Maggie Zhu

Sichuan La Zi Ji features crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive. Take the challenge if you can handle the heat! {Gluten-Free Adaptable}This recipe is slightly adapted from Chongqing Chicken With Chilies (La Zi Ji) by The Mala Project.To make the dish gluten-free, use dry sherry to replace Shaoxing wine. And use tamari to replace soy sauce. Marinade

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Colorful vegetables in different shapes and textures, meat, seafood and tofu brought together by a savory spicy sauce that is fragrant and so flavorful! This recipe teaches you to make this popular Chinese restaurant dish in your own kitchen with a simple and foolproof approach. I’ll also share the formula to make it with any other type of vegetables you have on hand! {Vegetarian and vegan adaptable}

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This easy wonton char siu noodle soup features springy egg noodles and tender leafy greens served in a hearty chicken broth, topped with scrumptious char siu pork and juicy wontons. This dish is a perfect way to use your leftover BBQ pork and provide a restaurant-level experience in your own kitchen. This recipe makes one serving of wonton char siu noodle soup. You can easily double or quadruple the recipe to make multiple servings.

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This homemade Beef Chow Fun 干炒牛河 features thick, chewy rice noodles, tender steak, and crisp vegetables coated in a savory brown sauce. I cook these restaurant style fried noodles in just 30 minutes, making it a satisfying main dish to serve my family.

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A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}

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