Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More, written by Kristina Cho, features an innovative collection of 100 recipes with a blend of Cantonese, Midwestern, and Californian flavors. A few highlights include Sticky Maple Tofu Sticks, PB and Cheung Fun, Char Siu Mushrooms, Hot Honey Mayo Shrimp, and Sesame Persimmon Galette. I will also be sharing her recipe for Smashed Ranch Cucumbers following the review.
Disclosure: I received this book from Artisan in exchange for my honest review. All opinions and statements are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Kristina Cho
Kristina Cho is a James Beard Award-winning cookbook author, recipe developer, food stylist, and photographer.
She is also the creator behind Eat Cho Food and the author of Mooncakes and Milk Bread. Kristina’s work has been featured in Food Network Magazine, Food & Wine, and the New York Times.
She was born and raised in Cleveland, Ohio and is currently based in the San Francisco Bay Area with her husband, Reuben, and rescue dog, Olive.
Chinese Enough
Kristina begins Chinese Enough with an introduction and the inspiration behind the development of this beautiful book.
The chapters have been divided according to how Kristina likes to serve and enjoy a meal: Best with Rice; You’ll Always Have Noodles; Know Your Vegetables; Take It Outside; Banquet-Worthy; It Takes a Village; More than Sides; and I Love You, Here’s Some Fruit. Each chapter begins with a list of the included recipes and page number for easy reference.
I especially appreciate the guides she has put together demonstrating specific knife cuts, notable ingredients and tools, and even a few menu sets for dinners ranging from two to eight people.
I haven’t tried any of the dumplings (yet), but there is an incredibly detailed step-by-step overview covering homemade wrappers and different folds such as the Classic Pleat, Braid, and Nun’s Cap. The customizable dumpling recipe card to make your own variations and a few ideas to get started is a really fun touch.
The photography is also provided by Kristina. Each recipe is paired with at least one styled photo of the finished dish. A few step-by-step photos show specific techniques such as assembling spring rolls, wrapping joong, and peeling a pomelo.
Measurements are listed in US Customary and Metric, though measuring by weight is recommended for accuracy. In general, the recipes have been designed to serve four to six people, family-style. Every recipe has a headnote with background information, personal memories, yield, and helpful tips.
Smashed Ranch Cucumbers
Kristina’s Smashed Ranch Cucumbers from the Know Your Vegetables chapter combine smashed cucumbers and ranch seasoning for such a fun fusion of Midwestern and Chinese flavors. They come together quickly and easily too!
Simply toss 2 inch (5 centimeter) smashed cucumber pieces with green onions, ranch seasoning mix, rice vinegar, garlic, and salt, then refrigerate the mixture for at least 15 minutes to blend. “The juices released from the cucumbers mix with the herby seasoning and rice vinegar to make a light and refreshing vinaigrette.”
These Smashed Ranch Cucumbers can be stored in an airtight container in the refrigerator for up to five days. We paired them with rice and the Grilled Teriyaki Beef Skewers.
Roll Cut
The roll cut is an easy way to increase surface area on the cucumbers. Cut off the very end of the cucumber at a 45˚ angle.
While keeping the knife at the same angle, roll the cucumber a half turn and cut to make a 2 inch (5 centimeter) long piece. Repeat this process with the remaining cucumbers.
Notable Ingredients
Ranch seasoning mix is a powdered spice blend found in the dressing or spice section of many larger American grocery stores. The packet I used was called Ranch Dip Mix and had a combination of dried buttermilk, herbs, garlic, and onion.
I have not personally tried it, but Dr. Davinah’s Eats has a recipe for a Homemade Ranch Seasoning Mix if it is not available in your area.
Other Dishes
I also made Orange Pepper Popcorn Chicken, Extra-Special XO Nian Gao, Banh Mi Pasta Salad, and Grilled Teriyaki Beef Skewers.
The Orange Pepper Popcorn Chicken was a favorite with the whole family. Chicken thigh pieces are marinated briefly in an orange soy sauce mixture, then dusted with sweet potato starch and fried until crisp and golden. It was delicious alongside rice for an easy weeknight meal.
The very first recipe I made after receiving Chinese Enough was the Extra-Special XO Nian Gao. Another great weeknight meal option or for Lunar New Year, sliced rice cakes are tossed with lap cheong, carrots, green onions, and XO Sauce for a fantastic contrast of textures and flavors.
The Banh Mi Pasta Salad was inspired by Kristina’s husband. This pasta salad is tossed with homemade Party Pickles (recipe in book) red onion, jalapeño, cilantro, and a creamy spiced mayonnaise sauce for flavors reminiscent of Bánh Mì. I definitely need to make a double batch next time.
The Grilled Teriyaki Beef Skewers were another favorite with the kids. Flank steak slices were marinated for a few hours in a sweet and savory sauce, then arranged on skewers and grilled. I especially loved the flavor from the Chinese five spice.
Chinese Enough is an amazing pick for those interested in Chinese-American cuisine with unique and innovative twists. The book is packed with an incredible variety of recipes from quick and easy appetizers to refreshing desserts. There is also a diverse mix of meat, seafood, and vegetarian-based options.
Many of the ingredients are becoming more readily available in larger American grocery stores. A market with East Asian ingredients will be helpful in locating silken tofu, Chinkiang vinegar, sweet potato starch, lap cheong, sambal oelek, Sichuan peppercorns, dried shrimp, glutinous rice flour, dark soy sauce, rice cakes, doubanjiang, and more. There is a resources page for sauces, rice/noodles, tofu, spices, oils, and kitchenware.
Smashed Ranch Cucumbers Recipe
Excerpt from Chinese Enough
Smashed Ranch Cucumbers
Ingredients
- 1 pound (454 grams) Persian cucumbers roll cut into 2 inch (5 centimeter) pieces
- 4 green onions thinly sliced
- 1 1/2 tablespoons ranch seasoning mix
- 1 tablespoon rice vinegar
- 2 garlic cloves grated
- 1/2 teaspoon kosher salt
Instructions
Prep the cucumbers:
- On a cutting board, carefully smash the cucumbers by pressing down on them with the side of a wide knife (a cleaver works well)- you want to keep the juices from splattering everywhere.
Mix and chill:
- Transfer the cucumbers to a large bowl and add the green onions, ranch seasoning, vinegar, garlic, and salt.
- Toss to combine.
- Cover and chill in the fridge for at least 15 minutes before serving.
- It will keep in the fridge for up to 5 days.
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