Notes about Recipes in this book

• Tomato egg

  • h0lly on April 19, 2025

    Absolutely delicious, crave-worthy, flavorful, comforting. Will make on repeat!

  • rmardel on June 02, 2025

    This is wonderful! The ginger and tomatoes really enhance the egg making it into something both luxurious and crave-worthy. Definitely worth remembering for when the glut of tomatoes begins.

  • chawkins on July 30, 2025

    Very different from other tomato egg recipes with the addition of ginger, oyster sauce, sesame oil, red pepper flakes and white pepper. Spicier than the other versions but we liked it. And most other recipes, the tomatoes and eggs were cooked separately and combined. Here the eggs were drizzled into the tomato sauce and cooked with the sauce.

• Chilly silken tofu with tomato salad

  • rmardel on June 18, 2025

    This recipe is fabulous! I love the sesame oil/chinkiang vinegar vinaigrette with the added chili crunch. I've made this once with the crunch from this book, and once with commercial chili crunch. The flavors are good, although mild, when freshly made, but if you allow the tomato salad to sit at room temperature a few hours, the flavor intensifies and becomes umami-rich. For a tomato lover with a weakness for a bit of garlic and spice, this is quite addictive. I love the contrast of the tomatoes with the mild simplicity of the silken tofu. The tofu doesn't really add flavor, just a cool, creamy, textural contrast as well as some substance. That contrast is surprisingly pleasant, an excellent combination of taste and texture. This would be a fabulous light, no cook, dinner for those summer evenings in peak tomato season. Leftover tomato salad is also wonderful on simple scrambled eggs, if there is any leftover tomato salad.

• Seared egg tofu with honey and soy

  • eclairea on January 05, 2026

    I loved this! It made the fastest lunch ever, and I’m now going to add egg tofu to my rotation. I can’t believe how quick, simple, and tasty it was, this will be a meal saver on those days when I’m too lazy to cook!

  • ShayLRoss on February 04, 2026

    Unfortunately I did not have any chilli peppers on hand to compliment this, but the sauce turned out well. The texture of the seared egg tofu reminds me of French toast. I would be interested in trying other ways of enjoying egg tofu.

  • dmdmdmmm on April 24, 2026

    Sadly, half of the tube of tofu I got was mush so half of the recipe turned into a tofu patty of sorts. ? That being said, I really liked this dish and it was so simple. I’m glad that I seared them longer and they developed this crispy layer which was so nice.

• Sticky maple tofu sticks

  • eclairea on January 14, 2026

    Really enjoyed this tasty take on tofu! Next time, though, would roast the tofu in the oven and while that’s cooking, I’d cook rice and prep the sauce - less mess this way for this lazy cook!

  • Potawatomus on February 01, 2026

    I don’t think it would make a difference to substitute honey for the maple syrup.

  • h0lly on March 03, 2026

    I really liked it! I used a deep fryer. The sauce was quite good. Will definitely make again.

  • CaptainPantsless on March 24, 2026

    Ratings from the fam ranged from 3-5. Overall it's a hit, but we all agreed we love the author's method of baking tofu so much that frying it for this felt unnecessarily messy. We plan to make it again with the cubed, baked tofu from Cho's blog.

• Orange pepper popcorn chicken

  • emilycaj on November 09, 2025

    This is delicious! (Parent note: did my kid who loves Publix deli popcorn chicken refuse to eat it and call it disgusting? Of course they did.) I ran out of sweet potato starch and my frying oil was running low, so I took the last quarter of the batch and just pan-fried it in a couple teaspoons of oil (just the marinated chicken--without adding the sweet potato starch). This was delicious as well. This recipe is a keeper but for me, my pan-fried version is probably more practical for a normal weeknight dinner.

  • dmdmdmmm on January 16, 2026

    I wanted more orange flavor i guess based on the title? But the orange zest to finish it does make a difference

• Crispy chicken thighs with sticky rice

  • dmdmdmmm on March 19, 2026

    Not faulting the recipe but my rice needed wayyy more water than what recipe called for. Had to finish cooking it in the oven. All in all this was just okay, the rice was bland for me.

