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Content tagged with “Chinese” (Page 2)

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...
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...
Red-Cooked Tofu with Mushrooms
“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish...
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...
Beef Chow Fun
Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The...
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...
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...
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...
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...
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...
Hoisin-Ginger Dressing
Serve this gingery hoisin dressing over hot or room-temperature steamed asparagus or as a dipping sauce for dumplings.
Shrimp with Broccoli
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an...
Scallion Flat Breads
Based on the traditional fried northern Chinese scallion pancake, these thin, flaky flat breads are delicious torn and...
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...
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...
Sichuan Sauce
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes...
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...
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