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Category: asian recipes

  • Asian Smashed Cucumber Salad

    Asian Smashed Cucumber Salad

    This Asian smashed cucumber salad is cucumbers smashed, salted and drained, then tossed in a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. It’s a no-cook side that makes about 5 servings in about 20 minutes, including the salting time.

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    This is the side dish we lean on during hectic, crazy days, when I still want to pack something special for the family, even for lunch. It takes a few basic ingredients and no cooking at all, unless you add the optional hot oil finish.

    When the lunchboxes open, the nutty smell of sesame oil and the tangy scent of rice vinegar float into the air, and the other kids always come over to check my kids’ lunchboxes to see what that smell is! It’s a huge kid-favourite in our house. For the adult version, we add some extra dried chili flakes on top.

    If you only know cucumbers from my bread and butter pickled cucumbers, this one is the opposite: no jars and no waiting. You smash, salt, drain and toss, and it’s ready to eat. It sits nicely next to Hainanese chicken or a plate of noodles.

    A dark plate heaped with smashed cucumber pieces, partly peeled in stripes and glossy with sesame dressing.

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    Ingredients

    • Cucumbers: 4 medium cucumbers.
    • Salt: 1 teaspoon, to draw out some of the water.
    • Dressing: 1 garlic clove (minced), 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar.
    • Optional toppings: 1 teaspoon dried chili flakes or chili oil, and 2 teaspoons sesame seeds. No chili oil? 1 tablespoon of a neutral oil like canola for the optional hot oil finish (see Tips).

    Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.

    Equipment you’ll need

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    How to make Asian smashed cucumber salad

    Step 1: Wash the cucumbers. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.

    Step 2: Smash and cut. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.

    Step 3: Salt and drain. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.

    Step 4: Mix the dressing. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.

    Step 5: Toss and top. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see Tips below. Serve right away, or cover and refrigerate within 2 hours.

    Close-up of smashed cucumber chunks coated in dressing with bits of minced garlic.

    Tips for the best smashed cucumber salad

    • Smash, don’t slice. The cracked, rough edges hold on to more dressing than neat slices do.
    • Don’t skip the draining. Pouring off the salty water keeps the dressing from getting thin.
    • No chili oil? In Chinese cooking, uncooked and cooked oil taste different. Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
    • Make it two ways. Toss it mild for the kids, then scoop out a portion for the grown-ups and add extra chili flakes.
    • Packing it for lunch? Pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.

    What to serve with it

    In the photos it’s served with noodles and a browned patty. It also goes well with salt and pepper chicken wings.

    A white scalloped plate with smashed cucumber salad, noodles and a browned patty, with a dish of cucumber salad behind it.

    How to store Asian cucumber salad

    Smashed cucumber salad next to noodles and a browned patty on a white plate.

    Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but it’s best the day you make it. If you keep it overnight, the cucumbers release extra water and get softer, so simply drain it off before serving. Because the dressing has raw garlic in oil, keep the salad cold and don’t leave it out at room temperature for more than 2 hours.

    FAQ

    Why smash the cucumbers?

    Smashing cracks the cucumber open, so the rough edges soak up more of the dressing than clean slices would.

    Do I have to salt the cucumbers first?

    It helps. The salt pulls out some of the water, which you pour off, so the salad stays crunchier and the dressing doesn’t get watered down as fast.

    Can I make Asian cucumber salad ahead of time?

    Yes. Mix the dressing and keep it covered in the fridge, then smash, salt and drain the cucumbers and toss everything just before serving. Since the dressing has raw garlic in oil, keep it covered in the fridge and use it within 3 days. Don’t leave it out at room temperature for more than 2 hours.

    How long does cucumber salad last in the fridge?

    It usually keeps 1 to 3 days in an airtight container in the fridge. The cucumbers keep releasing water and soften as it sits, so drain it before serving.

    Is this cucumber salad spicy?

    Not unless you add chili. The base salad is garlicky and tangy, so you can keep it mild for the kids and add dried chili flakes or chili oil for the adults.

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    Pack it once, and see who comes over to check the lunchbox!

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    Smashed cucumber salad on a dark plate, glossy with sesame and rice vinegar dressing.

    Asian Smashed Cucumber Salad

    Cucumbers smashed, salted and drained, then tossed with a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. A no-cook side with optional chili on top.
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    Prep Time 10 minutes
    Salt and drain 10 minutes
    Total Time 20 minutes
    Servings: 5 servings
    Course: Salad, Side Dish
    Cuisine: Asian, Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    Salad
    • 4 medium cucumbers
    • 1 tsp salt
    Dressing
    • 1 clove garlic minced
    • 3 tsp sugar 1 tablespoon
    • 2 tsp sesame oil
    • 3 tsp soy sauce 1 tablespoon; regular soy sauce
    • 2 tbsp rice vinegar
    Optional toppings
    • 1 tsp dried chili flakes or chili oil plus extra flakes for the adults
    • 2 tsp sesame seeds
    • 1 tbsp neutral oil like canola optional hot oil finish

    Equipment

    • Cutting board
    • Cleaver or large knife the flat side is for smashing
    • Rolling Pin optional, for smashing
    • Large mixing bowl (use a metal one for the hot oil finish)
    • Small bowl for the dressing
    • Airtight container for leftovers

    Method
     

    1. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.
    2. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.
    3. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.
    4. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.
    5. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see the notes. Serve right away, or cover and refrigerate within 2 hours.
      Close-up of smashed cucumber chunks coated in dressing with bits of minced garlic.

    Notes

    Rinse the cucumbers under running water before cutting, even if you plan to peel them. Skip the soap.
    No chili oil? Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
    Servings, prep and salting times are estimates and vary with the size of your cucumbers.
    Refrigerate within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but the cucumbers keep releasing water and soften, so it’s best the day you make it. Drain off the extra water before serving. Because the dressing has raw garlic in oil, keep it cold and don’t leave it out at room temperature for more than 2 hours.
    For a lunchbox, pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.
    Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.
  • Salt and Pepper Chicken Wings with Crispy Lemongrass

    Salt and Pepper Chicken Wings with Crispy Lemongrass

    These salt and pepper chicken wings are marinated for at least 2 hours, double-fried until deep golden, then tossed in a hot wok with crispy lemongrass, garlic, jalapeño and a homemade toasted-rice flavour powder. Plan about 3 hours start to finish, with most of that hands-off marinating. Cook the chicken to 165°F (74°C).

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    Fall is all about pumpkin spice and sweet treats, so I’m going the other way today! My husband’s favourite snack, when he is stuffed full of cinnamon rolls, Thanksgiving roasted lemon garlic chicken and warm lentil and sweet potato salad, is something totally different: salty, spicy and crunchy. Enter these wings!

    They are fried twice, then tossed in a hot wok with fried lemongrass, garlic and fresh jalapeño. The toasted rice flavour powder is the secret. It’s nutty, salty and so good. Put the NFL, hockey or any weekend game on and you will laugh right through the burger and pizza commercials.

    There is no heavy batter here, just a light cornstarch and flour coating. If you’d rather go tangy than toasty, my crispy pickle brine chicken wings are the other direction.

    Plate of crispy salt and pepper chicken wings piled with fried lemongrass strands and a green jalapeño slice, with a small striped gourd on the table.

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    Ingredients

    Most of this is easy to find. The flavour powder is the part to plan ahead for: it uses glutinous sweet rice, vinegar powder and Hat Nem seasoning (or Old Bay).

    • Chicken marinade: 1.5 lb (680 g) chicken wings, split into flats and drumettes (about 16 pieces), plus cornstarch, all-purpose flour, soy sauce, salt, sugar and white pepper.
    • Flavour powder: 50 g glutinous sweet rice, salt, MSG, vinegar powder, sugar, white pepper and Hat Nem seasoning (or Old Bay).
    • For frying: 5 cups neutral cooking oil for the double fry, plus 3 tablespoons of fresh neutral oil for the final toss in a second clean, dry pan.
    • Aromatics: 3 stalks lemongrass sliced very thinly, 3 garlic cloves and 1 jalapeño.

    The flavour powder makes more than you need. You only use 2 teaspoons on the wings, so there is TONS left for next time. Exact amounts are in the recipe card below.

    Equipment you’ll need

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    How to make salt and pepper chicken wings

    Step 1: Marinate the wings. If your wings are frozen, thaw them completely in the fridge first. Pat the wings dry. In a large bowl, toss them with 2 tablespoons cornstarch, 1/4 cup all-purpose flour, 1 tablespoon soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 2 teaspoons white pepper until every wing is lightly coated. Cover and refrigerate for at least 2 hours. Wash your hands, the cutting board and any tools that touched the raw chicken with hot soapy water, and keep the raw wings away from the finished ones. Don’t rinse the chicken. Use separate tongs or strainers for raw and cooked wings.

    Step 2: Make the flavour powder. Toast 50 g glutinous sweet rice in a dry pan over medium heat, stirring constantly, until golden brown and nutty. Let it cool for a few minutes, then tip it into a high-speed blender with 2 tablespoons salt, 1 teaspoon MSG, 1 teaspoon vinegar powder, 1 teaspoon sugar, 2 teaspoons white pepper and 1 teaspoon Hat Nem seasoning. Blend until fine, then measure out 2 teaspoons for the wings.

    Step 3: Fry the wings twice. Heat 5 cups oil in a wok or deep pot over medium-high heat to 375°F (190°C). The pot should be no more than half full. Working in small batches, lift each wing from the bowl, shake off the loose coating and lower it slowly into the oil, away from you. Fry the wings for about 5 to 7 minutes until pale gold and cooked through. Times vary with wing size and oil temperature. The oil temperature will dip when the wings go in, so adjust the heat to keep it around 350 to 375°F. Check the largest wing of each batch at the thickest part, away from the bone, with an instant-read thermometer: it needs 165°F (74°C). Keep frying any wing that is under 165°F. Move the wings to a wire rack and let them rest about 10 minutes. Turn the heat to low during the rest, then bring the oil back up to 375°F and fry them a second time, a few at a time, for about 2 to 3 minutes until deeply golden and crisp. Drain on the rack.

    Step 4: Crisp the lemongrass. Pat the sliced lemongrass dry and add it to the same hot oil in small handfuls, standing back, because it will bubble up. Fry until golden and crispy. Fish it out with a strainer or slotted spoon, drain, and set it aside in a small bowl. Turn off the heat and leave the pot where it is, away from kids and pets. Never move hot oil. Let it cool while you finish Step 5.

    Step 5: Toss and serve. Heat 3 tablespoons of fresh oil in a second clean, dry wok or pan over high heat until shimmering. Add the minced garlic and sliced jalapeño, give them 2 to 3 quick stirs, then tip in the double-fried wings. Toss hard, scatter in the crispy lemongrass and 2 teaspoons of the flavour powder, and keep tossing until every wing is coated. Plate right away and eat them hot!

    Close-up of golden double-fried chicken wings dusted with flavour powder, with crispy lemongrass and a jalapeño slice.

    Step 6: Clean up after dinner. Once the frying oil is completely cold, which takes a couple of hours, strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Never pour it down the drain.