• Chili oil shrimp with sizzled onions

  • JoanN on February 22, 2025

    Outstanding. And couldn't be easier. May be best to remove onions from pan before adding shrimp and may need to add more oil depending on how much oil the onions absorbed. More oil might also get the shrimp shells crunchier without overcooking the shrimp. As with all her other recipes I've tried so far, it really doesn't need to be served with rice.

• Welcome home steak

  • EatinSnax on May 27, 2025

    Simple and effective marinade made this a great weeknight steak. The onions were sooo good! Surprisingly flavorful considering the short ingredient list. Will make again for sure.

• Triple pepper beef

  • CaptainPantsless on January 10, 2025

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

• Miso pork meatballs

  • rmardel on June 10, 2025

    These are good meatballs. Admittedly I thought they were better the next day, after the flavors had melded more deeply. I also made them as soup meatballs, not browning them first but just allowing them to poach in the Everyday Tong soup. I think I prefer them this way. The flavor is perhaps less "meaty" but the bright flavors of the green onion and ginger are more present and they are rounded out nicely by the miso. But then I think I prefer steamed or poached meatballs, so this could just be a matter of personal taste.

  • emilycaj on November 07, 2025

    I used 90/10 pork, formed them with a 1.5T cookie scoop, and baked them in the oven for 15 minutes at 400 rather than pan-frying them. They were DELICIOUS.

  • eclairea on January 07, 2026

    These were great! I followed emilycaj’s advice to bake the meatballs in the oven instead of frying them, and I’m glad I did. It was faster, cleaner, and gave me just enough time to cook rice while they were baking away in the oven. Served it with the roasted Brussels sprouts with sriracha mayo (also from this book!) and rice.

  • dmdmdmmm on January 16, 2026

    I liked these a lot! And i love how tender they still were even after I charred them a bit too much on the stove top. also became a fun activity for my kid and i, i was scooping and she was rolling the meatballs. Could see myself making this again

  • celesteprevost on February 21, 2026

    Tasty. Finished in chicken broth with a bit of rice + kale.

  • ShayLRoss on March 20, 2026

    Great, simple recipe to pull together quickly for an after work dinner. Highly recommend using the oven at 400 F for 15-20 minutes if you want to cut down on mess instead of pan frying!

  • gootenbeez on April 02, 2026

    Made these using ginger garlic paste and cooked them in a 425F oven for 20 minutes. I don't think that hurt the meatballs at all. Delicious, moist, great with just rice. I'd happily make these again.

  • Noknifeskills on April 19, 2026

    I had these at a book event and ran home to make them. I’ve made these several times and they’re delicious every time. Super easy, very flavorful, and always satisfying.

• Steamed pork cake with chives and cilantro

  • chawkins on August 01, 2025

    Made half a recipe with pork. It was very flavorful patty because both the garlic chives and cilantro are very aromatic herbs, then the doubanjiang gave it a kick. My pork mince was 100% lean, so the resulting patty was not very tender, should have added a tablespoon or two of water to the mixture to make up for the lack of fat. Would be a regular on the summer table when garlic chives are growing like a weed in the garden.

• Fried pork chops with sweet-and-sour sauce

  • eazyurk on January 15, 2026

    Very tasty and the pork was crispy. Do not skip on making the Sweet-and-sour sauce it pairs really well and can be used for other food!

  • dmdmdmmm on January 16, 2026

    LOVED IT. First time cooking pork chops this thick and I followed the authors instructions to the T. I love how it turned out and it was still so juicy and crispy. Do not skimp on the sauce for sure!

• Shrimpy ketchup fried fried

  • eclairea on January 10, 2026

    This was not as shrimpy or ketchupy as I expected! Might add more of both next time, and maybe even some fresh shrimp, too.

