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Summary
Summary
Wildly inventive Chinese-American home cooking from the siblings behind Boston's acclaimed Mei Mei restaurant.
Too intimidated to cook Chinese food at home but crave those punchy flavors? Not anymore. Put down that takeout kung pao chicken and get in the kitchen! Full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients, Double Awesome Chinese Food delivers the goods. The three fun-loving Chinese-American siblings behind the acclaimed restaurant Mei Mei take the fear factor out of cooking this complex cuisine, infusing it with creativity, playfulness, and ease.
Take the Double Awesome- flaky scallion pancakes stuffed with two oozy eggs, sharp cheddar, and garlicky pesto; could there be anything better? Ridiculously delicious and unexpected dishes like Cranberry Sweet and Sour Stir-fried Pork and Red Curry Frito Pie will become new staples for your cooking lineup. Throw a hands-on dumpling-making party and let your friends decide whether to serve them chewy and pan-seared or crackly and deep-fried. Packed with pro-cooking tips, sauces to amp up any meal, sustainable sourcing advice, and over 100 delicious recipes, this book is your ticket to making the Chinese food of your dreams any night of the week.
Author Notes
Margaret, Irene, and Andrew Li are the sibling co-owners of a food truck and restaurant in Boston, Massachusetts. Their food truck, Mei Mei Street Kitchen, opened in 2012 and was soon awarded Boston's Best Meals on Wheels by Boston Magazine. Their brick-and-mortar restaurant opened in late 2013 and was named Eater Boston's Restaurant of the Year.
Margaret (aka Mei) currently lives in Atlanta, Georgia, with her husband and daughter and an ever-growing collection of cookbooks and board games.
Irene is a four-time James Beard Rising Star Chef semi-finalist who loves rescue dogs and hip-hop dance videos. She lives in Boston with her husband.
Andrew enjoys grilling, binge reading science fiction novels, and visiting every bouncy house in Greater Boston with his son, Jackson.
Table of Contents
| Introduction: A Family Style Cookbook | p. xi |
| Cooking at Home the Mei Mei Way | p. 1 |
| Ch.1 Our Favorite Pantry Recipes | |
| White Rice | p. 14 |
| Garlic Panko | p. 14 |
| Soy Vinegar Dipping Sauce | p. 15 |
| Cranberry Sweet and Sour Sauce | p. 15 |
| Apple Hoisin Sauce | p. 16 |
| Soy Ginger Dressing | p. 16 |
| Miso Honey Dressing | p. 17 |
| Fermented Black Bean Dressing | p. 17 |
| Peanut Sauce | p. 18 |
| Ginger Scallion Oil | p. 18 |
| Chili Oil | p. 20 |
| Toasted Salt and Peppercorns | p. 20 |
| Fried Shallots | p. 21 |
| Honey Walnut Mayonnaise | p. 21 |
| Sriracha Aioli | p. 23 |
| Soy Aioli | p. 23 |
| Pickled Cranberries | p. 24 |
| Quick Pickled Carrots | p. 24 |
| Cabbage Pickles (or, Not-as-Quick Pickles) | p. 25 |
| Ch.2 Chinese Classics the Mei Mei Way | |
| Rice Porridge Three Ways (aka Xi Fan, or Congee, or Jook) | p. 31 |
| Simple Rice Porridge | p. 31 |
| Thanksgiving Rice Porridge | p. 31 |
| Whole Grain Porridge | p. 32 |
| Beef and Broccoli | p. 34 |
| Ma Po Tofu with Apple Scallion Salad | p. 37 |
| Dim Sum Turnip Cakes with Bacon and Mushrooms | p. 41 |
| Cranberry Sweet and Sour Stir-Fried Pork | p. 42 |
| Dan Dan Noodles with Crispy Pork Belly and Brussels Sprouts | p. 45 |
| Jjajang Lamb Noodles | p. 47 |
| Stir-Fried Greens | p. 48 |
| Yu Xiang Eggplant with Cranberries and Almonds | p. 51 |
| Ch.3 Dumplings and Pancakes | |
| Hot Water Dough | p. 57 |
