Chinese

Shiitake & Noodle Hot & Sour Soup

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:50:33 +0000

This vegetarian hot-&-sour-inspired soup is chock-full of tofu and vegetables, plus noodles to make it hearty enough for dinner.

Hot-&-Sour Mussels

Sarah Hoff — Mon, 12 Sep 2011 17:56:02 +0000

Hot-&-Sour Mussels

This recipe for steamed mussels incorporates the flavors of the Sichuan Chinese classic, hot and sour soup. Serve over steamed brown rice or rice noodles to soak up the flavorful sauce.

Sweet & Sour Pork

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:33:39 +0000

Sweet & Sour Pork

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).

Velvet Chicken with Baby Bok Choy

Sarah Hoff — Tue, 06 Sep 2011 15:28:05 +0000

Velvet Chicken with Baby Bok Choy

Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.

Farmers' Market Fried Rice

Sarah Hoff — Fri, 02 Sep 2011 16:42:35 +0000

Farmers' Market Fried Rice

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice, otherwise the fried rice will be gummy and sticky.

Stir-Fried Chile Beef & Broccoli

Sarah Hoff — Fri, 02 Sep 2011 16:20:18 +0000

Stir-Fried Chile Beef & Broccoli

This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried.

Stir-Fried Vegetables in Black Bean Sauce

Sarah Hoff — Thu, 26 May 2011 19:55:15 +0000

Stir-Fried Vegetables in Black Bean Sauce

This fragrant stir-fry of tofu, colorful bell peppers and snow peas is enveloped in a rich, complexly flavored sauce Serve over rice noodles or brown rice.

Red-Cooked Tofu with Mushrooms

Erin McCormick-Interactive Producer — Thu, 05 May 2011 20:47:13 +0000

Red-Cooked Tofu with Mushrooms

“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish brown color. A quick version of the technique is used here to transform mushrooms and tofu into a rich, earthy, saucy dish. Serve over steamed brown rice or as a soup. To make this stir-fry vegetarian, see Vegetarian Variation below.

Vegetarian Chow Fun

Erin McCormick-Interactive Producer — Thu, 03 Mar 2011 16:16:58 +0000

Vegetarian Chow Fun

A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable Chinese takeout flavor. The recipe for vegetarian chow fun works equally well with slices of sirloin steak or boneless, skinless chicken breast or even pork tenderloin.

Beef Chow Fun

Erin McCormick-Interactive Producer — Thu, 17 Feb 2011 18:00:13 +0000

Beef Chow Fun

Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.

Szechuan Tofu & Green Bean Stir-Fry

Erin McCormick-Interactive Producer — Fri, 13 Aug 2010 17:54:30 +0000

Szechuan Tofu & Green Bean Stir-Fry

This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

Pork Chop Suey

Penelope Wall-Web Producer/Writer — Fri, 19 Feb 2010 21:14:07 +0000

Pork Chop Suey

Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.

Brothy Chinese Noodles

admin — Thu, 14 Jan 2010 17:58:08 +0000

Brothy Chinese Noodles

This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.

Chinese Braised Mushrooms & Tofu

admin — Fri, 08 Jan 2010 17:58:08 +0000

Chinese Braised Mushrooms & Tofu

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

Szechuan Braised Meatballs

admin — Tue, 26 May 2009 17:58:08 +0000

Szechuan Braised Meatballs

We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.