In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Strips of pork, salty preserved vegetables, and crisp fresh bamboo is a light and quick dish that I’ve often used when I have to make a fast dinner. Aside from the slicing, the dish stir-fries up quickly, so make sure everything is ready before you heat the wok. You can buy pork already cut into […]
