Category: Cooking Abroad

Fragrant Lamb and Bamboo Shoot Soup – Recipe By Tiana Matson

Fragrant Lamb and Bamboo Shoot Soup – Recipe By Tiana Matson

Fragrant Lamb and Bamboo Shoot Soup

Lamb is good for you and is perfect for warm winter casseroles and satisfying comfort food. Lamb can increase your body heat to resist the cold, so it is one of the best ingredients for winter meals.

I remember during my childhood, my thrifty grandparents ate mostly vegetarian, but always cooked up a big batch of lamb soup every winter.

Lamb has a stronger smell than beef and poultry that is not liked by everyone, and some simply won’t eat it due to its unique ‘aroma.’ Lamb is so versatile, and often a cheaper alternative than beef, so it’s worth taking a good look at what you can do with it besides a leg roast and chops.

The method of cooking lamb is the same as for beef. You can braise it, stew it, make soup with it, even stir fry it. The difference is that to reduce lamb’s smell and increase its aroma, wine and spices are often used.

I often use lamb mostly for soup if I want a meat soup, however, it is also delicious braised and served with rice noodles. Today’s recipe is an Asian twist on lamb soup, and I’m sure you’ll love it!

The standard practice for lamb soups is to use herbs, but this time I’m using fresh bamboo shoots.

Sweet bamboo shoots are low in calories, low in fat, and rich in vitamins and fiber. Served with lamb (or steak) chops, the sweet bamboo shoots aid digestion.

This soup is different from the usual thick winter soup often made with lamb, but it highlights the lamb chops and sweet bamboo shoots, rather than just using the lamb as a stock base.

Ingredients:

300 g peeled sweet bamboo shoots

300 g lamb chops

150 ml cooking wine

800 ml boiling water

1 x 2” piece ginger

1 tablespoon tea oil

1 teaspoon salt

1 teaspoon pepper

 

Method:

Step 1

Wash the lamb chops and drain.

Step 2

Cut the sweet bamboo shoots in half lengthwise and wash. Slice the bamboo diagonally and put aside.

Step 3

Add the sweet bamboo shoots to a pot and fill with enough water to come to the top of them.

Step 4

Bring the bamboo shoots to the boil, and boil for 2-3 minutes.

Step 5

Remove the bamboo shoots with a skimmer and put aside.

Step 6

Add the lamb shops to the water and boil for 20 seconds. Remove and put aside. Discard the water.

Step 7

Wash and slice the ginger.

Step 9

Pour the tea oil in in the pan and spread it to cover the surface.

Step 10

Add the chopped ginger and sauté for a few seconds, and then add the lamb. Stir fry until golden brown.

Step 11

Pour in the cooking wine and simmer for 30 seconds.

Step 12

Pour in the 800ml of boiling water.

Step 13

Skim off the foam floating on the surface with a spoon.

Step 14

Transfer the meat and the liquid to a ceramic soup pot and simmer for 20 minutes.

Step 15

Add the sweet bamboo shoots and continue to simmer the soup on low for one hour.

Step 16

Finally, season with salt and pepper, and serve.

COOKNG TIPS:

  1. Tea oil has the effect of ridding the ‘fishy’ smell from the meat, however, if you don’t have any tea oil at home, you can use other cooking oil instead.
  2. The green wine can be replaced with cooking wine.
  3. Boiling the sweet bamboo shoots helps to remove the oxalic acid.

SUMMARY

Warm and hearty, Sweet Bamboo Shoots and Lamb Soup is a perfect tummy filler for those chilly days. Fragrant and satisfying!

Tiana is a food blogger who loves to cook, she is the creator of https://www.yumofchina.com/, a site that shares authentic Chinese recipes and China culture.

The Racist Reason You Think MSG Is Bad For You

The Racist Reason You Think MSG Is Bad For You

When you think of MSG, what are the first thoughts that come to mind? Probably that MSG is bad for you and that it is used in Chinese food. But have you ever wondered where this belief came from? Have you ever really researched MSG and its relation to Chinese food?

