This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry.
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute.
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
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.
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat.
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.
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.
If you can't find choy sum, whole baby bok choy makes a fine substitute.
Red onions impart a sweetness to this out-of-the-ordinary stir-fry.
Angled luffa (also called sinqua) is easy to find at most Asian produce markets and has a mildly sweet flavor.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
The spongy, meaty-textured wheat gluten in this dish easily absorbs the flavors of the ingredients it is cooked with.
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.
A spicy Chinese dish using the smooth and earthy tasting tofu.