Now here’s a recipe that sings fall! An amazing taste that can’t be better. Your house will smell like pumpkin pie.
I am thrilled that my ebook, pdf and soft cover editions of “Roz Weitzman’s World of Yunnan Cuisine” are finished and ready to share with you on my newly launched website http://www.rozweitzmansworld.com!
It’s been such a fun (and tasty too) recipe writing, cooking, photographing, illustrating and getting ‘Chinese’-creative in the kitchen!
Yunnan is located in southwest China and borders Myanmar, Lao and Viet Nam
70+ Yunnan recipes and beautiful illustrations of the food
- completely made from scratch
- few difficult to find ingredients
- suitable for any cooking level whether you are a beginner or a pro
- most use a simple wok and no fancy equipment
- notes about Yunnan Tea Culture and Tea Brewing
- interesting reads about Local Yunnan Food Culture including a ‘walk’ through a Local Wet Market
- stories about the people in a Local Wet Market, ‘The Bread Couple’ and ‘The Fruit Lady’
- how to cut ingredients the Chinese way with a cleaver
- meal menu plans
- shopping and food prep tips
- suggestions for how to spice it up or ramp it down
- and more!
Why this book?
There any many, many cookbooks out there. So what sets “Roz Weitzman’s World of Yunnan Cuisine”apart?
- No hard-to-find ingredients – everyone has the access and budget!
- No difficult techniques – Yunnan food isn’t tough to make!
- Short prep and cook time – people are busy! Most recipes take 30 minutes or less to make.
- No fancy equipment – all you need is a wok pan, a pot, a wok spatula and a cleaver.
- Single/four-serving – but easily scalable to feed more or less!
- No more boring Chinese Stir Fry!
Available in softcover, epub, mobi, and pdf!
Let me prove to you that ANYONE can cook mind-blowingly delicious and simple Yunnan Cuisine with accessible ingredients.
If you are a beginner: this is the perfect book for you. I will guide you, step by step, from grocery shopping –> prep –> creating inspiring food.
If you are an experienced cook: this is also the perfect book for you. Use my recipes, traditional Yunnan flavors, and methods as inspiration to build upon!
Order this book online , directly from Roz if you’re in China through a Chinese bank transfer or I’ll send to you in mid-July when I’ll be bringing copies to Toronto.
Soft cover book is $22.00 + Shipping or 132 RMB + Shipping
Order this book now!
Feel free to forward this email to someone who likes cookbooks.
Any mushrooms will do but wild ones have more flavour.
1 small cooking onion, chopped finely
2 tablespoons oil
1 pound fresh wild mushrooms, any variety, washed with stems separated from the tops
Freshly ground pepper
1 teaspoon salt or to taste
3 cups water, divided
2 cup whole milk or light 10% cream or 1 cup 35% cream
1 tablespoon dried parsley
Optional: ¼ cup of dry white wine
Stir-fry chopped onion is a medium pot or wok. Onions are completely cooked when they are translucent.
Finely chop the stems of the mushrooms, add them to the onions along with several twists of fresh black pepper and salt to taste. Add one cup of hot water, stir and cook for 10 minutes, or until mushrooms are soft. Remove from the heat and leave in the pot or wok. When cooled, use a handheld blender to puree the mixture.
Thinly slice and then roughly chop the tops of the mushrooms. Add the mushrooms and the remaining ingredients to the wok. Stir and simmer for 25-30 minutes or until the mushrooms are well cooked. Stir occasionally and add more water if the soup becomes too thick.
Garnish bowls of soup with a sprinkling of parsley.
Better than any coffee shop blueberry muffin, these really are ‘to die for’.
Makes 12 large muffins
1/3 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 ½ cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter softened to room temperature
1 1/2 teaspoons ground cinnamon
Preheat oven to 400°F. Grease muffin cups or line with muffin liners.
Place vegetable oil into a 1-cup measuring cup. Add the egg and then enough milk to fill the cup, which is approximately 1/3 cup of milk. Pour into a mixing bowl, add the vanilla and combine well with a fork.
Add flour, sugar, salt and baking powder into the liquid mixture and blend well. Carefully fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together the brown sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.
Bake the muffins for 20 to 25 minutes in the preheated oven until done or a toothpick inserted into centre of a muffin comes out clean.
The triple chocolate comes from cocoa powder, chocolate bits and fudge icing!
Makes one 8- or 9-inch baking pan
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup crushed walnuts (optional)
½ cup semi sweet chocolate bits (optional)
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
3 tablespoons honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 350°F. Use parchment paper to line an 8- or 9-inch square pan.
Melt 1/2 cup butter in a saucepan or in microwave. Remove from heat or microwave and stir in sugar, eggs, and vanilla. Beat in the cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 28 minutes. Do not overcook. Almost immediately remove from the pan by lifting it out with the parchment paper. Let cool but not completely for about 10 minutes.
To Make Fudge Icing: Combine butter, cocoa, honey, vanilla and confectioners’ sugar. Frost brownies while they are still warm so the icing will melt and spread easily.
Cut into long, thin rectangles. Enjoy!
