I think my favorite salad in the world would have to be the Chinese chicken salad. And this past weekend, I think I’ve finally figured how to make a pretty kick a$$ Chinese chicken salad dressing…

Chinese Chicken Salad

Source: Lo Huynh

2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons sesame oil
6 tablespoons rice vinegar
2 tablespoon white sesame seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup grape seed oil

Salad Mix:
romaine lettuce, shredded
napa cabbage, shredded
radicchio, shredded
bean sprouts
scallions, chopped
cilantro, chopped
roasted chicken, shredded
avocado, sliced
cucumbers, sliced
carrots, julienned
sugar snap peas
red bell peppers, julienned
wonton strips, fried

1. Whisk the dressing ingredients together and let it sit for about an hour to let the flavors marinate.
2. Toss the dressing with your salad mixture and top with fried wontons.


Lunch today consisted of 50 pieces of chicken McNuggets in which my husband and i each managed to wolf down 20 pieces…which of course left us feeling very sick and disgusted…or I was left feeling disgusted with myself. Like WHY do I do that? WHY?

So for dinner, I had to counter that meal with a vegetarian casserole in a cheap attempt to make myself feel better for eating that McDonald’s crap. That was prolly a billion calories that I didn’t need and a clogged artery…

Anyway, I hope you enjoy this vegetable casserole…it tastes very HEALTHY.

* serves 4

3 dried shitake mushrooms, soaked in hot water until soft, remove stem, and julienne
2 stalk scallions, chopped {separate white parts and save green part of scallions for garnish}
1 tablespoon fresh ginger, minced
1 cup Napa cabbage, cut into bite-sized pieces
32 oz. stock {chicken or vegetable}
1/2 of a daikon, diced into 1-inch pieces
2 stalks celery, sliced
1 carrot, sliced
4 oz. deep fried soy bean cake, sliced in half

2 oz. bean thread noodles

1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon black vinegar
1 tablespoon Chinese barbecue {sa-tsa} sauce

1 tablespoon cornstarch
1 tablespoon water

1. In a stockpot, add 3 tablespoons oil. Once oil is hot, add shitake mushrooms, white parts of scallions, and ginger and saute until fragrant.
2. Add napa cabbage and cook until tender.
3. Add stock, daikon, carrots, celery, deep fried soy bean cake, soy sauce, rice cooking wine, kosher salt, black pepper, oyster sauce, sesame oil, sugar, black vinegar, and Chinese barbecue {sa-tsa} sauce. Bring to a boil and then let simmer for about 30 minutes.
4. Add the bean thread noodles and cook for an additional ten minutes.
5. Garnish with the green parts of the scallions and serve with rice.


Tonite’s dinner was some jasmine rice with Mongolian beef cause I had some green onions in my fridge that I needed to cook up before it went bad. So if you love green onions as much as I do,Ii think you may love this dish. But that’s only if you like green onions and beef.

* serves 4

1 lb. beef, thinly sliced against the grain {use flank or whatever kind you want}
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 tablespoon sesame oil
1 teaspoon ginger, minced
3 cloves garlic, minced
1 teaspoon cornstarch

2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon chili oil
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper

1/2 each red bell pepper, diced into 1-inch pieces
1/4 each white onion, sliced
1 bunch green onions, sliced 2-inches long on the diagonal

1. Marinate the beef with the soy sauce, rice cooking wine, sesame oil, ginger, garlic, and cornstarch for 30 minutes.
2. In a bowl, mix the sauce ingredients together.
3. In a hot wok, add 3 tablespoons of oil. Once oil is hot, add the beef and cook until a nice sear develops.
4. Add sauce mixture to the beef and cook for about a minute.
5. Add onions and red bell pepper and saute for a minute or two.
6. Add green onions and cook until heated through, about a minute.
7. Serve with jasmine rice.


Everyday I cook, it’s like an iron chef kind of thing…except that I’m competing against myself and the mystery ingredient is whatever I’ll find lurking in my fridge. Last night, i found a couple of mushrooms, some mint, and one thai chili…and then I have to figure out how I’m going to use it up….so since i still had some celery and carrots from last night’s dinner, I opted to cook up a simple stir fry.

* serves 2

8 ounces beef, thinly sliced
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon cornstarch
3 garlic cloves, minced
1 thai red chili, minced

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
tt ground black pepper

3 stalks celery, sliced
1 carrot, sliced
4 ounces mushrooms, sliced
1/2 of an onion, julienned
1/2 bunch of fresh mint, picked through and washed

2 tablespoons oil

1. Marinate the beef with the soy sauce, sesame oil, rice cooking wine, cornstarch, garlic, and thai chili for 15 minutes.
2. In a bowl, combine the oyster sauce, fish sauce, sugar, and pepper and set aside.
3. In a hot wok, add the oil. Once the oil is hot, add the beef and stir fry until a nice sear develops.
4. Add the carrots, celery, and onion and stir fry for about a minute.
5. Add the mushrooms and stir fry for another minute or two.
6. Add the oyster sauce mixture and coat the sauce with the beef and veggies.
7. Add the fresh mint and stir fry for about a minute.
8. Serve with jasmine rice.


