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Chinese Velveting 101: Stir-Fried Sweet and Sour Pork

Shao Z. 1 comment

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Stir-Fried Sweet and Sour Pork

Serious Eats Shao Z. Post a comment

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

The Food Lab J. Kenji López-Alt 19 comments

Why is it that nearly all recipes for stir-fried beef call for flank steak? I've been following the advice for years, but have never been truly satisfied with the end results. Sure, flank steak is pretty meaty, absorbs marinades well, and can come out tender. But may I propose an alternative? Skip the flank and go for the skirt. More

Stir-Fried Beef with Snap Peas and Oyster Sauce

Serious Eats J. Kenji López-Alt 1 comment

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

Chinese Velveting 101: An Introduction to Water-Velveting

Shao Z. 13 comments

Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. Here's how to do it with water instead at home, with just-as-good results. More

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

J. Kenji López-Alt 18 comments

I haven't gotten around to naming the Seven Culinary Wonders of the World, but Peking duck would be high in the running for one of those coveted slots. More

Eileen Yin-Fei Lo's Favorite Cookbooks

Maggie Hoffman 3 comments

Eileen Yin-Fei Lo has written 11 cookbooks on Chinese cuisine. Her latest, Mastering the Art of Chinese Cooking, will introduce you to a number of traditional dishes you may not have tried before. Stuffed bean curd Hakka-style? Steamed hairy melon soup? You'll find all that, plus how to make legit tea-smoked duck, steamed pork buns, and more. Where does this cooking pro turn when she's looking for inspiration? I asked Eileen Yin-Fei Lo a bit about the books on Chinese cooking that she recommends, plus her other favorite cookbooks across all cooking styles. More

How to Make Takeout-Style Kung Pao Chicken

J. Kenji López-Alt 11 comments

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

Serious Eats J. Kenji López-Alt 1 comment

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home. More

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

The Food Lab J. Kenji López-Alt 24 comments

If I put in the work to develop a technique I'm happy with, I'm the kind of guy who likes to maximize its utility. Prime example: take all the lessons I learned during months of testing recipes for General Tso's Chicken and apply them to its very similar partners-in-crime on the Chinese-American lunch special menu, orange chicken and sesame chicken. More

The Best Chinese Orange Chicken

Serious Eats J. Kenji López-Alt 2 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. More

The Best Chinese Sesame Chicken

Serious Eats J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. More

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Serious Eats Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Chinese Aromatics 101: Stir-Fried Shrimp With Eggs and Chinese Chives

Shao Z. 9 comments

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It's a good example of the mild aromatic flavor base common to Cantonese cooking, here with Chinese chives in place of the more common scallions. More

Stir-Fried Shrimp With Eggs and Chinese Chives

Serious Eats Shao Z. Post a comment

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp. More

Extra Veggies = Extra Flavor: Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

J. Kenji López-Alt 22 comments

While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions, which means that it's packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms and big stalks of chives. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Chinese Aromatics 101: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Shao Z. 8 comments

In this series on the most common aromatic flavor bases of Chinese cooking, we're looking first at those regions famous for their spicy garlic-and-chili flavors. Today, Kung Pao made with fish instead of chicken serves as an example of Sichuan's mouth-numbing, hot mala style, characterized by dried chilies, Sichuan peppercorns, and garlic. More

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Serious Eats Shao Z. Post a comment

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic. More

Chinese Aromatics 101: Spicy and Sour Stir-Fried Cabbage With Bacon

Shao Z. 3 comments

In this first installment of our series on the most common aromatic flavor bases of Chinese cooking, we look at the famously fiery heat of Hunanese food through the lens of this classic and simple dish of hand-torn cabbage stir-fried with garlic, scallions, and fresh red chilies. More

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