The most recent Cooking with LACMA workshop took inspiration from the exhibition Fashioning Chinese Women and its narratives of cultural inheritance and intergenerational legacies. It was led by Moonlynn Tsai and Yin Chang, the co-founders of Heart of Dinner, which addresses food insecurity, social isolation, and loneliness among Asian American older adults living in under‑resourced communities, delivering hand‑decorated care packages with comforting meals, fresh produce, and handwritten notes.
At the workshop Why Meal Trains Matter, Tsai and Chang shared recipes appropriate for community distribution and led a crafting session during which participants decorated bags, drawing inspiration from the colorful motifs showcased in Fashioning Chinese Women. Later, these recipes were prepared by Michelin Star–winning chef and artist Minh Phan of Porridge Collective and delivered by Tsai, Chang, and volunteers to elders in Los Angeles as part of care packages in the personalized bags.
Preserved Radish Egg Omelette (菜脯蛋, Cài Pǔ Dàn) paired with Garlic Sautéed Bok Choy (蒜蓉小白菜), traditionally served alongside warm sweet potato congee or soft rice, is a popular meal included in Heart of Dinner care packages that brings nostalgic comfort to many members of the Chinese and Taiwanese communities served.
“This pairing is deeply meaningful to us personally as both of our grandmothers made this dish for us growing up,” says Tsai. “Yin's grandmother used to pickle and preserve her own radishes at home, carefully tucking them inside repurposed lychee jelly containers to store for family meals! Bringing this dish to Heart of Dinner elders is our way of sharing that exact same home-cooked love and warmth.”
Taiwanese Radish Omelette (菜脯蛋)
Yield: 2 Servings
Prep time: 12 minutes
Cook time: 8 Minutes
Key features: low sodium, low oil, non-fried, soft texture, non-spicy
Ingredients
- 4 large eggs
- ¼ cup preserved salted radish (cài pǔ), finely diced
- 2 green onions (scallions), finely chopped
- ½ teaspoon low-sodium soy sauce (optional)
- ¼ teaspoon white pepper powder
- ½ teaspoon pure sesame oil (for aroma)
- 1 teaspoon light neutral cooking oil (such as canola or avocado oil)
Instructions
- Desalt the radish (crucial step): place finely diced preserved radish in a small bowl of warm water. Soak for 10 to 15 minutes to draw out excess salt. Drain, rinse well under cold water, and squeeze firmly in a paper towel to remove all moisture.
- Dry-toast radish: heat a non-stick skillet over medium-low heat without oil. Add the drained radish and stir-fry for 2 minutes to dry out moisture and release aromatics. Transfer to a bowl to cool.
- Mix egg batter: in a medium bowl, whisk eggs with white pepper, sesame oil, low-sodium soy sauce until uniform. Stir in chopped scallions and cooled dry-toasted radish.
- Steam–pan fry: lightly wipe the non-stick skillet with 1 teaspoon of cooking oil using a paper towel. Heat over medium-low heat. Pour in the egg mixture. Cover pan with a lid for 3 to 4 minutes. (The lid traps heat and steams the egg top gently, keeping it soft without heavy amounts of oil.)
- Flip and serve: carefully flip the omelette with a wide spatula (or slide onto a plate and invert back into the pan). Cook covered for another 1 to 2 minutes until set. Cut into small bite-sized pieces for easy chewing and serve warm.
Garlic Steam-Sautéed Bok Choy (蒜蓉小白菜)
Yield: 2 servings
Prep time: 8 Minutes
Cook time: 5 minutes
Key features: low sodium, minimal oil, soft-stem texture, gentle digestion
Ingredients
- ½ pound (approximately 225 grams) baby bok choy or Shanghai bok choy
- 2 cloves garlic, finely minced or grated
- 3 tablespoons low-sodium chicken broth or unsalted vegetable stock
- 1 teaspoons neutral cooking oil
- 1 pinch white pepper powder
- ¼ teaspoon low-sodium soy sauce or a minimal pinch of salt
Instructions
- Clean and prep vegetables: trim base stems of bok choy and slice lengthwise into quarters. Rinse thoroughly under cold water to clean any soil lodged between leaves. Drain well.
- Make aromatic garlic base: heat 1 teaspoon of oil in a non-stick skillet or small wok over medium-low heat. Add minced garlic and stir for 30 seconds until fragrant (do not let garlic brown or crisp).
- Steam-sauté: add bok choy into the skillet and toss gently with garlic for 30 seconds. Pour in the 3 tablespoons of low-sodium broth and cover immediately with a lid.
- Tenderize: allow the bok choy to steam undisturbed for 2 to 3 minutes until stems are soft and easily pierced with a fork (ideal for senior comfort).
- Season and finish: remove lid, stir in white pepper and low-sodium soy sauce. Toss for 30 seconds until liquid gently coats the greens. Serve warm alongside the egg omelette over rice or sweet potato congee,