  • dmdmdmmm on January 16, 2026

    This was okay. I found it a bit too shrimpy (probs bc of the brand of shrimp paste I used) and I just got tired of eating it halfway through my plate. ? I think the addition of kewpie is a bit too much, I’d rather eat it without it to be honest. ?

• Creamy tomato udon

  • claire_txa051 on December 17, 2025

    This is such a great recipe to use pantry ingredients! Frozen udon can be hard to find in my rural corner of the world but everything else is easy.

  • ShayLRoss on January 14, 2026

    Really enjoyed this one! It was so easy to pull together, and frozen udon takes minutes to cook. I recommend this for a fast dinner after work for sure.

  • eclairea on February 07, 2026

    Quick and delicious, flavour punch with little effort. My fave kind of meal! Used a small can of coconut milk (160 mL) and tiny Kyknos can of tomato paste, perfect amounts!

  • craftycarmen on March 23, 2026

    If you plan on meal prepping with these, I recommend not mixing the sauce with the udon in advanced. Otherwise, the udon softens up too much when reheating. I also made these with her miso meatballs, per her suggestion, to give it a protein.

• Sizzle sauce noodles

  • eclairea on January 20, 2026

    If you have pre-made the sizzle sauce (thank you, Past Me!), then this comes together in a snap. Do NOT skip the egg yolk!

• Toisan-style fun see

  • eclairea on January 04, 2026

    Easy, fast to whip up with good effort to flavour ratio! Would make again for sure if I needed a big portion of noodles for a dinner party.

• Mom's spaghetti

  • eclairea on January 16, 2026

    This was unexpected but good! I accidentally added the ketchup at the beginning of cooking (oops) but I think it turned out fine! Not sure I’d make it again, but glad I tried it. Ran out of parm so I will aim to try next-day leftovers with it!

• San Francisco garlic noodles

  • yaleksly on May 04, 2025

    A touch too buttery for us, even for the full amount of noodles called for in the recipe. Will reduce to 3/4, or even 1/2, next time but keep everything else the same. Otherwise, very good, and will be going in our rotation. I served it with blanched broccoli and tuna.

  • dmdmdmmm on January 24, 2026

    These noodles were REALLY REALLY good!! I used a little less noodles and it still turned out great. I will def make them again.

  • eclairea on March 06, 2026

    If you like garlic, this is the dish for you! Super simple and tasty, and as I am wont to do, topped with a fried egg for a complete meal!

• Saucy black bean noodles

  • shelbstirr on April 27, 2026

    Tasty and easy. I used regular spaghetti noodles and next time I’m going to try to remember to try the trick with baking soda to make them chewier

• Wispy mushroom chow mein

  • eclairea on January 10, 2026

    Oh boy, this was yummy. Instead of pan-frying the mushrooms, I roasted them in the oven at 400F for 25 mins, which allowed me to make the sauce and boil the noodles. Would definitely do that again, and will definitely make this again.

• Extra-special XO nian gao

  • eclairea on February 01, 2026

    Once all ingredients were prepped, it came together pretty fast! My pan was too small (which at first I didn’t think would be the case) so next time I would use my wok. Used 3 links lap cheong instead of 4 since my XO sauce (a Kenji recipe from The Wok) already had some cured meat in it. This was so simple with good flavour and I would make it again.

• Shrimp noodle soup for the soul

  • rmardel on June 25, 2025

    This soup was quite good: Delicious, filling, lightly savory. My fish balls were still partially frozen when I began the soup, so I added them before the shrimp and let them simmer a few minutes extra. I did not cut the shrimp balls in half because they appeared so tiny; I was surprised then when they quadrupled in bulk, and could understand the instruction to halve them. Note that the broth is initially very salty, and strongly flavored from the added shrimp paste. Do not worry, this is ameliorated by the noodles and the shrimp balls which absorbed a good bit of broth but which were simple and fairly blandly savory but not at all salty. The soup was light, fresh, and shrimpy, but not overwhelmingly so. If I had adjusted the broth to be less salty, as I would like if I were drinking it as a broth, it would have been far too bland and boring with the noodles, shrimp, and shrimp balls. The shrimp balls were OK, but I might like this better with chunks of fish.

