food & things with Christy Wang
Growing up, the other kids my age on the street were Taiwanese. After school, their moms would bring us bian dangs (lunch/bento boxes) that they’d pick up from neighborhood Taiwanese cafes. Pai Gu Fan was always one of them. Thinking about those boxes makes me …
Everybody was kung pao fighting.. ok, I’ll stop. My sister and I debated over how much vinegar was the right amount. I felt like 1 tbsp was a little too vinegar-y, she thought it was perfect and has requested that I *only* make it for …
I’ve recently started to crave Chinese takeout eats: sesame chicken, Mongolian beef, Kung Pao chicken, you get it. I know, what a strange craving! This version of Mongolian beef is less sweet than what you might find at an Americanized Chinese spot (i.e. PF Chang’s, …
One of the last meals I cooked with a friend pre-pandemic was linguini al vongole, and I think that’s the last time I had fresh shellfish. So when I saw mussels on Don’s site, I had to get them. They were plump and sweep and …
Love me a kimchi pancake, except for when I eat too many and become too full to move. Sos. Ingredients: 1 cup kimchi (roughly chopped) 1 egg 1/4 tsp sugar greens from one scallion, thinly sliced 1/4 tsp salt 1 tbsp corn starch 2 spoonfuls …
