Seasonal Table Spring: Fang Restaurant with Kathy Fang

Big things can come in small packages. This is especially true of super chef Kathy Fang, co-owner of Fang Restaurant in San Francisco’s SOMA neighborhood and a recent champion on Food Network’s Chopped. At five-foot-nothing, her dynamo presence in the kitchen and the flavors she packs into her inventive cuisine are larger than life.

Kathy Fang

 

You could say that Fang is following in the footsteps of her father, Peter Fang, who helms the renowned House of Nanking in Chinatown, but she’s also blazed her own trail creating adventurous dishes inspired by cuisines around the globe. “I’m not afraid to take risks when it comes to changing up Classical Chinese dishes,” Fang explained when we visited the restaurant to sample an early spring tasting menu. “I’m a huge fan of swapping out ingredients for other ingredients that come from different parts of the world. Tomato, Thai basil, coconut, cumin, lemongrass—these are just a few of the flavors I play around with.”

You can read more about Kathy Fang and find additional recipes in the upcoming spring issue of LOVE&. Download it here. Also, look for her in out upcoming video series, The Kitchen.

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Kathy Fang’s Asian Citrus Kale Salad

The beauty of this salad is that you can make a large batch and let it sit overnight in the fridge. It tastes even better the next day.

 

Ingredients:

8 cups shredded kale

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¼ cup shredded carrots

¼ cup chopped green onions

2 tangerines (cut into small chunks)

2 tablespoons pumpkin seeds

2 tablespoons raw almonds

 

Asian Vinaigrette Dressing

Ingredients:

3 tablespoons sesame oil

2 tablespoons apple cider vinegar

2 tablespoons agave syrup

1 teaspoon mustard

1 teaspoon soy sauce

1 pinch ginger powder

1 pinch black pepper

2 pinches salt

Method:

  1. Make the dressing by shaking up all the ingredients in a small closed container. It should be fully emulsified.
  2. Toss the dressing a large bowl with the kale, carrots, nuts, and onions. Wash your hands thoroughly then massage the kale mixture with the dressing until kale looks bright and glossy.
  3. Arrange the tangerine on top of the salad and cover.
  4. Let marinate in the fridge at least one hour before serving.