  • eclairea on February 20, 2026

    Light, filling, warming for the soul.

• Kohlrabi and radish salad with chili crunch

  • rmardel on June 10, 2025

    Fabulous salad! Best very cold and it definitely holds up well in the fridge, improves even, maintaining its crispness but becoming more complex.

• Smashed ranch cucumbers

  • CaptainPantsless on January 10, 2025

    Made my Midwestern heart thump.

• Chrysanthemum salad with lap cheong vinaigrette

  • ShayLRoss on January 11, 2026

    First time trying chrysanthemum, I enjoyed this salad. I was a little confused by the vinaigrette making process, so I would need to think over how to make it better in the pan (or separately in a bowl). Might be good with Korean pear instead of apple.

• Tried-and-true gai lan with oyster sauce

  • rmardel on June 02, 2025

    Variation on a familiar and standard technique for steamed Chinese greens. Excellent flavor. Watch the timing.

  • dmdmdmmm on January 16, 2026

    I had this with the Sweet and Sour Porkchop but imstead of Gai Lan, I used some local Bok Choy. It was alright, nothing special.

  • ShayLRoss on January 23, 2026

    Really enjoyed this one, my first time with Chinese broccoli and I loved it! I look forward to try this method with other similar vegetables.

  • eclairea on February 13, 2026

    Have made gai lan in similar ways before, and this was just as good!

• Black bean and garlic ong choy

  • ShayLRoss on January 18, 2026

    Turned out really well! My first time trying ong choy, and it was a good side dish. The only change I would make is cutting the stems shorter to make it easier to cook in the pan.

• Saucy sesame long beans

  • dmdmdmmm on January 16, 2026

    I had it as a side to the miso pork meatballs and I thought they were pretty good. Nothing too special but I did enjoy eating it.

  • Potawatomus on January 20, 2026

    I served this cold, and it was great!

  • eazyurk on January 28, 2026

    Good sidedish thats low effort.

  • Katie on March 01, 2026

    Makes a bit more sauce than needed but it tastes great on many other things!

  • Kfaber on May 30, 2026

    Great flavors. Would half the amount of sauce next time.

• Braised celtuce

  • Potawatomus on January 19, 2026

    Take care to peel the celtuce diligently. If you get some of the tough outer skin by mistake, it makes the dish less pleasant.

  • eclairea on February 07, 2026

    Simple and delicious, love the flavours. This would make a great side to any protein from this book. I would happily make this again, I ate everything in my picture!

• Fiery garlic chives and summer squash

  • Potawatomus on February 02, 2026

    I subbed regular green onions for garlic chives. This was delicious.

  • tacoquokka on May 19, 2026

    Good side dish. Make sure to get the smaller, thinner squash, because the roll cut on the larger squash didn’t work as well.

• Basil lime eggplant

  • JoanN on February 22, 2025

    Marvelous recipe. Very easy and delicious. Just be careful when adding the sauce that it doesn't boil away and scorch the eggplant and the pan. Maybe try doubling the sauce? Recipe really doesn't need the rice she says to serve it on, unless perhaps there is more sauce. Note to self: because sauce is very acidic, probably best not to cook it in carbon steel skillets.

  • Potawatomus on January 20, 2026

    I tasted the sauce as written prior to adding to the eggplant. It was too tart. This is a recipe which really depends on tasting throughout the process for success.

• Stir-fried lotus root

  • eclairea on January 23, 2026

    I thought this was pretty good when I ate it on its own, then the next bite was with the peanuts and YUM. I had to have every following bite with a peanut - the texture was so crisp but soft, with a nice heat from the chilis. Would definitely make again!

• Crispy Brussels sprouts with Sriracha mayo

  • CaptainPantsless on January 10, 2025

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

  • eclairea on January 07, 2026

    I really enjoyed this! Accidentally added the furikake to the sauce instead of sprinkling it on top, oops, but it was still delicious. Would make again for sure!