A recent episode of Adam Ruins Everything (one of the best shows on TV) tackled this issue. Even though I live in China and have written about Chinese food quite a bit, I never gave MSG much thought. It can’t be avoided over here, so even though I believed it was an unhealthy food additive, I didn’t worry about it much. (Between the annual milk scandals and cancer-causing rice and water here in China, MSG has been a pretty low-order concern). But I remember when living in the US, everyone seems to know a Chinese restaurant that must be avoided because they used the dreaded MSG.

However, the shocking truth is that this fear of MSG is far more rooted in racism than concern for public health. As Adam Conover explains in “Adam Ruins Spa Day“, MSG was discovered and created by Japanese chemist Kikunae Ikeda in 1907. The seasoning caught on, not just in East Asia, but around the world. By the 1950s, every restaurant and chef in the world was using it, and it was a staple in most American kitchens.

“In 1968, the New England Journal of Medicine published a letter from a doctor complaining about radiating pain in his arms, weakness and heart palpitations after eating at Chinese restaurants. He mused that cooking wine, MSG or excessive salt might be to blame. Reader responses poured in with similar complaints, and scientists jumped to research the phenomenon. “Chinese Restaurant Syndrome” was born.”

So even though MSG was used by almost everyone at the time, this doctor only pointed the finger at Chinese restaurants, inexorably linking MSG to Chinese restaurants and Chinese food ever since.

And lest you doubt the racial component here, have you ever heard anyone complain about MSG in Doritos? Or Campbell’s Soup? No. The only times I have ever heard anyone complain about MSG is in relation to Chinese food.

But is there a reason to worry about MSG in your food? No. No study has ever found a link between MSG and supposed “side effects.” In fact, MSG is naturally occurring in your own body and you would die without it.

The history of MSG, the xenophobic reactions to it, and the extreme ways chefs are trying to recreate MSG without the negative stigma is all pretty fascinating and I encourage you read more about it and check out Adam Ruins Everything.

Check out The Crazy Dumplings Cookbook!

Dumplings. Wontons. Jiaozi. This remarkably simple food is found throughout Asia and in Chinese restaurants and kitchens around the world, but have you ever filled a dumpling wrapper with chicken? Lobster? North American Plains Bison? Hardly anyone has! The Crazy Dumplings Cookbook features over 100 recipes with some of the craziest and most delicious dumpling filling recipes you will ever see. From Chicken Taquito Dumplings to Timey-Wimey Dumplings to a dumpling for your dog, Crazy Dumplings will show you all the crazy things you can stuff into a dumpling wrapper for an easy meal or snack.

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Sweet and Spicy Salmon Dumpling Recipe

Sweet and Spicy Salmon Dumpling Recipe

Hi everyone! Today I want to share a really yummy dumpling recipe with you! I already shared this with my backers on Kickstarter, so if you want to get a hundred more dumpling recipes, be sure to check out the campaign!

You can find the dumpling wrapper recipe here.

This flavorful recipe is sweet with a kick of pepper. Sure to be your new favorite!

Sweet and Spicy Salmon Dumplings

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This recipe says you can use cooked salmon (maybe from a leftover meal at home or from a restaurant), but you can also used fresh salmon. The dumplings will get hot enough when fried to cook the salmon. You can also use canned salmon in a pinch. 

¾ cup honey
¼ cup soy sauce
¼ cup brown sugar, packed
¼ cup pineapple juice
Juice of 1 lemon
2 Tbsp olive oil
1 tsp black pepper
1 tsp cayenne pepper
Dash of paprika
Dash of garlic powder
1 cup cooked salmon, chopped or shredded
12 dumpling wrappers
1 cup of oil, if frying

  1. In a saucepan, add all filling ingredients except salmon and heat over medium heat. Stir occasionally until sauce begins to boil. Simmer uncovered for 15 minutes until syrupy.
  2. Remove from heat and blend in salmon.
  3. Drain sauce from salmon and set aside.
  4. Spoon salmon mixture into dumpling wrappers and pinch closed.
  5. Cook dumplings.
    • To fry dumplings, preheat oil in a wok for 30 seconds on high heat, then lower heat to medium. Cook dumplings on each side for about 3 minutes or until golden brown.
    • To steam dumplings, place in a steamer basket or on an elevated plate in a wok over water on high heat for about 10 minutes.
  6. Always cut a dumpling open to make sure it is cooked through.
  7. Serve hot with excess sauce for dipping.

