food & things with Christy Wang
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 …
And the cabbage love continues. The first time I made these, I made them for my parents and when they loved them, I knew it was a winner! Tho the first time I made them as cabbage steaks and they were kinda annoying to eat, …
Soy-Scallion Fried Eggs 🍳 of all the breakfasts my dad used to make for me, this was definitely one of my faves (and yes, I felt that way even though I don’t even like scallions!!). This was probably one of the few dishes where I …
Luo Song Tang, Shanghainese-Style Borscht ✨ Ahh I’m so excited to share this with you mainly because it holds so much nostalgia for me and I also think it’s been years since my mom has made this (I actually ended up bringing her some of …
So first of all, I feel like everyone needs to know about preserved mustard stems (Zha Cai), these savory, tasty little bits of vegetables are typically sold in packets for ~$1 or less at asian grocery stores (my dad likes to talk about when you …