Dragon Lady Kitchen

Dragon Lady Kitchen

Family Chinese recipes, cooked the way my mother taught me.

My mother learned to cook from her own family, relying on memory, instinct, and taste rather than written recipes. Like many home cooks, she never measured — she just knew.

When I started cooking these dishes myself, I realized how easy it would be for them to disappear. Dragon Lady Kitchen began as a way for me to write them down, test them, and make sure they could be cooked again — by me, and by anyone else who grew up with similar food.

These are not restaurant versions. They’re home cooking. Some dishes are simple, some take time, and many use techniques that aren’t always explained elsewhere. I cook them the way my family always did.

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COLD MARINATED CUCUMBERS

Serves 4-6
1 large English cucumber (approximately 1 pound)
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar

Cut cucumber into ¼ inch slices.  Place in a wide, shallow dish.  In a small bowl, combine soy sauce, sesame oil and rice wine vinegar; pour over cucumber slices.  Toss to coat evenly.  Refrigerate for 1 hour, tossing 2-3 times.  Serve chilled or room temperature. 

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