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American (5) Indian (4) Vegetarian (4) Central/South American (3) Vietnamese (3) Quick & Easy (2) Vegan (2) Caribbean (1) Hawaiian (1) Healthy (1) Irish (1) Mexican (1) Middle Eastern (1) Southern/Soul Food (1) Spanish/Portuguese (1) Season Fall (24) Summer (23) Winter (20) Spring (19) Occasion Christmas (2) Thanksgiving (1) Topic Recipe (122) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Stir-Fry"; var omni_prop8 = "Technique:Stir-Fry"; var omni_pageName="saveur:"+omni_prop12; 04/05/2010 Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai) Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy. Issue #129 04/05/2010 Stir-Fried Pork with Leeks (Cong Bao Rou Si)  This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. Issue #129 04/05/2010 Stir-Fried Chicken with Celery (Jirou Chao Qincai) In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting. Issue #129 04/05/2010 Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan) In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly. Issue #129 04/13/2009 Stir-Fried Iceberg Lettuce This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish. Issue #120 03/09/2009 Vietnamese-Style Sautéed Beef The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Issue #119 01/05/2009 Asian Greens with Garlic Sauce If you can't find choy sum, whole baby bok choy makes a fine substitute. Issue #117 11/10/2008 Prawns in Coconut Milk This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles. Issue #116 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 07/13/2007 Stir-Fried Yam Leaves with Onions Red onions impart a sweetness to this out-of-the-ordinary stir-fry. Issue #104 07/13/2007 Stir-Fried Bitter Melon with Chicken Wings A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine. Issue #104 07/13/2007 Stir-Fried Angled Luffa with Beef Angled luffa (also called sinqua) is easy to find at most Asian produce markets and has a mildly sweet flavor. Issue #104 04/02/2007 Fried Taugeh (Stir-Fried Bean Sprouts) This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd. Issue #101 03/01/2007 Red-Cooked Pork Belly (Hong Shao Rou ) With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish. Issue #100 03/01/2007 Red-Cooked Chicken (Hong Shao Ji) Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld. Issue #100 03/01/2007 Stir-Fried Shrimp with Snow Peas This Cantonese-style dish, from a Chinese cooking expert, is light and luscious. Issue #100 03/01/2007 Red-Cooked Fish (Hong Shao Yu) A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment. Issue #100 03/01/2007 Si Xi Kaufu (Four Happiness Wheat Gluten) The spongy, meaty-textured wheat gluten in this dish easily absorbs the flavors of the ingredients it is cooked with. Issue #100 09/04/2007 Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji) This recipe is an elegant take on the Chinese classic. Issue #97 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 « Previous 1 2 3 4 5 . . .7 Next »