Archive for February, 2013

postheadericon Chicken Lo Mein

Chicken Lo Mein

What is the difference between chow mein and lo mein you ask?  The main difference is that lo mein noodles tend to be softer while chow mein noodles can be crispier.  Both types of noodle dishes are usually made with Chinese egg noodles.  For this easy Chicken Lo Mein recipe, I’m using dried spaghetti because I know that’s what most of you have in your pantries right now!  Use whole wheat pasta for added nutrition if you’d like.  This dish is so simple and my kids just love it.  It’s a complete one-dish meal because it’s chock full of protein from the chicken, crisp and colorful veggies and carbs from the noodles.  This is my go-to dish on a busy week night because all of the sauce ingredients are something I have in my pantry at all times and you can use any veggies or protein you’d like.  I recently made these noodles for a Chinese New Year party I had a couple of weeks ago (hence the festive photo!) but they will bring good fortune to your dinner table any time of year. As you may have noticed, most Chinese recipes call for white pepper instead of black pepper.  White pepper has a sharper bite and enhances traditional Chinese flavors (plus your stir-fry and noodle  dishes won’t have black pepper specks all over it).   It’s a good idea to keep some white pepper in your pantry for all types of Asian cooking.  You can find white pepper and all sorts of Asian spices in the gourmet section at Cost Plus World Market.

Continue reading “Chicken Lo Mein” »

postheadericon Chap Chae (Korean Noodles)

Chap Chae

Chap chae or jap chae translates as nooodles mixed with meat and veggies and is one of the most popular noodle dishes in Korea.  I try to get to LA’s Koreatown as often as I can (to get my chap chae fix followed by karaoke) but since we had the twins it’s not as easy these days.  Whenever I get the urge, I whip up a batch of this easy recipe which satisfies my chap chae craving.  I could eat this chap chae every day as it’s so flavorful and simple to make.  You can find sweet potato noodles at Asian markets but you can also use dried cellophane noodles which are a bit more accessible.  These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like.  I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden.  It’s also great for leftovers.  I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through).   Soy sauce, sesame oil and sugar are the backbone of flavors in traditional chap chae.  Whenever an Asian recipe calls for sesame oil make sure it’s toasted sesame oil.  You can find toasted sesame oil in the gourmet section at Cost Plus World Market. Continue reading “Chap Chae (Korean Noodles)” »

postheadericon Bok Choy Curry Stir-Fry

I met the fabulous Kelly Davis recently at a blogger conference and learned about her awesome blog, Foodie Fresh which is all about food, fitness and finding happinesss.  I asked her to share her healthy and delicious Bok Choy Curry Stir-Fry recipe with us.   When you’re done checking out her recipe go over to her blog to see my guest post!   Here’s Kelly…
Hi! I’m Kelly and I write the blog Foodie Fresh where I focus on mostly healthy recipes.  However, I love to sprinkle in some indulgences and southern favorites that usually come straight from my treasured cookbook of my grandmother’s recipes.  My healthy recipes are typically very veggie-centric. Trying new things and cooking with new ingredients, especially vegetables, is one of my favorite things about cooking.
A few summers ago I joined a Community Supported Agriculture (CSA) program where each week I received a portion of a farm’s harvest.  I thought I was a very adventurous cook, but I have to admit that joining the CSA challenged my culinary abilities as I received vegetables I had never cooked or maybe even never eaten.  Bok Choy was one of the vegetables that I had eaten and maybe cooked once or twice, but my repertoire of bok choy recipes was very limited.
After getting bok choy in my CSA share week after week for quite some time, I had to come up with creative ways to use the leafy green.  Necessity really is the mother of invention, and the need to each bok choy a little differently was how this recipe was born.
If you’re avoiding carbs or gluten or if you just want a light meal, make the recipe as is.  But if you something a little more filling, just add rice or soba noodles for a complete and delicious meal. Either way, you’ll love this healthy and yummy dish!

postheadericon Chinese New Year Potstickers

Potstickers Gung Hay Fat Choy!!  Chinese New Year is this Sunday, February 10th and it’s the Year of the Snake.  Chinese New Year is a very special holiday as everything you eat on this day and everything you do determines how your entire year will unfold. Chinese people eat things like Long Life Noodles to symbolize longevity (the longer the life the longer the noodle!) or a whole steamed fish to symbolize abundance.  I like to serve my family and friends
Potstickers on Chinese New Year because they symbolize prosperity and riches as the dumplings resemble gold ingots.  This recipe is made with pork but you could substitute with ground chicken or turkey.  It’s also totally okay to use store-bought potsticker wrappers.  You can find them in the produce section of most grocery stores.  If you only find the square kind then cut of the edges with a cookie cutter to form a round shape.  Kids have fun making these and love gobbling up their creations.  Serve with a yummy dipping sauce made with premium soy sauce and sesame oil.  Premium soy sauce can be found in the gourmet section at Cost Plus World Market.  Continue reading “Chinese New Year Potstickers” »

postheadericon Quick Udon Noodle Soup

Quick Udon Noodle Soup

I don’t know about you, but it seems like everyone I know is under the weather right now (including my twins, step-daughter and hubby).  Here’s a quick and soul satisfying  soup you can make in under 15 minutes.  It’s made with healing chicken broth, rich miso paste and yummy veggies.  Whether you’re nursing a cold or just want a quick and delicious lunch, this Udon Noodle Soup is for you!  Miso and Easy Miso concentrate is a great alternative to miso paste.


As you can see, the twins are feeling better already!!  You can add some cubes of tofu or your favorite chopped up meat for added protein in this soup.  If you don’t have fresh udon noodles, you can substitute with dried udon or another type of noodle.  Continue reading “Quick Udon Noodle Soup” »

postheadericon Chef Katie Chin’s Rice Cooker Class at Culinary Wonders

Katie Chin at Culinary Wonders

Don’t miss my Rice Cooker Cooking Class on Saturday, February 23rd from 11am – 1:30pm at Culinary Wonders in Valencia!

shu mei

Using your rice cooker, learn how to make Roasted Corn and Quinoa Salad, Pork and Shrimp Shu Mei, Lemony Risotto with Shrimp, Arroz con Pollo and Stacy’s Cioppino!  It’s only $55 per person and I’ll be doing a book signing after the class.

rice cooker cover

   Click here to sign up for the class:  REGISTER

   Culinary Wonders is located at  23460 Cinema Dr, Ste B, Valencia, CA 91355

Phone: (661)254-1234



Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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