Tag: Chinese

No Bones About It

What’s your go-to Chinese food order? When the menu is as thick as a novel, which section to you flip to first? I find it’s always a struggle to balance cravings for the familiar with the impulse to try something new. Venturing into unknown territory can be risky, but the delicious payoff could be even greater. This is true of any cuisine, but few cover such breadth and depth of different flavors; if you can’t read the original Hanzi, you never know exactly what might land on your plate.

For my family, I could usually predict what would end up on the table, especially if we’re talking about standard Americanized Chinese food. When I was younger and much pickier, it was always a tofu and vegetables in garlicky brown sauce for me. Probably chicken with black bean sauce for my mom, and some sort of stir fried noodle for my sister, hold the vegetables. We most likely got a plastic quart container of wonton soup to share, maybe some fried rice, and extra crispy wonton strips, even though my mom hated how greasy they were.

Scenes like this replay in my mind all through the holiday season. Chinese takeout is an essential part of Christmas to me, this single most important tradition that must be observed every year. While everyone else tore into presents underneath a big evergreen tree, we dug into paper takeout boxes at the kitchen table. Everyone picked at least one dish they wanted most and everything was shared, but the only thing that I never ate was my dad’s choice of boneless spare ribs.

Lurid red and gleaming in the light, I just didn’t understand them. How can ribs be boneless, for one thing, and what gives them such an unearthly color? Unwilling to gamble on the unknown, I stuck with my staples, year in an year out. Only now, as a vegan, avid food explorer, and nostalgic child of the 90’s, have I returned to the concept with insatiable curiosity.

My dad still loves the dish, so there must be something to it. Luckily, bones are not something I ever need to worry about with vegan proteins, taking mystery meat out of the equation entirely. Beet juice is my favorite source of scarlet food color, lending a subtly earthy flavor that harmonizes beautifully with mushroom stock at the same time. Garlic, ginger, and five-spice powder sing out clearly from that savory soy base, creating the signature flavor that truly defines the dish. Soy curls soak in all that flavor in half the time of traditional prep, speeding right through the cooking process with the help of an air fryer.

Most places would pride themselves at having meat so tender that it practically melts in your mouth, but that was not such a selling point for my dad. Even if the food was still blazing hot upon delivery, he would put the whole thing straight into the toaster oven to crisp up the edges. As such, my rendition is on the extra-crispy side, blackened around the edges, super juicy, and thoroughly lacquered with sweet, sticky glaze all over.

Whether you’re celebrating the holidays with your family or just craving this old school staple, these are the boneless spare ribs you wish the local takeout restaurant would make. At least, they’re everything I wanted from the dish, any time of year.

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Hannah (BitterSweet)8 Comments

Wham, Bam, Dan Dan

It’s a good thing I love grocery shopping so much, because I tend to do it more than your average bear. Especially in my days before moving to Austin, when I lacked proper transportation for bulky or heavy items, I would find myself making multiple trips to carry everything on foot- Sometimes in the same day and at the same store, no less. Somehow my hapless friends often find themselves roped into these missions, since the market is “just along the way” to our original destination, or I’ll suddenly remember I’m in dire need of x, y, and z, which of course I’d love to share when the recipe was done. There’s always some good excuse, or at least one reasonably convincing.

Not all accomplices in this recurring crime are matched in their skills for smooth acquisitions and quick getaways, however. Some in particular have proven to be more of a liability rather than an asset. These people know just how to stir the pot before we ever get into the kitchen.

Scanning the aisles with a short, clear list in hand, I’ll have my mission set, but no matter how efficiently we cruise past tempting oddities and intriguing new ingredients, it’s impossible to maintain the same steady pace. Our combined culinary curiosity can’t stand up to the power of a new food mystery, no matter how relatively mundane. On a quest for plain, ordinary, unexceptional bananas, the basket somehow becomes heavy with unlisted extras.

This recipe, and so many others, come to think of it, are entirely their fault. An unusual style of noodles caught my eye and BOOM, they snap it up without a second to breathe, let alone consider the purchase, practically frothing about a story they read about this rarefied staple.

What was such an esoteric import doing at the pitifully ordinary mega mart? How could we possibly pass it by? Suddenly we were on a search and rescue mission, precious cargo in hand, hustling to the checkout line before I could protest.

In the Sichuan province of China, dan dan noodles are typically served as a snack, rather than an entree, swimming in a thick, fiery red broth spiked with chili oil. Pork was used sparingly as a seasoning, but if you ask me, even greater flavor can be drawn from wild mushrooms, rich with umami and unbelievably meaty texture.

Dan dan noodles found in the US are quite different from the original, of course, bearing a gentler sauce that’s more sweet and sour than spicy. Sometimes you might even find sesame paste blended in to add creaminess and mellow out the spices. My approach is a blend of these two styles, creating something entirely inauthentic and recognizable to absolutely no one of either culture. That is, in a word: Perfect.

Cashew butter creates a smoother, more neutral canvas to paint with dazzling Sichuan peppercorns, allowing their unique mala essence to shine through. The “holy trinity” of aromatics in Chinese food are in full force, harnessing the foundational flavors of garlic, ginger, and scallions to carry such bold, nuanced flavors with grace. Funky fermented black beans play off the earthy notes of the mushrooms, echoing back savory tones to the soy sauce and nutty toasted sesame oil all at once. It’s hard to say whether the noodles, mushrooms, or sauce itself is the star of the show, but the overall effect is worthy of a standing ovation.

