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Entries tagged with 'wok'

Stir-Fried Sliced Pork With Yellow Chives

Serious Eats J. Kenji López-Alt 4 comments

Thin, tender strips of lean marinated pork are tossed with Chinese chives and yellow chives in a light coating of soy sauce and Shaoxing wine seasoned with white pepper. This is a quick and easy dish that goes from fridge to table in about 30 minutes. More

Stir-Fried Lo Mein With Beef and Broccoli

Serious Eats Shao Z. 5 comments

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles. More

Easy Stir-Fried Chicken With Ginger and Scallions

Serious Eats Shao Z. 11 comments

A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. This light and easy dish comes together in under an hour. More

Spicy Stir-Fried Beef With Leeks and Onions

Serious Eats Shao Z. 10 comments

This quick stir-fry combines tender marinated flank steak with onions and leek greens, flavored with a simple but balanced sauce made with soy sauce, fish sauce, and sesame oil. More

Stir-Fried Rice Noodles with Eggs and Greens

Serious Eats Chichi Wang 2 comments

Stir-frying dried rice noodles is much the same as stir-frying rice, in terms of the amount of oil, the seasonings, and the ingredients you want to add. Eggs, vegetables, ground meat - anything which can be parsed into little bits, works well for stir-frying with the noodles. More

Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce

Serious Eats J. Kenji López-Alt 3 comments

A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking. More

Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)

Serious Eats J. Kenji López-Alt 11 comments

Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill. More

Mapo Dofu (Tofu) with Ramps

Serious Eats J. Kenji López-Alt 11 comments

[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium... More

Sichuan Dry-Fried Long Beans

Serious Eats J. Kenji López-Alt 6 comments

[Photograph: Robyn Lee] Note: Yard-long beans are slightly starchier and more robust than standard American green beans. You can find them year-round in Asian supermarkets. If unavailable, the second choice is dark green French beans (sometimes labeled haricôts verts). Regular... More

Sichuan Dry-Fried Beef

Serious Eats J. Kenji López-Alt 2 comments

Shrimp Tempura with Creamy Spicy Yuzu Sauce

Serious Eats J. Kenji López-Alt 7 comments

Learn about the basics of wok frying here. This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as... More

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