Light seasoning helps fried rice shine.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A simple stir-fry for garlic lovers.
Hot, sour, sweet, amazing.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
A quick and easy stir-fry.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.
A rainbow of stir-fried flavor.
Deep-fried battered chicken in a sweet, sour, and savory glaze.