To get more than a hundred Crazy Dumpling recipes, check out Crazy Dumplings II: Even Dumplinger, now on Kickstarter!

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Crazy Dumplings II – Awesome First Week!

Crazy Dumplings II – Awesome First Week!

Crazy Dumplings II had an awesome first week on Kickstarter! We reached our goal in less than 5 days, and then blew past it, raising 150% of our goal in just 7 days! We have over 170 backers and were named as a Staff Pick! If anyone has done a Kickstarter before, you know how important being a Staff Pick can be. Over 40 of our backers found us after checking out the Staff Pick pages.

Crazy-Dumplings-2_03aWe had A LOT of returning backers, which is so amazing! That means not only did they like the first Crazy Dumplings cookbook, they came back for seconds! To celebrate hitting our goal, I posted a new dumpling recipe. You can see it here and try it for yourself.

I have to give a shout-out to all of our amazing backers so far:

Madisen Trueg, Vidya, Sarah Mosley, ATH, evan, Hazel O’Keeffe, Aimee Smith, Gail, Nathan Kellen, Joshua Martin, Brandon Marris, Lisa Eyers, tofuji, Tim Meakins, Daniel, Sara, Amy, Pamela Izzo, Vincent Briamonte Jr, Jessica Zhu, Alex Tsue, Joshua, Mj, DeHart, Daniel Moo, Bruce Bellak, Marco Seidel, Ineke Allez, Ruben Schäfer-Baehre, Dawn Smith, Tyler Whitlock, Josh, Ellen, Richard Fresow, Theresa, Breanna Gallagher, Devin, Roxy Pope, Melissa Smith, MDrake42, Kelly Kohagura, Duke Games, Drew, Stiemke, Dwight Bishop, Kelly Beecher, Vivianne Audiss, Chris Sandy, Alistair, Kristin, Rabon, Heather Hostetler, ryan Harrison, Thilo, Keba Jackson, Megan, Brandon, Jablonski, Rob Steinberger, Daniel Munday, Koendert Ruifrok, Laura Lundy, Nicole, Pelchat, Seth Anderson, Krista, James Mattly, Bob T Kozono, Shane barker, William Hall, Evonne Okafor, Flint, Xander, Jessica Slavik, Laurie Kibbe, Arimenthe, Angela Pritchett, Celeste Tamura, Kelly, Aaron Beard, Stephie I., Amelia McLearan Hite, Sara H. Lappi, Damian Morgan, Johan Buts, Carrie Lillie-Lugo, Stephenie C-L, kyle trudel, Rebekah Bernard, J.A.W., Hilla-Mari Heikkilä, Shauna Ratliff, Regan Smith, Dean Gillis, Sara Doty, Erin Rowett, Alison Benowitz, Rebecca Dixon, Ahad Al Saud, Joan Schulz, Tina Young, Jessica Dulin, David Miller, jenelle campion, Josh Garneau, Tina Tipton, Visalachy Sittampalam, Camey, Jonathon ‘jono’ Zachariah, Willhameena power, Eileen LaBoone, Aline Hong, John Gillespie, Cristie Fagnano, Rachel Alystine, Danielle Greene, Dane, Cullen Gilchrist, Bruce Martin, Heather Whittaker, Marina Turovsky, Carolyn Brindle, ExecutionGlitch, Ludvig Carleson, Dan Canzonieri, Louise, Alex Ambers, Dan Rothstein, Burgin Howdeshell, Stefanie, oliver, Zach B., AC, Jonas Claumarch, Jen Brown, Robert McKeagney, Vincent B. Donadio, Jacob Cord, Neil Graham, Frank Cernik, Stine, Aaron B, Ted Beyer, James McKendrew, Victor A Eichhorn, P-P-P-P-Powerbook, Mark Henderson, Sinzor, Joseph Moyer, Donna Nutter, Daniel Lanigan, Gearsoul, Kit Wickliff, Eileen Hendriksen, Steffen Heise, Keith Solomon, Timo Glander, Max, Lenaldo Branco Rocha, Margaret St. John, Stefan Winkler, Black Squadron Monkey King 42, David Spaxman, Geoff Peterson, Marijo Yates, Rob Coke, H J, Luke Otlang, Scott Loonan, Jaime Ruiz-Morales, Sören Koch, Amy, Michael Brand, Nicholas Smillie, James, Tom Wardill, Kate Scott, MrsDHaggis, Kim Dyer, Thierry Corlieto.

