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09/01/2005
Spinach with Fried Ginger
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Issue #60
04/11/2007
Yellow Fish Curry
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
Issue #58
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
08/11/2005
Pad Thai
Our kitchen adapted this version of Bankok's Thip Samai restaurant's pad thai.
Issue #56
10/04/2001
Scallions and Carrots
The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables.
Issue #47
11/08/2007
Fresh Green Beans with Coconut
This vegetable dish from South India is a dry curry made with a single type of vegetable.
Issue #45
01/02/2001
Stir-Fried Glass Noodles
No festive Korean meal would be complete without this noodle dish.
Issue #45
10/18/2000
Bok Choy with Black Mushrooms
Chinese dried black mushrooms are shiitakes.
Issue #43
10/18/2000
Minced Chicken in Lettuce Cups
This dish is based on a famous Cantonese recipe for squab.
Issue #43
10/18/2000
Garlic Noodles
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
Eggplant in Garlic Sauce
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
10/18/2000
Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, and should be served with plenty of hot jasmine rice.
Issue #34
11/07/2000
Egg Noodles with Beef and Chinese Broccoli
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
Silver Pin Noodles with Chicken
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
Braised Bean Threads with Mushrooms and Cabbage
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
Chinese-American Thanksgiving Turkey
A delicious Chinese take on a traditional American feast.
Issue #22
03/19/2002
Spicy Gram Beans
This dal, typical of those made in northern India, is ricelike in consistency and often served with bread.
Issue #18
08/30/2007
Drunken Prawns
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Issue #8
07/18/2007
Kway Teow Soup with Shrimp and Pork
This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.
Issue #8
03/23/2007
Stir-Fried Scallops
This recipe is adapted from one in Helen Chen's Chinese Home Cooking.
Issue #6
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