Posts in China
Sichuan Peppercorn Cocktails

As soon as I opened the fresh bag of Sichuan peppercorns I knew we needed to create a cocktail to put them in. They were tart, spicy, floral, and something completely unknown. With the help of Serious Eats we found a great way to bring Sichuan peppercorn into cocktails. See below for a recipe for Sichuan Peppercorn Simple Syrup. 

Looking elsewhere on the web for inspiration, I loved this description of Sichuan (also spelled Szechuan) peppercorns from Addition, a company focused on bringing savory to cocktails everywhere. 

"The reality-warping Szechuan Pepper brings amazing floral and citrus notes along with heat that’s different from other peppers and chilies; Szechuan peppers will play tricks on your mouth with the tactile, prickly sensations they impart. " 

How fun does that sound! 


Sichuan Peppercorn Whiskey Sour

Sichuan Peppercorn Whiskey Sour

2 oz bourbon
1 oz Sichuan peppercorn simple syrup
1/2 oz lemon juice
egg white (optional)

Pour all ingredients except egg white in a cocktail shaker over ice, shake until well blended and cold. If using, add egg white and shake again until blended. 

Pour over a single large ice cube and garnish with lemon peel and peppercorn (garnish optional). 


Because one of us enjoys whiskey and the other gin, we experimented with both and to our pleasant surprise they both work equally well. I love how the gin showed the slightly pink nature of the peppercorn simple syrup!


Sichuan Peppercorn Gin Sour

Sichuan Peppercorn Gin Sour

2 oz gin
1 oz Sichuan peppercorn simple syrup
1/2 oz lemon juice
egg white (optional)

Pour all ingredients except egg white in a cocktail shaker over ice, shake until well blended and cold. If using, add egg white and shake again until blended. 

Pour over a single large ice cube and garnish with lemon peel and peppercorn (garnish optional). 


Making Simple Syrup

Sichuan Peppercorn Simple Syrup

Chef  Jonathan Zaragoza suggests making a simple syrup with a TON of peppercorns to make sure you get a strong enough flavor-to-sweet ratio, I think it worked well.

Adapted recipe for a quarter batch, results in approximately 1 cup simple syrup

1 cup Sichuan peppercorns
1 cup water
1 cup sugar

In a medium pot you take one cup of water, one cup of sugar, and 1/3 cup of peppercorns, bring them up to a slight boil, take it off the heat, and let it sit. Then do that again two more times, adding an additional 1/3 cup of peppercorns each time. At the end you get an intense syrup.


2018 Chinese GP: Chicken Wings, Noodles, and Cabbage a la All Under Heaven

Hoorah for a proper exciting race! The first half seemed to be a repeat of 2017, Mercedes, Ferrari, blah blah blah, until bam! A safety car and the Red Bull boys with excellent timing and guts to spare come up the field and mix it up!

I love seeing Ricciardo on top of the podium, that grin just makes my day. We kept an eye on Alonso throughout the race as well, as per usual he was driving that car beyond its abilities, even passing Championship leader Vettel in the final laps. Hopefully this race is a sign of things to come. I was literally on the edge of my seat wondering who Verstappen was going pass at the last second into a corner never made for passing... despite all the controversy, and possibly losing himself a podium, I still say 'Go Max!' because god its so much fun to watch! 

Chinese meal

I hope you enjoyed the race as much as we did. It was made even better with the meal of authentic Chinese dishes from All Under Heaven, a fantastic tome of traditional Chinese cooking. It was so hard to choose which dishes to make, but these turned out to be just challenging enough to learn a little but not get overwhelmed, and they were properly delicious. 

A few new techniques were added to my repertoire with these dishes and new ingredients too! Dry-frying chicken, just coated in corn starch, was a revelation. It turned out so crispy and soaked the sweet and spicy sauce up perfectly. This was also my first introduction to Sichuan peppercorns which are a total kick, they are floral and pungent and have a numbing quality that make them really unique (we even made a cocktail with them!). Honestly, that might be my favorite part of cooking for the races, trying completely new things, both in cooking and eating. Hope you try out a few too!