Who else wants to join the list? Jump over to Kickstarter right now and back Crazy Dumplings II: Even Dumplinger right now!

Crazy Dumplings II is now on Kickstarter!

Crazy Dumplings II is now on Kickstarter!

Crazy Dumplings II: Even Dumplinger is now on Kickstarter!

Dumplings II Front CroppedDumplings from around the world and the most unique combinations of ingredients come together in Crazy Dumplings II: Even Dumplinger. From Thailand, Vietnam, India, and of course across China, traditional snacks are given a new twist when stuffed into dumpling wrappers. Sweet, savory, spicy, and all delicious, Crazy Dumplings II: Even Dumplinger will take you where your taste buds have never been before!

After the success of last year’s Crazy Dumplings Cookbook, I can’t get dumplings off my mind. Every time I come across a new recipe, the first thing I think is “how can I turn this into a dumpling?” So I’m back with dozens of crazy new dumpling recipes you will want to try!

China’s favored dish, the dumpling (jiaozi in Chinese), can be found on every street corner, in every restaurant, and in every kitchen in China, but they are all pretty much prepared the same way: a bit of meat, some garlic and ginger, and a bit of vegetables if you’re lucky. Even a visit to the freezer section at any grocery store displays hundreds of packages of dumplings that all look and taste the same.

But the dumpling is so versatile! Have you ever tried stuffing a dumpling with chicken? Pesto? Egg tart filling? No? Hardly anyone has! My cookbook, Crazy Dumplings II, takes this simple staple food and prepares it in ways you never thought possible! From Avocado Chipotle Dumplings to Lamb Pomegranate Dumplings to Pumpkin Cream Cheese Dumplings, a world of foods is available to you in an easy dumpling wrapper with Crazy Dumplings.

About the Book

Crazy Dumplings II will contain dozens of new recipes plus dumpling recipes submitted by backers, the dumpling wrapper recipe, and several original sauce and dip recipes such as Avocado Lime Sauce and Honey Chipotle Sauce. There are dumpling recipes for appetizers, main courses, and desserts. I have done my best to include some vegetarian recipes, but dumplings are so versatile, you can turn almost any recipe in the book vegetarian, and the book will explain how!

About the Campaign

There are lots of new Backer Rewards, including an updated Amazing Dumplinger and adorable Plushy Dumplings!

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You can also get last year’s original Crazy Dumplings Cookbook at a discounted rate!
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I’ll also be sharing lots of new dumpling recipes only with Kickstarter backers, so click here to hurry over to Kickstarter and back Crazy Dumpings II: Even Dumplinger right now!

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Pumpkin Pie

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Pumpkin Pie

Hi everyone. Welcome to my sixth post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. I first wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. I followed up with how to make stuffing from scratch, how to make a delicious river of gravy, how to make mashed potatoes, and how to make drop biscuits. Today, we are going to round out your Thanksgiving feast with a pumpkin pie!

First off, I’m not going to talk about how to make the crust. This is for 2 reasons. 1) Crusts are hard to make but should not be hard to purchase. Even though “pie” is not popular in China, egg tarts are. So just use egg tart shells and make mini-pumpkin pies. 2) You can completely bypass the shell altogether by using dumpling wrappers! Why not bring a little China to your Thanksgiving dinner table?

We are going to make the pumpkin pie filling from scratch because pumpkins are usually easy to find and the pumpkin puree is not that hard to make.

dessert dumplingsWhat you need:

1 small pumpkin (1 cup pumpkin puree)
1/3 cup sugar
1 tsp cinnamon powder
1 tsp ground cloves
1 tsp allspice powder
½ tsp ginger powder
1 egg
6 oz evaporated milk
½ teaspoon vanilla extract
12 dumpling wrappers (made from scratch or purchased) or 12 egg tart shells
1 cup of oil for frying

Preparing the Pumpkin

  1. Cut the pumpkin in half and remove the seeds. Don’t be afraid to scrape the sides and get all that stringy stuff out.
  2. Place the pumpkin into a steamer basket on the stove (you can cut the pieces smaller if they don’t quite fit). Steam pumpkin, covered, over high heat for 20-30 minutes or until it is soft.
  3. Scoop softened pumpkin meat out of the rind. Puree pumpkin meat in a blender until smooth.
  4. Done! You will only need 1 cup of puree for this recipe. If you have extra puree, you can freeze it and save it for future dumplings or increase the rest of the recipe to make lots of dumplings (not like they will go to waste since they will be eaten up so quickly!).

