Betty Liu
Cooking
Nothing Can Prepare You for Birth—but Try Making Wontons
Stocking my freezer turned out to be the best version of nesting.
Recipes
Bean Sprout Stir-Fry With Chicken and Garlic Chives
Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.
Recipes
Pork and Shiitake Congee
Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight.
Recipes
Sun-Dried and Preserved Greens With Steamed Pork Belly
This dish is full of a bewitching fragrance that comes from steaming it under a generous cap of fermented greens, exchanging aromas and flavors.
Recipes
Yeasted Scallion and Sesame Bing (羌 饼, Qiāng Bĭng)
Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.
Cooking
Tangy, Crunchy Soy-Pickled Radishes Are On Constant Rotation In My Kitchen
They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.
Recipes
Sticky Rice Balls Three Ways
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.
Recipes
Flowering Chives and Pork Slivers
The crunchiness and juiciness of flowering chives combined with tender, lightly seasoned pork is an unbeatable combination—and this dish is super quick to make.
Recipes
Chicken and Mushroom Sauced Noodles With Thai Basil
Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.
Cooking
This Tangy Stir-Fry is the Fastest Way To Turn a Head of Cabbage into Dinner
Memorize this stir-fry sauce.