouldn’t do certain recipes because she felt like my non-Chinese audience might not like it. Things like tripe, pig feet, duck feet, pig ears, or innards might be unappetizing to some. Dishes with fermented flavors or unfamiliar textures might be hard to handle. I thought about it and decided that I want to share as much as I can, and you can decide which recipes you want to make, right?

plate of basic mei fun

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posted by jessica at 11:05 AM 32 Comments » Add a Comment

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Za Jiang Mein

Wednesday, November 18, 2009

Most American kids cannot imagine growing up without Spaghetti and Meat Sauce or Bolognese. For Chinese kids, it’s Za Jian Mein, Noodles with Pork Bean Sauce. It’s sweet and salty, with a chunky thick sauce that coats noodles so well, irresistible for kids, and a heaven sent for mom’s because it’s just too easy to make. It’s no wonder we ate this a gazillion times. We’d ask and before you know it, a piping hot bowl of noodles would be on the table.

Za Jiang Mein title pic

*above photo was added on 7/23/13

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posted by jessica at 06:54 PM 29 Comments » Add a Comment

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Vegetarian Fish

Tuesday, August 25, 2009

I hope you made the Cold Noodles with Peanut Sauce yesterday and have left-over sauce, because that wonderful peanut sauce is also used for this dish, Vegetarian Fish. It’s another perfect summer time food because it is served cold or at room temperature. The mung bean sprouts are crunchy and refreshing, held together by the light and thin bean curd sheets.

Vegetarian Fish 3

I’m not entirely sold on the name Vegetarian Fish but that’s just the literal translation from Chinese. Vegetarian Fish (and another one called Vegetarian Duck that I will post too) is basically a filling wrapped in bean curd sheets. It has nothing to do with fish at all and is truly vegetarian.

Having never cooked with bean curd sheets before (but eaten it countless times), I was shocked at how incredibly easy it us to use. I stood there with my mouth gaping open as my mom assembled this dish, 1, 2, 3…Why had I waited so long to use bean curd sheets? I love the way it tastes too. Imagine taking tofu, which I adore, and making it into the thinnest of crepes, with amazing elasticity, so that you can wrap anything inside. It’s a blessing!

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posted by jessica at 08:59 AM 17 Comments » Add a Comment

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