Main Course Recipes and Menus

10 results
Narrow Results You've Selected: Main Course Chinese Fry Remove all Source Saveur (9) Kitchen Unplugged (1) Difficulty Easy (6) Medium (4) Main Ingredient Pork (3) Vegetables (3) Chicken (2) Fish (2) Shellfish (2) Show all... Eggs (1) Fruit (1) Nuts (1) Pasta (1) Shrimp (1) Season Summer (3) Spring (2) Winter (1) Topic Recipe (10) 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:Fry"; var omni_prop8 = "Course:Main Course,Cuisine:Chinese,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 04/01/2013 Egg Foo Yung The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. Issue #155 02/24/2013 Lu Rou (Triple-Cooked Spareribs with Chiles) These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui. Issue #154 02/24/2013 Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs) These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Issue #154 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 01/06/2010 Shanghai Chicken Wings These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue... Issue #111 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 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 09/01/2005 Deep-Fried Prawns with Garlic Chile Sauce This dish is served at the elite China Club in Beijing. Issue #60 11/08/2000 Two Sides Brown' This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein. Issue #25 05/08/2010 Chinese Lemon Fish This light, flaky fish from Chinese-born, Barcelona-living Gattina is delicious when freshly made, but utterly fabulous as a buffet dish at room temperature the next day. Continue... Does Not Apply Source: Kitchen Unplugged