    Tips for crispy wings and mistakes to skip

    • Use a thermometer, not your eyes. Pale gold wings can still be raw inside. Probe the thickest part of the largest wing in each batch, away from the bone, until it reads 165°F (74°C), and keep frying any wing that is under it. This is the USDA safe minimum for chicken.
    • Don’t crowd the pot. Too many wings at once drops the oil temperature and gives you greasy, pale wings. Small batches, trust me.
    • Rest between fries. A short rest on a wire rack lets steam escape so the second fry can really crisp the skin.
    • Have everything ready for the final toss. Garlic goes from fragrant to bitter in seconds. Measure the powder and set out the lemongrass before the wok gets hot.
    • Respect the hot oil. Never leave heating oil unattended and keep a lid nearby. Shake off loose coating, then lower the wings in slowly with a spider strainer or tongs, away from you, so the oil doesn’t spit. Do the final toss in a second clean, dry wok or pan with fresh oil so you never move hot oil. Keep kids and pets away from the pot while the oil cools, and clean it up as described in Step 6. Never pour it down the drain.
    • If oil catches fire: slide a lid over the pot, turn off the heat, and never use water.

    How to store and reheat leftover wings

    Salt and pepper chicken wings with crisp lemongrass strands and a jalapeño slice on a white plate.

    Refrigerate leftover wings within 2 hours of cooking (1 hour if the room is above 90°F / 32°C), in a shallow airtight container. Eat them within 3 to 4 days. Reheat until steaming hot and 165°F (74°C) in the middle. A hot oven with the wings on a wire rack can work, since the rack lets air circulate around them.

    Keep the leftover flavour powder in an airtight container, away from heat and moisture.

    Salt and pepper chicken wings FAQ

    Do you have to double-fry salt and pepper wings?

    The first fry cooks the wings through. The second fry is what makes the skin extra crunchy. If you skip it, you’ll get a softer wing.

    What temperature should chicken wings be cooked to?

    The USDA says chicken is safe at an internal temperature of 165°F (74°C). Check the largest wing in each batch, at the thickest part and away from the bone, and keep frying any wing that is under 165°F.

    What is in salt and pepper seasoning?

    Here it’s a flavour powder made from toasted glutinous sweet rice blended with salt, white pepper, a little sugar, MSG, vinegar powder and Hat Nem seasoning. You only use 2 teaspoons on the wings.

    What temperature do you fry chicken wings at?

    Heat the oil to 375°F (190°C) before the wings go in. It drops as the chicken goes in, so fry in small batches and adjust the heat to keep it from falling too far.

    What oil is best for frying wings?

    Use a neutral cooking oil, so it doesn’t compete with the lemongrass, garlic and jalapeño. Heat it in a wok or deep pot and don’t fill the pot more than halfway.

    How do you keep fried wings crispy?

    Drain them on a wire rack instead of a flat plate, and do the final toss right before serving. Wings left to sit in a covered dish lose their crunch.

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    Make it your own, and make the extra powder. You’ll find a use for it!

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    Overhead view of salt and pepper chicken wings with fried lemongrass, a jalapeño slice and a small striped gourd.

    Salt and Pepper Chicken Wings

    Chicken wings coated in a light cornstarch and flour marinade, double-fried, then tossed in a hot wok with crispy lemongrass, garlic, jalapeño and a homemade toasted-rice flavour powder. Cook the chicken to 165°F.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 45 minutes
    Marinate 2 hours
    Total Time 3 hours 10 minutes
    Servings: 4 appetizer portions
    Course: Appetizer, Snack
    Cuisine: Asian
    Ingredients Equipment Method Notes

    Ingredients
      

    Chicken marinade
    • 1.5 lb chicken wings about 680 g; split into flats and drumettes (about 16 pieces), patted dry
    • 2 tbsp cornstarch
    • ¼ cup all-purpose flour
    • 1 tbsp soy sauce
    • 1 tsp salt
    • 1 tsp sugar
    • 2 tsp white pepper
    Flavour powder
    • 50 g glutinous sweet rice
    • 2 tbsp salt
    • 1 tsp MSG
    • 1 tsp vinegar powder
    • 1 tsp sugar
    • 2 tsp white pepper
    • 1 tsp Hat Nem seasoning or Old Bay; this makes more powder than you need, you only use 2 teaspoons
    For frying
    • 5 cups neutral cooking oil for the double fry
    • 3 tbsp fresh neutral cooking oil for the final toss in a second clean, dry wok or pan
    Aromatics
    • 3 stalks lemongrass sliced very thinly
    • 3 cloves garlic minced
    • 1 jalapeño sliced thinly

    Equipment

    • Wok or deep pot for the double fry
    • Second clean, dry wok or large pan for the final toss with fresh oil
    • Lid that fits your wok or pot keep it nearby for oil safety
    • Tongs use separate tongs for raw and cooked wings
    • Deep-fry thermometer to hold the oil near 375°F / 190°C
    • Instant-read thermometer for 165°F / 74°C
    • Wire rack for resting and draining
    • Spider strainer or slotted spoon for the lemongrass
    • high speed blender for the flavour powder
    • Dry skillet or pan for toasting the rice

    Method
     

    1. If your wings are frozen, thaw them completely in the fridge first. Pat the wings dry. In a large bowl, toss the wings with the cornstarch, flour, soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 2 teaspoons white pepper until every wing is lightly coated. Cover and refrigerate for at least 2 hours. Wash your hands, the cutting board and any tools that touched the raw chicken with hot soapy water, and keep the raw wings away from the finished ones. Don’t rinse the chicken. Use separate tongs or strainers for raw and cooked wings.
    2. Toast the glutinous sweet rice in a dry pan over medium heat, stirring constantly, until golden brown and nutty. Let it cool for a few minutes, then tip it into a high-speed blender with the 2 tablespoons salt, MSG, vinegar powder, 1 teaspoon sugar, 2 teaspoons white pepper and Hat Nem seasoning. Blend until fine. Measure out 2 teaspoons for the wings and keep the rest in an airtight container.
    3. Heat the 5 cups oil in a wok or deep pot (no more than half full) over medium-high heat to 375°F (190°C). In small batches, lift each wing from the bowl, shake off the loose coating and lower it slowly into the oil, away from you. Fry the wings about 5 to 7 minutes until pale gold and cooked through. Times vary with wing size and oil temperature. The oil temperature dips when the wings go in, so adjust the heat to keep it around 350 to 375°F. Check the largest wing of each batch at the thickest part, away from the bone, with an instant-read thermometer: it must reach 165°F (74°C). Keep frying any wing that is under 165°F. Rest the wings on a wire rack about 10 minutes and turn the heat to low during the rest.
    4. Bring the oil back to 375°F (190°C) and fry the wings a second time, a few at a time, about 2 to 3 minutes until deeply golden and crisp. Drain on the wire rack.
    5. Pat the sliced lemongrass dry and add it to the same hot oil in small handfuls, standing back, because it will bubble up. Fry until golden and crispy. Fish it out with a strainer, drain and set aside. Turn off the heat and leave the pot where it is, away from kids and pets. Never move hot oil. Let it cool while you finish the next step.
    6. Heat 3 tablespoons of fresh oil in a second clean, dry wok or pan over high heat until shimmering. Add the garlic and jalapeño and stir 2 to 3 times. Tip in the double-fried wings, add the crispy lemongrass and 2 teaspoons flavour powder, and toss until every wing is coated. Plate right away and serve hot.
      Close-up of golden double-fried chicken wings dusted with flavour powder, with crispy lemongrass and a jalapeño slice.
    7. Once the frying oil is completely cold, which takes a couple of hours, strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Never pour it down the drain.

    Notes

    Hot oil safety: never leave heating oil unattended and keep a lid nearby. If oil catches fire, slide a lid over the pot, turn off the heat, and never use water. Lower wings in slowly with a spider strainer or tongs, away from you. Never move hot oil: do the final toss in a second clean, dry wok or pan with fresh oil. Keep kids and pets away from the pot while the oil cools. Once it is completely cold (a couple of hours), strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Do not pour it down the drain.
    Thaw frozen wings completely in the fridge first. Wash your hands, the cutting board and any tools that touched raw chicken with hot soapy water, and use separate tongs or strainers for raw and cooked wings.
    The marinade is at least 2 hours. Prep, cooking and resting times are estimates and vary with wing size and oil temperature.
    The flavour powder makes more than you need. Store the leftover in an airtight container, away from heat and moisture.
    Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C), eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the middle.
  • Steam Preserved Vegetables (Zha Choy) and Pork

    Steam Preserved Vegetables (Zha Choy) and Pork

    One dish that never fails to comfort me is Steam Preserved Vegetables (Zha Choy) and Pork — it’s salty, savory, crunchy, and deeply satisfying. This traditional Cantonese recipe comes together in under 30 minutes with just a handful of humble ingredients, yet delivers bold, layered flavor that tastes like it took all day.

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    Steam preserved vegetables zha choy and pork served over rice

    Steam Preserved Vegetables Zha Choy (替菜) and pork is a quintessential Cantonese comfort dish — made with just a few simple ingredients: zha choy, pork, soy sauce, and sesame oil. Steamed to perfection, it’s flavorful and comes together in very little time, making it perfect for busy weeknights and family dinners alike.

    Steam Preserved Vegetables (Zha Choy) and Pork

    When the crispness of fall creeps into the air, I always find myself craving the flavors of home. This is a very traditional Cantonese dish that my mom always made for us — salty, savory, crunchy, and deeply satisfying. Best of all, it’s one of those meals that feels like a hug in a bowl, especially when paired with white rice, some steamed vegetables, and a warm soup on the side.

    What is Zha Choy?

    Zha Choy (替菜) is a type of preserved mustard stem that has a unique salty, crunchy bite. It’s popular in Cantonese kitchens and beyond, often used to add depth of flavor to simple dishes. You can steam it, pan-fry it, or even stuff it — it’s incredibly versatile. For me, steaming it with pork is the most comforting and nostalgic way to enjoy it.

    Zha choy preserved mustard stem up close

    Flavour

    The flavour profile is what makes this dish shine. The pork turns tender and juicy as it steams, while the Zha Choy infuses everything with its salty, savoury notes. The preserved vegetable has just the right amount of crunch, creating a contrast that makes every bite exciting. It’s a dish that balances simplicity with bold, comforting flavours.

    A Cantonese Family Favourite

    This recipe is more than food — it’s family tradition. My mom always made it when autumn rolled in, the days got shorter, and the skies a little grayer. While some families might simmer a stew or roast meat, ours always turned to Zha Choy and pork. It’s a meal that doesn’t need to impress — it just feels like home.

    Steamed pork and zha choy in a heatproof dish

    The Ideal Autumn Meal

    There’s something about cold, rainy days that makes this dish the perfect choice. It’s hearty without being heavy, simple without being bland, and quick to prepare when you don’t want to overthink dinner. A hot bowl of rice, a bite of pork with zha choy, a sip of soup — that’s comfort.

    Key Ingredients

    Ingredients

    Zha Choy (Preserved Mustard Stem)

    • The soul of this dish. Zha Choy is preserved in salt and chili, giving it a distinctive salty, slightly spicy crunch that flavors everything it touches. Always rinse it well before using to reduce excess saltiness — a 1-minute cold water rinse is all it takes. You can find Zha Choy preserved mustard stem at most Asian grocery stores or online.

