Dennis Mong's Cooking Page

Dennis Mong's Cooking Page Chef by experience. Decades of cooking, teaching, and sharing Chinese home-style food. Follow for practical Chinese cooking and expand your tastebuds

Raised in real kitchens, learning from real people — focused on technique, tradition, and honest flavour.

🍜 MY TAKE ON MSG — A MISUNDERSTOOD INGREDIENT!Over the years, MSG has received a lot of bad publicity, especially when i...
10/09/2026

🍜 MY TAKE ON MSG — A MISUNDERSTOOD INGREDIENT!

Over the years, MSG has received a lot of bad publicity, especially when it comes to Chinese cooking. But is it really as bad as some people claim?

After a lifetime of cooking Chinese food, here's my take!
MSG (monosodium glutamate) enhances that wonderful savoury flavour known as umami. Glutamate occurs naturally in tomatoes, mushrooms, Parmesan cheese, and seaweed.

In my kitchen, I consider MSG another seasoning, just like salt, sugar, or soy sauce. A little can go a long way!
Good Chinese cooking is about fresh ingredients, proper techniques, high heat, and balancing flavours. MSG doesn't replace any of those things.

In fact, MSG is generally considered safe in normal food quantities by major food safety authorities.

My philosophy? Good cooking comes from knowing how to use your ingredients, not being afraid of them!
And remember, MSG isn't exclusive to Chinese cooking!

👨‍🍳 From my kitchen, not the internet!
— Dennis Mong

💬 I'm curious! Do you use MSG in your cooking, avoid it, or have you never tried it? Let's hear your thoughts!

👍 Follow Dennis Mong's Cooking Page for more cooking tips, recipes, and stories from my kitchen!

🥢 Are you following Dennis Mong’s Cooking Page yet?If not, you may be missing some great recipes, cooking tips, family s...
10/07/2026

🥢 Are you following Dennis Mong’s Cooking Page yet?

If not, you may be missing some great recipes, cooking tips, family stories and a few secrets from my wok!

I’m very excited to be working on my next cookbook: Wok Into My Kitchen – The Next Generation Recipes, Memories & Traditions.

I’ll be sharing some of the recipes, stories and behind-the-scenes moments as we get closer to the launch.

Follow my page and come along for the journey — there’s lots more cooking ahead! ❤️

Good Food Brings People Together.

This seems to be a popular post, so I thought I’d share it again.A lot of people rave about HexClad frying pans and woks...
10/07/2026

This seems to be a popular post, so I thought I’d share it again.

A lot of people rave about HexClad frying pans and woks, and I agree—they are excellent, convenient, and very good for everyday cooking. I actually bought one myself just to put it to the test.

But for me, it will never replace my old carbon-steel wok.
The difference is Wok Hei—that distinctive flavour and aroma you get from cooking quickly over high heat in a properly seasoned wok. HexClad says you don’t necessarily need extremely high heat, but after cooking with both, I beg to differ. For the type of Chinese cooking I do, heat is a big part of creating that flavour.

I also find the HexClad can stain with high-heat wok cooking, while my carbon-steel wok just keeps getting better with age.

Maybe I’m simply used to the flavour that my wok produces after more than 40 years of cooking with it—but I can taste the difference.

HexClad for convenience? Absolutely.

My carbon-steel wok for authentic Wok Hei?
Every time.

40+ years. One wok. Real flavour.
— Dennis Mong

CHICKEN WITH CAULIFLOWERServes 4–6INGREDIENTSChicken: 1½ lb (680 g) boneless, skinless chicken thighs or chicken breast,...
10/06/2026

CHICKEN WITH CAULIFLOWER

Serves 4–6

INGREDIENTS

Chicken: 1½ lb (680 g) boneless, skinless chicken thighs or chicken breast, cut into bite-size pieces 1 tbsp light soy sauce 1 tbsp oyster sauce 2 tsp cornstarch 1 tsp vegetable oil ¼ tsp ground pepper

Vegetables: 1 large head cauliflower, cut into medium florets 1 small onion, cut into chunks or wedges 2 green onions, sliced 2 cloves garlic, minced 1 tsp fresh ginger, finely chopped 2–3 tbsp vegetable oil

Brown Sauce: 1 cup chicken stock 2 tbsp oyster sauce 1½ tbsp light soy sauce 1 tsp dark soy sauce 1 tsp sugar ¼ tsp pepper 1 tsp sesame oil

Thickener: 1½ tbsp cornstarch 2 tbsp cold water

METHOD

1. Marinate the chicken with light soy sauce, oyster sauce, cornstarch, vegetable oil and pepper. Let stand for 15–20 minutes.

