A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
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.
This recipe is an adaptation of one we found in Martin Yan's Feast.
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.