As a regular contributor and resident chef of the ezine, GoKunming, the following recipes and articles have been published to date:
Exploring Kunming Bread: Guandu Baba December 24, 2013
Yunnan-Style Sweet & Sour Ribs May 28, 2013
Yunnan Copper Pot Rice April 19, 2013
Yunnan-Style Hong Shao Rou March 19, 2013
Yunnan Mint & Green Onions February 27, 2013
Yunnan-Style Red Beans & Shiitakes January 29, 2013
Yunnan-Style Tomato Salad December 24, 2012
Yunnan Shredded Chicken With Chili Sauce November 29, 2012
Yunnan Spicy Taro & Greens November 11, 2012
Yunnan-Style Pork & Egg Custard October 2, 2012
Yunnan-Style Lotus Root & Pork September 16, 2012
Yunnan-Style Edamame Beans & Garlic September 1, 2012
Looking to cook something different for dinner….check out my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food, Illustrated Version at the Apple iTunes Store:
- Recipe: Yunnan-style Hongshaorou
- March 19, 2013
- Recipe: Mint and green onions
- February 27, 2013
- Recipe: Yunnan-style red beans and shiitakes
- January 29, 2013
- Yunnan-style tomato salad
- December 24, 2012
- Recipe: Shredded chicken with chili sauce
- November 29, 2012
- Recipe: Spicy taro and greens
- November 11, 2012
- Recipe: Yunnan-style pork and egg custard
- October 2, 2012
- Recipe: Yunnan-style lotus root and pork
- September 16, 2012
- Recipe: Yunnan-style edamame beans and garlic
- September 1, 2012
I’m so proud to announce the beautiful illustrated version of my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food. Every recipe photo has been wonderfully hand-drawn and illustrated by my talented Illustrator, Nancy Szostak.
All the same book of 70 Chinese Comfort Food recipes but with illustrations instead of photos.
Please take a moment to have a look at the ebook at the Lulu website and even write a brief review.
Since I live in China, you might wonder what I eat everyday. My meals have changed a lot over the 8 years I’ve been here. Since I learned how to cook Chinese, my meals have gotten more healthy and more consistently Chinese.
Well my breakfast resists the change. I can’t tolerate noodles cooked in spicy sauce, or garlicy food in the morning. I guess that’s a habit I’m not likely to break any time in the near future. It consists of a mug or two of decaffeinated coffee, sometimes it’s instant and sometimes it’s perked, along with a toasted home made roll or quarter of GuanDu BaBa cut in half through the centre, and spread with New Zealand butter. Often I eat it plain; periodically I top the toast with jam, most often Carrefour-brand blueberry or raspberry jam. Sometimes it’s topped with mozarella or cheddar cheese and melted in my ‘easy-bake’ oven.
I call it my easy-bake because ovens are not usually built in here…most often if you want an oven you buy a small, tabletop oven which is a little larger than a toaster oven with a higher baking temperature too.
In addition to wanting a healthier diet, I live in a third-tier city, not very foreign-food friendly. So after buying pasta in a variety of shapes, there’s not much else. Fortunately dairy products have become a bigger part of the Chinese diet, so butter, and cheeses are available in small quantities, even in this city.
Lunches and dinners are almost always Chinese food. Noodles, soups, and vegetables of all kinds, and served cooked and fresh are a daily part of my diet. Some dish with a small portion of meat for lunch, and vegetables, usually fresh for dinner.
Tonight I switched things around and had a cucumber salad for lunch and cooked this stir-fry for dinner. I love this combination in noodles and ofter change the main veggie for something different….broccoli, Chinese cabbage, usually a green one. And I change the noodles too…Udon, rice, wheat, sweet potato or vermicelli noodles; sometimes fresh, sometimes dried.
The secret to a good stir-fry is in cutting all ingredients very thin so that they cook quickly, and using a hot wok, keeping it all moving fast so as not to burn the dish! A gas stove helps to control the heat very finely and that can also aid in cooking without burning or making the ingredients soggy.
So here you have it, my dinner tonight…Noodle Stir-Fry with Snow Peas and Meat. This dish gets it’s awesome flavours from the traditional mix of ginger, garlic, green onion, Chinese Rice Cooking Wine, and soy sauce. Try it for dinner and I hope you will enjoy!
Noodle Stir-Fry with Snow Peas and Meat
1 chicken breast or ¼ pound pork tenderloin, very finely sliced
2 teaspoon Chinese rice cooking wine
4 teaspoons minced garlic, divided
4 teaspoons minced ginger, divided
1 tablespoon cornstarch
6 tablespoons oil, divided
2 beaten eggs
4 tablespoons soy sauce, divided
1 teaspoon fresh chopped ginger
4 green onions, cut in 1-inch pieces
½ cucumber, finely sliced (optional)
1 cup snowpeas
1 teaspoon Chinese chicken bouillon granules*
2 servings fresh noodles (Udon, rice or wheat) allowed to soak in hot water for 15 minutes and then drained
½ cup fresh chopped cilantro
1 teaspoon sesame oil
Mix the finely shredded meat with rice wine, half of the garlic and ginger, and the cornstarch and allow the mixture to marinate for 15 minutes.
Heat the wok, add 2 tablespoons oil, and wait for it to heat. Stir-fry the eggs and break into small bits. Set them aside.
Heat the wok, add remaining 2 tablespoons oil, and wait for it to heat. Stir-fry the chicken or pork with the sauce. Add 2 tablespoons of soy sauce. Remove and set aside together with the eggs.
Clean and dry the wok. Then heat the wok, add 2 tablespoons oil, and wait for it to heat. Stir-fry the green onion and the remaining ginger and garlic to release their fragrance. Add the snow peas and cucumber with bouillon granules, and 2 tablespoons soy sauce until brightly coloured and still crunchy.
Stir in noodles and heat for another 1-2 minutes on low heat. Add more soy sauce to taste and the fresh chopped cilantro. Mix the ingredients together thoroughly while keeping the heat on low for another minute. Transfer to a platter and serve hot.