It's hard to believe that we are inching our way towards summer and the halfway point of 2021. Welcome to the May installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.
This month, we are sharing Chinese recipes. Here's the #EattheWorld line-up for China...
- Culinary Adventures with Camilla: Scallion Pancakes
- Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs
- Amy’s Cooking Adventures: Homemade Fortune Cookies
- CulturEatz: Easy Spicy Vegan Mapo Tofu
- Kitchen Frau: Kung Pao Chicken
- Sneha’s Recipe: Quick Pork Fried Rice
- Making Miracles Zucchini Stir Fry
- Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe
- A Day in the Life on the Farm: Lettuce Wraps
There were actually fewer Chinese recipes on my blog already than I thought. And most involved pork, such as Pork Wonton Soup with Chives; Minced Pork Lettuce Cups; and Hui Guo Rou (Twice-Cooked Pork Belly). I did think about remaking my mooncakes. But, in the end, I wanted to make a family favorite...
I have been making green onion pancakes for years. But I've decided to share a recent riff because I love the added flavor; I added furikake and it is delicious! Okay, I know that makes this not Chinese, but furikake is a Japanese seasoning made up of toasted sesame seeds and bits of dried seaweed; and I always have a canister or two of it in my spice cabinet.
Ingredients makes 4