Simple but very delicious, this tomato and egg stir-fry is truly a national dish adored by most households in China…

This satisfying dish combines ripe tomatoes with gently scrambled eggs in a balanced sweet and savory sauce. It’s often served with a bowl of steamed rice and is one of my ultimate comfort meals!

This is actually one of my personal favorite dishes when I travel to overseas.

Nothing says summer like grilled corn and to add some Vietnamese flair, I slathered it in a seasoned mayo cream and garnished it with mỡ hành, a popular Vietnamese relish made by lightly frying scallions in oil aka “scallion fat”, fresh cilantro, black pepper, and a dusting of parmesan cheese and smoked paprika.

I just picked up my Asian CSA yesterday and I was so excited to see okra on the list! Okra, aka lady fingers, contain pods that are “mucilaginous,” which results in a super slimy texture when cooked.

This “mucilage” or slime is a debatable matter. Some folks either enjoy this gooey texture and others just hate it for that same reason.

Click through for the recipe and to learn how to make this dish super slimy!

Squid 🦑 Games… Part I: cooking with Squid!

This was one of my favorite vegetables growing up and my dad grew these along with many other types of asian squashes since they were harder to find.

Luffa or loofah (botanically Luffa aegyptiaca) is a vine-grown member of the pumpkin, squash and gourd family. Click link on how to cook this comfort veggie dish!

Has anyone else cook with these before?

Tatsoi is an Asian variety of Brassica rapa grown for greens and is also called “tat choy”, which sounds like and is related to it’s sister greens, Bok Choy.

I like cooking bok choy with bean sprouts so I used the same recipe here. Tatsoi greens along with garlic and bean sprouts are sautéed in a flavorful ginger soy sauce.

I can’t believe Thanksgiving is just a couple days away and we’re going to be celebrating it Friendsgiving style with a few of our closest friends! With the help with YouYou this year we’ll be doing a few things with an asian spin, because why not?

Crispy Air Fried Balsamic & Soy Sauced Brussel Sprouts

These bad boys only take less than 30 min total from prep time to final cooking. Click over for the recipe!

Pickled chilies are a Vietnamese favorite and they're used to enhance flavor and add some crunchy, sweet & sour heat to many soups, fried noodles and other dishes. Click to find out how to make this crisp and tangy favorite!

Dump your rubbery eggs made on a non-stick pan and grab your cast iron skillet instead! What’s my favorite fried egg recipe? Well it’s my crispy fried egg with butter and olive oil of course. The aroma without the butter just isn't the same and if you want your house guests or family to wake up in the morning, use a little bacon fat to replace the oil below! LOL

Bitter Melon (aka bitter gourd) is called “muop dang” or “kho qua” in Vietnamese. They call it bitter melon because it’s quite bitter and can be an acquired taste for some. In Vietnamese cuisine, it’s often cooked with other ingredients to offset it's bitter punch.

I often think it’s almost a right of passage and knowing that you’ve crossed over to an Vietnamese adult lol. A popular dish to cook bitter melon in Vietnam is with eggs so today we’ll be making stir fried eggs with bitter melon! Read on to learn a few tricks to avoid overly bitter bitter melon!

These blanched spinach like greens along with fresh ripe tomatoes and red onions are tossed with a savory sweet & tart fish sauce vinaigrette. This simple salad is made in many Filipino homes. Talbos ng kamote / kamote tops aka sweet potato leaves are native plants in the Philippines and they’re super nutrient dense.

This simple Vietnamese soup is made with amaranth and shrimp and is cooked in a deliciously seasoned soup stock. I love these soups because they’re nice, light and super healthy and so easy to make! Traditionally, these soups often accompany a salty meat dish and a side of rice.

Typically used are pennywort greens but I got these asian amaranth leaves from my local CSA. These leaves are very nutrient-rich and is a good source of carotenoids, proteins, and essential amino acids like methionine and lysine, dietary fiber and minerals, such as magnesium, calcium, potassium, copper, phosphorus, zinc, and iron!

#vegansushi! Last night we tried something totally new and vegan. Julian was my little sous-chef, aka, our little vegan in the house was craving some sushi so we thought it would be silly to film us being us in our kitchen!