Dry fried chicken wings


Adapted from All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips

Serves 4 as an appetizer or part of a meal

12 chicken wing pieces (wings and drummetes)
¼ cup cornstarch
2 cups (or so) peanut or vegetable oil for frying
6 cloves garlic, finely chopped
½ inch fresh ginger, peeled and finely chopped
2 green onions, trimmed and finely chopped
10 dried Thai chilies, or to taste, broken in half and seeds discarded, and/or smoked paprika
¾ cup pale rice vinegar
6 tablespoons sugar, or to taste
1 teaspoon toasted Sichuan peppercorn salt, or to taste (recipe below)
2 teaspoons regular soy sauce

1. Start this recipe at least 6 hours before you want to serve it. Place wing pieces in a work bowl and sprinkle the cornstarch over them. Toss the wings in the bowl until thoroughly coated. 

2. Place a cooling rack on a baking sheet, arrange corn starch covered wings, not touching, on the rack. Refrigerate uncovered so the cool air slightly dries out the wings. Refrigerate for at least 6 hours and up to 1 day.

3. Pour the oil into a wok or heavy bottomed pan (I use my dutch oven for most frying),  heat over high heat until it reaches 350F. Use a splatter screen to prevent oil splashes. Carefully add 4-6 wing pieces to the hot oil.  As soon as the wings are golden on one side, approximately 3-5 minutes depending on the size of the wings, flip to brown other side. (If you have an instant read thermometer, chicken should reach 165F.) Remove the wings to a large work bowl once they are nicely browned and cooked through. Repeat with remaining wings in batches.

4. Put 1 tablespoon of the oil in a separate saucepan, place it over medium-high heat, and add the garlic, ginger, onions, and chilies, toss in the hot oil to release their fragrance, and then add the rest of the ingredients. Turn the heat to high and quickly boil down the sauce. Boil until it reaches the consistency of syrup, remove from the heat. Toss the wings in the sauce to coat them completely. Arrange the wings on a serving platter and eat while hot. 

To make peppercorn salt:  combine 1/2 cup whole Sichuan peppercorns and 1/2 cup salt in a dry wok, cook over medium heat until salt browns and peppercorns start to pop, let mixture cool. Pulverize in a spice grinder, shake through a fine mesh sieve, and store in a tightly sealed jar.


green onion noodles



Barely adapted from: All Under Heaven by Carolyn Phillips

Serves 4-6

Fried Onions
12 green onions
1 ½ cups peanut or vegetable oil

1/2 cup light soy sauce
1/2 cup unsalted chicken stock

4 quarts  water
2 tablespoons sea salt
12 ounces thin dried noodles of any kind

1.  Clean and trim green onions, pat them dry (to avoid oil splatter), slice them on an angle into long, thin ovals.

2. Line a plate with a paper towel and place it next to the stove along with a slotted spoon. Heat the oil in a wok over medium-high heat. When the oil just begins to shimmer, add a few pieces of onion. What you want is for the onions to gently bubble, so adjust the heat as needed and then add the rest of the onions. Stir the onions every minute or so and let them slowly cook, giving them a chance to release their fragrance and gradually dry out, approximately 5-7 minutes. Keep an eye on the onions (don't walk away!), as soon as they start to smell toasty and a few begin to brown, stir them almost constantly so they toast evenly.

Once almost all of them are brown, remove them from the oil with the slotted spoon and place them on the paper towel lined plate.  Set the wok with the hot oil aside. If you’re going to continue the recipe immediately simply allow to cool as you continue. Otherwise, let the seasoned oil cool, then pour it into a clean glass jar and store in the refrigerator. 

4. Pour ¼ cup of the soy sauce and ¼ cup of the stock into a large work bowl and stir in about ¼ cup of the flavored oil. After adding the noodles, add each of more as needed. I used all of it as my noodles absorbed a lot of liquid. 

