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The Japanese Way to Make Potato Salad

Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. More

Meet Kroueng, the Secret to These Amazing Cambodian Grilled Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves. More

Curried Singapore Noodles: Probably Not From Singapore, Still Delicious

It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. More

How to Make the Best Cashew Chicken at Home

You may not know it, but you've probably eaten a lot of ding in your life. Kung Pao Chicken? Ding! Cashew Chicken? Ding! Confused? Ding! Don't worry, we'll explain what ding is, and give you an awesome recipe for Cashew Chicken Ding with crunchy vegetables like jicama, celery, and bell pepper. More

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish. More

How to Make Stir-Fried Beef With Chinese Broccoli

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the more familiar broccoli florets. Gai lan pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce in this easy dish. More

Mushrooms and Tofu With Mustard Greens is a Vegetarian Must-Have for Your Chinese New Year

Every year, families celebrate the Chinese Lunar New Year with an impressive feast called Reunion Dinner, and among the many plates on the table is abalone in a rich sauce with dried oysters, shiitakes, and an algae called black moss. Inspired by that dish, this recipe is a vegetarian take with easier-to-find ingredients, like tofu and both fresh and dried mushrooms. Even without the seafood it still delivers on the richness and flavor of the original. More

How to Make Shanghai Lion's Head Meatballs

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. More

Give Chinese Clay Pot Rice an Italian Twist With Spicy Sausage and Mushrooms

There's something very comforting and satisfying about a meal served and cooked in one pot. One of my favorite one-pot meals is clay pot rice. For this version, I wanted to use an ingredient that's not normally seen in clay pot rice: spicy Italian sausage. Combined with slivers of chicken, marinated dried mushrooms, and a sweet and savory sauce, this speaks comfort to me. More

How to Make Brown Rice Congee With Beef, Shiitake, and Garlic Chips

Congee is nothing more than a simple rice porridge, but man can it be comforting! It's an Asian breakfast staple, a dim sum classic, and a blank canvas to add your own flavors. Traditionally white rice is used, but sometimes I like to use brown rice for a heartier, healthier porridge with a subtle nutty flavor. Heartier vegetables such as kale, escarole, shiitakes, leeks, and even Brussels sprouts are perfect in it. One of my favorite combos is this recipe: marinated strips of beef, dried shiitake mushrooms, and garlic chips. More

The Japanese Way to Make Potato Salad

@Julesk, granny smith apple sounds like a great addition in this. I'll have to try it out next time!

Grilled Tofu With Chipotle-Miso Sauce

@artgirl, @franko, serving this along with rice or grilled vegetables sounds great! It would also be good on a bun maybe with grilled vegetable or a crunchy slaw.

Cool off With Cold Ramen: How to Make Hiyashi Chuka at Home

@whatsinseasonwithdes, for the mustard, any brand of Japanese hot mustard will do.

Cool off With Cold Ramen: How to Make Hiyashi Chuka at Home

@belinskaya, if you're planning to turn this into a lunchbox item, the noodles will get a little stick overnight, but once you pour the dressing on it and start mixing it, it should be ok. When packing, make sure to keep the toppings separated from the noodles until ready to eat.

@Daniel, @Kenji, @Ananonnie, I just thought about this, but I think apple would also be great in this as well.

Meet Kroueng, the Secret to These Amazing Cambodian Grilled Beef Skewers

Looks like I need to visit the in-laws this weekend! I'll post measurements for my mother-in-laws recipe next week on this thread.

@roliepolie23, yes I have been to Khmer Kitchen in Philly! Good stuff there and it's nice to see that business seems to have been blooming since they opened a few years ago.

Grilled Spicy Chicken Wings With Soy and Fish Sauce

@Lisa Roth, like nonnomwu mentioned, dry sherry would be a good substitute for Shao xing. If you cook Asian food, especially Chinese often, I would try to find a bottle of Shao xing if possible. It's usually sold in Chinese supermarkets.

@Seannie34, the doneness time really depends on your fire and how big your wings are. Sometimes it takes me 10 minutes per side, other times with smaller wings and a hotter fire, it would take me only 5 minutes per side.

Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home

octopod, I'm using chili pepper flakes.

Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home

Xianhang Zhang, alternating between lean meat and chunks of fat sounds like an excellent idea. I'll have to give that a try the next time I'm making these again.

