food & things with Christy Wang
Scrambled eggs and shrimp is the perfect simple, comfort food. Typically made with the eggs fully scrambled up but I love them as a soft-scramble! I used: 4 oz shrimp (~12 medium) shrimp marinade: 1/2 tsp cornstarch, 1/2 tsp shaoxing wine 4 eggs egg seasoning: …
Part 2 of my “I bought a bottle of togarashi in Lisbon but never used it til my last week so I started finding uses for it every chance I could get to justify the purchase”. I love the combination of the slightly spiced carrots …
If you know me you know I *love* sweet potatoes. I even bring whole baby sweet potatoes as a travel snack lmao. And while I think these stunners are stellar on their own, sometimes girls just want to have a little fun with their potatoes! …
This combines two of my favorite things, cold tofu salad and marinated cucumbers, into one protein-packed, refreshing dish! I used: To make:
Mom’s jiu cai bing (garlic chive pancakes) are always elite. She’d typically make large ones and we’d all fight over the most toasty bits that were crispest and had a slightly char flavor. We’d just tear at these large pancakes with our hands, knives and …
My parents grew up eating these golden dumplings (traditionally filled with a pork-based filling) around lunar new year because the egg wrapper resembles a golden ingot, symbolizing wealth in the coming year. In Chinese culture, the celebration of the lunar new year lasts 15 days …