Jing Gao
Contributor
Jing Gao, the founder and CEO of Fly By Jing, is a chef, entrepreneur, and a renowned expert on Chinese cuisine on a mission to bring uncensored Chinese flavors to the table. She was born in Chengdu, but grew up everywhere, and uses her experience as a chef to share meaningful flavors that open people up to new ideas and conversations. She was the founder of an award-winning modern-Chinese fast casual restaurant in Shanghai and her work has been featured in The New York Times, BBC, CNN, Wall Street Journal, Fast Company, Fortune, and more.
Mapo Eggplant
This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.
Stir-Fried Chinese Greens
These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.
Kungpao Shrimp
You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.
I'm So Ready to Throw a Comfort-Food Dinner Party Once Again
Jing Gao, the founder and CEO of Fly by Jing, has been dreaming of a lavish spread of red braised pork belly, fish fragrant eggplant, and chewy, pull-apart paratha.