I am not a chef. I learned to cook Chinese food in a small kitchen far from China, with whatever the local supermarket had — and then wrote down what actually worked.
Short books. Every recipe under fifteen minutes. No ingredient you have to order online.
The book that came first. Written for someone who has never stir-fried anything and does not want a lecture about woks. Twenty-two dishes, two techniques, and the four things I wish someone had told me on day one.
See it on Amazon →The dishes I cook when I do not want meat — mapo tofu, dry-fried green beans, smashed cucumbers, a clay pot that looks like more work than it is. Every one of them built around ingredients you can buy in an American supermarket.
A week of dinners from the books, in the order I would actually cook them — plus one shopping list sorted by supermarket aisle, and how many blocks of tofu to buy.
Get the 7-day menu (no signup) →Last updated: 24 October 2026