I’ve been wanting some egg drop soup as of late…and craving tofu too so I was like…Why don’t I just marry the two and voila…I made some yummilicious silken tofu egg drop soup. My husband loved it so much, he had two bowls…or maybe it was cause he was like hungry…anyway, it was eaten…

The good news about this soup is not only was it a piece of cake to make, it didn’t taste craptastic like that prenatal vitamin I took last night. That was pretty NOT cool.

* serves 4

32 ounces chicken broth, preferably homemade
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon kosher salt
1 pound silken tofu, cut into 1-inch cubes
1 egg, slightly beaten
tt black pepper
1 stalk scallions, chopped

1. In a stockpot, add the chicken broth, soy sauce, sesame oil, and salt.
2. Bring to a boil and gently add the silken tofu.
3. Once the broth boils again, lightly whisk in the egg without breaking up the silken tofu.
4. Garnish with the scallions.


I make this dish when I’m too lazy to cook a real meal. I didn’t even make my own dashi. I know. I’m terrible. Ugggghh….

* Serves 2
1/2 lb. beef, any kind you want, cut into 1/2 inch cubes {i used some beef chuck}
1 carrot, cut into 1/2 inch pieces
1/4 cup of onion, any kind will work {i used some red onions today cause that was what was in the fridge}
4 cups water
1 teaspoon hondashi powder
1 tablespoon soy sauce
1 tablespoon mirin
2 cubes of japanese curry roux
2 packages of frozen udon noodles
tt salt and pepper
1 sprig scallions, thinly sliced for garnish

1. Season the beef with salt and pepper.
2. Heat a pot with 2 tablespoons of oil. Add the beef, carrots, and onions. Saute until your beef is cooked.
3. Add water, hondashi powder, soy sauce, mirin, and the cubes of curry roux.
4. Bring to boil and then simmer. Cook until your carrots are tender, about 15 minutes.
5. Once broth is ready, cook your udon noodles according to the package directions and pour curry udon broth over your noodles. Garnish with some fresh sliced scallions.


We had eaten out at some Taiwanese restaurant yesterday and had some leftover leek and pork dumplings along with some oyster omelette so I decided to cook up some Taiwanese Noodles with Minced Pork to go along with our leftovers. I hope you enjoy my version of this dish!

1/2 lb. ground pork
2 T. red onions, minced
2 cloves garlic, minced
1 T. fresh ginger, minced
2 T. soy sauce
3 T. Chinese rice wine
1 tsp. sugar
1/2 tsp. Chinese 5-spice
1 tsp. sesame oil
2 T. oyster sauce
1/2 cup white mushrooms, finely diced
1 cup chicken broth

1. Combine ground pork, onions, garlic, ginger, soy sauce, Chinese rice wine, sugar, Chinese 5-spice, sesame oil, and oyster sauce in a bowl.
2. Add 1 T. oil in a sauce pan.
3. Once the oil is hot, add the pork mixture and saute until fully cooked.
4. Add in the white mushrooms and cook for a couple of minutes.
5. Add the chicken broth to the pan and simmer for about 30 minutes.
6. Serve with freshly cooked noodles and top with some chopped scallions and a hard boiled egg.


My cousin Pete requested that I cook up some Bo Luc Lac, also known as “Shaking Beef.” So this one is for you cousin!

* Serves 4

1 lb. filet mignon, cut into 1” cubes
2 cloves garlic, minced
1 T. sugar
2 T. oyster sauce
1 T. fish sauce
1 T. soy sauce
1 T. sesame oil
1 T. fresh cracked black pepper
1 T. butter

¼ c rice vinegar
1 T. sugar
½ T. sea salt
1/2 T. soy sauce
2 T. salad oil

Dipping Sauce:
Juice of 1 lime
1 tsp. sea salt
1 tsp. fresh cracked black pepper

½ red onion, julienned
1 tomato, quartered into 8 pieces
2 cups watercress

1. Marinate the beef with the garlic, sugar, oyster sauce, fish sauce, sesame oil, cracked black pepper, and soy sauce for at least one hour.
2. In a pan over high heat, add 2 T. cooking oil, add the beef in an even single layer and sear before turning the beef and then searing the other side. Add the butter to this when the meat is almost done cooking. Do this in batches!
3. Serve seared meat with the salad with the dipping sauce and vinaigrette on the side.

Com Do Ca Chua [Vietnamese Red Rice]

2 cups cooked, day-old jasmine rice
2 medium shallots, minced
2 T. tomato paste
2 cloves of garlic, minced
1 T. Maggi seasoning
1 tsp. sugar
tt salt and pepper

1. In a sauté pan over high heat, add 2 T. oil and the minced garlic and shallots.
2. Stir in the rice.
3. Add in the tomato paste, the Maggi seasoning, and sugar.
4. Mix thoroughly and serve with the bo luc lac.