    Pork Loin

    • Cut into thin matchstick-style strips so it marinates quickly and steams evenly. Pork belly works if you prefer richer, fattier meat. The key is marinating in soy sauce, cornstarch, and sesame oil before steaming — this ensures the pork stays tender and juicy, not dry. Use a bamboo steamer for the most authentic result and even heat distribution.

    Sesame Oil

    • A small drizzle goes a long way. Sesame oil adds a rich, nutty aroma that is quintessentially Chinese home cooking. Use toasted sesame oil (not raw) for the best flavour — add it to the marinade and optionally a few drops on top just before serving.

    Soy Sauce & Dark Soy Sauce

    • Light soy sauce seasons the pork and provides umami depth. A touch of dark soy sauce (optional) deepens the color and adds a slight caramel note. Together they balance the saltiness of the zha choy without overpowering the dish.

    Fresh Ginger

    • Grated ginger is mixed into the marinade to brighten the flavour and cut through the richness of the pork. It adds a classic Cantonese aromatic note. Don’t skip it — even a small amount makes a noticeable difference.

    Why We Love This Recipe

    It’s everything a family meal should be: simple and ridiculously delicious. The combination of tender pork and crunchy preserved vegetables is addictive, and it comes together with minimal fuss. My favourite part? How everyone in the family reaches for a little more rice just to soak up all the flavours.

    If you love Asian comfort food, try our Sticky Honey Garlic Spareribs for another Chinese family classic, or our Lemongrass Chicken Drumsticks for a fragrant Southeast Asian option. For a hearty bowl meal, our Instant Pot Taiwanese Beef Noodle Soup is deeply satisfying.

    Frequently Asked Questions

    Where can I buy Zha Choy?

    Zha Choy (preserved mustard stem) is available at most Chinese or Asian grocery stores, usually in the canned goods or pickled vegetable section. It’s also readily available online. Look for whole stems or pre-sliced versions — both work well. Always rinse it under cold water before using to remove excess salt.

    Can I use a different cut of pork?

    Absolutely. While pork loin cut into thin strips is the most common choice, you can use pork belly for a richer, fattier result, or ground pork for an even quicker preparation. The key is to cut or press the meat thin enough to cook through fully in 10–12 minutes of steaming.

    Do I need a bamboo steamer for this recipe?

    No, but a bamboo steamer does give the most even, gentle heat. You can also use a metal steamer insert, a heatproof plate set over a wok or pot with a lid, or even a rice cooker with a steaming tray. The method matters less than making sure the lid creates a seal and the steam is consistent.

    Can I make this ahead of time?

    You can marinate the pork up to 24 hours in advance and store it covered in the refrigerator. The zha choy can also be rinsed and sliced ahead of time. When ready to eat, simply combine and steam fresh — the whole cooking process is only about 12 minutes, so it’s fastest to assemble and steam right before serving.

    What should I serve this with?

    Steamed jasmine rice is the classic pairing — the savory, salty juices from the pork and zha choy soak beautifully into the rice. Add a simple vegetable like stir-fried bok choy or a light clear broth soup on the side for a complete Cantonese meal. A drizzle of chili oil on top is excellent too if you like heat.

    Steam Preserved Vegetables Zha Choy Pork

    One dish that never fails to comfort me is Steam Preserved Vegetables (Zha Choy) and Pork — a very traditional Cantonese dish that my mom always made for us. It’s salty, savory, crunchy, and deeply satisfying.
    Print Recipe Pin Recipe
    Prep Time 8 minutes
    Cook Time 20 minutes
    Total Time 28 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Cantonese
    Calories: 195
    Ingredients Equipment Method Notes

    Ingredients
      

    • 300 g pork loin cut into thin strips (like matchsticks)
    • 50 g preserved mustard stem (zha choy / 榨菜) finely chopped
    • 1 tbsp light soy sauce
    • ½ tsp dark soy sauce (optional, for color)
    • 1 tsp sesame oil
    • ½ tsp sugar
    • 1 tsp cornstarch
    • 2 tbsp water
    • 1 tsp grated fresh ginger
    • ½ tsp white pepper

    Equipment

    • large steamer

    Method
     

    1. Rinse under cold water to reduce excess saltiness. Pat dry and finely chop.
    2. In a bowl, combine pork loin strips with light soy sauce, dark soy sauce, sesame oil, sugar, cornstarch, water, ginger, and white pepper. Mix well and let marinate for 15–20 minutes.
    3. Add chopped zha choy to the pork and mix evenly.
    4. Place the mixture into a shallow, heatproof dish. Spread it evenly so it cooks through.
      Steam over high heat for 10–12 minutes, until pork is tender and fully cooked.
    5. Garnish with chopped scallions if desired. Serve hot with steamed jasmine rice or brown rice.

    Notes

    Tips for the lean cut:
    • Slicing the pork into thin strips helps keep it tender when steamed.
    • If you want even more softness, add ½ tsp neutral oil (like canola) to the marinade.
    • This lighter version is just as savory and satisfying but much lower in fat than the classic ground pork style.

  • Thai Chicken Salad

    Thai Chicken Salad

    This Thai Chicken Salad is a fresh, vibrant dish with shredded chicken, crunchy veggies, and a tangy dressing. It’s light, easy to make, and perfect for hot days when you want something fresh without turning on the stove.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Fresh shredded chicken and vibrant vegetables in a colorful salad.

    Why We Love This Recipe

    When the weather heats up and the last thing you want is to turn on the stove, this Thai Chicken Salad is the answer. It’s bright, refreshing, and loaded with crunchy vegetables, tender chicken, and a zesty, tangy dressing that pulls it all together.

    We love how quick and easy it is to throw together — especially if you use pre-cooked or leftover chicken. You get a full, satisfying meal without heating up your kitchen. It’s the kind of salad that is light but filling, and packed with flavor.

    And let’s not forget the peanuts — they add the perfect crunch and a nutty finish that makes every bite exciting.

    Thai chicken salad with purple cabbage, carrots and herbs in a white bowl

    One of Our Picnic Favourite Recipes

    This salad travels so well, which makes it a top pick for picnics, potlucks, and even lunch on the go. The veggies stay crisp, and the flavours actually get better as they sit and marinate a bit in the dressing.

    You can keep the dressing on the side until you’re ready to serve, or toss everything together right before heading out — it holds up beautifully either way.

    Why we love it as a family is that it’s dairy-free, and gluten-free if your fish sauce is labelled gluten-free, so it works for almost everyone at the table.

    Thai Chicken Salad Ingredients

    Here’s what you’ll need to make it:

    Ingredients

    Cooked Chicken

    • Shredded or sliced — grilled, poached, or rotisserie all work. Using leftover chicken makes this a genuinely no-cook meal. The chicken provides that filling protein base that turns this from a side salad into a complete meal.

    Shredded Cabbage or Lettuce

    • The crunchy, fresh base of the salad. Napa cabbage gives the most authentic Thai crunch, but any crisp variety works. Shred it thin for the best texture.

    Fresh Cilantro and Mint

    • These herbs give the salad its unmistakable Thai freshness. Don’t skip them — they’re what make this salad taste alive and aromatic. Use both generously.

    Fish Sauce

    • The secret weapon in the dressing. I use Three Crabs fish sauce — the brand I actually keep in the kitchen. A little goes a long way in building that deep umami base.

    Chopped Peanuts

    • For crunch and a nutty contrast. Toast them lightly in a dry pan for even more depth of flavor.

    The Dressing

    • A tangy blend of lime juice, a touch of honey or sugar, fish sauce or soy sauce, garlic, and a little chili for heat. Balance is key — it should be sour, salty, sweet, and just a little spicy all at once.

    Cabbage and carrot slaw with chopped peanuts and a bowl of dressing on the side

    Other Food to Pair with This Salad

    This Thai Chicken Salad is a meal on its own, but here are some delicious sides or extras to serve with it:

    • Sticky rice or jasmine rice – A great way to turn it into a heartier dinner.

    • Fresh spring rolls – Another no-cook favourite with rice paper and veggies or boiled shrimps (optional).

    • Grilled corn or skewers – If you’re firing up the BBQ, a few grilled additions pair perfectly.

    • Thai iced tea or cucumber water – Something cool and refreshing to drink alongside it.

    A Summer Meal

    Whether you’re hosting a backyard lunch, prepping meals for the week, or just trying to avoid heating up the stove, this Thai Chicken Salad checks all the boxes: easy, fresh, and seriously delicious. If you love Asian-inspired flavors, you’ll also enjoy our 30-minute Thai basil chicken or the bold flavors in our lemongrass chicken drumsticks.

    Frequently Asked Questions

    Can I make Thai Chicken Salad ahead of time?

    Yes — prepare all the components separately and store in the fridge for up to 2 days. Keep the dressing in a separate container and toss just before serving to maintain maximum crunch.

    What can I use instead of fish sauce?

    Soy sauce or tamari are great substitutes for a vegetarian version. You can also use coconut aminos for a soy-free alternative. The dressing will have a slightly different flavor but will still be delicious.

    How do I cook the chicken for this salad?

    Poaching is our favorite method — place chicken breasts in simmering salted water for 15–18 minutes, then shred with two forks. Rotisserie chicken is an even quicker shortcut. Grilled chicken also adds a lovely smoky dimension.

    Is Thai Chicken Salad gluten-free?

    It can be, when your fish sauce (and any soy sauce swap) is gluten-free. Just double-check the label — some fish sauce brands add wheat. I use Three Crabs; always verify the bottle you buy if gluten is a concern.

    Can I add noodles to this salad?

    Absolutely! Rice noodles or glass noodles cooked according to package directions and tossed with the dressing make a more substantial noodle salad. It’s essentially a Thai noodle bowl at that point — just as delicious.

    Thai chicken salad with shredded chicken, purple cabbage, carrots and chopped peanuts, with a bowl of lime dressing on the side.

    Thai Chicken Salad

    We love how quick and easy it is to throw together — especially if you use pre-cooked or leftover chicken. You get a full, satisfying meal without heating up your kitchen. It’s the kind of salad that is light but filling, and packed with flavor.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings: 6 people
    Course: Appetizer, Salad
    Cuisine: Thai
    Calories: 280
    Ingredients Method

    Ingredients
      

    Salad
    • 3 cups poached chicken breast or rotisserie chicken
    • 3 cups shredded white cabbage
    • 3 cups shredded purple cabbage
    • 1 cups shredded carrots
    • ½ cup shredded red onion
    • ¼ cup chopped mint leaves
    • 1 cup chopped cilantro
    • ½ cup roasted peanuts, chopped
    Lime and Fish Sauce Dressing (Nuoc Cham)
    • ¼ cup fresh lime juice
    • 2 tbsp fish sauce
    • 2 tbsp rice vinegar
    • 1 tbsp honey
    • 1 garlic clove
    • 1 red chili, finely minced (optional)

    Method
     

    Salad
    1. In a large bowl, combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro. Toss well to mix.
    Dressing
    1. In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) until the sugar dissolves.
    2. When ready to serve, pour the dressing over the salad and toss well to coat everything evenly.
    3. Transfer to a serving platter or individual bowls. Top with the chopped peanuts. Serve immediately and enjoy!

