It’s worth making dumplings and kung pao chicken at home Sure, takeout is easy—you call into the restaurant, pick out a few stir-fries and noodles …
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25 Chinese recipes that are better than takeout
It’s worth making dumplings and kung pao chicken at home.
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Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in …
A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Boiling the pork (the first “cooked”) …
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. …
This Sichuan dish—often better known by its Americanized name “kung pao chicken”—is only moderately spicy. Get seasonal recipes, methods and …
In China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and slippery texture of the …
The New York Times once called Grace Young, author of Stir-Frying to the Sky’s Edge, the “Stir-Fry Guru.” I’d have to agree. She considers stir-frying …
An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. …
