Notes about Recipes in this book

• Glass noodles with charred leeks and soft tofu

  • ShayLRoss on January 18, 2026

    I wish I could take better photos... This turned out super well! I was really happy with the results and flavor. Next time, I would use a little less leeks and maybe increase the sauce a bit (I didn't have it balanced well), but otherwise the whole process was really straightforward. I love using the steamer basket to cook!

• Rice with tinned fish and dill

  • djnielsen64 on February 28, 2025

    Great quick and easy rice cooker meal using tinned fish! I didn’t have fresh dill so used scallions and parsley instead.

  • krista_jo on March 05, 2025

    This is quite subtle for a main dish and not subtle enough for a side - I feel like it needs a vegetable to elevate it to one-dish meal status. Peas, maybe? I made it on the stovetop but next time I will just use the rice cooker as the jasmine rice got a bit mushy (without getting very crispy on the bottom).

  • Potawatomus on March 13, 2026

    This was simple and delicious.

• Beef and onion stir-fry (Cōng bào níu ròu)

  • Astrid5555 on December 31, 2024

    Good, but nothing special, the rest of the family liked it more than I did, weeknight-dinner friendly.

• Fried farro with lap cheong and cabbage

  • eclairea on April 18, 2026

    Great way to use up the leftover cabbage and lap cheong in my fridge! The lap cheong charred quickly in my wok, so keep an eye on it.

• Gingery chicken and asparagus stir-fry

  • Astrid5555 on May 18, 2026

    This was excellent, a quick weeknight dinner for the whole family!

• Corn mochi fritters

  • rhsantos on August 20, 2025

    Taste and texture were exactly how I imagined and wanted. Perfect combos of crispy/chewy and sweet/salty

• Dry-fried lotus root and broccoli

  • krista_jo on March 05, 2025

    This is very tasty. Depending on the size of your wok you may need to char the vegetables in batches or use a cast-iron frying pan for this step. Don't be shy to get them quite charred. I substituted brown rice syrup for maple syrup because that's what I had on hand.

• Cod in spiced tomato broth with rice

  • SGnolek on December 04, 2025

    A nice spice level and sauce that goes nicely with the rice, not a fishy flavor. I used Haddock because that's what I had.

• Mapo tofu (Má pó dòu fu)

  • JoanN on April 05, 2025

    This is among the best mapos I've ever made, and I've made a lot of them. This is just as good, if not even better, than Dunlop's, Kenji's, and Kylie Kwong's. It's different from others I've made. It uses twice as much ground pork, no soy sauce, no leeks, no salted black beans, no Shaoshing wine. It seemed quite oily, in a good way, but that might be because I was using significantly fattier pork than usual. Will play around with that factor, and may up the heat just the tiniest bit. But I just loved this. Couldn't wait to get to the leftovers, which I positively gobbled.

• Braised cabbage and chorizo

  • imaluckyducky on April 12, 2025

    4 stars. What a great combination! Made without ginger or green onions and didn’t suffer from it. Added chili crisp at serving.

• Harissa-glazed torn tofu

  • eclairea on July 06, 2025

    Tasty, but a bit too fiery! If I make again, I wouldn’t add the bird’s eye chilis - think the harissa adds a good amount of heat for my taste.

• Rigatoni with saucy stir-fried lamb and asparagus

  • Katie on April 21, 2026

    Delicious and surprisingly easy on a weeknight. A couple mods I made: 1. Used a full pound of asparagus. I definitely wouldn’t do less especially if it’s the main vegetable with the meal. 2. I used strozzapreti and I think this would work well with any short pasta. 3. Added cilantro and mint since I had them around. I liked it. 4. Added a little dark soy for color. Not necessary but would do again.

• Scallion oil daikon slivers (Cōng yóu bái luó bo sī)

  • chefoclairo on December 02, 2025

    I add a dash of rice vinegar to the dressing for a little zing

• Pan-seared duck breasts with scallion-crisped rice

  • krista_jo on March 05, 2025

    This is just as crispy and delicious as it looks like it will be. I had to cook the duck a little longer than suggested (and the scallions a little less than suggested) but otherwise followed the recipe exactly.

• Caramelized shallot dà bǐng

  • krista_jo on March 05, 2025

    This was pretty easy although there are a lot of steps with waiting in between so it's best done when you have nowhere to go today. The crispy, sesame-encrusted outer layer was really great and the swirly, soft inner layers looked beautiful when sliced. The shallot filling was very sweet and rich, giving the whole thing a savoury cinnamon-bun-type feel. I think next time I might use the more traditional raw green onion instead.