  • Sticky Honey Garlic Spareribs

    Sticky Honey Garlic Spareribs

    In our house, the moment a plate of sticky honey garlic spareribs lands on the table, every conversation stops. The sweet caramelized glaze, the tender fall-off-the-bone pork, the irresistible fragrance of garlic — this Cantonese classic is pure comfort food that disappears within minutes. And the best part? It comes together in under 30 minutes.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Sticky honey garlic spareribs with sesame seeds in a white bowl

    This post features a classic Cantonese favourite — sticky honey garlic spareribs. An easy-to-follow recipe that comes together in under 30 minutes, making it a perfect choice for both appetizers and dinner. A simple yet flavourful dish made with just a few essential Chinese ingredients: soy sauce, dark soy sauce, honey, garlic, and a sprinkle of sesame seeds.

    Why You Will Love This Recipe

    Sticky, caramelized, and packed with bold flavour, these spareribs are an instant hit at any gathering. The combination of honey and garlic creates a perfect glaze that coats the ribs beautifully, making them irresistible. Plus, they require minimal effort but deliver maximum flavour, making them ideal for both weeknight meals and special occasions.

    In a Cantonese family, a plate of sticky honey garlic spareribs means more than just food — it’s warmth, laughter, and a reminder that the best moments are shared around the table.

    Key Ingredients

    Ingredients

    Pork Spareribs

    • Tender and flavourful, they absorb the sauce beautifully. Ask your butcher to cut them into individual pieces, or do it yourself at home.

    Honey

    • Adds a rich sweetness that caramelizes into the perfect sticky glaze. Raw or clover honey both work well here.

    Garlic

    • The star ingredient that brings an aromatic depth to the dish. Use freshly minced — not jarred — for the best flavour.

    Soy Sauce & Dark Soy Sauce

    • Soy sauce provides umami and a savoury backbone to balance the sweetness. Dark soy sauce adds colour and a slightly caramel depth. Use a quality hoisin sauce alongside if you want an extra layer of flavour.

    Rice Vinegar

    • A hint of acidity cuts through the richness and enhances the overall flavour balance. Fish sauce Red Boat is another excellent addition for deeper umami if you want to experiment.

    Close-up of honey garlic spareribs glazed and topped with sesame seeds

    The Perfect Balance of Flavours

    This dish is all about balance. The rich, meaty spareribs absorb the sweet, garlicky sauce, while soy sauce and a touch of vinegar add depth and contrast. The result? A sticky, savoury dish with just the right amount of sweetness — one that keeps you reaching for more.

    Why Cantonese Cooks Love Honey Garlic Spareribs

    In Cantonese cuisine, simplicity and flavour go hand in hand, and this recipe is a perfect example. The key to great honey garlic spareribs lies in the method: slow simmering to tenderize the meat, followed by a quick glaze that locks in flavour. This technique ensures the ribs are succulent, juicy, and coated in an addictive sticky sauce that clings to every bite. It’s no surprise that this dish is a staple at dim sum restaurants and home kitchens alike!

    If you love Asian-inspired recipes like this one, try our 30-Minute Thai Basil Chicken or the flavour-packed Lemongrass Chicken Drumsticks next.

    A spoon lifting sticky honey garlic spareribs from the bowl

    Frequently Asked Questions

    Do I have to blanch the ribs first?

    Yes, blanching is the Cantonese technique that removes impurities and blood from the pork, resulting in a cleaner-tasting, more tender rib. It only takes 3–5 minutes and makes a noticeable difference in the final flavour. Don’t skip this step!

    Can I use baby back ribs instead of spareribs?

    Yes! Baby back ribs work well in this recipe and tend to be slightly more tender. Reduce the simmering time by about 10 minutes since they are smaller. Spareribs give a more traditional Cantonese result with more connective tissue that breaks down into the sauce.

    How do I know when the ribs are done?

    The ribs are ready when they are tender and the meat pulls away easily from the bone. The sauce should be thick and glossy, coating every piece. If the sauce is still thin, remove the lid and turn up the heat for a few minutes to reduce it down to a sticky glaze.

    Can I make these spareribs ahead of time?

    Absolutely. These ribs taste even better the next day as the flavours deepen. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave covered until heated through.

    Tender pork ribs glazed with savory sauce and sprinkled with sesame seeds. Perfect for cozy family meals and flavorful dinners.

    Tender pork ribs glazed with savory sauce and sprinkled with sesame seeds. Perfect for cozy family meals and flavorful dinners.

    Sticky Honey Garlic Spareribs

    A quick and effortless appetizer that always impresses! These sticky honey garlic spareribs are the ultimate crowd-pleaser, balancing sweet, savory, and umami flavors in every bite. Whether served as a starter or a main dish, they disappear fast—so make sure to cook more than you think you’ll need!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 6 people
    Course: Main Course
    Cuisine: Cantonese
    Calories: 320
    Ingredients Method

    Ingredients
      

    • 1 kg pork spareribs 1cut into individual pieces
    • 1 tbsp canola oil
    • 4 garlic cloves smashed and minced
    • 2 tbsp soy sauce
    • 3 tbsp honey
    • ½ cup water
    • 1 tsp sesame oil
    • toasted sesame seeds garnish

    Method
     

    Blanched the ribs
    1. Place ribs in a pot of boiling water and cook for 3–5 minutes to remove impurities.
    2. Drain and rinse under cold water. Pat dry with paper towels.
    Sear the Ribs
    1. Heat oil in a pan or wok over medium-high heat.
    2. Add the ribs and sear until lightly browned on all sides.
    3. Push the ribs to one side. Add minced garlic and sauté until fragrant (don’t burn it!).
    4. Mix in soy sauce, dark soy sauce, honey, and water.
    Simmer
    1. Stir everything together and bring to a simmer.
    2. Cover and simmer on low heat for 30–40 minutes, stirring occasionally, until ribs are tender and the sauce has reduced.
    To Finish
    1. Drizzle in sesame oil and toss to coat. Sprinkle with toasted sesame seeds. Serve hot with steamed white rice or noodles.

  • Lemongrass Chicken Drumsticks

    Lemongrass Chicken Drumsticks

    After a long day on the trail, nothing hits quite like the scent of lemongrass drifting over a campfire. These Lemongrass Chicken Drumsticks have become our family’s most-requested camping meal — marinated overnight in a bold blend of fish sauce, dark soy, brown sugar, and fragrant lemongrass, then grilled until the skin is gloriously crispy and caramelized. The best part: all the work happens at home. At the campsite, you just fire up the grill.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Lemongrass chicken drumsticks charring on a grill over open flame

    This post features a lemongrass chicken recipe using the drumstick cut that’s perfect for summer grilling or family camping trips. A flavourful lemongrass marinade with fish sauce, brown sugar, soy sauce, and grated onion makes every bite irresistible.

    Why Try This Lemongrass Chicken Drumstick Recipe?

    Cooking at home means you can take the time to let flavours develop, and this recipe benefits from an overnight marinade that ensures every bite is packed with savoury, aromatic goodness.

    The combination of lemongrass, soy sauce, and fish sauce creates a balance of umami, sweetness, and depth, making this dish a household favourite. Minimal work, maximum flavour — this lemongrass chicken drumstick is the definition of gourmet campfire food without the effort. I’ve shared this recipe countless times, even with neighbouring tents at the campground!

    Lemongrass chicken drumsticks on a large green leaf beside a pot and skillet on a picnic table

    Juicy grilled chicken drumsticks cooking on barbecue grill with flames, side of baked cheese and green olives in a cast iron skillet.

    Key Ingredients

    Ingredients

    Lemongrass

    • The star of this marinade. Finely chop or grind the tender inner stalks for maximum fragrance. If fresh lemongrass isn’t available, lemongrass paste is a convenient substitute that works beautifully.

    Fish Sauce

    • Brings an authentic umami depth that is essential to Southeast Asian marinades. Use a good-quality fish sauce — Red Boat fish sauce is our preferred brand for its clean, pure flavour.

    Dark Soy Sauce

    • Provides deep colour and rich umami. It’s what gives the chicken skin that beautiful dark, caramelized finish on the grill.

    Brown Sugar

    • Helps caramelize the skin beautifully when grilled and balances the saltiness of the fish sauce and soy. Don’t substitute with white sugar — the molasses in brown sugar adds a richer depth.

    Grated Onion

    • Adds moisture and sweetness to the marinade, and the enzymes in the onion help tenderize the chicken. Grate it finely so it integrates fully into the marinade rather than sitting in chunks.

    Why the Drumstick Cut?

    Drumsticks are the perfect cut for this lemongrass chicken recipe because they are juicy, flavourful, and ideal for grilling over an open fire. The bone helps retain moisture, preventing the meat from drying out, while the skin crisps up beautifully, creating a delicious caramelized crust. Plus, drumsticks are easy to handle — no forks and knives, just grab and enjoy!

    Mexican pickled red onion recipe: grilled drumsticks topped with pickled onions

    We love to add pickled red onions on top of the chicken — get the recipe for Mexican Pickled Red Onion here. The brightness of the pickled onions cuts through the richness of the glaze perfectly.

    A Must-Try Recipe for Camping

    This recipe is perfect for camping because it takes the stress out of outdoor cooking. Simply marinate the chicken overnight, freeze it, and by the time it thaws at the campsite, it’s ready for the grill or fire. The open flame adds a beautiful caramelization, creating a crispy, smoky skin that’s absolutely irresistible.

    Pair these with our Easy Camping Shrimp Pasta for a full campfire feast the whole family will love.

    Succulent grilled chicken and roasted vegetables on a barbecue grill, perfect for outdoor dining.

    Frequently Asked Questions

    How long should I marinate the chicken?

    For the best results, marinate the chicken for at least 4 hours, but overnight is ideal. The longer the chicken sits in the marinade, the deeper the flavours penetrate the meat. For camping, we marinate the night before, freeze the chicken in the marinade bag, and it thaws perfectly by dinner time at the campsite.

    Can I bake these instead of grilling?

    Yes! Preheat your oven to 200°C (400°F). Arrange the drumsticks on a wire rack over a baking sheet and roast for 35–40 minutes, flipping halfway, until the skin is dark and caramelized and the internal temperature reaches 74°C (165°F). You can finish under the broiler for 2–3 minutes for extra crispiness.

    What if I can’t find fresh lemongrass?

    Lemongrass paste is a great substitute and is much easier to find in most grocery stores. Use about 1 tablespoon of paste for every stalk of fresh lemongrass. You can also find it online — we recommend this lemongrass paste which works beautifully in this marinade.

    Can I use chicken thighs or breasts instead of drumsticks?

    Absolutely. Bone-in thighs are the closest substitute and will give a similar juicy result. Boneless thighs will cook faster — check at 25 minutes. Chicken breasts work too but are more prone to drying out; marinate them for the full overnight period and keep a close eye on the internal temperature.

    Succulent grilled chicken and roasted vegetables on a barbecue grill, perfect for outdoor dining.

