“Food is so much more than it puts on the plate”

He himself describes the book as a simple, educational introduction to Chinese food culture and the most important flavor factors—specifically those colorful jars and bags at the Asian grocery store that you get confused and hesitant about, but it’s crucial to have at least some knowledge about success in Chinese cuisine.

– I had this idea for some time about a guide to Asian pantry items, which are something of a prerequisite to being able to cook, but at the same time shrouded in a lot of mystery and confusion, says Jimmy Guo to Dagens etc.

Since he himself is Swede-Chinese and grew up with flavors, he felt a call to spread knowledge about them to more people who had not had the opportunity to assimilate recipes in Chinese as easily as he.

– Yes, I felt like I was the right person to fill that knowledge gap, so what do you actually use Shaoxing wine, for example? I wanted to write a very instructive guide to buying the right things, and then the recipes would follow, says Jimmy Jo.

food culture

But since food culture is more than just the ingredients on the plate, he also wanted to fill “My Chinese Pantry” with more than just recipes, flavors and ingredients.

Exactly, food is culture and it should be contextualized so that people care about it and want to cook it, says Jimmy Jo.

But even though it was restricted to just one Asian country, it still managed to scratch the surface, he says.

– Yes, China is huge with many different cuisines and food areas, but you have to start somewhere, so I’ll start where I stand. So with the dishes that are closest to my heart, that aren’t too complicated, that I think more people should know.

Classic dishes

The dishes should be so easy to prepare that you can do it without any advanced knowledge. Many dishes will also be recognized by the common man from classic Chinese-Swedish cuisine, even if the flavors are somewhat different, Jimmy Jo believes.

– Here you can find dumplings, spring rolls, chicken and cashew nuts. And nothing bad in Swedish Chinese restaurants, but it’s not the food you eat in China. There are so many exciting dishes out there and you don’t actually have to eat sweet and sour sauce on just about everything!

fried rice

4 servings


Parboiled rice 600g

yellow onion 1 pc

3 garlic cloves

Vegetables optional 150 grams.

for example. Carrots, asparagus, bamboo shoots, broccoli, frozen corn, frozen edamame, frozen peas

Optional protein 150 g

for example. Pork char siu, lapcheong, Sunday roast leftovers, store-bought chicken, ham, sausage, tofu or shrimp

2 green onions (green part)

Neutral frying oil

2 pcs eggs


Monosodium Glutamate Powder or Chicken Powder

Light Chinese Soy 1 tablespoon

white pepper

sesame oil 1 tsp

do this:

1. Prepare all the ingredients: chop the onion into cubes, chop the garlic coarsely, chop the vegetables and protein into 1 cm pieces and chop the green onions. Make sure everything is ready by the stove.

2. Beat eggs and salt in a bowl.

3. Heat 2 tablespoons of oil in a very hot frying pan or skillet. Pour in the eggs and stir until you get a fluffy omelet. Pour the eggs back into the bowl they were whisked in and set aside.

4. In the same pan, heat 2 tablespoons of oil and add the rice. Spread it out in an even layer so that it touches the pan a lot. Fry for 1-2 minutes, until it begins to crackle. Flip and cook on the other side for another minute. Then pour the rice into a bowl and set it aside.

5. In the same skillet, heat 1 tbsp oil and add onion, garlic, vegetables and green onions and fry until onions start to color around the edges. Add the protein and fry for another minute. Season with salt and MSG/chicken powder.

6. Pour the eggs and rice back into the pan. Break the eggs into small pieces with a wok spoon and sprinkle the soybeans on the sides of the pan. Stir everything together for another minute.

7. Season with salt and MSG. Finish with plenty of white pepper and sesame oil. serve.

Mapo tofu

4 servings as part of the meal. Or two servings as a main dish with rice.

