Pork Stir-Fry with Noodles (Lo Mein)
For a lo mein recipe with chewy noodles tossed in a salty-sweet sauce and accented with bits of smoky pork and still-crisp cabbage, we seared strips of meat from country-style pork ribs over high heat, adding liquid smoke for barbecue flavor. We used our meat marinade as a sauce base, with a little chicken broth […]
Cheat’s Char Siu Pork Noodles
Perfect, wok-tossed noodles don’t happen by accident. Not only do I have all the hacks you need in this stir-fry recipe for effortlessly seared meat, crunchy veg and a glossy end result, but I’ve got the ultimate ace up my sleeve. I’m talking char siu pork vibes, with none of the faff. Ooh, you […]
Singapore Noodles for Two
Singapore noodles, a Hong Kong favorite, can sometimes be so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies the flavor. Though the noodles are the main feature in the traditional dish, we tweak the […]
Pork with Pan Fried Fennel
Easy midweek pork chops are super fancy and take only minutes to make. We are taking the humble pork chop and turning it into something special. It is the most glorious little pork chop mixture and you can serve it straight to the table. Serve it with rice or serve it with salad or […]
Baked Sesame Chicken
This baked sesame chicken recipe yields deliciously crispy, juicy, and flavorful chicken—without the need for deep-frying! We toss it in a slightly sweet, savory sauce that tastes just like restaurant-style sesame chicken.
Asian Noodle Bowl with Spicy Almond Sauce
Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat.
Stir-Fried Beef and Broccoli with Oyster Sauce
For our beef and broccoli recipe, we wanted to make sure our beef was tender and our sauce deeply flavored and silky. Before we stir-fried the beef, we marinated thin slices in soy sauce for an hour, drained them, and cooked the beef at a very high heat. We then sautéed and steamed the broccoli […]
Black Pepper Beef and Celery Stir-Fry
Consider this recipe a love letter to the humble black peppercorn—one of those often-used but underappreciated spices. Chunks of beef are marinated in yogurt, ginger, garlic, and freshly ground pepper, then seared all over, building flavor for the stew from the ground up. Then they’re simmered until tender while the liquid cooks down to a […]
Beef Chow Fun
Today, let’s make a Cantonese classic: beef chow fun. Juicy, tender beef, soft and chewy stir-fried rice noodles, and that smoky, charred flavor from the wok-it’s a dish that everybody loves! And the best part of this dish is that it’s incredibly simple and easy to make, so give it a try. Something magical will […]
Almond Butter Cookies
A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.
Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce
Crisp, bubbly wonton wrappers with a molten center of oozy, tangy cream cheese lightly scented with scallions and a vague hint of crab. Who can argue with that? While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon […]
Sichuan Stir-Fried Pork in Garlic Sauce
When it comes to replicating this classic Chinese stir-fry, the biggest issue is vexingly familiar: how to cook tender, juicy pork. To keep the pork tender and juicy in this flavorful stir-fry, we first soak the meat in a baking soda solution, which tenderizes and moisturizes the meat. Before stir-frying, we coat the treated […]
P. F. Chang’s China Bistro Shrimp Dumplings
P.F. Chang's serves scrumptious shrimp dumplings. Mounds of shrimp and other yummy ingredients are wrapped in wonton wrappers and steamed. You can also order them pan-fried, which makes the bottom of each little package a nice crispy brown. The dumplings are served with a soy-based dipping sauce. You don't have to be concerned about the […]
Stir-Fried Beef with Mushrooms and Snow Peas
Velveting is a Chinese technique of coating slices of meat, usually beef, pork or chicken, with cornstarch or baking soda before cooking for tenderization. For this stir-fry, we use a little of both—the soda tenderizes more effectively while the cornstarch helps thicken the sauce. To ensure the beef is well-seasoned, we also stir in a […]
Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives
While stir-fried lo mein is typically noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions. That means it’s packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms, and big stalks of chives.
Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken) for Two
Gōngbǎo jīdīng is a Sichuan classic said to be named after a Qing Dynasty official who was particularly enamored of the dish (gōngbǎo refers to his title, while jīdīng means diced chicken). The stir-fry is often referred to as kung pao chicken on Chinese restaurant menus. We started our version of the spicy, tingly […]