    Lemongrass Chicken Drumsticks

    A delicious, aromatic lemongrass chicken recipe that guarantees juicy, bouncy texture and deep flavor. Perfect for home cooking and an excellent choice for camping, as the marinade does all the work while you enjoy the outdoors!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings: 5 people
    Course: Main Course
    Cuisine: Vietnamese
    Calories: 290
    Ingredients Method

    Ingredients
      

    • 8-10 chicken drumsticks, with skin
    • ¼ cup lemongrass, finely grounded or chopped
    • 1 onion, grated
    • 6 garlic cloves, grated
    • 3 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 2 tbsp maggi sauce
    • ¼ cup brown sugar
    • 2 tsp paprika
    • 2 tbsp fish sauce

    Method
     

    1. In a large bowl or ziplock bag, combine all the ingredients and coat the chicken well. Let it marinate overnight in the fridge for maximum flavor.
    2. Freeze for Camping – If taking it camping, freeze the marinated chicken. It will slowly defrost in your cooler, and by the time you need to cook it, it’s ready to go.
    3. Grill to Perfection – Cook the chicken over a hot grill or campfire, turning occasionally, until the skin is caramelized and crispy, and the inside is cooked through (internal temp 165°F). Approximately 35 minutes, depending on the intensity of the open fire.
    4. Serve and Enjoy – Let it rest for a few minutes before serving with rice, fresh herbs, or grilled vegetables.

  • Crispy Vegan Mango Tamarind Broccoli Wings

    Crispy Vegan Mango Tamarind Broccoli Wings

    If you’ve ever wanted to recreate the sticky, caramelized magic of Chinese sweet and sour pork without the meat, this is your recipe. These Crispy Vegan Mango Tamarind Broccoli Wings deliver everything you love about that takeout classic — the golden crunch, the glossy sauce, the addictive sweet-sour balance — but with broccoli as the hero. The mango-tamarind sauce is a genuine revelation: tropical, tangy, and deeply complex.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Crispy vegan mango tamarind broccoli wings with sesame in a white bowl

    This post is about vegan broccoli wings paired with a delicious mango-tamarind sauce. The ingredients include broccoli, mango, tamarind, soy sauce, ginger, and brown sugar — creating a flavourful, crispy dish that’s perfect for meatless meals.

    Why We Love This Recipe

    A true dedication to summer. It’s light yet satisfying, crispy yet tender, and bursting with bold flavours. The combination of sweet mango, tangy tamarind, and warm curry spice gives the crispy broccoli a depth of taste that makes it hard to resist. It’s a fantastic alternative to traditional sweet and sour pork, delivering all the same sticky, caramelized goodness without the meat.

    Glazed broccoli wings topped with sesame seeds and green onion

    Key Ingredients

    Ingredients

    Broccoli Florets

    • The perfect vegetable for frying — the florets turn crispy and golden on the outside while staying tender inside. Cut them into consistent medium-sized pieces so they cook evenly. Don’t cut too small or they’ll disappear in the batter.

    Tamarind Paste

    • The soul of the sauce. It provides a tangy, slightly sour depth that balances the mango’s sweetness perfectly. Use a quality tamarind concentrate for the most consistent results — the flavour is more concentrated and reliable than block tamarind.

    Mango Puree

    • Brings natural sweetness and a smooth, tropical texture to the sauce. Fresh mango blended into a puree is ideal when in season, but canned or jarred mango puree works perfectly year-round.

    Curry Powder

    • Adds a warm, spiced undertone to the batter that complements the sweetness of the mango sauce. It’s a subtle but important layer that elevates the dish from good to extraordinary.

    Mango Powder (Amchur)

    • For even more mango depth, add a pinch of mango powder (amchur) to the sauce. It adds a sour, fruity complexity that takes the sauce to the next level.

    For frying, use a deep heavy-bottomed pot or a carbon steel wok which heats quickly and maintains consistent high temperature — essential for crispy results.

    Close-up of sticky mango tamarind glaze on crispy broccoli bites

    Vegan and Vegetarian Friendly

    This dish is perfect for plant-based eaters and omnivores alike. The broccoli florets take on an irresistibly crunchy texture when fried, and the sauce brings everything together in a way that is both comforting and excitingly different. Whether you’re a longtime vegan or just trying to incorporate more vegetables into your diet, this recipe is a must-try.

    If you love plant-based recipes, try our Easy Hummus Recipe as a side, or explore our Sticky Honey Garlic Spareribs if you want the classic version with meat.

    Frequently Asked Questions

    Can I use an air fryer instead of deep frying?

    Yes! Spray the battered broccoli with a light coating of oil and air fry at 200°C (400°F) for 12–15 minutes, flipping halfway through. The result won’t be quite as crispy as deep frying but it’s a lighter option that still works well. Make sure the pieces aren’t touching so the air can circulate properly.

    Why is my battered broccoli not staying crispy?

    There are two common reasons: the oil wasn’t hot enough (should be 175°C/350°F), or you added too many pieces at once which drops the oil temperature. Fry in small batches and let the oil come back up to temperature between batches. Also, toss the broccoli in the sauce just before serving to maintain maximum crunch.

    Can I make the mango-tamarind sauce ahead of time?

    Yes — the sauce actually improves after resting overnight in the fridge as the flavours meld. Store it in an airtight jar for up to one week. When ready to use, gently reheat in a pan and toss with freshly fried broccoli. Do not toss the broccoli in the sauce until you’re ready to serve.

    What can I serve with broccoli wings?

    These wings are incredible over steamed jasmine rice or with fried rice. They also work beautifully as an appetizer served on their own. For a complete meal, pair with a simple cucumber salad or our Easy Hummus and flatbread for a fusion-style spread.

    Crispy honey garlic chicken bites with sesame seeds, served in a white bowl, close-up image.

    Crispy Vegan Mango Tamarind Broccoli Wings

    This vegan-friendly recipe brings together curry-spiced fried broccoli florets and a luscious mango-tamarind sauce, making it a perfect summer indulgence. Pair it with an iced lemon tea and enjoy the vibrant flavours of sunshine on a plate!
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 35 minutes
    Total Time 1 hour
    Servings: 5 people
    Course: Main Course
    Calories: 310
    Ingredients Method

    Ingredients
      

    Fried Brocolli Foret
    • 1 brocolli head
    • 2 cups all-purpose flour
    • 1 tsp curry powder
    • ½ tsp salt
    • ½ tsp baking powder
    • 1½ cup beer Choose one labelled vegan; some beers are clarified with isinglass, which comes from fish.
    • 2 cups neutral oil
    Mango Tamarind Sauce
    • 1 cup mango puree
    • 2 tbsp tamarind paste
    • 2 tbsp apple cider vinegar
    • ½ cup brown sugar
    • 2 tsp ginger, grated
    • 1 tbsp neutral oil
    • 1½ tbsp soy sauce
    • sesame seed, garnish

    Method
     

    1. Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
    2. Make the Batter – In a large bowl, whisk together the flour, curry powder, baking powder, and salt. Slowly add the beer while whisking until a smooth, thick batter forms. It should coat the broccoli florets evenly without being too runny.
    3. Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
    4. Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
    5. Fry the Broccoli – Using tongs, carefully lower the coated broccoli florets into the hot oil. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
    6. Prepare the Sauce – In a saucepan over medium heat, add the mango puree, tamarind paste, brown sugar, ginger, oil, soy sauce, and vinegar. Whisk to combine and let it simmer for 3-5 minutes until it thickens slightly.
    7. Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
    8. Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!

  • 30-Minute Thai Basil Chicken

    30-Minute Thai Basil Chicken

    Bold, aromatic, and on the table in 30 minutes — this Thai Basil Chicken (Pad Kra Pao) is our family’s most-cooked weeknight dinner. A handful of pantry staples, one wok, and dinner is done.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Thai basil chicken stir-fry in a white bowl on a granite counter

    Why We Love This Easy Thai Basil Chicken

    This recipe is one of those rare gems that checks all the boxes: it’s quick, uses simple ingredients, and delivers bold, authentic flavours. In our household, it’s a staple. The kids love it because of its tangy kick from the lime juice — they always squeeze extra on top. We love it because it’s a wholesome meal that doesn’t take all evening to prepare. Any leftovers make fantastic lunchbox additions for the next day.

    Why You Should Try It

    If you’re new to Thai-inspired cooking, this dish is the perfect introduction. It’s simple enough for beginners and requires no fancy equipment — just a skillet or wok. The flavours are bold yet approachable, with a balance of sweet, salty, tangy, and aromatic notes that’ll make you feel like a pro chef. You can easily add bell peppers or green beans if you want to sneak in more vegetables.

    Close-up of Thai basil chicken with wilted basil leaves

    Ingredients

    Thai Basil

    • The star of the dish — its slightly peppery, licorice-like flavour is what separates this from any regular stir-fry. Thai basil holds up to high heat far better than Italian basil, wilting into the sauce without losing its character. Add it right at the end and toss just 30 seconds. If your family finds basil too intense, start with half a cup and adjust.

    Fish Sauce

    • The secret behind the umami depth. Fish sauce adds a savoury complexity that soy sauce alone can’t replicate — it’s funky, salty, and absolutely essential for authentic Thai flavour. Use a high-quality brand like Red Boat Fish Sauce for the cleanest flavour. Start with less and add more to taste.

    Oyster Sauce

    • Adds a sticky, slightly sweet, and deeply savoury coating to the chicken. It’s the binding element of the sauce that gives this dish its characteristic glossy finish. Use a good oyster sauce — it makes a real difference.

    Chicken Thigh vs. Breast

    • Chicken thigh stays juicier at high stir-fry heat and absorbs sauce better than breast. Either works — thigh for flavour, breast for leaner preference. Cut into uniform small pieces so everything cooks evenly in under 10 minutes.

    Garlic and Thai Chili

    • Pound them together in a mortar and pestle for the most flavourful base, or mince finely. This aromatic foundation hits the hot wok first, perfuming the oil before anything else is added. Skip the chili or reduce to one pepper for family-friendly heat levels.

    Bowl of Thai basil chicken with fresh basil leaves on the side

    Why It’s a Family Favourite

    This dish hits the sweet spot between fast and flavourful. It’s the kind of meal that comes together faster than you can decide what to order for takeout. Cooking it fills the house with an irresistible aroma that draws everyone to the table.

    Use a Carbon Steel Wok for authentic high-heat stir-frying — the carbon steel develops a natural seasoning over time and distributes heat perfectly for this style of cooking.

    Serve alongside our Instant Pot Taiwanese Beef Noodle Soup for a full Thai-inspired feast, try the Lemongrass Chicken Drumsticks for another Southeast Asian weeknight favourite, or check out our Thai Chicken Salad for a lighter meal using similar flavours.

    “This dish is proof that the simplest ingredients, cooked with love, create the most incredible flavours.”

    Sammi Chow — Love and Harvest

    Thai basil chicken in a white bowl with chopsticks

    Frequently Asked Questions

    Can I substitute regular Italian basil for Thai basil?

    You can in a pinch, but the flavour will be noticeably different. Italian basil is sweeter and more delicate; Thai basil has a peppery, anise-like quality that is central to the dish’s identity. If you can’t find Thai basil, adding a tiny pinch of anise or fennel with Italian basil gets you closer.

    What rice goes best with Thai Basil Chicken?

    Jasmine rice is the classic pairing — its fragrant, slightly sticky texture soaks up the sauce beautifully. Cook it slightly wet so the grains are soft and clingy. Brown jasmine rice also works well if you prefer a whole grain option, though the texture is slightly chewier.

    Can I make this dish vegetarian?

