food & things with Christy Wang
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 friend was telling me about this Japanese sweet potato hash she had at work the other day that was in a light sweet soy sauce and had mayo drizzle over the top.
Miso Eggplant Dip makes miso happy – the # of times I’ve eaten a bowl of miso eggplant dip in one sitting 🥲 this is also a great one to make when having friends over, though I would double it up so that you have …
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 …
When I was visiting new york, my friend Appy brought me a tupperware of (vegan!) kimchi chili that she had made 🥺 and while I was at first a little hesitant about how well the flavor combination would work, I immediately changed my mind when I …
We def don’t need eggs to make dumplings a breakfast food but sometimes it’s fun this way. I used a 10-in nonstick skillet when making these. For 1 batch: 1 egg scallion greens splash of shaoxing wine salt 1 tsp of water To make: Heat …