#Joyce chen sauces how to

I still keep a big bag of dried day lily bulbs and wood ear mushrooms in my pantry, and just like the ones my parent's had, they have no decipherable expiration dates and seem to never deplete, despite dipping into them at least a couple of times a year for hot-and-sour soup and stir fries.

We'd stuff them with pork that he'd stir-fried with day lily bulbs, wood ear mushrooms, and eggs. The bright red, sauce-stained cover stuck out on the kitchen. Finally, he'd pass them back so that we could peel them apart, revealing two paper-thin pancakes. Joyce Chen self-published her cookbook in 1962, but the version my parents had was from 1978.

#Joyce chen sauces how to

She shows how to duplicate one of the most popular restaurant dishes in your own kitchen cooking eggs. My dad would then place them in a hot, dry pan until they were brown and spotty on both sides. Joyce Chen takes the mystery out of Chinese cooking. Our job was to flatten two disks with our hands, brush one with sesame oil, place the second disk on top of it, and then roll them as flat as we could with a rolling pin. He'd mix up hot water dough for the Mandarin pancakes, carefully rolling it out into a log and cutting it into one-inch sections before passing them off to me and my sisters. The bright red, sauce-stained cover stuck out on the kitchen bookshelf, and when my dad pulled it out on a Saturday afternoon and said, 'Let's have moo shi pork for dinner,' I knew it was going to be a good evening.

Joyce Chen self-published her cookbook in 1962, but the version my parents had was from 1978.