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This steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) was a blast from the past. It just came to me recently, like it wanted its presence known to our family again. I’m glad it did, because it’s insanely good.  Many years ago, Bill’s father used to make this steamed pork patty often […] The post Steamed Pork Patty with Preserved Vegetables appeared first on The Woks of Life.

Mother’s Day is fast approaching, and while getting mom some flowers or a gift is great, nothing says love like food! And not just any food––BRUNCH. Here are some of our favorite Mother’s Day Brunch recipes to prepare this upcoming weekend.  Brunch: The Answer to The Gift Dilemma? It’s a big conundrum, especially for a […] The post Mother’s Day Brunch Recipes appeared first on The Woks of Life.

This Stir-fried Celtuce recipe with wood ear mushrooms may look humble, but it’s one of the most satisfying vegetable stir-fries you can make. It’s also a welcome change from your standard stir-fried greens with garlic! Just Like the Restaurant There are some dishes that I always order when we hit our favorite Chinese restaurant, and […] The post Stir-fried Celtuce with Wood Ear Mushrooms appeared first on The Woks of Life.

In this post, I’ll share tips on how to prepare shrimp for cooking. And for Chinese cooking in particular! We’ll go over tips on selecting and purchasing shrimp, how to peel them, how to process whole shrimp (with the heads on), preparing and marinating shrimp for stir-fries, and different methods of butterflying shrimp. (Shrimp shrimp […] The post How to Prepare Shrimp for Chinese Cooking appeared first on The Woks of Life.

I have eaten a lot of coconut shrimp in my day, and made quite a few batches myself. There is just something about these coconut shrimp that makes them a perpetual crowd pleaser. Put them out at any party, and watch them disappear!  While we may not be having parties these days, this recipe is […] The post Coconut Shrimp appeared first on The Woks of Life.