Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Vegetables Saveur Winter Chinese Remove all Difficulty Easy (8) Medium (3) Course Main Course (5) Soups & Stews (4) Appetizers (3) Side Dish (3) Condiments and Sauces (1) Technique Stir-Fry (6) Steam (3) Marinate (2) Saute (2) Slow Cook (2) Show all... Stew (2) Braise (1) Fry (1) Grill/Barbecue (1) Roast (1) Topic Recipe (13) 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 = "Main Ingredient:Vegetables,Source:Saveur,Season:Winter,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 02/12/2008 Tibetan Beef and Potato Stew In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet. Issue #109 07/13/2007 Chinese Mustard Greens Soup Young, tender chinese mustard greens add a pleasing bite to this light soup. Issue #104 04/01/2007 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 01/17/2008 Hunanese Home-Style Tofu A spicy Chinese dish using the smooth and earthy tasting tofu. Issue #95 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 Rice Vermicelli with Chicken Soup Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen. Issue #25 11/07/2000 Egg Noodles with Beef and Chinese Broccoli Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein. Issue #25 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 07/18/2007 Mee Swa Soup with Ground Pork and Fish Balls This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name. Issue #8 03/22/2007 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 03/06/2013 Menu: A Spicy Sichuanese Feast The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party. Does Not Apply 02/06/2013 Menu: A Feast for Chinese New Year This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine. Does Not Apply