food & things with Christy Wang
Spicy glass noodles with pork is more traditionally known as “ants climbing a tree” (ma yi shang shu – 蚂蚁上树); this spicy Sichuan noodle dish is so aptly named because the minced pork cling to the mung bean vermicelli, resembling ants climbing on a tree, …
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, …
It’s currently freezing in the Bay (read: sub 50 degrees), which means this weather screams hot and sour soup. Recipe below – it looks long but you can use what you have on hand! No bamboo shoots? Oh well. Vegetarian? Skip the pork. You get …
Sichuan-style smashed cucumbers are refreshing, a little spicy, and the Sichuan peppercorn gives it that oh-so-good tingly numbness on the tongue (or what we call, mala). Have it as a side or turn it into a full meal with some shredded chicken and peanuts. For …