Making the pumpkin pie filling for dumplings or egg tart shells

  1. Mix together 1 cup of pumpkin puree with the sugar, spices, egg, and evaporated milk.
  2. For pumpkin pie dumplings:
    • Spoon mixture into dumpling wrappers and pinch closed. If the mixture is too runny to work with, put the mixture into the refrigerator for about 20 minutes to set up.
    • To fry dumplings, preheat oil for 30 seconds on high heat, then lower heat to medium. Cook dumplings on each side for about 3 minutes or until golden brown.
  3. If you are using egg tart shells:
    • Preheat the oven to 375 degrees Fahrenheit (200 degrees Celsius)
    • Fill the shells about 3/4 of the way full with pumpkin pie filling.
    • Bake for about 30 minutes or until the tops are golden.
  4. Serve hot or chilled.

You can find the Pumpkin Pie Dumpling recipe, along with almost a hundred more, in my cookbook Crazy Dumplings, now available on Amazon! 

portrait cover trimmed

Dumplings. Wontons. Jiaozi. This remarkably simple food is found throughout Asia and in Chinese restaurants and kitchens around the world, but have you ever filled a dumpling wrapper with chicken? Lobster? North American Plains Bison? Hardly anyone has! The Crazy Dumplings Cookbook features over 100 recipes with some of the craziest and most delicious dumpling filling recipes you will ever see. From Chicken Taquito Dumplings to Timey-Wimey Dumplings to a dumpling for your dog, Crazy Dumplings will show you all the crazy things you can stuff into a dumpling wrapper for an easy meal or snack.

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Biscuits

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Biscuits

Hi everyone. Welcome to my fifth post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. I can’t believe how close Thanksgiving is getting! I’m going to have to move up the frequency of these posts to get done in time for the big day!

I first wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. I followed up with how to make stuffing from scratch and how to make a delicious river of gravy. Yesterday I explained how to make the best mashed potatoes ever. Today we are going to move on to fluffy biscuits!

Two important things: 1) We are going to make drop biscuits instead of the more traditional round, buttermilk biscuits because buttermilk biscuits simply have too many variables and require a lot of counter space, something many kitchens in China don’t have; and 2) biscuits require butter, so like I pointed out in the mashed potato recipe, these might not be possible for you or could require significant planning.

Biscuits

drop biscuitsDrop biscuits are super easy to make and a lot of fun. Make sure your hands are clean before starting this recipe because they are going to get messy!

Preheat your over to 450 degrees Fahrenheit (230 degrees Celsius) and lightly grease a baking sheet.

In a large bowl, combine 2 cups of flour, 2 1/2 tsp baking powder, 1/2 teaspoon of salt, and 1/2 cup cold butter with your hands. Yes! Get your hands all up in there! You want to squeeze the butter together with the flour until the mixture resemble coarse cornmeal.

Once the flour/butter mix is done, add 1 cup of cold milk. Blend together with a spoon or fork. Drop batter on to the baking sheet by the spoonful. You should be able to get 12 biscuits out of this recipe. It’s OK if you need to add more batter to one biscuit or take some batter off of a few of them to make an extra one. Whatever! These biscuits are flexible and don’t have to look perfect.

Bake for approximately 10 minutes or until golden brown on top.

Serve hot with honey, jam, or cranberry sauce.

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Mashed Potatoes

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Mashed Potatoes

Hi everyone. Welcome to my fourth post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. I first wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. I followed up with how to make stuffing from scratch and how to make a delicious river of gravy. Today, I’m going to explain how to make the best mashed potatoes ever!

