| Joyce Chen Foods |
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Amazing Asian Sauces
As a child, Stephen Chen remembers his mother Joyce entertaining both her Chinese and Western friends with authentic Chinese dishes she learned while growing up in China. Joyce Chen came to America from Shanghai, China in 1949 and settled in Cambridge, Massachusetts. Adjusting to her new way of life, she volunteered at her children’s school and prepared some home-made eggrolls for sale at a school fair. Her eggrolls sold out immediately. Cooking had always been Joyce’s passion, and she continued to please her friends with her traditional and unique dishes. She eventually understood the growing interest in Chinese food and began teaching lessons first at home and, later, at Cambridge’s and Boston’s Adult Education Centers. She opened The Joyce Chen Chinese Restaurant in 1958, wrote her first Joyce Chen Cook Book in 1964, and in1968 starred in her own national televised PBS cooking series called “Joyce Chen Cooks”. In 1994 Joyce Chen passed away, but in 1998, was inducted, posthumously, into the James Beard Foundation Hall of Fame. Stephen Chen, Joyce’s entrepreneurial youngest son, is now president of Joyce Chen Foods. The good news for kosher shoppers is that all of the company’s sauces are certified kosher-parve under the Star-K. They are natural, with no MSG added! The Sauces:
KosherEye has become a fan of Joyce Chen sauce products. They are healthful, natural, delicious and convenient. Now, Stephen, how about those delicious pot stickers that we cannot feature, because they are not yet kosher certified? We’re waiting – we heard that they were irresistible! Use the Joyce Chen sauces in the following recipes – Egg Rolls, Chicken with Cashews, Chicken with Duck Sauce, and Eggplant with Garlic. Enjoy! |
