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Narrow Results You've Selected: Easy Recipe Main Course Chinese Remove all Source Saveur (40) Appetite for China (2) Gourmet Traveler (1) Kitchen Unplugged (1) New York Times (1) Show all... Nibbledish (1) No Recipes (1) Our Chocolate Shavings (1) Rasa Malaysia (1) Red Cook (1) Serious Eats (1) Teczcape (1) Main Ingredient Vegetables (19) Pork (18) Chicken (8) Shellfish (7) Pasta (5) Show all... Beef (4) Fish (4) Eggs (3) Duck (2) Fruit (2) Shrimp (2) Beans (1) Nuts (1) Potato (1) Rice (1) Season Spring (10) Summer (9) Fall (8) Winter (8) Occasion Backyard BBQ (2) Technique Stir-Fry (31) Fry (6) Marinate (5) Steam (4) Grill/Barbecue (3) Show all... Saute (3) Bake (2) Roast (2) Broil (1) Chill (1) No Cook (1) 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 = "Cuisine:Chinese"; var omni_prop8 = "Difficulty:Easy,Topic:Recipe,Course:Main Course,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) These crisp-skinned, deeply flavorful wings get their tingly, mouth-numbing spice from Sichuan peppercorns. Issue #157 03/31/2013 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 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. 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 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 08/17/2012 Grilled Scallops with Yuzu Kosho Vinaigrette Red yuzu kosho makes a tart and spicy sauce for grilled scallops. Issue #135 02/27/2013 Crispy Roast Pork (Siew Yoke) With a luscious interior and perfectly crisp crackling, this is everything roast meat should be. Issue #134 09/15/2010 Chao Sigua (Stir-Fried Loofah) This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel. Issue #132 02/03/2011 Everyday Fried Noodles (Tian Tian Chao Mian) The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables; a little ground pork gives the dish a savory depth. Step-by-step photo gallery on how to make everyday fried noodles. Issue #129 04/11/2010 Stir-Fried Beef and Green Chiles (Qingjia Chao Niuliu) Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin. Issue #129 04/11/2010 Sweet and Sour Potatoes (Tang Cu Tudou Si) Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing. Issue #129 04/04/2010 Red-Cooked Pork Belly (Hong Shao Rou) Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce. Issue #129 04/04/2010 Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai) Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy. Issue #129 04/04/2010 Stir-Fried Pork with Leeks (Cong Bao Rou Si)  This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. Issue #129 04/04/2010 Stir-Fried Chicken with Celery (Jirou Chao Qincai) In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting. Issue #129 04/04/2010 Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan) In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly. Issue #129 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 04/16/2008 Chinese Steamed Fish with Scallions This simple and delicious recipe comes from a cooking school in Beijing. Issue #111 « Previous 1 2 3 Next »