5. Put the water in a large pot, add the salt, and bring to a boil. About 5 to 10 minutes before you want to serve this dish, stir the noodles into the water and gently swish them often so they don’t stick together. As soon as the water starts to boil, lower the heat to a simmer and cook the noodles until they are barely done (check package for time). Place a colander in the sink and drain the pasta into it, but don’t rinse it, as the starch on the noodles will help to thicken the sauce and allow it to evenly coat each strand.

6. Put the cooked noodles into your work bowl with the sauce and toss them well. You want the noodles slightly soupy since they’ll absorb some of the sauce, so add more stock if needed. Taste and add a bit of soy sauce or green onion oil, if you want.

7. Serve noodles garnished with all of the fried onions.



From: All Under Heaven by Carolyn Phillips (also on her blog!)

Serves 4

1½ pounds napa cabbage (about ½ large head or 1 small head)
5 dried Thai chilies
2 tablespoons peanut or vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1½ tablespoons balsamic vinegar
1½ teaspoons regular soy sauce
½ teaspoon sugar
1 teaspoon toasted sesame oil

1. Rinse the cabbage carefully, removing any damaged leaves. Shake the cabbage dry and then cut out the core. Separate the leaves into stacks of 3 or 4 and place them curved-side down on a cutting board. Use the side of a cleaver, or the bottom of a small pan, to lightly whack the stems; this will serve to gently break them open, and then cut them into pieces approximately 2 x 1 inches in size.

2. Break the chilies open and discard both the seeds and the stem ends. Cut them into smallish pieces. Heat a wok over high heat and then pour in the oil. Immediately add the chilies and fry them quickly until they have crisped up. Toss in the ginger and the cabbage and stir-fry the cabbage over high heat. As soon as the cabbage has wilted, add the vinegar, soy sauce, sugar, and sesame oil. Taste and adjust seasoning. Continue to toss the cabbage until all of the edges are a golden brown. Serve hot.


Chinese GP - Orange Chicken and Beef Chow Fun

This year we finally did it. We made our own Chinese food! And because I can't resist a cooking challenge we made three dishes, two of which were fried and none of which I had ever made before. But the pork buns were store bought, so I let myself off the hook there. A big thank you to Luiz who provided the inspiration in the way of a new cookbook for my birthday: Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen.

For the Chinese GP this year we had:

Crab Wontons
Orange Chicken
Beef Chow Fun
Pork Buns
Chinese and Taiwanese beer


Despite the juggling, none of these dishes turned out to be overly complicated or difficult. Just a little time consuming with the need to make a sauce, batter the meat, and fry for the orange chicken, but perhaps that is what makes it so very tasty.

When I make these dishes over again I will halve the sugar in the orange chicken and double the veggies in the chow fun because those are my preferences, otherwise, they are delicious!


Crab Wontons

Katie Chin’s Everyday Chinese Cookbook

6 oz crabmeat (or imitation crab)
Two – 8 oz packages cream cheese, softened
½ tsp salt
¼ tsp garlic powder
20 wonton wrappers
1 egg slightly beaten
Oil for frying
Sweet and Sour sauce

  1. In a medium bowl mix together first four ingredients
  2. Lay one wonton wrapper on a clean surface. Brush edges with beaten egg, then place a heaping teaspoon of crabmeat mixture in the center. Fold the bottom corner of the wonton wrapper over the filling to form a triangle and seal the edges. Pinch the two folded corners together. Repeat with remaining wrappers.
  3. In a large wok or dutch oven, heat 2 to 3 inches of oil to 350 degrees F. Fry 8 to 10 wontons at a time, turning 2 or 3 times, until golden brown, about 2 minutes. Drain on a sheet pan lined with paper towels. Serve immediately with Sweet and Sour sauce.

