Tag Archives: Diana Kwan

Mapo Tofu

As promised, here’s the second of my two posts about cooking Chinese from Diana Kwan’s book “The Chinese Takeout Cookbook.” I’ll be giving a copy away in the coming weeks, so look for the contest. I’m still deciding what to … Continue reading

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Making “the real” Kung Pao Chicken

Because its the Chinese New Year and the Year of the Snake — and I’m a snake year baby — I decided to dust off my wok and cook some Asian food. After our trip to China last year, I’ve … Continue reading

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