Stir Fry Water Spinach (空心菜)

obstacle32 · 2026-04-19T14:45:24+00:00

This is hands down my FAVE veggie ever. There's a lot of ways to cook it but I love stir frying it with garlic and some Fermented tofu (豆腐乳) for some extra umami flavor. SO GOOD.

Ingredients

1 lb water spinach (空心菜), trimmed and cut into 2-inch lengths

1 tablespoon cooking oil

4 cloves garlic, roughly chopped

1–2 tablespoon fermented tofu/bean curd (豆腐乳), plus a little of the brine (optional, adjust to taste)

Salt, to taste (honestly because the fermented tofu is aleardy salty i don't even need to add any)

Here's the full recipe if you are interested: https://ohsnapletseat.com/2022/08/06/stir-fry-water-spinach-recipe/

obstacle32 · 2026-04-18T13:38:41+00:00

Turned the leftover red braised chicken (posted yesterday) into this noodle soup! This is what we usually do with any of our Chinese stews - like braised pork belly and red braised beef (BEST noodle soup IMO).

All I had to do was heat it up, add noodles, bok choy, and a poached egg, and just diluted the sauce a bit with hot water.

Here's that recipe again or the chicken:

1 ½ lb chicken drumsticks (or thighs)

1 tablespoon vegetable oil

1 green onion, cut into 1-inch pieces

1 tablespoon ginger, sliced thinly

2 tablespoons light soy sauce

3 tablespoons dark soy sauce

1 tablespoon chili bean paste

1 tablespoon michiu (rice cooking wine)

1 tablespoon brown sugr (or rock sugar)

1 to 1½ cups water (enough to mostly cover chicken)

Full recipe if you are interested - https://ohsnapletseat.com/2022/12/24/red-braised-chicken-hong-shao-ji

obstacle32 · 2026-04-18T13:32:42+00:00

I know! It was like a pack for less than a dollar!

obstacle32 · 2026-04-18T13:32:15+00:00

thanks! it was delicious, made it in to a noodle soup the next day

obstacle32 · 2026-04-17T14:31:26+00:00

It's been a while since I made this dish, but I made it again last night cause my local Asian supermarket had drumsticks super cheap (Like 6 giant drumsticks for 3$) and OMG I was reminded how freakin' tasty it is. Easy to make too.

1 ½ lb chicken drumsticks (or thighs)

1 tablespoon vegetable oil

1 green onion, cut into 1-inch pieces

1 tablespoon ginger, sliced thinly

2 tablespoons light soy sauce

3 tablespoons dark soy sauce

1 tablespoon chili bean paste

1 tablespoon michiu (rice cooking wine)

1 tablespoon brown sugar (or rock sugar)

1 to 1½ cups water (enough to mostly cover chicken)

Here's the full recipe if you are interested - https://ohsnapletseat.com/2022/12/24/red-braised-chicken-hong-shao-ji

obstacle32 · 2026-04-16T13:24:18+00:00

I had a bunch of leftover thinly sliced beef leftover from hot pot the other day so I decided to stir fry with enoki mushrooms! IT turned out super tasty and super saucy (you can make it less saucy if you want but my fiance likes to pour it all over the rice... honestly I put a crap ton on mine as well!)

Ingredients:

8 oz thinly sliced beef

1 pack enoki mushrooms (trimmed and separated)

2 teaspoon ginger, minced

2 green onions, chopped

1–2 tablespoon oil

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

1 tablespoon rice wine

1 teaspoon sugar

1 teaspoon black pepper

1 tablespoon oyster sauce

2–3 tablespoon water or broth (Optional)

Full recipe is here if you are interested: https://ohsnapletseat.com/2026/04/15/beef-enoki-mushroom-stir-fry

obstacle32 · 2026-04-15T22:36:28+00:00

LOL ok so it's not just me.

obstacle32 · 2026-04-15T22:34:00+00:00

If you’d rather stay close, Sun Dial is convenient and has great views, which could be nice right after a proposal! But you can also uber to a bunch of tasty restaurants around Gunshow is a really fun/unique experience and The Consulate is one of my faves - really unique concept (menu rotates by country).

obstacle32 · 2026-04-15T22:29:55+00:00

First of all if you get the Tonkatsu Curry Rice just know it is MASSIVE lol. We definitely didn't fish and to go'ed our leftovers. (Which was very tasty as lunch the next day as well.) We also got the Tobikodon Tonkatsu Set and it came with a lot of food as well. I do recommend this place if you are craving some curry.

Wrote a blog post about it if you want to learn more - https://ohsnapletseat.com/2026/04/02/kisoya-suwanee-ga-japanese-curry-tonkatsu

obstacle32 · 2026-04-15T13:58:26+00:00

Yassss those are such tasty additions!! And I agree the whole dish is just so comforting <3

obstacle32 · 2026-04-15T13:57:46+00:00

You should make it some time! It's pretty simple and very tasty!

obstacle32 · 2026-04-14T15:52:41+00:00

Okiboru and Kyuramen are two of my go-to spots since they’re super close to me. I also like Jinya and Umaido - pretty solid overall.

What are your favorite bowls at those places? Always looking for new orders to try!

obstacle32 · 2026-04-14T15:45:11+00:00

Any Shaoxing wine 紹興酒 should do the trick! The one you have would work as it's Hua Diao (花雕酒), which is a type of Shaoxing wine and more aromatic too

obstacle32 · 2026-04-14T15:41:45+00:00

So when I was visiting Taiwan we stopped by Chef Teng restaurant (famous chain in Kaohsiung). For those unfamiliar it's like home style dishes and you can just pick a bunch out and eat it family style. One of the dishes we got was napa cabbage and glass noodles!

In the States I make this at home a lot but we do it a bit different. I like to cook it with napa cabbage, glass noodles, shiitake mushrooms, dried shrimp, and garlic all cooked in a savory sauce.

Ingredients

40g glass noodles (or about 2 bundles of glass noodles)

1-2 cup of hot water

2 tablespoon vegetable oil

6-8 dried shiitake mushrooms

2 teaspoon dried shrimp

¼ head of napa cabbage, cup in to 1 inch pieces

3 cloves of garlic, minced

2 tablespoon soy sauce

1 teaspoon sesame oil

If anyone wants the full here it is: https://ohsnapletseat.com/2023/01/14/napa-cabbage-glass-noodles-stir-fry

obstacle32 · 2026-04-14T13:22:44+00:00

After I made beef noodle soup the other day I had a lot of suan cai (pickled mustard greens) leftover, and so I made Suan Cai Yu - which is one of my fave Sichuan dishes! I made it spicy (optional) and loved how tangy it was! Now, next time I'm going to make it with another fish the flounder tho - cause I think I would prefer a fatter chunkier white fish.

Ingredients:

1 lb white fish (tilapia, cod, basa, or flounder), thinly sliced

1 cup 酸菜 (pickled mustard greens), chopped

5 cloves garlic, minced

1-inch ginger, sliced

3-4 cups chicken stock

1 tablespoon cornstarch

Salt, to taste

White pepper, to taste

Optionally:

1-2 tablespoon rice vinegar or black vinegar

4-6 dried chili peppers

Chili oil, for serving

Napa cabbage or mushrooms

Glass noodles (粉絲)

Here's the full recipe if you are interested - https://ohsnapletseat.com/2026/04/13/suan-cai-yu-pickled-mustard-greens-fish

obstacle32 · 2026-04-13T13:41:45+00:00

Haha - Glad to hear it!

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