Orange Chicken

Katie Chin’s Everyday Chinese Cookbook

chicken marinade:
2 pounds boneless, skinless chicken thigh or breast, cut into bite-sized pieces
1 egg, slightly beaten
1 tablespoon cornstarch
2 teaspoons light soy sauce
1 teaspoon salt dash white pepper

1/2 cup all-purpose flour
1/2 cup water
1/4 cup cornstarch
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
vegetable oil for for frying

1 1/2 cups sugar
1 cup chicken broth
2 tablespoons orange juice concentrate
3/4 cup rice or white vinegar
1 tablespoon vegetable oil
2 teaspoons dark soy sauce
1/2 teaspoon salt
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon orange zest
1/4 cup cornstarch
1/4 cup water

  1. In a large bowl, combine the chicken pieces, egg, 1 tablespoon cornstarch, 2 teaspoons soy sauce, 1 teaspoon salt and the white pepper. Cover and refrigerate for 20 minutes.
  2. Heat vegetable oil in a wok or deep frying pan to 350 degrees. Mix flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda. Stir the chicken and remaining marinade into the batter until well coated. Fry about 15 pieces at a time until lightly browned, turning frequently, about 3 minutes. Drain on a paper towel-lined baking sheet. Increase oil temperature to 375 degrees. Fry all of the pieces at one time for 1 minute (this is the secret for getting crispity-crunchy results). Drain on paper towel.
  3. Heat sugar, chicken broth, orange concentrate, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1/2 teaspoon salt, garlic, red pepper flakes and orange zest to boiling in a medium sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir until thickened about 10 seconds. Bring to a boil. Remove from heat and pour over chicken pieces.

Beef Chow Fun

Katie Chin’s Everyday Chinese Cookbook

10 oz flat rice noodles (fresh or frozen)
1 tsp dark sesame oil
3 medium dried black mushrooms
8 oz beef tenderloin, sliced diagonally across the grain in ¼ in slices
1 tsp plus
2 Tbsp all-purpose cornstarch, divided
1 ¼ tsp salt divided
2 tsp sugar divided dash of pepper
2 oz snow peas, trimmed
8 oz asparagus, cut into 2-in pieces
¾ cup chicken stock, divided
2 Tbsp oyster sauce
3 Tbsp oil, divided
1 tsp peeled and minced ginger
1 clove garlic, minced

  1. Toss (prepared) noodles with sesame oil and set aside
  2. Soak mushrooms in hot water until soft, about 20 minutes, and drain. Remove and discard stems and cut caps into ½ inch pieces.
  3. In a bowl, toss beef, 1 tsp of cornstarch, 1 tsp salt, 1tsp sugar and the pepper. Cover and refrigerate for 20 minutes.
  4. Bring a small saucepan of water to a boil. Add snow peas and blanch for 1 minute. Using a slotted spoon, transfer snow peas to a bowl of ice water to stop cooking. Drain and set aside.
  5. In a small bowl, mix 4 Tbsp of the chicken stock with the remaining 2 Tbsp of cornstarch, the remaining ¼ tsp salt, the oyster sauce and the remaining 1 tsp of sugar. Set aside.
  6. Heat 2 Tbsp of the oil in a wok or skillet over medium-high heat. Add the beef, ginger, and garlic and stir-fry for 2 minutes. Remove beef from the wok.
  7. Wash and dry wok, then heat the remaining 1 Tbsp oil over medium-high heat. Add the drained mushrooms and the asparagus and stir-fry for 2 minutes. Pour in the remaining ½ cup of chicken stock and the cornstarch mixture and cook stirring continuously, until the sauce thickens and all the ingredients are nicely coated, about 2 minutes.
  8. Add the blanched snow peas and cook for 30 seconds. Add the beef and cook, stirring continuously until the beef is hot.
  9. Pour beef mixture over noodles in individual bowls, or mix noodles in, to coat with sauce.

Get the book or check out her website. Many more great recipes where these came from!


All these recipes made an ungodly amount of food so the three of us ate very well and we had lunch for the entire week! I do love a FULL fridge!

Chinese Grand Prix

China! Honestly I have some awesome Chinese recipes, I want to learn to make homemade chow fun, Chinese- American classics like General Tso's chicken and Honey Walnut shrimp. Maybe even some traditional Chinese recipes.

But... we can't resist the ease of a call, they already know our address, I have our order memorized and can say it by rote AND it is at my door in 20 minutes.


It's not much to look at, but damn is it good.


Also, did you know they make a beer called Lucky Buddha, with a bottle... shaped like Buddha?? Oh yes. They do.