Born in Taipei and raised in small-town Missouri where her family ran a Chinese restaurant, Chou has devoted much of her adult life to helping non-Asians overcome their anxieties about cooking Chinese food at home, including as food editor for the Seattle Post-Intelligencer, author of 2018 cookbook “Chinese Soul Food,” and now as a cooking instructor in the Seattle area and on YouTube.
Her new book helps home cooks choose the right bok choy, distinguish one brand of soy sauce from another, season a wok, and slice and dice with precision before guiding readers through comforting and naturally healthy recipes for dumplings, soups, stir-fries, steamed dishes and more.
Rice Vermicelli with Vegetables, Wok-Seared Corn and Edamame, and Sichuan Pepper Salt Fried Tofu made tasty meals that came together in a flash. The delectable-looking photos and step-by-step instructions for Crystal Dumplings with Squash and Peas and Flaky Ribbon Pancake tempt me to set my goals higher.
And the next time I spot a bin of yu choy at the farmers market I’ll snatch up a bunch, now that I know what to do with it.
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