At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Our kitchen adapted this version of Bankok's Thip Samai restaurant's pad thai.
The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables.
This vegetable dish from South India is a dry curry made with a single type of vegetable.
No festive Korean meal would be complete without this noodle dish.
Chinese dried black mushrooms are shiitakes.
This dish is based on a famous Cantonese recipe for squab.
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor.
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.
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.
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.
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.
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.
A delicious Chinese take on a traditional American feast.
This dal, typical of those made in northern India, is ricelike in consistency and often served with bread.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.
This recipe is adapted from one in Helen Chen's Chinese Home Cooking.