Mapo tofu


Sichuan pepper 1 teaspoon

Soft tofu 400g

Neutral oil 3 tablespoons

Minced beef or pork 150 g

everything. Chopped shiitake mushroom

green onion 1 pc

grated ginger 1 tsp

3 garlic cloves

Doubanjiang 1.5 tablespoon

Shaoxing wine 3 tablespoons

Chicken broth or water 3 dl

sugar 1 teaspoon

Light Chinese Soy 1 tablespoon

MSG tea spoon


Corn starch 2 teaspoons

do this:

1. Begin by roasting Sichuan peppers in a dry skillet over medium heat. When it starts smelling good and smoking a little, it’s ready. Pour into a mortar and crush finely.

2. Cut the tofu into 3×3 cm pieces, and set aside.

3. Heat 3 tablespoons of oil in a frying pan or skillet over medium heat.

4. Fry minced meat or mushrooms until slightly browned.

5. Separate the white and green parts of the green onion, chop both parts, grate the ginger and finely chop the garlic.

6. Reduce the heat to medium-low and add the white part of the green onion, ginger, garlic, Dubanjiang and a pinch of ground Sichuan pepper. Fry until the oil turns dark red and the color of Dobanjiang dough is a little darker.

7. Add Shaoxing wine and let it dry. Then add the chicken broth, sugar, soy and MSG and season with salt.

8. Add the tofu pieces and simmer for 5 minutes.

9. Mix the cornstarch in 2 tablespoons of water and reduce the sauce to the desired consistency.

10. Put it in a bowl and garnish with the green part of the green onion. Finish with as many Sichuan peppers as you like.

11. Serve with rice.

Cucumber salad

4 servings as a side dish

cucumber salad


Option 2 Pieces

flake salt 1 teaspoon

Qinqiang vinegar 4 tablespoons

MSG tea spoon

sugar 1 tablespoon

Light Chinese Soy 1 tablespoon

2 garlic cloves

Sesame oil 1 tablespoon

Or 2 tablespoons of hot pepper oil

to apply

Roasted sesame seeds 1 tablespoon

or chopped peanuts

do this:

1. Divide the cucumber lengthwise and scoop out the seeds with a small spoon.

2. Put the cut cucumber side down and gently crush it with a heavy object.

3. Cut the crushed cucumbers into pieces the size of the mouth, salt and drain them in a colander or colander for 15-45 minutes, preferably in the refrigerator.

4. Stir the sauce by mixing Xinqiang vinegar, monosodium glutamate, sugar, light soy, grated garlic and sesame oil.

5. Get rid of the excess fluid from the cucumber. Put the cucumber in a bowl and pour it over the sauce. Garnish with sesame seeds or peanuts.

Vegetables with oyster sauce

2-4 servings as a side dish

Vegetables with oyster sauce


Vegetables 300 grams

3 garlic cloves

Oyster sauce 2 tablespoons


Neutral frying oil

or deep frying

do this:


Works best with: Leafy, leafy greens like spinach, morning glory or choy sum

1. Cut the garlic into slices and cut the vegetables into 5 cm pieces.

2. Heat a frying pan over a high heat. Add 3 tablespoons oil and garlic, and let it turn golden brown around the edges, about 10-15 seconds.

3. Add the vegetables and stir quickly until softened, max. 1 minute. Turn off the heat and add the oyster sauce and my heart. serve.


Best suited for: Stronger vegetables like broccoli, kale, and asparagus

1. Chop the garlic. Cut the vegetables into 5 cm pieces, peel any stems. Boil salted water in a saucepan.

2. Boil vegetables until tender but still have little pulp, about 1-2 minutes. Catch the fish and put it on a serving plate.

3. Meanwhile, heat a skillet over medium heat. Add 3 tablespoons of the oil and garlic and let it turn golden brown around the edges.

Add the oyster sauce and 2 tablespoons of the water, bring to a boil, then sprinkle the sauce over the boiled vegetables. serve.

deep fry

Works best with: bean plants, kidney beans, and wax beans

1. Cut the beans into smaller pieces if they are large. Chop garlic.

2. Heat 3 dL of oil to 190 degrees in a frying pan.

3. Fry the beans for 1-2 minutes. Remove the fish and drain it on paper towels.

4. Pour out everything except 2 tablespoons of oil. Reduce the heat and add garlic.

6. Let the garlic turn golden brown around the edges. Add oyster sauce and fried beans. Turn it over and serve it.

Leave a Comment