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Chicken Chow Mein from 'The Chinese Takeout Cookbook'

Serious Eats Kate Williams Post a comment

When properly made, chicken chow mein is American-style Chinese comfort food at its best--stir-fried noodles, chicken, and vegetables doused in a simple, sweet and salty sauce will make any tired and hungry eater smile. All too often, however, chow mein comes slick with grease and full of over-cooked chunks of stringy chicken. Diana Kuan's recipe in The Chinese Takeout Cookbook solves these problems with ease. The chicken spends no more than four minutes on the heat, and the oil is reduced to a modest 3 tablespoons (just enough to keep the noodles from fusing to the pan). A quick soy and rice wine marinade adds more oomph to the chicken, and the use of dried shiitake mushrooms gives the final dish savoriness and depth. More

Chicken Chow Mein from 'The Chinese Takeout Cookbook'

Kate Williams 1 comment

Chicken chow mein is my favorite dish to order to-go. It's about time I just made it myself at home. More

The Occasional Vegetarian's Bibimbap

Serious Eats Caroline Russock 2 comments

While most versions of bibimbap include beef and/or an egg, this Korean rice dish is really all about the vegetables, namely quick sautéed namul seasoned with plenty of sesame oil. This vegan variation adapted from The Occasional Vegetarian uses a cast iron pan to replicate dolsot bibimbap, typically served in a hot stone pot. More

Gado Gado

Serious Eats Chichi Wang 1 comment

Note: This recipe is adapted from The Cradle of Flavor by James Oseland.... More

Seriously Asian: Dan Dan Noodles

Seriously Asian Chichi Wang 5 comments

As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns. More

Dan Dan Noodles with Bean Sprouts

Serious Eats Chichi Wang 4 comments
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