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Content tagged with “Chinese” (Page 2)

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...
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...
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...
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...
Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...
Egg Drop Soup
Garlic and ginger flavor the broth of this egg drop soup.
Hoisin-Ginger Dressing
Serve this gingery hoisin dressing over hot or room-temperature steamed asparagus or as a dipping sauce for dumplings.
Kung Pao Tofu
Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan...
Vegetable Fried Rice
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have...
Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the...
Black Bean-Garlic Catfish
This dish is great for folks who are on the fence about catfish because the pungent black bean-garlic sauce balances...
Black Bean-Garlic Catfish for Two
If you’re on the fence about catfish, you’ll be pleasantly surprised at how the pungent black bean-garlic sauce...
Hot & Sour Carrots
The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold,...
Mango Pudding
Very ripe mangoes make this simple Chinese pudding sublime. Traditionally, agar-agar—a derivative of seaweed—is used as...
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...
Bulgur Salad with Asian Accents
Asian flavors like soy, ginger and sesame are a nice complement to nutty bulgur in this quick grain salad. Peppery...
Sichuan-Style Shrimp
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we...
Sichuan-Style Tofu with Mushrooms
Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend...
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes...
Sichuan Sauce
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
Sweet & Sour Chicken with Brown Rice
In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet...
Black Bean-Salmon Stir-Fry
We use a generous amount of fiber- and vitamin C-rich bean sprouts in this quick stir-fry that combines tender cubes of...
Scallion Flat Breads
Based on the traditional fried northern Chinese scallion pancake, these thin, flaky flat breads are delicious torn and...
Grilled Sea Scallops with Cilantro & Black Bean Sauce
Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese...
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce
Crisp on the outside and buttery-tender on the inside, these sweet and spicy soy sauce-marinated pork tenderloin...
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