Singapore Noodles

@rcard, I used madras curry powder from a brand called Trong Food. I purchased it from a Chinese supermarket and it's usually sold at Vietnamese/Chinese markets. You don't have to use this brand, standard curry powder from your local supermarket will do as well.

@Kiss the Chef, depending on the size of your pan or wok, working in batches do help to make sure everything gets incorporated. Sometimes I make this dish in my non-stick pan, which is smaller than my wok, I would stir-fry the last step in two batches. Since everything is already pre-seasoned, the last step of the recipe is just to make sure everything gets mixed together.

@Tiswilde, yes the roast pork is pre-cooked. Usually when people buy Chinese roast pork, it's mainly eaten as is with white rice or place in noodles.

Curried Singapore Noodles: Probably Not From Singapore, Still Delicious

@Jim Freeman, it's more of a personal preference and for those who are stir-frying for the first time, it's easier to cook the egg separately from the noodles.

Curried Singapore Noodles: Probably Not From Singapore, Still Delicious

@Jdbli, I used madras curry powder from a brand called Trong Food. It's usually sold at Vietnamese/Chinese markets. If you can't find that brand, standard curry powder from your local supermarket will do as well.

@chefyannyc, thanks for confirming my suspicion!

@avivi, depending on how big your nonstick pan is, make sure to cook in batches. When I'm cooking smaller batches of this noodle, I usually use my nonstick pan!

Stir-Fried Lo Mein With Beef and Broccoli

@Vishnu, peanut oil will be fine for this recipe. @ALRUI, I frequently use peanut oil for stir-frying as well.

Wok, Meet Cucumbers: Your New Stir Fry Secret Weapon

@BeastThatDandy, I've tried this recipe with regular cucumbers (the long slicing cucumbers you see at supermarkets) and also English cucumbers (hot house cucumbers). Both turned out good. I haven't tried it with kirby cucumbers or other varieties yet, but I would guess any variety would work in this dish.

Buddha's Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry

@donnataj, glad to hear you enjoy the recipe! Let me know if you need any inspiration on what to do with any leftover ingredients. I love using the bean curd sticks in congee and also stir-frying it with beef. The bean thread noodle is great in Lion's Head (the recipe is on SE) and the tofu puffs can be stuffed, pan-fried, and braised.

Cashew Chicken Ding With Jicama, Celery, and Red Bell Pepper

@maggiepoo, you can prep, marinate and cook the pork just as you would with the chicken in the recipe. No changes.

@SFDan, @CanuckCook is correct. The amount of cornstarch in the marinade is not enough to produce a batter on the chicken.

@LizR, thanks!

How to Make the Best Cashew Chicken at Home

@melchelf, @OmarM, when daikons are stir-fried, it usually becomes tender. Jicama on the other hand, will still have a bit of crunch and bite to it, so that's one way to tell the difference. Canned water chestnut is also frequently found in stir-fries, so it might be that instead of jicama as well. When it comes to stir-frying, I like fresh jicama over canned water chestnuts. Fresh water chestnuts are great, but sadly they are rarely in Chinese restaurant stir-fries.

Buddha's Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry

@I_Fortuna, great idea and I'll have to try that out! I do something similar with oyster sauce. Ground beef and scallions served over rice with a fried egg on top and everything drizzle with a little bit of oyster sauce.

@reves, I'm happy to hear that! :)

Sheng Jian Bao (Pan-fried Pork Soup Dumplings)

@woohoo, these are eaten plain but you can dip them in a little bit of Chinese black vinegar with julienned ginger.

@tantefrancine, yes you are correct! The soup does come from the pork and cabbage. Sheng jian bao (SJB) are a type of soup dumpling. Unlike xiao long bao (XLB), which are more delicate, with a thinner skin, and containing more soup, SJB are made differently with a thicker skin and traditionally containing less soup, hence the reason why there is no jellied stock in SJB which XLB contains. SJB are not meant to be as soupy as XLB.

Love XLB? Time to Make Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)

@knifenerd53, @hroark314, @monopod, sheng jian bao (SJB) are a type of soup dumpling. Unlike xiao long bao (XLB), which are more delicate, with a thinner skin, and containing more soup, SJB are made differently with a thicker skin and traditionally containing less soup, hence the reason why there is no jellied stock in SJB. As @josh_ pointed out, the veggies and the pork filling is what produces the juice in the bun. SJB are not meant to be soupy as XLB.

