If you're a fan of rhubarb, you likely look forward to rhubarb season with cravings for pie, cake and crumble. Although rhubarb makes wonderful desserts, its savory applications are often overlooked. Rhubarb can actually be used in any context where a little tartness is needed. Here, we'll add it to a Chinese classic: sweet and sour sauce.
Read MoreStir Fried Tempeh With Baby Bok Choy and Shiitakes
Another favorite cold weather vegetable of mine, baby bok choy, is a type of Chinese cabbage. Its tender and flavorful stalks have made it somewhat popular in American supermarkets lately, and I've had no trouble finding it when it's in season. Like many greens, baby bok choy is high in calcium and has lots of other nutritional benefits. It's also quite yummy in stir-fries!
Read MoreAgave Glazed Golden Stir Fry With Tofu
It took me years to learn how to make a decent stir fry, and even now the ones I cook come nowhere near the quality of those made at my favorite Chinese restaurant. It truly is an art, and many people end up overcooking everything into a mushy, soggy mess.
Read MoreSesame Tofu
Sweet and sticky sesame sauce is one of my all-time favorite (American style) Chinese food incarnations, but I’m not comfortable ordering it in restaurants because it often contains chicken stock. Luckily, sesame tofu is pretty easy to make at home.
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