CookingBomb Recipes
Tang Cu Sweet and Sour Chicken 糖醋鸡肉
Real Chinese tang cu, not the Japanese version most people know — Chinkiang black vinegar is the whole flavor here.
Beef with King Oyster Mushrooms 牛肉杏鲍菇
Mushrooms seared golden first, set aside, then everything comes back together at the end.
Garlic Black Pepper Mushroom Chicken 黑椒口蘑炒鸡肉
Cold oil, sliced garlic, low heat — this is how you get real garlic flavor without burning it.
Stir-Fried Beef with Peppers & Cilantro 香菜彩椒炒牛肉
The one from my cookbook — garlic, ginger, and scallion fragrant first, beef in fast, out even faster.
Beef with Asparagus 牛肉炒芦笋
The fastest dish in the whole system — under six minutes, start to finish.
Freezer Vegetable Soup 蔬菜汤
Straight from the freezer into boiling water — no thawing needed.
10-Min Chinese Dinners: The Freezer Bag Hack for a Full Week
My Prep Raw, Cook Fresh system — freezer bags edition. The complete guide to fitting a full week of Chinese dinners in one freezer drawer, no containers required.
Pan-Seared Chicken Breast with Cabbage 煎鸡排
The simplest dish in my freezer bag system — straight out of the marinade, three minutes a side, done.