    Yes. Replace chicken with firm tofu (pressed and cubed) or mushrooms. Substitute fish sauce with soy sauce or coconut aminos and replace oyster sauce with a vegan mushroom oyster sauce. The cooking time is the same — just watch the tofu as it browns faster than chicken.

    How do I prevent the basil from turning black?

    Add the basil off the heat or in the final 30 seconds of cooking. High direct heat for too long will blacken and bitter the leaves. Toss quickly and serve immediately. The basil should be wilted but still vibrant green.

    Is this recipe good for meal prep?

    Absolutely. It reheats beautifully in a pan with a tiny splash of water. Pack with rice in containers — it keeps in the refrigerator for 3 days and makes excellent lunches. The basil will darken slightly upon reheating but the flavour stays great.

    Can I use frozen chicken?

    Always thaw chicken completely before stir-frying. Frozen or partially frozen chicken releases excess water in the wok, which prevents proper browning and turns the dish steamed rather than stir-fried. Thaw overnight in the refrigerator for best results.

    Thai basil chicken stir-fry in a white bowl on a granite counter

    30-Minute Meal Thai Basil Chicken

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Thai
    Calories: 340
    Ingredients Method Notes

    Ingredients
      

    • 1 whole chicken deboned and cut into small chunks
    • 2 tbsp soy sauce
    • 1 tsp hoisin sauce
    • 2 tbsp brown sugar
    • 1 tbsp fish sauce
    • 2 tbsp cooking oil
    • 1 tsp chicken stock powder
    • ½ cup water
    • 1 cup fresh basil leaves divided (reserve some for garnish)
    • black pepper garnish
    • lime juice optional

    Method
     

    1. In a bowl, mix the chicken chunks with soy sauce, hoisin sauce, brown sugar, and fish sauce. Let it marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
    2. Heat the cooking oil in a large skillet or wok over medium-high heat.
    3. Add the marinated chicken and sauté until the chicken is cooked through and starts to brown slightly, about 5–7 minutes.
    4. Sprinkle the chicken stock powder over the chicken and pour in the water. Stir well.
    5. Let the mixture simmer until the liquid reduces down to a thick sauce, about 3–5 minutes.
    6. Add most of the Thai basil leaves to the pan and stir until they wilt and become fragrant, about 1 minute.
    7. Transfer the chicken to a serving plate. Garnish with the reserved Thai basil leaves and a generous sprinkle of freshly cracked black pepper. Additionally, you can add some lime juice on top of the basil chicken.

    Notes

    Serving Suggestion

    Serve hot over steamed jasmine rice or alongside stir-fried vegetables for a complete meal.

  • Instant Pot Black Garlic

    Instant Pot Black Garlic

    Black garlic is one of those rare ingredients that genuinely transforms dishes. Sweet, earthy, slightly tangy, with none of raw garlic’s sharpness — and you can make it at home using just your Instant Pot and three weeks of patience.

    Halved heads of homemade black garlic among whole garlic bulbs

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    Why Black Garlic?

    Black garlic is simply fermented garlic aged over time at controlled temperature and humidity, resulting in a deep black color and a complex, almost balsamic flavor profile.

    Head of black garlic cut open to show the dark, soft cloves

    Ingredient Deep-Dive

    Ingredients

    Whole Garlic Bulbs

    • Why it matters: Use medium-sized whole bulbs — they ferment more evenly than very large bulbs. Remove only the loose outer papery layers but keep most of the skin intact. The skin protects the cloves, regulates moisture, and ensures even fermentation. I typically use 7 bulbs per batch.

    Aluminum Foil

    • Why it matters: Wrapping each bulb individually in foil traps moisture and creates a consistent microenvironment for fermentation. Without the foil, the outer layers dry out unevenly and the cloves can harden rather than turn soft and sticky.

    Instant Pot (Yogurt Setting)

    • Why it matters: The Instant Pot’s Yogurt function on its lowest setting maintains the precise low temperature (around 140°F / 60°C) needed for the Maillard reaction that transforms garlic into black garlic. This eliminates the need for specialized black garlic fermenters. Any brand with a yogurt or keep-warm function works.

    Making Black Garlic with an Instant Pot: Step by Step

    1. Prepare the Garlic: Remove loose outer papery layers from the garlic bulbs, keeping the inner skin intact to protect the cloves.
    2. Wrap the Garlic: Individually wrap each bulb in aluminum foil. This traps moisture and ensures even fermentation.
    3. Set Up the Instant Pot: Place a trivet or steamer rack inside the Instant Pot to prevent the garlic from touching the bottom where it could burn.
    4. Cook on Yogurt Setting: Place the wrapped garlic on the trivet. Set the Instant Pot to “Yogurt” on the lowest setting. Leave for about 3 weeks. Do not use the pressure lid — use a glass lid or cover loosely with foil. Keep the valve open so moisture can escape.
    5. Place Outside: Fair warning — the aroma is overwhelming. For the first 2 weeks especially, the garlic smell intensifies daily. Place the Instant Pot outside in a covered spot protected from sun and rain. Include the power cord. This is not optional if you want to keep peace in your home.
    6. Check and Store: After 3 weeks, unwrap and check. Cloves should be jet black, soft, and sticky. If they need more time, rewrap and check again every few days. Let cool completely, then store in an airtight container in the refrigerator.

    A single peeled black garlic clove on a wooden board

    Enhancing Your Meals with Black Garlic

    1. Black Garlic Butter: Mash cloves into softened butter. Spread on toast, top steaks, or melt over roasted vegetables.
    2. Black Garlic Aioli: Blend into mayo for a creamy, umami-rich dipping sauce perfect for fries, burgers, or sandwiches.
    3. Salad Dressings: Mince into vinaigrettes or creamy dressings for added depth.
    4. Pasta Sauce: Stir into tomato sauce, Alfredo, or pesto for complex sweetness.
    5. Soups and Stews: Toss whole cloves into soups or broths — they dissolve and impart rich, savory flavor.
    6. Roasted Meats and Vegetables: Rub directly onto proteins or vegetables before roasting.

    Vegetarian Caesar dressing recipe: dressing mixed with grated cheese in a bowl

    Try our Vegetarian Caesar Salad dressing. Grating a clove of black garlic in is a game changer!

    Black garlic bulbs with their papery skins on a dark stone surface

    Peeled black garlic clove next to a whole garlic bulb on a wooden board

    Frequently Asked Questions

    What does black garlic taste like?

    Black garlic has a complex, sweet-savory flavor with notes of balsamic vinegar, molasses, and tamarind. None of the sharp, pungent bite of raw garlic. The texture is soft and slightly sticky — almost like a dried fig. It is genuinely unlike any other ingredient.

    Why does it take 3 weeks?

    The transformation happens through the Maillard reaction, the same browning chemistry that gives roasted coffee and seared steak their complex flavors. At the low temperature maintained by the Yogurt setting, this reaction happens slowly over weeks rather than minutes. You cannot rush it without compromising flavor and texture.

    Is the smell really that bad?

    Yes. Week 1 is manageable. By week 2, it is intense enough to permeate your home if kept indoors. Place it outside in a sheltered, covered spot. The finished product is completely odor-neutral when refrigerated.

    How long does homemade black garlic keep?

    Stored in an airtight container in the refrigerator, it keeps for 2–3 months. You can also freeze individual cloves on a baking sheet, then transfer to a freezer bag for up to 6 months.

    Can I use a rice cooker or slow cooker instead of an Instant Pot?

    Yes, if it has a keep-warm or low-heat function that maintains approximately 140°F (60°C). A rice cooker’s keep-warm setting works well. The key is consistent low temperature over 3 weeks — too hot and the garlic will burn; too cool and the Maillard reaction won’t occur.

    Can I make black garlic with individual cloves instead of whole bulbs?

    Technically yes, but whole bulbs are strongly recommended. The outer skin regulates moisture retention during the long process. Individual cloves tend to dry out and harden rather than becoming that soft, sticky consistency.

    Instant Pot Black Garlic

    This sweet, earthy, and slightly tangy delicacy transforms ordinary dishes into gourmet creations. The best part? You can make it easily at home using an Instant Pot.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Gentle Aging 21 days
    Total Time 21 days 40 minutes
    Servings: 1 large jar
    Course: Condiment
    Cuisine: Asian
    Calories: 30
    Ingredients Equipment Method

    Ingredients
      

    • 7 medium sized garlic bulbs

    Equipment

    • Instant Pot or any other similar devices
    • Aluminum foil

    Method
     

    1. Prepare the Garlic: Start by removing any loose outer layers of the garlic bulbs, but keep the skin intact to protect the cloves.
    2. Wrap the Garlic: Individually wrap each bulb of garlic in aluminum foil. This helps to keep the moisture in and ensures even fermentation.
    3. Set Up the Instant Pot: Place a trivet or steamer rack inside the Instant Pot. This will prevent the garlic from directly touching the bottom of the pot, where it could burn.
    4. Cook on the Yogurt Setting: Place the wrapped garlic bulbs on the trivet inside the Instant Pot. Set the Instant Pot to the "Yogurt" function on the lowest setting. Make sure the valve is on so the whole time it can expel moisture from the pot.
      You’ll need to leave the garlic in the Instant Pot for about 3 weeks.
    5. Check and Store: After 3 weeks, unseal the garlic and check its colour and texture. The cloves should be jet black, soft, and sticky. Let them cool completely before storing them in an airtight container in the refrigerator.

    Love fermented and preserved flavors? Try our Preserved Salty Lemons — another pantry staple that transforms everything it touches. For more garlic-forward recipes, our One Pot Lemon Garlic Chicken is the perfect showcase. And for a bold garlic side dish, our Best Garlic Mashed Potatoes uses a full head of roasted garlic.

  • Cha Gio Fried Spring Rolls with Shiso Leaves

    Cha Gio Fried Spring Rolls with Shiso Leaves

    Golden, shatteringly crisp on the outside, juicy and aromatic on the inside — these Cha Gio Vietnamese Fried Spring Rolls with Shiso Leaves are a next-level twist on a beloved classic that will have everyone at the table reaching for seconds.

    Cha gio fried spring rolls wrapped in shiso leaves with fresh herbs on a platter

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    This post features a cha gio Vietnamese fried spring roll recipe with shiso leaves — a fun, beautiful, and tasty twist on the traditional spring rolls.

    Why Try This Recipe?

    Cha Gio, or Vietnamese fried spring rolls, are a beloved dish known for their crispy texture and flavorful filling. By incorporating shiso leaves, this recipe elevates the traditional spring rolls to a whole new level. Shiso leaves add a unique citrusy flavour, enhancing the overall taste and providing a refreshing balance to the rich pork filling. Whether you’re a seasoned chef or a home cook looking for a new challenge, this recipe is sure to impress.

    Row of golden cha gio spring rolls with shiso leaves and herbs

    What’s Special About This Recipe?

    What sets this Cha Gio recipe apart is the addition of shiso leaves. Shiso, also known as perilla, is a popular herb in Asian cuisine, known for its distinctive flavour that combines hints of mint, basil, and citrus. When wrapped around the spring rolls, shiso leaves not only add a burst of freshness but also create a beautiful presentation. The combination of textures — crispy on the outside and juicy on the inside — along with the unique flavor profile makes this dish truly special.

