This stir-fry with XO sauce is one of my favourite recipes to make during weekdays. It’s quick, easy and versatile. Stir-frys usually consist of protein, veggies and a sauce. However, you can make it vegetarian or vegan with some simple substitutions!
During a trip to Japan, Mr. Chau and I took a home cooking class and learned how to make pork and cabbage gyoza or Japanese dumplings. When I looked up comparisons between the pan-fried Chinese dumplings (鍋貼 or guoti) and the pan-fried Japanese dumplings (餃子 or gyoza), the difference seems to be in the dumpling skin and the filling. While both types of dumplings usually contain meat and veggies, I find the ratio of veggies to meat is higher for the Japanese gyoza. I’m not sure if that’s true but both types of dumplings are super yummy. Plus dumplings are so freezer friendly that I’d always make a batch to keep in my freezer for a quick meal or snack.
Kimchi fried rice has become one of my favourite seasoned rice dishes to make at home. It’s so simple to make. Much easier than Chinese style fried rice. You don’t even need to cook the rice a day ahead. This means you can prepare kimchi fried ride the same day you plan on serving it!
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.