Mashed Potatoes

Roasted Garlic Mashed PotatoesUnfortunately, mashed potatoes might cause trouble for some expats living abroad because milk products can be hard to find in some countries, like China. While you can sometimes find milk substitutes (sterilized milk and powdered milk can be used in place of American-style pasteurized milk), there really isn’t a substitute for butter (we will also come across this issue when making the biscuits). So if you are planning to make mashed potatoes, plan ahead and buy the butter online or in the nearest major city.

With this recipe, be flexible. Everyone likes their mashed potatoes a little different (more buttery, stiffer, extra salty, etc.) and depending on how many guests you have, your recipe might need to be adjusted.

As a general rule, you will want one potato per guest. You might adjust this if you have freaking huge potatoes or if you are making a lot of different sides, but it is a good rule of thumb and, really, who care if you make too much. Thanksgiving leftovers are the best.

Scrub, rinse, and rough peel your potatoes, by which I mean don’t worry about peeling the potatoes completely. Potato skins have their own distinct flavor and a lot of nutrients. Of course, you can completely peel them if you want or you could not peel them at all if you like a lot of potato skin in your mashed potatoes.

Uniformly chop your potatoes. They don’t have to be very small, but the pieces should be roughly the same size so they cook uniformly. Cover the chopped potatoes completely with water. Bring to a boil, lower heat to medium, and continue to boil the potatoes until they are all fork-tender, about 20 minutes.

After the potatoes are soft, drain completely. Return potatoes to the pot and use a fork or hand masher to start mashing the potatoes. Slowly add in 1 Tbsp of butter, 1/4 cup of milk per potato along with dashes of salt and pepper, mixing and tasting as you go. This way you can be sure to get the taste and texture the way you like it.

Serve warm.

Of course, this is just a simple recipe. You could use cream instead of milk if you have it, you can top it with chives, or you can add roasted garlic. Be flexible and make your potatoes your own!

 

 

 

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Gravy

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Gravy

Hi everyone. Welcome to my third post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. I first wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. I followed up with how to make stuffing from scratch. Today, I’m going to explain how to make a delicious gravy to top your turkey and stuffing with.

Gravy

turkeygravyYou have to top your turkey and stuffing with a river of gravy. If you want, you can mince and fry up the turkey giblets and add them to the gravy.

In a skillet or wok, heat up 1/4 cup of butter or oil. Whisk in 1/4 cup flour to form a roux. Let this cook for a minute to brown, but don’t let it burn. Slowly mix in 1-2 cups of turkey juices, depending on how thin you want your gravy, whisking as you go. You can also use chicken broth if you don’t have enough turkey juices. Add salt and pepper to taste.

Next time, I’ll talk about mashed potatoes!

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Stuffing

Planning the Perfect Thanksgiving Dinner While Living Abroad – The Stuffing

Hi everyone. Welcome to my second post dedicated to helping you plan the perfect Thanksgiving dinner while living abroad. Last time, I wrote about making sure you have all the right utensils and about how to prepare the all-important turkey. Today, I’m going to talk about your turkey’s main squeeze, the stuffing!

The Stuffing

111710-hendricks-stuffing-400The perfect partner for turkey is stuffing. In a major metropolitan area, boxed stuffing is pretty easy to find. But if you live where it is hard to find or if the import stores run out, don’t worry – you can still make it from scratch.

Place 4 cups of bread into the refrigerator overnight to dry out (most recipes say leave it out on the counter, but in my experience, most Chinese kitchens are too humid for this and you’ll just end up with moldy bread). After the bread is dry, chop into 1 inch (2.5-cm) cubes.

In a skillet or wok, heat up 2 tablespoons of oil or butter. Add in 1 cup of diced celery and 1 cup of diced onions and sautee until they are slightly softened but still have some crunch. Add in 1 cup of turkey broth (if you don’t have enough, you can add in 1 cup of chicken broth or 1 cup of water and 1 tablespoon of chicken bouillon). Stir until hot. Add in seasonings such as dried or fresh herbs (rosemary, thyme, sage), salt, and pepper to taste. Remove from heat and gently fold in breadcrumbs. The bread should be moist, but not soggy. You can add in more liquid as needed.

Transfer mixture to a baking dish and bake at 350 degrees Fahrenheit (190 degrees Celsius) for 30 minutes (this step is not necessary, but is recommended).

 

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