Chinese food is delicious.
Miss Fu Pei Mei was a Taiwanese chef, cookbook author, and cooking show personality in the 1950’s-70’s. While her idea of home cooking routinely includes deep-frying sea cucumbers, her more normal recipes are super-tasty. I’m adapting recipes from her biblical 3-volume Pei Mei’s Chinese Cooking for the 21st century, where MSG and lard (two of PM’s staples, along with hot oil) have both fallen out of favor.
My approach to PM’s recipes is a three-pronged attack. Unlike PM, I am (1) poor (2) lazy and (3) not interested in high blood pressure. But I’m still into tasty food, so we’ll see how this experiment turns out.
Update: I’ll be taking down the actual recipes (don’t want to step on copyrighting toes), but will leave a brief summary of the steps involved as well as the photo of ingredients. If you’d like my version of the recipe, leave a comment with your email.