@jsoong, sheng jian bao 生煎包, xiao long bao 小籠包

How to Make Stir-Fried Beef With Chinese Broccoli

@Lanycodu, Lee Kum Kee makes a sauce called Vegetarian Stir-Fry Sauce. It doesn't taste exactly like oyster sauce, but it has the same thickness and similar flavors as oyster sauce. You can also mix 1 part kecap manis (Indonesian sweet soy sauce) with 2 parts of soy sauce. That will taste similar to vegetarian stir-fry sauce.

Chinese Turnip Cake With Sausage, Bacon and Mushrooms (Law Bok Gow)

@hsm1006, @BaliThai, I've never tried freezing it before but I've been told that it is possible. Bring it to room temperature before pan-frying it though. It's really best to consume this fresh or the very next day.

@hsm1006, you can't really substitute taro for daikon in this recipe. Taro would be a completely different recipe.

@Victor5, I have friends who told me the same problem. They said tianmianjiang is something that taste similar to hoisin. Have you tried that yet?

How to Make Savory Chinese Turnip Cakes (Law Bok Gow)

@Arlius, fresh mushrooms tend to release water when cooking which can result in a wet cake, and dried mushrooms have a more meaty intense mushroom flavor over fresh.

@RealMenJulienne, the only time we eat it fresh is the day we make it, but usually we pan-fry it too. I think it taste better pan fry!

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage

@monopod, the rice is served on the side. The noodles in the pot are bean thread vermicelli. In Chinese cooking, depending on the dish, they are commonly stir-fry and enjoyed along with white rice on the side.

@anaya, @phreddon, yes, those are bean thread vermicelli.

@leejay, I'm pretty sure you can make this with ground chicken. I would do a mixture of both ground white meat and ground dark meat.

Everything You Need to Know to Make Chinese Hot Pot at Home

@acidcat, thank you!

@Likely Laura, the first time I was at a Little Sheep restaurant, I was surprise the broth tasted exactly like their soup bases.

Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces

@Amandarama, hoisin is more of a sweeter sauce, while the Chinese BBQ sauce (shacha sauce) is more savory. So unfortunately, there really is no substitute for it. As for the shrimp balls, they don't take long to cook, about 3 to 5 minutes. Once they float up and turn a light pink color, they are done.

@mktmkt42, this broth isn't really meant to be enjoyed that way after a hot pot meal, but if you have noodles in your bowl, you can put a little bit of the broth in it.

Sautéed Root Vegetables With Soy Sauce and Honey

Glazed carrots are a classic holiday side dish and an easy stove-top preparation, but I like to mix it up a bit with some Asian flavors. For this recipe, I combine a medley of sweet root vegetables: carrots, sweet potatoes, and red beets. Instead of a traditional butter and sugar glaze, they're finished in a mixture of soy sauce, honey, and sesame oil, with a touch of ginger and lemon juice for flavoring. More

Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage

Sautéing a stalk or two of celery, plus a few slices of Chinese sausage, a little bit of chili pepper and lots of garlic, is my go-to dish to cook when I don't know what I want to eat. It is quick to make, economical, and perfect with a bowl of rice. This is a twist on my go-to dish, which combines celery with celery root, fennel, Chinese sausage, and tons of garlic. Thai-style nam prik pao—a roasted chili jam—adds heat and a savory, roasted aroma. More

Shredded Chicken Salad With Gochujang Dressing

If you've ever had bibimbap, the red sauce on the side is mainly comprised of gochujang, a fermented Korean chili paste. It's a great ingredient for marinades that need a little heat or in stir-fried dishes. Today, I'm using it in a salad dressing for a light salad of greens, vegetables, and chicken poached in sake. More

Bitter Greens Salad With Sesame Dressing

Everybody's heard of Kale Caesar Salads by now, right? In this recipe, I take that same concept and switch out the flavors for a creamy sesame and soy-based dressing made with creamy tahini, soy sauce, rice vinegar, sesame oil, and black pepper. I also added some turnip greens and arugula to the salad mix to make things a bit more interesting. More