2. Bring a pot of water to a boil. Add the cauliflower and cook for about 2–3 minutes, just until slightly tender but still firm. Drain and set aside.

3. Heat the wok until very hot. Add about 1½ tablespoons of oil. Add the chicken in a single layer and allow it to brown before turning. Stir-fry until about 80% cooked. Remove from the wok and set aside.

4. Add a little more oil to the wok. Add garlic, ginger and onion. Stir-fry for about 30 seconds until fragrant.

5. Return the chicken to the wok.

6. Mix together the chicken stock, oyster sauce, light soy sauce, dark soy sauce, sugar, pepper and sesame oil. Pour the sauce into the wok and bring to a boil.

7. Add the blanched cauliflower. Gently toss everything together and cook for about 2–3 minutes so the cauliflower absorbs some of the sauce while still remaining slightly crisp.

8. Mix the cornstarch with the cold water. Slowly add the cornstarch mixture to the boiling sauce while stirring. Add only enough to make the sauce smooth, glossy and thick enough to coat the chicken and cauliflower.

9. Garnish with sliced green onions.

Serve immediately with steamed jasmine rice.

DENNIS’S WOK TIP

Do not fully cook the cauliflower when blanching it. Leave it slightly firm because it will continue cooking in the wok. Always bring the sauce to a boil before adding the cornstarch mixture so the sauce thickens smoothly and gives you that glossy restaurant-style finish.

Shrimps with Ho Fun NoodlesDennis Mong’s Wok Into my kitchenServes 4–6IngredientsShrimps, or chicken If using chicken or...
10/06/2026

Shrimps with Ho Fun Noodles

Dennis Mong’s Wok Into my kitchen

Serves 4–6
Ingredients
Shrimps, or chicken
If using chicken or
1/2 dozen 21/24 diced up raw shrimos
1 lb (450 g) boneless chicken breast or thighs, thinly sliced
1 tbsp light soy sauce
1 tsp cornstarch
1 tsp vegetable oil
¼ tsp white or black pepper

Noodles & Vegetables
1½ lb (680 g) fresh ho fun / wide rice noodles
Or siak dried packaged noodles
2–3 eggs, beaten
2 cups fresh bean sprouts
2 cups bok choy, chopped
1 cup napa cabbage, sliced
1 carrot, cut into thin strips
½ red bell pepper, sliced
1 cup mushrooms, sliced
2 green onions, cut into 2-inch pieces
2 cloves garlic, minced
3–4 tbsp vegetable oil, divided

Sauce
2 tbsp light soy sauce
1½ tbsp dark soy sauce
1½ tbsp oyster sauce
½ tsp sugar
¼ tsp ground pepper
¼ cup chicken stock or water
1 tsp sesame oil

Method
Marinate the chicken. Combine chicken with soy sauce, cornstarch, oil and pepper. Let stand for about 15 minutes.

Prepare the ho fun. Gently separate the fresh noodles with your hands. Do not soak them unless they are very firm. The secret is keeping the noodles intact rather than breaking them.
Cook the eggs. Heat the wok until hot. Add a little oil and pour in the beaten eggs. Cook quickly into a thin omelette, break into large strips and remove.
Cook the chicken. Add another tablespoon of oil. Stir-fry the chicken over high heat until almost cooked through. Remove and set aside.

Stir-fry the vegetables. Add garlic, carrots, mushrooms, red pepper and napa cabbage. Stir-fry for about 1–2 minutes. Add the bok choy and continue cooking briefly. Keep the vegetables crisp.

Add the noodles. Add the ho fun to the hot wok. Let them sit against the hot surface for several seconds before gently tossing. This helps give the noodles a little wok hei and prevents them from becoming mushy.
Season. Mix the sauce ingredients together and pour around the sides of the hot wok rather than directly onto the noodles. Toss gently until the noodles are evenly coloured.

Return the chicken and egg to the wok. Toss everything together.
Bean sprouts go in last. Add the bean sprouts and green onions and stir-fry for only 30–60 seconds, leaving them fresh and crunchy.

Taste and adjust with a little extra soy or oyster sauce if needed. Serve immediately while steaming hot.

Dennis's Wok Tip
I top the finishe dish with sime chinese sausage optional.
Don't overcrowd the wok. Ho fun is best cooked quickly over very high heat. If you're making a large amount, cook it in two batches. And once the noodles go into the wok, toss them gently—don't keep stirring them. That's how you keep those beautiful wide noodles whole.

What an exciting afternoon! 🥟🥢Today’s hands-on cooking class brought together eight wonderful, fun-loving guests. Since ...
09/26/2026

What an exciting afternoon! 🥟🥢

Today’s hands-on cooking class brought together eight wonderful, fun-loving guests. Since they had attended one of my classes before, it was time to introduce a brand-new menu and some new recipes!