    Occasions to Make This Recipe

    Cha Gio with shiso leaves is a versatile dish that suits a variety of occasions:

    • Family Gatherings: Impress your loved ones with these flavorful spring rolls at your next family dinner.
    • Dinner Parties: Serve them as an appetizer or main course. Their unique flavor and presentation will be a hit.
    • Special Celebrations: Whether it’s a birthday, anniversary, or holiday, Cha Gio makes a delightful addition to any celebratory meal.
    • Casual Get-Togethers: Perfect for a weekend lunch or a casual gathering with friends.

    Close-up of crispy cha gio spring rolls wrapped in shiso leaves

    How to Make Cha Gio Rolls

    Prepare the Filling

    In a large bowl, combine ground pork, cooked vermicelli noodles, grated carrots, chopped onion, minced garlic, fish sauce, soy sauce, sugar, and pepper. Mix well until all ingredients are evenly distributed.

    Wrap the Rolls

    Lay a rice flour spring roll wrapper on a flat surface. Place a shiso leaf on top of the wrapper. Add a spoonful of the pork mixture onto the shiso leaf. Fold the sides of the wrapper over the filling, then roll tightly. Seal the edge with a bit of beaten egg.

    Fry the Rolls

    Heat oil in a deep pan or carbon steel wok to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 5–7 minutes. Remove and drain on paper towels.

    Serve

    Serve hot with your favourite dipping sauce, such as nuoc cham (Vietnamese dipping sauce) or a simple soy sauce and vinegar mix.

    Crispy fried cha gio spring rolls wrapped with shiso leaves on a dark plate

    Ingredients

    To make these delicious Cha Gio Vietnamese fried spring rolls with shiso leaves, you’ll need the following ingredients:

    Ingredients

    Rice Paper Wrappers

    • Why it matters: These form the crispy shell. Look for thin spring roll wrappers (not the thick egg roll kind) — they fry up shattery and light. Rice flour wrappers are ideal for an authentic result.

    Ground Pork

    • Why it matters: Lean pork is the base of the filling. A small amount of fat keeps the rolls juicy and adds flavour — don’t trim it all away.

    Shiso Leaves

    • Why it matters: Shiso (perilla) adds a citrusy, minty, basil-like aroma that transforms the rolls from good to unforgettable. Use the two-toned variety — green on one side, dark mahogany on the other — for the best flavour and visual contrast.

    Vermicelli Noodles

    • Why it matters: Cooked rice vermicelli binds the filling, adds a soft chewy bite, and helps the rolls hold their shape. They also bulk up the filling without overpowering the other flavours.

    Jicama

    • Why it matters: Jicama absorbs excess moisture from the meat and vegetables. Too much moisture in the filling causes dangerous oil splatter when frying — jicama is your insurance policy.

    Black Ear Fungus

    • Why it matters: Also called wood ear mushroom, it adds a satisfying crunch and visual contrast inside the roll, plus a subtle earthy flavour that rounds out the filling.

    Fish Sauce

    • Why it matters: Fish sauce is the umami backbone of the filling. Even a tablespoon adds that unmistakably Vietnamese depth of flavour that makes cha gio taste authentic.

    Frequently Asked Questions

    Can I use egg roll wrappers instead of rice paper?

    Yes, but the texture will be different. Egg roll wrappers produce a thicker, chewier shell. Rice paper wrappers give you the traditional thin, shatteringly crispy result. For the most authentic cha gio, stick with rice paper or thin spring roll wrappers.

    What oil is best for frying cha gio?

    Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well. Avoid olive oil; its low smoke point makes it unsuitable for deep frying. Heat to exactly 350°F (175°C) for the crispiest results without burning.

    Why do my spring rolls burst open when frying?

    The most common cause is too much moisture in the filling. Make sure you squeeze excess water out of any vegetables and include jicama to absorb moisture. Also seal the edges of the wrapper firmly with beaten egg before frying.

    Can I make cha gio ahead of time?

    Yes. You can roll the spring rolls up to 24 hours in advance and refrigerate them on a tray, uncovered. Fry them directly from the fridge — no need to bring to room temperature. You can also freeze uncooked rolls and fry from frozen, adding 2–3 extra minutes to the frying time.

    What dipping sauce goes best with cha gio?

    Nuoc cham is the classic pairing: fish sauce, lime juice, sugar, water, garlic, and chili. A simple mixture of soy sauce and rice vinegar also works beautifully. Hoisin sauce with crushed peanuts is a popular alternative for those who prefer a sweeter, richer sauce.

    Can I bake or air-fry cha gio instead of deep-frying?

    Yes. Brush or spray the rolls lightly with oil, then air-fry at 400°F (200°C) for 12–15 minutes, turning halfway through. Bake at 425°F (220°C) for 18–22 minutes. The texture won’t be quite as crispy as deep-fried, but both methods produce delicious results.

    Cha Gio Fried Spring Rolls With Shiso Leaves

    Try our delicious cha gio Vietnamese spring rolls with a citrusy twist from shiso leaves, perfectly balancing the savory pork.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings: 6 people
    Course: Appetizer
    Cuisine: Vietnamese
    Calories: 280
    Ingredients Method

    Ingredients
      

    Filling
    • 200 g ground pork
    • 100 g shrimp finely chopped
    • 1 medium carrot grated
    • 1 small jicama grated
    • 50 g black ear fungus soaked and finely chopped
    • 100g rice vermicelli noodles soaked and chopped
    • 2 garlic cloves minced
    • 1 tbsp fish sauce
    • 1 tsp sugar
    • ½ tsp ground white pepper
    • 1 egg lightly beaten
    Wrapping
    • Rice papers
    • 10-12 fresh shiso leaves
    Dipping Sauce
    • 4 tbsp fish sauce
    • 2 tbsp lime juice
    • 2 tbsp sugar
    • ½ cup water
    • 1 garlic clove grated
    • 1 small chili finely chopped
    • 2 tbsp carrots grated

    Method
     

    Prepare the filling
    1. In a large bowl, combine ground pork, chopped shrimp, carrot, jicama, black ear fungus, rice vermicelli noodles, garlic, fish sauce, sugar, and white pepper.
    2. Mix well until all ingredients are thoroughly combined.
    3. Add the beaten egg to the mixture and mix again to ensure everything is well bound together.
    Wrap the cha gio
    1. Prepare a large plate of warm water to soften the rice paper wrappers.
    2. Dip one rice paper wrapper in the warm water for a few seconds until it becomes pliable. Lay it flat on a clean surface.
    3. Place a shiso leaf on the softened rice paper. I like to alternate the double side if you're fortunate enough to have the shiso leaves with two different colours of each side.
    4. Add about 1-2 tablespoons of the filling mixture onto the center of the wrapper.
    5. Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly to form a compact roll.
    6. Repeat the process with the remaining wrappers and filling.
    Fry the cha gio
    1. Heat oil in a deep frying pan or pot over medium-high heat.
    2. Once the oil is hot, carefully add the spring rolls in batches, making sure not to overcrowd the pan.
    3. Fry until the spring rolls are golden brown and crispy, about 5-7 minutes per batch.
    4. Remove the spring rolls and drain on paper towels to remove excess oil.
    Dipping sauce
    1. In a small bowl, combine fish sauce, lime juice, sugar, water, garlic, and chili.
    2. Stir until the sugar is completely dissolved. Add grated carrot for garnish.

    If you loved these crispy rolls, try our Homemade Sashimi, a classic Vietnamese favourite to round out the meal. For more pickling and fermented flavours, check out our Traditional Kimchi. And if you’re looking for another crowd-pleasing appetizer, our 30-Minute Thai Basil Chicken is always a hit.

  • Easy Chinese Scallion Pancakes

    Easy Chinese Scallion Pancakes

    These easy Chinese scallion pancakes take about 30 minutes, from gathering everything to cooking, need just a handful of pantry ingredients, and make an easy breakfast any day of the week. My kids beg for them every morning — and after trying them, someone in your family will too!

    Thin scallion pancake on a plate next to a bowl of fillings

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    This post is a recipe for easy Chinese scallion pancakes. An easy recipe made with flour, eggs, water, green onion and salt.

    Why You’ll Love This Recipe

    • Quick and Easy: The recipe takes about 30 minutes from start to finish, making it perfect for busy mornings or a quick snack.
    • Simple Ingredients: With just six pantry ingredients, there’s no special shopping trip required.
    • Just 2 Tablespoons of Oil in the Batter: Made with eggs, green onion, flour and just 2 tablespoons of oil in the batter.
    • Kid-Friendly: Children love the mild savoury flavour and the fun of rolling them up with a sauce inside.
    • Culturally Rich: Every bite carries generations of Shandong Province culinary tradition.

    Two folded scallion pancakes on a white plate

    My Story

    In the mornings of my youth, my father would rise early and craft scallion pancakes for our breakfast. The scent of sizzling dough and fresh scallions was an uncommon delight, for my father seldom ventured into the kitchen. Each aromatic whiff was a herald of something special, a rare treat that painted our mornings with joy.

    My father’s roots trace back to Shandong Province in China, where this recipe was born and lovingly passed down. It carries the essence of his childhood, the warmth of his mother’s kitchen, and now it lives on in our own family’s tradition.

    As a parent, I understand the challenge of waking early to prepare breakfast every day. Yet, not a moment spent in this ritual is one I would ever regret. I urge every parent to discover that one recipe their children adore — one that will nestle in their hearts and become a cherished memory.

    Folded scallion pancakes stacked on a plate

    The Recipe That Connects Generations

    Food has a unique way of bringing us closer to our heritage. Every time I make these scallion pancakes, I feel a deep connection to my dad and my grandmother. It is more than just a recipe; it is a piece of our family history. In sharing it here, I hope it brings you and your loved ones as much joy as it has brought us.

    Ingredients

    Ingredients

    Green Onion

    • Why it matters: Fresh green onion is the soul of this recipe. Use both the white and green parts, chopped finely. The white parts add a gentle sharpness; the green parts provide colour and a lighter onion flavour that mellows beautifully in the pan.

    Eggs

    • Why it matters: Three large eggs bind the batter, create structure, and give these pancakes their fluffy, tender texture. They are also what makes this recipe so quick — no yeast, no resting time, just eggs and a whisk.

    Flour

    • Why it matters: Cake flour or all-purpose flour both work well. Cake flour produces a slightly softer, more delicate pancake. Whatever you use, add it gradually while whisking to avoid lumps. A kitchen scale helps you measure consistently every time.

    Water

    • Why it matters: Regular drinkable water thins the batter to the right consistency. The ratio of water to egg determines whether the pancake is crispy or soft — a thinner batter spreads wider and crisps faster.

    Fillings

    • Why it matters: Our children love rolling the pancakes around ketchup. Worcestershire sauce, Maggi sauce, or soy sauce all work beautifully. The filling adds a burst of flavour and makes the pancakes even more interactive for kids.

    How to Make Chinese ShanDong Scallion Pancakes

    Preparation

    Wash the green onions well and remove any yellow or unusable stems. Thinly slice them on a chopping board and set aside. In a large bowl, combine the chopped green onions, eggs, and water. Whisk vigorously until the mixture is foamy and slightly thicker. Slowly add the flour while continuing to whisk. Once fully combined with no lumps, add a pinch of salt and whisk a few more rounds. The batter should be pourable and not too thick.

