• Born and raised in China where his passion for cooking began in the family kitchen.
• Mastered Chinese techniques, from stir-fries to braises to classic comfort dishes
• Shares tradition-inspired dishes influenced by childhood memories and street food culture
Serves 2 - 3/ea
Rice and an assortment of vegetables- bell peppers, carrots, mushrooms, bok choy, and broccoli- wok-fried with egg until fragrant.
Mixed Vegetable Fried Rice (bell pepper, snow peas, celery, carrot, mushroom, bok choy, broccoli, onion, egg, white rice, MSG, salt)
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