[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover:...
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[Photograph: Nick Kindelsperger] In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times....
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[Photographs: Carolyn Cope] In the Crisper Featured Veg: Fuzzy squash, aka fuzzy melon, hairy melon, hairy gourd, Mo Qua. Prep: Peel. Then dice, grate, or slice. Eat: Raw, pickled, braised, stir-fried, stuffed. Substitute: Summer squash (cooked) or cucumber (raw)....
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Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to...
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Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! On the commute to work a couple weeks ago, my co-worker and I were lamenting that for each excellent Chinese...
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For as long as there have been noodles, the Chinese have been warding off heat stroke by chilling and serving them, with a smattering of slivered goodies, in pools of sesame and chili oils. Admittedly, this version is not strictly faithful to that history—but it doesn't clump, either.
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I realize now I have kind of a thing for Chinese five-spice powder. Its combination of spices rescues nearly everything it touches, and certainly works wonders for this Chinese Five-Spice Noodles with Broccoli recipe I found on Fresh 365....
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This is the accompanying recipe for Cooking with a Friend: Duck Fried Rice and Corned Beef. 1/2 roasted duck (purchase from a Chinese Market) 1 bunch scallions, sliced 3 carrots, diced 2 large eggs 1/2 teaspoon soy sauce 3 cups...
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The Chinese belief of balancing yin and yang in food is the basis for the combination and quantities of spices in this blend. Most commonly used in Cantonese roasted duck and beef stew, it has become more popular in other...
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These scallion flat breads from The Asian Grill are a take on the Chinese restaurant staple, the scallion pancake. This is version a little lighter and not as greasy. The flat breads are great by themselves, used as a wrap,...
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