This month’s cookbook: Ching’s Everyday Easy Chinese

Other than a simple stir fry, I’ve never attempted to make Chinese food. That’s odd considering how often I get take out. I found myself reading through the book in the store and wondering what kind of grocery trip this would require. I keep a well stocked pantry but it’s stocked with pasta and olive oil, not soba noodles and fish oils. At first glance at least, the recipes use common American kitchen ingredients for the most part, although the vinegars and rice wines needed will require a trip to the Chinese market and my jar of five spice has got to be stale at this point. There are a few recipes that might require a wok but I think I’ll borrow one before I make an investment.

Cantonese-style roast duck and cucumber, sweet and sour Wuxi ribs, roast pork brioche buns with caramelized red onion, and steamed sea bass in spinach sauce. This is going to be a good month. The rules are simple: Pick a cookbook and make ten things in it before the beginning of the next month. It keeps you in the kitchen trying and learning new things. I’ll record the successes and/or failures, the latter of which will all be blamed on the book without allowing for the slightest possibility of human error.

The dumplings in this book better be good. I’m used to the ones our friend Xin makes. I ate over ten of them New Year’s Eve.

/remembers fondly

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7 Responses to This month’s cookbook: Ching’s Everyday Easy Chinese

  1. Pingback: Navigation Add content From the Cookbook #1: Roast pork brioche buns with caramelized red onions, page 172 |

  2. Pingback: From the Cookbook #2 and #3: Vegetable spring rolls, page 42, and Hoisin chicken, page 89 |

  3. Pingback: Navigation Add content From the Cookbook #4 and #5: Toast with avocado, fried eggs, and soy sauce, page 18, and pork, mushroom, and ginger dumplings, page 32 |

  4. Pingback: From the Cookbook #6: Sweet-and-Sour Wuxi ribs, page 55 |

  5. Pingback: From the Cookbook #7: Oyster-sauce chicken with ginger and shiitake mushrooms |

  6. Pingback: From the Cookbook #8: Japanese-style crispy halibut with lemon sauce |

  7. Pingback: From the Cookbook #9 and #10: Shame and scorn |

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