The Michael Collection
Kung Pao Cabbage with Tofu
Charred green cabbage and baked tofu in a punchy Sichuan-style sauce, finished with roasted cashews and cilantro — a quick vegetarian stir-fry in 30 minutes.
The Michael Collection
Black Pepper Tofu
Seared extra-firm tofu and bell peppers tossed in a freshly toasted black peppercorn sauce with garlic, ginger, and plant-based oyster sauce, served over fluffy jasmine rice.
The Michael Collection
Crispy Pan-Fried Japanese Eggplant with Garlic and Ginger
Cornstarch-coated eggplant pan-fried until golden and a little charred, then tossed in a quick sesame, garlic, and ginger sauce. Ready in 20 minutes.
The Michael Collection
Fish-Fragrant Eggplant — Vegetarian (鱼香茄子)
A vegetarian adaptation of the Sichuan classic. Blistered eggplant and finely diced mushrooms in a spicy, tangy, sweet doubanjiang sauce.
The Michael Collection
Takeout-Style Broccoli with Garlic Sauce
Quick wok-fried broccoli in a savory garlic sauce with Shaoxing wine and a cornstarch-thickened glaze — restaurant flavor at home in 15 minutes.
To Try
Chinese Hot & Sour Lentil Soup
Quick Chinese-inspired hot and sour soup with green lentils, mushrooms, and silky egg ribbons. Tangy, warming, and deeply satisfying.
To Try
Sichuan Mapo Lentils
Vegan take on classic mapo tofu using green lentils with doubanjiang, Sichuan peppercorns, and chili oil. Intensely numbing and spicy.