3
results
Narrow Results
You've Selected:
Asian
Main Course
Eggs
Source
Saveur (3)
Difficulty
Easy (1)
Technique
Fry (2)
Topic
Recipe (3)

Advertisement
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
07/11/2011
Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
Issue #140
05/20/2011
Bibimbap
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.
Issue #139