As a second generation Taiwanese-American, I grew up eating Chinese food every day. Both of my parents were great cooks. They prepared and stir-fried a variety of fresh vegetables and meats for us perfectly, and consistently every day, every meal, without fail. I love vegetables and Chinese food because of them. After I became vegetarian, I missed the Chinese flavors from my childhood and was inspired to learn to make my favorite dishes vegetarian. I’ve worked over two decades to perfect my childhood favorites, and broadened my cooking to many other Chinese regional cuisines. Most of our best and favorite recipes on our website are Chinese. Sharing for you to enjoy too!

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Long-Life Noodles (伊面)

I love lo mein and have struggled to find a good recipe for making it for years.  During new years, […]


So I had been wanting to try to make a vegetarian fish for over a decade.  I kept procrastinating because […]

Beijing VegPork Sandwich

We’ve been on a bit of a sandwich kick lately, and thought we’d try Peking VegPork in a sandwich instead […]

Deep-fried Marinated Tofu Cubes

Tofu cubes make a fantastic meat substitute when marinated, coated with seasoning, and fried or deep-fried.  Below is a recipe […]

Sichuan Pepper VegChicken

With its aromatic smell and flavor, Sichuan pepper makes any dish special. Now add hot bean paste, ginger, garlic, and […]

Chinese Hot and Sour Soup (酸辣湯)

I’ve made this delicious soup in various versions over the years, thanks to Wei-Chuan’s cookbook guidance.  It’s got that perfect balance […]

Chinese Lemon VegChicken

  Another great recipe from Wei-Chuan’s Chinese Style Szechwan Style cookbook, adapted for our vegetarian diet. We were test trying […]