  • gootenbeez on April 02, 2026

    Subbed broccoli because I needed to use them. This was delicious and went well with rice and the miso pork meatballs. Will add these to my rotation when I want a delicious hands off veg side.

• Poached prawns with ginger cocktail sauce

  • dmdmdmmm on January 24, 2026

    The prawns came out bland and the sauce came out SO sweet!! This was a let down :(

• Typhoon deviled eggs

  • gootenbeez on April 02, 2026

    I didn't have pork floss but thought these could still be good without. Indeed they were. When you have chickens you find yourself looking for interesting ways to eat your eggs. This did not disappoint.

• Curried surimi salad with buttery crackers

  • tacoquokka on March 13, 2026

    Very easy recipe with great flavor. Used vegan mayo, subbed gochujang bc had no sambal. Went great with crackers, would also go well on a warm, buttery roll.

  • eclairea on April 27, 2026

    So easy, so yummy, perfect appetizer for busting out while hosting. Everyone loved it! I made half the recipe for four people and it was a good amount.

• Banh mi pasta salad

  • craftycarmen on March 23, 2026

    I thought this was just OK. It’s more (traditional) pasta salad than banh mi, which was the opposite of what I was expecting.

• Garden veggie potato salad

  • tacoquokka on June 05, 2026

    Great potato salad recipe. Skipped the eggs since I don’t personally like them in potato salad, subbed radishes for kohlrabi because I couldn’t find any. I forgot about the potatoes and cooked them for too long, but that turned it into a Japanese-style potato salad and this vegetable mix also worked really well for that.

• Coconut crunch coleslaw

  • Potawatomus on March 30, 2026

    This was a little one-note.

  • Katie on May 13, 2026

    Easy when you use storebought chili crisp

• Momma Cho's fried chicken

  • dmdmdmmm on January 24, 2026

    Good fried chicken, everyone in my family absolutely loved it!

• 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!

  • shelbstirr on April 29, 2026

    The flavor of this dish is awesome. I thought the wontons themselves were a little under seasoned but once you add the miso butter the seasoning & flavor is perfect. I need to try adding some oil to the boiling water next time to prevent sticking after they come out. The cook time for my vegan wonton wrappers (only option at my local store) is 2-4 minutes so the 7-8 minutes called for in the recipe seems like overkill, they were a bit mushy. I researched a little and 3-4 minutes should be enough for 1t filling. I accidentally heated the miso butter too hot (it simmered) and that broke the sauce, use lower heat than 5 next time. Takes some time to fold all the wontons. Would make again, with adjustments.

• Tomato kombu broth

  • rmardel on June 10, 2025

    This broth is surprisingly flavorful. Filled with umami from the kombu, it is also bright and fruity from the tomato. The flavors play nicely together. I am looking forward to using this, and I think it will prove to be a versatile base.

• Everyday tong

  • rmardel on June 10, 2025

    Good basic soup. I tend to make soup often and this is a good base for many happy meals. I did not use the bouillon cube, rather using a quart of chicken stock that I had just simmered with cilantro stems and the ends of a chunk of ginger. I added 4 cups of water and proceeded as written. I'd never used kohlrabi in soup before, but it was quite nice and I will do so again.

• Chop shop pork belly

  • Bessp on July 27, 2025

    This turned out really well. The skin got a tiny bit burned, but it didn't affect our enjoyment. I ended up needing to broil it for closer to 15 minutes to get an even crispy puff, which may have had something to do with the burning. the meat was juicy and well cooked, the skin was crispy and perfectly salty. I served with dry-fried green beans,

  • dmdmdmmm on January 16, 2026

    The skin on mine didnt puff up as much as hers did but that may be a me error cuz the pork I used wasnt flat and the taller side got all the crisp. Either way, it stayed crispy for a while and it really does taste like the roasted pork belly stuff i’ve had in Chinese restaurants! I found the meat side a bit tough tho. I’m used to boiling pork belly before frying/roasting it and that gives it that nice soft bite. If i ever make this again. i may just try and boil the meat first and then do everything else said in the recipe.

