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Stir-Fry (4)
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05/07/2008
Wok-Charred Long Beans with Black Olives
Black olives lend this dish a pungency similar to Asian shrimp paste.
Issue #112
04/10/2008
Chinese Barbecued Spareribs
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
Issue #111
04/02/2007
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
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
01/28/2008
Fried Rice
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Issue #93
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
11/07/2000
Fresh Wheat Noodles with Sesame Sauce
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Issue #25
03/23/2007
Spareribs
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.
Issue #6
03/23/2007
Stir-Fried Chinese Cabbage with Ham
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
Issue #6