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Issue #95 01/17/2008 Hunanese Home-Style Tofu A spicy Chinese dish using the smooth and earthy tasting tofu. Issue #95 01/17/2008 Water Spinach with Garlic and Fermented Tofu According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe. Issue #95 01/17/2008 Zhangguying-Style Braised Fried Tofu Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter". Issue #95 01/08/2008 Long Beans with Sweet Soy Sauce A spicy and sweet stir fry of long beans and tomatoes. Issue #94 01/28/2008 Fried Rice Chinese, Japanese, and Portuguese ingredients come together in this basic dish. Issue #93 11/16/2005 Litchi Duck Stir-Fry This recipe is an adaptation of one we found in Martin Yan's Feast. Issue #84 11/16/2005 Cabbage and Carrots with Mustard Seeds and Curry Leaves This fast-cooking dish is like a salad with its fresh taste and crunchiness. Issue #84 10/25/2005 Dan Dan Noodles Of all Sichuanese street snacks, this one is the best known. Issue #82 01/11/2006 Deep-Fried Shiitake Mushrooms Toshio and Kalin Hashimoto of Shiitake Farm in Rumford, Maine, sell this popular snack each year from their Shiitake Farm fry stand at the Common Ground Fair. Issue #81 12/11/2007 Stir-Fried Baby Bok Choy Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish. Issue #80 12/12/2005 Lee Wan Ching's Sizzling Pepper and Salt Shrimp This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef. Issue #78 11/17/2005 Pork and Shrimp Sauce This incredibly rich and savory sauce is a great addition to anything, from seafood to plain rice. Issue #73 11/17/2005 Fried Stuffed Milkfish Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver. Issue #73 11/16/2005 Tainan Style Noodles Of Fukien origins, this noodle dish is now synonymous with Tainan—thanks to the expertise of noodle cooks like those at Slow Season, who gave us this recipe. Issue #73 11/16/2005 Scrambled Eggs with Oysters This version of a classic Tainan snack comes from Cheng Lee Chin-o, housewife and entrepreneur. She uses Chinese celery, which is stronger in flavor than ordinary celery; if you do too, use half as much as the amount given for celery below. Issue #73 04/17/2007 Fish and Tomato Curry To do this curry justice, use the freshest ingredients you can find. Issue #66 04/17/2007 Stir-Fried Water Spinach with Straw Mushrooms This Asian stir-fry is the perfect side dish for spinach lovers. Issue #66 03/30/2007 Skillet Asparagus Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Issue #66 09/01/2005 Diced Chicken and Peanuts Sauteed with Dried Chiles This Sichuan dish is only moderately spicy. Issue #60 « Previous 1 2 3 4 5 . . .7 Next »