Chinese American cookbook author Grace Young shares her doable (and tasty) tips for helping your favorite businesses—just in case you need an excuse to stock your freezer with dumplings and get more takeout.
Celebrate the Year of the Ox with Grace Young’s delectable—and auspicious—lo mein with pork and vegetables.
Serve this spicy pork-and-vegetable lo mein for Chinese New Year or for dinner anytime. While some cooks like to cut the noodles into 6- to 8-inch lengths to make them easier to combine with other ingredients, for the New Year the noodles can never be cut because that symbolizes bad luck. The longer the noodles, the longer your life! Be sure to thinly slice the pork and mushrooms so they cook through. And thoroughly dry the bok choy to avoid creating a braise instead of a stir-fry. Read more about this recipe.
Chinese American cookbook author Grace Young shares why she always makes a centerpiece of tangerines, oranges and pomelos to celebrate Chinese New Year.
This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.
This fried rice variation uses riced cauliflower instead of traditional rice to lower the calories and carbs. You can adjust the amount of chile-garlic sauce according to taste.
A wok makes easy work of chicken and vegetables in this quick variation on fajitas. You can serve this with rice or beans on the side, if desired.
In this variation on Italian piccata, we cook thin strips of pork in a wok. Lemon juice is a critical component of classic pork piccata, but you can't add it to a carbon-steel wok because it will strip the patina. We call for lemon wedges to be served on the side instead.
This vibrant, colorful dish is great for those who love a little heat. Adjust the amount of chile-garlic sauce according to your preferred heat level. To smash ginger, use the side of a chef's knife or the flat bottom of a sturdy mug. Serve with rice, if desired.