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10/18/2000
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor.
Issue #43
10/23/2000
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
Issue #35
11/07/2000
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Issue #25
11/07/2000
Over the centuries, Chinese chefs have developed numerous noodle-making techniques. One Cantonese method is to roll pieces of rice noodle dough to form the 'silver pin noodles'in this dish.
Issue #25
11/07/2000
In China, bean threads—springy, slippery, and bland—are treated more like vegetables than noodles and are used either to add texture to delicate soups or to absorb flavorful juices in basic braised dishes like this one.
Issue #25
03/12/2002
A delicious Chinese take on a traditional American feast.
Issue #22
08/30/2007
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Issue #8
07/18/2007
This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.
Issue #8
03/22/2007
This recipe is adapted from one in Helen Chen's Chinese Home Cooking.
Issue #6
03/22/2007
Be sure to slice the vegetables lengthwise to the same size, both for presentation and to ensure even cooking.
Issue #6
03/22/2007
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
Issue #6
02/06/2013
This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine.
Does Not Apply
04/24/2012
This menu was inspired by contributor Andrea Sun's childhood in Las Vegas, where the dinner table was always full of platters from her mother's native Shanghai.
Does Not Apply
08/09/2010
The bounty of Eat Drink Man Woman was incredible: more than 100 different recipes were used during the film, many of which required years of kitchen training to prepare. However, this delicious Taiwanese recipe from Rasa Malaysia shows that making gourmet Chinese cooking doesn't have to be difficult.
Does Not Apply
08/09/2010
The focal point of The Joy Luck Club is the strength of women and family, and this spicy Sichuan dish, which is delicious either hot or cold, will keep your own family coming back to the table.
Does Not Apply
03/18/2010
Three sources of heat and spice contribute to the incendiary character of this dish: dried chiles, Sichuan peppercorns, and chile paste. Continue...
Does Not Apply
Source: Appetite for China
03/04/2010
While utilizing fresh seafood and vegetables, this soup also uses a multitude of pantry staples: chicken broth, dried noodles, ginger, and soy sauce. Continue...
Does Not Apply
Source: Our Chocolate Shavings
03/02/2010
For many home cooks, a first attempt with dumpling-making usually begins with a potsticker recipe. This blog post by Steamy Kitchen features a handy pictorial. Continue...
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Source: Steamy Kitchen
01/22/2010
A jar of fermented black beans is a pantry staple that's worth searching for in your Asian groceries: it adds an immediate briny, pungent flavor to stir-fried chicken. Continue...
Does Not Apply
Source: Appetite for China
09/29/2009
Pea shoots lend themselves perfectly to Chinese stir-fries, because they take so little time to cook.
Does Not Apply
Source: asiancuisine.suite101.com
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