    Cooking

    Preheat a non-stick frying pan over medium-high heat. Drizzle a bit of oil and swirl to coat evenly. Ladle about ½ cup of batter into the pan, swirling to spread it evenly to the edges. Once the edges begin to brown and curl, flip the pancake and cook for 1–2 minutes on the other side until golden. Repeat until all batter is used. I like to use a silicone spatula and tongs for easy flipping. Running two pans simultaneously speeds things up considerably if you are feeding a family.

    A hand lifting a folded scallion pancake from the plate

    Frequently Asked Questions

    Can I use a cast iron skillet instead of a non-stick pan?

    Yes. A well-seasoned cast iron skillet actually produces a slightly crispier bottom. Make sure it is properly preheated before adding oil and batter, and use a little more oil than you would with a non-stick pan to prevent sticking.

    Why is my batter too thick or too thin?

    The batter should be about the consistency of thin crepe batter — pourable and spreadable when you swirl the pan. If it is too thick, add water a tablespoon at a time. If it is too thin, add a spoonful of flour and whisk again. The right consistency gives you a pancake that spreads on its own to the edge of the pan.

    Can I make the batter ahead of time?

    Yes. The batter keeps well in the refrigerator for up to 24 hours in a covered container. Give it a good stir before using, as the flour tends to settle. Do not make it more than a day ahead as the green onions can become slightly slimy.

    Are these scallion pancakes the same as the flaky Chinese ones?

    No. Traditional flaky scallion pancakes (cong you bing) are made with unleavened dough and require rolling and laminating with oil. This Shandong version is made from a quick egg-and-flour batter — much simpler, faster, and just as delicious. Think of it more as a savoury crepe than a bread-based flatbread.

    What dipping sauces pair best with these pancakes?

    Soy sauce mixed with a little rice vinegar and sesame oil is classic. Hoisin sauce is popular with kids. Worcestershire sauce or Maggi seasoning gives a deep umami kick. For a sweeter version, ketchup or sweet chili sauce works wonderfully, especially for children.

    Can I freeze leftover scallion pancakes?

    Yes. Let them cool completely, stack with parchment paper between each one, and freeze in a zip-lock bag for up to 1 month. Reheat in a dry pan over medium heat for 2–3 minutes per side, or in a toaster oven at 375°F (190°C) for 5 minutes. They crisp up beautifully from frozen.

    Stack of thin, golden scallion pancakes on a white plate

    Easy Chinese Scallion Pancakes

    The recipe takes about 30 minutes from start to finish, making it convenient for busy mornings or a quick snack. This family recipe originated from Shandong Province in China. The combination of crispy texture and savory scallions is likely to be a hit with anyone who tries them.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 15 pancakes
    Course: Breakfast
    Cuisine: Chinese
    Calories: 90
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup chopped green onion
    • 3 large eggs
    • 2 tbsp vegetable oil
    • 7 cups water
    • 3 cups all-purpose flour
    • 1 tsp salt

    Equipment

    • whisk
    • 2-1 non-stick frying pan
    • ladle

    Method
     

    1. In a large bowl, combine the green onions, eggs, vegetable oil and water. While you're whisking the liquid mixture together, slowly add the flour little by little. Make sure there is no small balls of flour in the mixture. Add the salt, give it a few good whisks, and set it aside.
    2. Heat a teaspoon of oil in a non-stick skillet over medium heat. Use two skillet if you think you can manage two cooking at the same time. Spoon a ladle-sized amount (1/2 cup) of pancake mixture onto the hot pan, making sure to include some of the green onions in each scoop. 
    3. Swiftly rotate the pan to spread the mixture evenly along the edges. Once the edges begin to brown or curl up, flip the pancake and cook for 1-2 minutes on the other side. Repeat this process until all the mixture is used up.
    4. To serve: squeeze a line of your favourite condiments (ketchup, soy sauce, etc). Roll it up and serve immediately.

    If you enjoyed these pancakes, try our Easy Homemade Soy Milk as the perfect morning pairing. For another quick breakfast, our Mixed Berry Smoothie with Pomegranate and Nopal is a family favourite. And if you love exploring Asian-inspired recipes, our Steam Preserved Vegetables with Zha Choy and Pork is a wonderful next step.

  • Fluffy Naan Bread

    Fluffy Naan Bread

    I still remember the first time I pulled a piece of freshly made naan off a cast iron pan — that slightly charred, impossibly soft bread that fills the kitchen with the most intoxicating yeasty aroma. This recipe has become a weekly staple in our home, and once you taste it warm with a brush of garlic butter, you’ll understand why. It’s also the exact naan we use for our chicken shawarma wraps — and that combination is nothing short of legendary.

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    Fluffy homemade naan bread fresh off the pan

    Fluffy, chewy naan bread made with instant yeast, honey, yogurt, and whole milk — topped with garlic butter. Soft on the inside, lightly charred on the outside. Ready in under 2 hours.

    Culinary Versatility

    One of the most remarkable aspects of naan bread is how many ways you can use it. While it shines as a side dish alongside curries and tandoori meats, it is also one of the best canvases for creativity in the kitchen.

    Some of our favorite ways to use naan:

    • Naan pizza — Top with tomato sauce, cheese, and your favorite protein. Bake until bubbly.
    • Naan chips — Slice into strips, brush with olive oil, season with herbs, bake until crispy.
    • Curry scoop — Use naan as a spoon to pick up rich, saucy curries. Better than rice on some days.
    • Chicken shawarma wraps — Fill with grilled shawarma chicken, romaine, and Caesar dressing. Our favorite meal, once a week, without fail.

    Chicken shawarma wrap recipe: a naan wrap with chicken and lettuce cut in half

    Ingredients

    Key Ingredients

    Instant Yeast

    Instant yeast does not require proofing or activation before adding it to the dough. This saves time and simplifies the process significantly compared to active dry yeast. You get consistent, reliable rise every time.

    • Why it matters: Instant yeast is forgiving and fast — ideal for breads where you want a predictable, fluffy result without babysitting a starter.

    Honey

    A small amount of honey balances the slight tanginess of the yogurt and milk, giving the naan a subtle sweetness. If you don’t have honey on hand, 1 teaspoon of regular sugar works perfectly as a substitute.

    • Why it matters: Without something to balance the savory, the bread tastes flat. Honey also feeds the yeast for a better rise.

    Whole Milk

    Whole milk is what gives naan its characteristic chewy, soft texture. The fat content in whole milk cannot be replicated by low-fat or skim milk — the texture will suffer. Do not substitute here.

    • Why it matters: Fat = tenderness. Low-fat milk produces a tougher, drier crumb. This is a non-negotiable ingredient for authentic naan.

    Plain Yogurt

    Yogurt is the other key ingredient for softness. Its protein content keeps the bread tender as it cooks on the griddle. It also adds a very subtle tang that gives naan its distinct flavor.

    • Why it matters: Without yogurt, naan becomes dense and hard. Yogurt is what separates this bread from a simple flatbread.

    All-Purpose Flour

    All-purpose flour provides the right gluten structure for naan — strong enough to hold shape, but tender enough to stay soft. Whole wheat flour can be substituted if you prefer a slightly heartier, nuttier bread.

    • Why it matters: Flour protein level directly determines the chew. All-purpose strikes the ideal balance for naan’s pillowy texture.

    Stack of fluffy homemade naan with charred spots

    Torn piece of naan showing its soft, airy inside

    This naan pairs perfectly with our chicken shawarma wrap. It’s also a great companion to homemade hummus for a simple, crowd-pleasing appetizer. For a full bread-baking session, try our sourdough bread recipe next.

    Frequently Asked Questions

    Can I make naan bread without a cast iron pan?

    Yes. Any heavy-bottomed pan or griddle on high heat will work. Cast iron gives the best char and heat retention, but a stainless steel or nonstick pan can produce good results. A Lodge cast iron skillet is our recommendation for consistent results.

    Can I freeze naan bread?

    Yes. Let the naan cool completely, then stack with parchment between each piece, place in a zip-lock bag, and freeze for up to 2 months. Reheat in a dry pan for 30–60 seconds per side.

    Why is my naan turning out dense instead of fluffy?

    The most common causes are: yeast that is too old or dead, dough that was not allowed to rise long enough, or flour that was overmeasured. Make sure your yeast is fresh, your kitchen is warm (68–75°F), and you measure flour by spooning it into the cup rather than scooping.

    Can I make garlic butter naan?

    Absolutely — it’s our favorite version. Melt 2 tablespoons of butter with 2 cloves of minced garlic and a pinch of fresh parsley. Brush liberally over the naan immediately after it comes off the pan.

    How long does the dough need to rest?

    The dough should rest for 60–90 minutes or until it has roughly doubled in size. A warm environment speeds this up. Do not rush the rise — it is what creates the fluffy, bubbly interior.

    Can I use active dry yeast instead of instant yeast?

    Yes. Proof the active dry yeast first by dissolving it in warm milk with a pinch of sugar for 10 minutes until foamy, then proceed with the recipe. The rest time may be slightly longer.

    Fluffy Naan Bread

    An amazing naan recipe that is soft and moist. It is made with a griddle on the stovetop with butter garlic. Its slightly charred exterior and soft, chewy interior create a delightful contrast that leaves taste buds craving for more!
    Print Recipe Pin Recipe
    Prep Time 1 hour 30 minutes
    Cook Time 20 minutes
    Total Time 1 hour 50 minutes
    Servings: 20 naam breads
    Course: Bread
    Cuisine: Indian
    Calories: 160
    Ingredients Equipment Method

    Ingredients
      

    Naam Bread
    • ¼ cup warm water
    • 1 tbsp honey
    • ¾ tsp instant yeast
    • ¾ cup warm whole milk
    • 1 cup plain yogurt
    • 4 cups all-purpose flour
    • 1½ tsp baking powder
    • 1 tsp baking soda
    • ¼ tsp sea salt
    Butter Garlic
    • 8 tbsp butter melted
    • 2-4 garlic clove grated
    • ¾ cup chopped mix fresh herbs (cilantro, oregano, thyme, rosemary, chive, parsley, dill)
    • ¼ tsp sea salt

    Equipment

    • stand mixer

    Method
     

    1. In a large heat proof bowl, mix together the warm water, honey, and instant yeast. Let it sit for 5-10 minutes until the liquid is slightly frothy on the surface.
    2. In the stand mixer with the dough hook attachment, combine warm whole milk, plain yogurt, flour, baking powder, baking soda, and salt. While the machine is mixing on medium speed, add the bowl of instant yeast liquid. knead together for 3 minutes.
    3. Once the dough comes together (it will look sticky), cover with a plastic wrap and let it sit for 1 hour or until it double in size.
    4. Meanwhile, make the garlic butter. Melt the butter in the microwave for about 20-30 seconds. Stir in the mix of fresh herbs and salt. Set it on the side.
    5. Preheat the griddle over medium-high heat. Deflate the dough and knead it briefly. Pinch off a golf ball-sized piece of dough and roll it out into a thin round using a rolling pin. Lightly spread garlic butter over the dough. Carefully place the dough on the griddle, buttered side down. Spread more garlic butter over the top while the first side cooks, about 2 minutes. Flip and cook for another 2 minutes. Repeat with the remaining dough.