food & things with Christy Wang
Growing up, we only ate silken tofu ‘raw’ but incorporating firmer tofus raw into my meals is one of my go-to ways for adding a protein now. Lately I’ve loved just marinating it and having it with rice! This tofu marinade is inspired by mayak …
I’ve been making this ever since I saw my friend Sincere post a version of it on his stories last year buuuutt I never never measure.. anyways I finally (kinda) did it and now you need to make it!! I used (to make 2 sandwiches): …
Inspired by my love for bings (chinese pancakes) and pajeons (korean pancake), these pancakes have the perfect cronch and are simple to make with your fridge veggies of choice, just swap out ~1.5-2 cups of your chopped veggies of choice in place of the zucchini …
My mom used to make this a couple of times a year and I would always look forward to it!! Though she’d tell me that I couldn’t eat too much because glutinous rice is harder for the stomach to digest and I’d get a stomach …
Cabbage and peanut sauce are a duo that’s just meant to be!! I first made this at an Airbnb a few months ago because these were the ingredients I could conjure up together from the pantry, and I loved it! You can either pan sear …
Chive pockets (韭菜盒子 Jiu Cai He Zi) are filled with egg, chive, and mung bean vermicelli. They’re another childhood favorite of mine and something that I would always look for on the menu when we went out to eat. Since they’re not always easy to …