Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More by Kristina Cho

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Notes about Recipes in this book

  • Triple pepper beef

    • CaptainPantsless on January 10, 2025

      Top tier and so quick and easy. Spousal unit: "I could eat this every week."

  • Smashed ranch cucumbers

  • Crispy Brussels sprouts with Sriracha mayo

    • CaptainPantsless on January 10, 2025

      The vinegar in the sauce makes it perfect. 10/10.

  • Grilled teriyaki beef skewers

    • JoanN on February 16, 2025

      Made these with prime NY strip steaks from Costco because it's what I had and marinated them for about 3 hours. Cooked under the broiler 5 minutes on the first side, 2 minutes on the second. Loved these. Looking forward to trying them again with 24-hour marinated flank steak and in a cast iron skillet as she suggests for an alternative to an outdoor grill. Would also love to serve them as part of a pupu platter with egg roll and crab rangoon as she says they did in the family restaurant, but need to have a bunch of company as an excuse to do that.

  • Chicken, corn, and jalapeño wontons with miso butter

    • jessncanfield on October 02, 2024

      These were incredible and so easy. Would definitely make again!

  • Country ham and corn egg drop soup

    • CaptainPantsless on December 29, 2024

      I omitted the first step (boiling cobs) and used a can of drained corn instead (winter!). Absolutely delicious despite the sub. Super simple, super satisfying. The corn made my lil Midwestern heart flutter and the country ham brought me back to the South where I currently reside.

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  • ISBN 10 1648293425
  • ISBN 13 9781648293429
  • Linked ISBNs
  • Published Oct 01 2024
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

In Chinese Enough, Cho turns to the savory side of cooking with 100 recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.

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