Authenticity be damned. Let’s just explore, create, and make something that tastes good together.

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Hannah (BitterSweet)3 Comments

Fiery Love Affair

For a spicy gift that will really set your Valentine’s heart aflame, skip the chocolates this year in favor of a more fiery expression of adoration. Chili crisp is the all-purpose condiment that makes every dish irresistible, even if it’s just a bowlful of plain white rice. Heck, you could spoon it over scoops of vanilla ice cream for dessert with equal success, too.

It’s not just for heat seekers hell-bent on toeing the line between pain and pleasure. Aromatics blend in a delicate balance of nuanced flavors, far more complex than your average hot sauce. Satisfying bites of garlic and shallot define the uniquely crunchy texture, while cinnamon, anise, and ginger, create a symphony of complex seasoning.

Ubiquitous in specialty grocers and online, Lao Gan Ma, (老干妈) or “old godmother” is the brand to beat. This simple red labeled jar has dominated the market since its inception in 1997. Cheap, accessible, deeply satisfying across the board; it’s the gold standard that’s hard to beat. That said, anything homemade always has an edge over the competition.

I’m far from the first to take a DIY approach to chili crisp, nor can I claim to have reinvented the concept. I didn’t even rewrite the recipe. Rather, I took a page from Bon Appetit and would implore you to do the same. Show someone you really care by going the extra mile to make a superlative spicy Valentine this year. The best way to a person’s heart is through their stomach, and this one will really set their passion ablaze.

Hannah (BitterSweet)8 Comments

Takeout Take Away

Chinese food is one of the most popular worldwide simply because it boasts such incredible breadth and depth. There are eight primary styles of cuisine that fall under this umbrella term, each with its own flavor affinities and specialties.

Even if you only eat “Chinese food” every day of the week, you would never run out of options. Certainly, you’d never get bored.

Cantonese is one of the most common styles found in America, blending a delicate interplay between sweet and sour, with more braises, heavy sauces, and mild seasonings. This is where you find the usual staples like Kung Pao and General Tso’s.

Sichuan and Hunan lean more heavily into fiery hot spices, with a touch of ma la (mouth-numbing) peppercorns adding a distinct sensory experience. Think of blazing hot mapo tofu and dandan noodles.

Shandong cuisine hails from northeastern China, which explains the strong oceanic influence with much more seafood and salty flavors. Sea cucumbers are a particular specialty (though they’re not related to the vegetable you’re thinking of, and certainly not vegan) along with shark fin soup, now banned in most countries.

Anhui and Fujian both come from more mountainous regions, incorporating more earthy notes, wild foraged foods, and simple, sweet tastes. These styles are rarely found in the United States, sadly. “Hairy” tofu, fermented and pungent, is an acquired taste but highly memorable.

Similarly, Zhejiang and Jiangsu foods are almost impossible to find overseas; a sad omission from mainstream restaurants, as these dishes are lighter, fresher, or even entirely raw. Seasonality is exceptionally important, emphasizing the beauty in simplicity. Ginger-braised or -steamed proteins are popular, often paired with delicate white tea.

When you start craving Chinese food, which is your favorite style?

Hannah (BitterSweet)4 Comments

Pepper-Upper

More than fresh produce, or lack thereof, warming spices define seasonal treats as we enter the winter months. Crystallized ginger dances in soft cookies sprinkled with cinnamon sugar, while nutmeg frosts the top of frothy eggnog glasses. Clove and allspice infuse warm pumpkin pies, but what about a flavor that will really spice things up? Sichuan peppercorns aren’t exactly a typical taste for the holidays, but considering their zest and uncanny ability to lift the spirits, they deserve a place of honor at your next fête.

Still a somewhat obscure ingredient in the US that may not feature prominently at your mainstream supermarket, both green and red peppercorns have become much more widely available in recent years. Up until 2005, they were actually banned from import into the US, so unless you had access to the black market, you were out of luck. Now, like everything else it seems, they’re easy to find online, if local specialty stores can’t keep the shelves stocked.

Green Sichuan peppercorns are simply unripe berries harvested from the same vine that produces red pepper berries. They bear the same pungency found in the other peppercorns, with hints of citrus and a more earthy aroma. True red peppercorns are left much longer to ripen and dry in the sun. Their real claim to fame, however, is less about their flavor, and more about their effect. The distinctive tingling, mouth-numbing experience is unmistakable, transcending the normal understanding of what constitutes spice. It’s not exactly hot in the conventional sense, but certainly not bland in the least.

Why not apply that unique taste to more festive treats? For something that will take the bite out of winter’s chill and reinvigorate the weary spirit, go ahead and throw a pinch of this secret ingredient into any dish, really. Use it instead of that boring old black pepper and watch your cooking come to life.

If you’d prefer a more measured integration, consider the classic candied almond. Perfect for last-minute gifts, host/ess presents, easy appetizers, or late night snacks, there’s nothing a lovely lacquered nut can’t do. Crisply toasted with caramelized brown sugar, infused with a touch of molasses sweetness, you could stop right there and have a delightful, if basic, little morsel. Add in orange zest and the punch of Sichuan peppercorns to elevate each crunchy nut to a whole new level. Soy sauce instead of pure sodium lends a savory, lightly salty hit at the end.

Bask in the culinary glow of warming spices, and consider adding Sichuan peppercorns into your permanent seasoning lineup. A little pinch goes a long way.

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Hannah (BitterSweet)3 Comments