Of course, wonton soup and deep-fried wontons—the all-time favourites—had to make another appearance.

We also prepared:
🥢 Soy sauce chicken
🥟 Chicken-filled dumplings
🥟 Siu mai steamed in bamboo baskets
🥩 Beef with chayote and black bean sauce
🍲 Winter melon soup
🥦 Mixed vegetable stir-fry served over chow mein noodles

Because we were also celebrating the Mid-Autumn Festival under the full moon, everyone enjoyed a taste of traditional mooncakes—a special and meaningful way to complete our meal! 🥮🌕

Everyone gave the new dishes their enthusiastic approval. It was such a vibrant afternoon filled with laughter, teamwork, delicious food and wonderful company.

Thank you all for making this class so much fun! ❤️
—Dennis Mong’s Cooking Page

Fresh from the garden! They’ll turn green as they cook, but retain the same fresh bean flavour and crisp texture.🥢 Beef ...
08/27/2026

Fresh from the garden!

They’ll turn green as they cook, but retain the same fresh bean flavour and crisp texture.

🥢 Beef Stir-Fry or Shrimps or Chicken
with Purple Beans
Serves 3–4

Ingredients
1 lb (450 g) purple pole beans, trimmed and cut into 2-inch pieces
½ lb (225 g) tender beef, thinly sliced against the grain
Shrimps or chicken or any combination of proteins
3 cloves garlic, minced
2–3 slices fresh ginger
½ small onion, sliced
1 tablespoon of fermented black beans
1–2 tbsp cooking oil

Beef marinade velveting
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp cornstarch
½ tsp sugar
1 tsp cooking oil
1 tbsp water
Pinch of white pepper

Sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp sugar
¼ cup water or chicken stock
½ tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water

Method
Marinate the protein: Mix the sliced beef with the marinade and leave for about 15–20 minutes.
Prepare the beans: Heat your wok until hot, add about 1 tablespoon oil, then add the beans. Stir-fry for 2–3 minutes. Add 2 tablespoons water, cover for another 1–2 minutes until crisp-tender. You'll see the purple colour change to green. Remove and set aside.

Cook the protein: Get the wok very hot again for WOK HEI Add a little oil, then spread the beef into a single layer. Let it sear briefly before tossing. Stir-fry until about 80% cooked, then remove.

Bring it together: Add garlic, ginger and onion to the wok and stir-fry until fragrant. Return the beans and beef. Add the oyster sauce, soy sauce, sugar and stock.

Finish: Toss everything over high heat for about a minute. Stir in the cornstarch slurry a little at a time until the sauce just coats the beef and beans. Finish with sesame oil.

My preference: Don't overcook those beautiful garden beans. Keep them slightly crunchy. The combination of tender beef, garlic, oyster sauce and freshly picked beans should be the star—simple Cantonese-style cooking.

Another simple delicious stir fry to serve over steam rice.

🥢 HOW ADVENTUROUS IS YOUR PALATE? 🥢When it comes to authentic Chinese food, are you willing to try almost anything—or do...
08/22/2026

🥢 HOW ADVENTUROUS IS YOUR PALATE? 🥢

When it comes to authentic Chinese food, are you willing to try almost anything—or do you stick with fried rice and chow mein? 😂

Chinese cuisine has an incredible variety of flavours, textures and ingredients. Some may look unusual if you didn't grow up eating them, but many are traditional favourites and absolutely delicious when prepared properly.

How many of these have you tried?

🐓 Chicken feet
🥩 Beef tripe
🦑 Curried cuttlefish
🍖 Beef tendon
🥒 Bitter melon
🫘 Fermented black beans
🍖 Pork spare ribs with black bean sauce
🪷 Lotus root
🥬 Bok choy and other Chinese greens
🐂 Oxtail
🥢 Stuffed tofu
🍚 Sticky rice wrapped in lotus leaf
🥟 Siu mai
🥟 Har gow — shrimp dumplings
🥠 Steamed BBQ pork buns
🟠 Sesame balls
🍜 Chow mein
🍚 Fried rice

LET'S SEE HOW ADVENTUROUS YOU REALLY ARE!

0–4: I think I'll stick with chicken fried rice! 😂
5–9: You're getting adventurous!
10–14: You definitely know Chinese food! 🥢
15–18: You're coming to dim sum with me! 🏆😂

For me, many of these aren't “adventurous” foods at all—they're simply foods I grew up knowing and enjoying.

So tell me your score out of 18! And which one would you absolutely NOT try?

Better yet… which one is your favourite? 😋🥢

Address

30 Romeo Court
North Bay, ON
P1B9R5

Telephone

+17054988878

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