My family is originally from the coastal Chinese province of Fujian. Traditionally our noodles are cooked in soup, boiled unadorned except for seasonings, or stir-fried in a wok with a thin sauce...
Writing a book is a fulltime job. This I discovered last fall once I started to earnestly concentrate on completing my cookbook. What with my commitments in restaurant consulting and teaching, I ...
https://redcook.net/2013/02/07/short-order-lunch-with-fried-eggs/
Chinese takeout lunches as a rule are fast, convenient, filling and economical. We in America know them as a Styrofoam container loaded with heaps of white rice, and topped with a gooey sticky s...