Shanti Christensen’s Book Giveaway and Umami Kale (updated)

Book Giveaway details below, ends tonight Sunday, April 16: 12am ET, good luck! 

If you crave real home cooked Chinese food, you can win Shanti Christensen’s book, “Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China!” (see details below!) It’s a MUST.  Shanti’s quest to learn authentic Chinese cooking led her into 40 families’ homes over a 3 year period and culminated in this treasure trove of family recipes. Her superb story telling makes us feel like an extended family, privy to secrets that have been passed down for generations.

You’ll learn about Chinese traditions, the importance of family and with meager ingredients, you can cook up feasts. Lamb Fried Rice Xinjiang Style (p.161) and Braised Pork Ribs in Aromatic Sauce (p.111), umm, not bad bedtime reading or to dream about.

Simple, no frills recipes. They won’t intimidate you or make you keel over with impossible-to-find ingredients like many Chinese cookbooks. My favorite part of the book?  Reading Shanti’s endearing stories about the families gave me a sense of what life was like in China. I was born in China and left when only 9 months old. 

You can experience more of Shanti’s China trip here.

And if you’re lucky enough to live in San Francisco,
she produces outrageous popup dinners serving dishes from all over Asia.

To celebrate this book giveaway, I chose Shanti’s Stewed Kale (p.156) because the day I wanted to experiment from her book, that’s all I had in the fridge. And I loved that because it reflects my whole philosophy of using what you have and make the best and tastiest dish you can!

Creating a sauce to put over veggies is a very efficient way of adding flavor
to a big batch of veggies and gives them a different texture and flavor. 

As always, I couldn’t help being a Wok Star and put my personal spin on it… 

 

 

INGREDIENTS:
1 lb. kale (ready washed and torn into pieces)
Grape seed oil
Sesame oil

Sauce:
1 tsp Koon Chun brown bean sauce
2 cloves garlic, minced
1 tbsp i.e. few dashes of sherry
1 tbsp i.e. few dashes of tamari
1/4 cup chicken broth

METHOD…

  1. Combine all sauce ingredients in bowl
  2. Heat cast iron wok till hot, add sauce and fry till fragrant
  3. Immediately add kale and cover with sauce.  Add broth, tamari and sherry.
  4. Cook till kale is wilted, taste for doneness, if not enough sauce, add a little more broth and cook till tender.

This kale goes well with ANYTHING.
I’d love to hear about some of your favorite ways for preparing kale in the comments.

Ready for Book Giveaway?  Keeping it simple, here you go:

1.  Subscribe to my free newsletter in right sidebar —->
2.  Follow Shanti Christensen on Instagram @showshanti
3.  Follow Eleanor Hoh on Instagram @wokstar and leave comment on Book Giveaway post
4.  Leave a comment below why you deserve to win Shanti’s cookbooks?  Then email me eh at eleanorhoh dot com so I have your email if you win.
5.  Eligibility:  Only for United States residents. Closing date:  Sunday, April 16 , 12 am ET. Check back here for winner announcements Monday, April 17.
6.  A random winner will be picked and contacted via email. Respond ASAP, otherwise I will pick the next winner.
7.  Your book will be sent directly to you, good luck everyone!

If you didn’t win, you can still buy Shanti’s cookbook here. 

Want more ideas for vegetable dishes?…

Simple Kale Stir Fry

Three Ingredient Broccolini

How about more Kale recipes?

Serious Eats: 15 Kale recipes

All the Kale Recipes You’ll Ever Need

Umami Stewed Kale

You might also like:

9 Responses to Shanti Christensen’s Book Giveaway and Umami Kale (updated)
  1. Pablo Zitzmann
    April 16, 2017 | 11:27 pm

    Besides making my Chinese Arsenal cookbook bigger and stronger lol, I’d love to get my hands on this book to make family meals at the restaurant as well. I know there’s a lot of secrets and tips on that book!!!!!

    • Eleanor Hoh
      April 18, 2017 | 12:01 am

      Can’t wait for restaurant to open Pablo, good luck.

    • Eleanor Hoh
      April 18, 2017 | 12:04 am

      Hey Pablo, you won. I did a random pick and your name came up, congrats, zing me an email with your address.

  2. Carolsue
    April 10, 2017 | 1:07 am

    I subscribed and followed both of you on Instagram as @Cezovski9
    I’d like to win because I looked through the index of this book on Amazon and it has some really great looking recipes — I like that they are a little less common than the ones in most Chinese cookbooks that I have.
    Digicats {at} Sbcglobal {dot} Net

    • Eleanor Hoh
      April 12, 2017 | 2:06 pm

      Super Carolsue, I think you’re so right about Shanti’s recipes. Good luck!

  3. Margot Bradley
    April 9, 2017 | 7:43 pm

    I use my wok and portable stove at least 2-3 times a week. I love it! It’s a wonderful way to eat more veggies. I would truly love to win Shanti’s book so I can experiment with authentic Chinese family recipes. I’m tires of prepared sauces which usually taste ‘prepared’ and have too much salt. Plus I would love to be able to learn to make Hunan and Sichuan recipes. My favorite restaurant is Grand Sichuan but it’s in New York City and I only get up there once a year. I want to make those dishes at home.
    Thanks!
    Margot

    • Eleanor Hoh
      April 9, 2017 | 10:37 pm

      Sounds like a good reason, Margot. Glad to hear you’re using your kit and stove, would love to see what you’ve been cooking up!

  4. Vee
    April 9, 2017 | 7:39 pm

    Always up for learning how to cook different Chinese dishes since I’m the cook in my household and Shanti’s cookbook contains recipes of dishes different from the ones I normally cook at home which are normally Malaysian Chinese dishes.

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