About

Armed with a nostalgic memory of my mother’s Chinese-style home cooking and an every-growing list of fusion recipes, I explore the boundaries of affordable Asian cuisine in my dormitory kitchen. My tools? My dorm’s tiny kitchen, the finicky electric stove, and the one cooking vessel I brought with me to college: a wok, a versatile round-bottomed cooking pot/pan used in Chinese cooking.

I encourage readers both old and new to Asian food to try your hand at making some simple and delicious recipes, and learning how to Wok from Your Dorm.

Happy Cooking!

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Image by Sara Tae Yamazaki, provided by Flickr (licensed CC)

Header images by Chris Martino and OpenClipart-Vector, provided by Flickr and Pixabay, respectively (licensed CC)