CookingBomb Recipes

Real Chinese tang cu, not the Japanese version most people know — Chinkiang black vinegar is the whole flavor here.

Mushrooms seared golden first, set aside, then everything comes back together at the end.

Cold oil, sliced garlic, low heat — this is how you get real garlic flavor without burning it.

The one from my cookbook — garlic, ginger, and scallion fragrant first, beef in fast, out even faster.

The fastest dish in the whole system — under six minutes, start to finish.

Straight from the freezer into boiling water — no thawing needed.

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.

The simplest dish in my freezer bag system — straight out of the marinade, three minutes a side, done.