Barboza Clare - Chinese soul food: a friendly guide for homemade dumplings, stir-fries, soups, and more

Growing up in my familys Chinese restaurant and then becoming a professional food writer did not give me license to write a cookbook. I had the ingredients, so to speak: an immigrant story, restaurant credibility, a journalism degree, a food column in the Seattle Post-Intelligencer newspaper, a fan base, an agent, even polite interest from a couple of New York publishers. But I had nothing to say.

It wasnt until after I had gotten married, had two children, quit the newspaper, and changed career paths a couple of times that the cookbook declared to me its need to exist. Life had taken me on the scenic route toward this end, and it began with the Chinese Soul Food blog in 2007, which I had started in hopes of maintaining my weekly practice of writing and providing a hub for my fans. I also wanted to create a space to share straightforward but comforting recipes inspired by foods I ate growing up. The ingredients wouldnt break the bank, and the recipes could be made, possibly, with a small child literally wrapped around your leg or while wearing a baby in a sling. That scenario was a reality for me at the time. Money was tight too, so I had to be resourceful about ingredients. I knew that the Chinese cooking I had grown up eating could be extremely economical, considering many stir-fries are vegetable-centric with meat only as a condiment. I figured if I needed such a resource, there probably were other parents out there in the same boat. Despite a good start, the blog suffered from neglect, especially after I had a second child. So it went dormant until 2015, when the opportunity to teach regular classes on Chinese cooking at Hot Stove Society, an avocational cooking school in Seattle, revived my need for a recipe blog.

When I was at the newspaper, my column was a weekly trigger for home cooks to reach out to me with questions or comments about recipes of all types. I learned as much from the readers as they learned from me. After I left the paper, that channel of exchange became nonexistent. It took five or so years away from the day to day of journalism to give me the perspective I needed to understand what I had missed about being a columnist: telling universal stories through the lens of cooking, eating, and thinking about foodand, more importantly, being in a position to convey cooking skills to a broad audience in order to empower them to feed themselves and their families deliciously, simply, and wholesomely. I knew that I needed to return to the food community in some way to regain that connection with home cooks. Through monthly cooking classes on how to make pot stickers, soup dumplings, and simple stir-fries, the path back into the conversation opened up again.

My ultimate goal is to get you into the kitchen. Chinese cooking can be daunting because the ingredients and methods are unfamiliar, and, if you havent experienced the diversity of regional Chinese dishes, your palate may not have a baseline for the flavor profiles. The complaints I hear most often about why people dont cook Chinese food are that the ingredients seem too exotic and that cutting all the ingredients is so much work. The most common aha I hear after students attend a class, however, is that a given dish wasnt as hard to cook as they thought. Even one of my chef colleagues at the cooking school, for example, commented that she was surprised at how accessibleand deliciousmany of my recipes are. I think our brains are wired to associate long lists of ingredients with a higher degree of difficulty, causing us to see a greater challenge than exists. I make it a point to remind all the home cooks I meet to have a growth mind-set: You will likely have some mess ups to start, and thats okay. You will improve only if you first develop a