• 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.

  • dmdmdmmm on January 16, 2026

    the soup was good, mine came out MUCH thicker than her photos so I had to add a bit more water to thin it out a bit. I didnt get the egg effect she was talking abt but thats on me. I stirred a bit too early as opposed to waiting for it to set a bit. I suggest to be lighthanded on the white pepper first and dont put whatever she suggests in one go. I did and it was too spicy for my kid. so i guess if ur feeding kids or someone who isnt into spice a lot, add a bit as you go

• Crispy shrimp and chive bean curd rolls

  • eclairea on January 20, 2026

    I had a bit of a disaster making this since my bean curd roll delivery did not specify the sheet size, which was less than half the size of what was called for. Oops! Still tried to make them, but I think the sheets were also too thick so the rolls did not get that crispy. It still tasted good! I will try this recipe again with the proper bean curd sheets and update my note! It was otherwise pretty easy to make.

  • eclairea on January 29, 2026

    Well, my second attempt was hilarious because my bean curd roll delivery this time resulted in sheets that were half the size of my body! Rolling was an adventure again, but when sliced up, they turned out just like the photo in the book. Hooray!

• Shacha roast chicken

  • eclairea on January 25, 2026

    WOW, this was so good, and my first ever full roast chicken! Even my husband uttered “wow!” when he took a bite, which was the best compliment. Would absolutely make this one again. The shrimp paste is not shrimpy at all, it mellows out as everything roasts and adds a beautiful umami flavour. Make this!

  • dmdmdmmm on January 18, 2026

    It was VERY good. I was afraid it’s gonna be a bit too shrimpy but the ginger and garlic i think helped mellow it out and it was just salty and sweet and niiice. The drippings also was a good sauce to drizzle over the chicken and some rice

  • Potawatomus on January 19, 2026

    I doubled the recipe for the paste so that I could put it under the skin of the breast as well as on the outside.

• Pineapple sweet-and-sour sauce

  • eclairea on January 19, 2026

    This was great with the crispy bean curd and shrimp rolls and the cauliflower recipe!

  • dmdmdmmm on January 16, 2026

    I love this and I can already tell it’s gonna be such a good dip for some spring rolls!!

• Sesame persimmon galette

  • eclairea on January 19, 2026

    My first galette! Happy with how it turned out, it wasn’t too sweet at all (which I love), the dough was flaky, the sesame and tahini added some lovely depth. And of course I love persimmons and it happens to be persimmon season - win!

• Mango pomelo sago

  • dmdmdmmm on January 25, 2026

    Super nice and refreshing dessert! Will def make again

• Egg drop soup

  • dmdmdmmm on January 24, 2026

    Standard egg drop soup

• Pistachio pear baked nian gao

  • janetjanetjanet on February 22, 2026

    Read somewhere that og recipe wasn’t very sweet so I x1.5 sugar = lightly sweet. Could x2. Made half recipe in 8” round pan

• Gingery brown rice

  • Potawatomus on March 07, 2026

    This was a tasty spin on brown rice.

• Oxtail and daikon stew

  • Potawatomus on February 02, 2026

    My oxtails needed to cook longer than suggested.

• Hot honey mayo shrimp

  • MarielRose on January 10, 2026

    Added candied Walnuts from Woks of Life

• Buddha's delight

  • tacoquokka on February 20, 2026

    Good vegetarian dish. Soaked the bean sticks instead of frying them, used the mushroom soaking liquid instead of water, cooked it a little longer than the recipe because my bok choy was too large (would find smaller ones or chop smaller than quarters next time), forgot to include the pressed tofu (but would recommend using). Noodles themselves came out great.

• Steamed sea bass with miso leeks

  • tacoquokka on May 14, 2026

    Used branzino fillets, and the dish was delicious! Easy to make with great flavors.