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About
In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.
In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen-from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture. Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook, Mooncakes and Milk Bread, won two James Beard awards and was described as an instant classic by The New York Times. Follow Kristina at eatchofood.com and on TikTok and Instagram @eatchofood. Introduction
Stock Up
Essential Tools
Best with Rice
Tomato Egg
Green Steamed Egg
Chilly Silken Tofu with Tomato Salad
Seared Egg Tofu with Honey and Soy
Sticky Maple Tofu Sticks
Orange Pepper Popcorn Chicken
Crispy Chicken Thighs with Sticky Rice
Curry Chicken Wings and Potatoes
Roasted Salmon with Sambal Vinaigrette
Chili Oil Shrimp with Sizzled Onions
Welcome Home Steak
Triple Pepper Beef
Miso Pork Meatballs
Steamed Pork Cake with Chives and Cilantro
Fried Pork Chops with Sweet-and-Sour Sauce
Shrimpy Ketchup Fried Rice
You'll Always Have Noodles
Tingly Instant Ramen Salad
Creamy Tomato Udon
Sizzle Sauce Noodles
Toisan-Style Fun See
PB and Cheung Fun
Spiced Tofu Chow Fun
Mom's Spaghetti
San Francisco Garlic Noodles
Saucy Black Bean Noodles
Wispy Mushroom Chow Mein
Chow Mein Pancake
Extra-Special XO Nian Gao
Spam and Mac Soup
Shrimp Noodle Soup for the Soul
Caramelized Onion and Beef Noodle Soup
Know Your Vegetables
Kohlrabi and Radish Salad with Chili Crunch
Wood Ear Mushroom Salad
Smashed Ranch Cucumbers
Chrysanthemum Salad with Lap Cheong Vinaigrette
Tried-and-True Gai Lan with Oyster Sauce
Black Bean and Garlic Ong Choy
Saucy Sesame Long Beans
Fiery Garlic Chives and Summer Squash
Basil Lime Eggplant
Braised Celtuce
Stir-Fried Lotus Root
Steamed Bitter Melon Stuffed with Black Bean and Garlic Pork
Crispy Brussels Sprouts with Sriracha Mayo
Numbing Smashed Potatoes, or Tingly Taters
Sweet-and-Sour Cauliflower
Salted Egg Yolk Squash Rings
Take It Outside
Oysters with Mandarin M
In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen-from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture. Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook, Mooncakes and Milk Bread, won two James Beard awards and was described as an instant classic by The New York Times. Follow Kristina at eatchofood.com and on TikTok and Instagram @eatchofood. Introduction
Stock Up
Essential Tools
Best with Rice
Tomato Egg
Green Steamed Egg
Chilly Silken Tofu with Tomato Salad
Seared Egg Tofu with Honey and Soy
Sticky Maple Tofu Sticks
Orange Pepper Popcorn Chicken
Crispy Chicken Thighs with Sticky Rice
Curry Chicken Wings and Potatoes
Roasted Salmon with Sambal Vinaigrette
Chili Oil Shrimp with Sizzled Onions
Welcome Home Steak
Triple Pepper Beef
Miso Pork Meatballs
Steamed Pork Cake with Chives and Cilantro
Fried Pork Chops with Sweet-and-Sour Sauce
Shrimpy Ketchup Fried Rice
You'll Always Have Noodles
Tingly Instant Ramen Salad
Creamy Tomato Udon
Sizzle Sauce Noodles
Toisan-Style Fun See
PB and Cheung Fun
Spiced Tofu Chow Fun
Mom's Spaghetti
San Francisco Garlic Noodles
Saucy Black Bean Noodles
Wispy Mushroom Chow Mein
Chow Mein Pancake
Extra-Special XO Nian Gao
Spam and Mac Soup
Shrimp Noodle Soup for the Soul
Caramelized Onion and Beef Noodle Soup
Know Your Vegetables
Kohlrabi and Radish Salad with Chili Crunch
Wood Ear Mushroom Salad
Smashed Ranch Cucumbers
Chrysanthemum Salad with Lap Cheong Vinaigrette
Tried-and-True Gai Lan with Oyster Sauce
Black Bean and Garlic Ong Choy
Saucy Sesame Long Beans
Fiery Garlic Chives and Summer Squash
Basil Lime Eggplant
Braised Celtuce
Stir-Fried Lotus Root
Steamed Bitter Melon Stuffed with Black Bean and Garlic Pork
Crispy Brussels Sprouts with Sriracha Mayo
Numbing Smashed Potatoes, or Tingly Taters
Sweet-and-Sour Cauliflower
Salted Egg Yolk Squash Rings
Take It Outside
Oysters with Mandarin M