| Traditional-ish Pork Dumplings | p. 62 |
| Beef and Blue Cheese Dumplings | p. 64 |
| Sweet Potato, Feta, and Brown Butter Dumplings | p. 65 |
| Pierogi Dumplings | p. 66 |
| Cranberry Sage Pork Dumplings | p. 67 |
| Three Sisters Dumplings | p. 69 |
| Chorizo Dumplings with White Bean Puree and Cilantro Oil | p. 70 |
| Cumin Lamb Dumplings with Mint Yogurt | p. 73 |
| Scallion Pancakes | p. 74 |
| The Double Awesome | p. 77 |
| The Kimchi Dog | p. 80 |
| Ch.4 Vegetables through the Seasons | |
| Carrot Coconut Soup | p. 87 |
| Spring Dug Parsnip Soup | p. 88 |
| Hot and Sour Borscht | p. 91 |
| Smacked Cucumber Salad | p. 92 |
| Magical Kale Salad | p. 95 |
| Beekeeper's Salad | p. 96 |
| Charred Cabbage Salad | p. 99 |
| Golden Fortune Stir-Fry | p. 100 |
| Asparagus Tempura | p. 103 |
| Sweet Corn Fritters | p. 104 |
| Roasted Miso Maple Potatoes | p. 107 |
| Honey-Soy Butter Glazed Roots | p. 108 |
| Leafy Greens Gratin | p. 110 |
| Cheddar Scallion Bread Pudding | p. 113 |
| Ch.5 Rice, Noodles, Whole Grains, and Other Food in Bowls | |
| Farmers' Market Fried Rice | p. 119 |
| Rye Fried Rice with Pickled Cranberries and Honey Scallion Goat Cheese | p. 122 |
| Summer Noodle Salad with Ginger Garlic Dressing | p. 124 |
| Soy Ginger Noodle Salad with Pickled Carrots and Tofu | p. 126 |
| Pan-Fried Noodles with Market Roots and Greens | p. 128 |
| Biang Biang Noodles with Curry Yogurt Sauce | p. 131 |
| Spring Green Curry with Halloumi | p. 133 |
| Harvest Moon Curry | p. 137 |
| Red Curry Frito Pie | p. 138 |
| Wheat Berry Salad with Pickled Cranberries and Goat Cheese | p. 140 |
| Our Favorite Market Bowls | p. 142 |
| The Heiwa Market Bowl, aka the Lil' Kim Chi | p. 145 |
| The Four Star Market Bowl | p. 146 |
| The Narragansett Market Bowl, aka the Chorizard | p. 147 |
| The Piggery Market Bowl | p. 149 |
| Ch.6 From the Pasture | |
| Kung Pao Chicken Dip | p. 154 |
| Salt and Pepper Chicken Wings | p. 157 |
| Red-Cooked Beef Stew with Whole Grains and Winter Greens | p. 158 |
| Lion's Head Meatballs with Stewed Eggplant | p. 160 |
| Sesame Ssam Jang Brisket Lettuce Wraps | p. 163 |
| Apple Hoisin-Glazed Pork Chops | p. 164 |
| Roast Pork Belly | p. 166 |
| Cumin Lamb Shepherd's Pie | p. 168 |
| Maple Chili Garlic Rib Tips | p. 171 |
| Five-Spice Pork Shoulder with Whole Wheat Steamed Buns | p. 172 |
| Ch.7 From the Ocean | |
| Salt and Pepper Shrimp with Summer Vegetables | p. 180 |
| Honey Walnut Shrimp with Ginger Broccoli Salad | p. 183 |
| Ginger Scallion Lobster Rolls | p. 185 |
| Clams with Black and White Beans over Noodles | p. 189 |
| Coconut-Dashi Clam Chowder | p. 191 |
| Miso Butter Mussels with Bok Choy | p. 195 |
| Red-Cooked Fish | p. 196 |
| Fish with Fennel, Cilantro, and Sesame Oil | p. 199 |
| Broiled Salmon Collars | p. 201 |
| Roasted Whole Fish with Summer Tomatoes and the Chinese Trinity | p. 203 |
| Ch. 8 Drinks and Desserts | |
| Haymakers Punch | p. 209 |
| Woodsman's Refresher | p. 209 |
| Hot Buttered Fire Cider | p. 210 |
| Carrot Chocolate Mousse | p. 213 |
| Cranberry Upside-Down Cake with Bourbon Butternut Custard | p. 214 |
| Honey Beet Blondies | p. 217 |
| Oolong Panna Cotta | p. 219 |
| Strawberries and Cream | p. 220 |
| Corn Graham Cheesecake with Blueberry Compote | p. 222 |
| Oat Crunch Chocolate Pudding | p. 225 |
| Whole Wheat Black Sesame Shortbread | p. 226 |
| Miso Sesame Chocolate Chip Cookies | p. 227 |
| Acknowledgments | p. 229 |
| Resources | p. 231 |
| Index | p. 233 |
| About the Authors | p. 240 |
