'stir-fries' on Serious Eats

Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot

Why go to the trouble of boiling noodles, draining them in a colander, rinsing them under cold water, draining them again, and then stir-frying them? Sure, sometimes I love making things needlessly difficult for myself, but this is not one of those cases. Instead, I was after a crunchy noodle base, which would maintain its integrity even after toppings and a strong sauce are poured on top. More

Dinner Tonight: Everyday Fried Noodles (Tian Tian Chao Mian)

This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise. More

Stir-Fried Vegetables with Salted Duck Egg Yolks

Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. There's nothing quite like a good salted duck egg yolk. If properly salted, the duck egg yolks are creamy, granular, and oily all at once—an intriguing textural composition that tastes especially rich and salty. More

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