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Content tagged with “Chinese”

Shrimp & Snow Pea Stir-Fry
A stir-fry is all about preparation: you need to have everything ready to go before you start the cooking, which...
Iced Lychees
In China, the creamy lychee fruit is considered good luck. Freezing turns them into a sorbet-like treat.
Broccoli with Black Bean-Garlic Sauce
The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.
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 Shrimp
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we...
Rice Wine-Oyster Sauce
Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch,...
Barbecued Raspberry-Hoisin Chicken
Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for...
Sweet-&-Sour Chicken Drumsticks
Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce...
Lion's Head Meatballs
This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In...
Sesame, Snow Pea & Noodle Salad
This sophisticated Asian noodle salad is high in flavor thanks to its miso-ginger dressing and high in fiber thanks to...
Spicy Orange Beef & Broccoli Stir-Fry
Hints of orange and a touch of heat dress up a classic combination. Serve with rice.
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant,...
Thai Grilled Chicken & Broccoli on Napa Cabbage
Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
Orange & Sesame Seed Sauce
We love to dress up steamed asparagus or broccoli with this sauce. When tangerines are in season, squeeze them fresh...
Chinese Seafood Soup
If you have large sea scallops, cut them in half horizontally before adding to the soup.
Sichuan Carrot Soup
Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—...
Vegetables & Pork over Chinese Noodles
The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.
Hot & Sour Soup with Crab
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings,...
Broccoli & Tomatoes with Rice Wine-Oyster Sauce
When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the...
Watercress with Rice Wine-Oyster Sauce
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the...
Shrimp with Broccoli
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an...
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