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10/18/2012
Hongshao Qiezi (Red-Cooked Eggplant)
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
01/17/2008
Hunanese Home-Style Tofu
A spicy Chinese dish using the smooth and earthy tasting tofu.
Issue #95
01/17/2008
Water Spinach with Garlic and Fermented Tofu
According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.
Issue #95
09/01/2005
Spinach with Fried Ginger
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Issue #60
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
09/29/2009
Stir-Fried Pea Shoots
Pea shoots lend themselves perfectly to Chinese stir-fries, because they take so little time to cook.
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Source: asiancuisine.suite101.com
09/14/2009
Chinese Stir-Fried Spinach
Spiking stir-fried greens with sesame oil and garlic is an intensely flavorful way to whip up a side dish for any meal that calls for a vegetable. Continue...
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Source: Appetite for China
06/23/2008
Eggplant in Garlic Sauce
Spicy Chinese eggplant with ground porkadds tang to this versatile vegetable.
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Source: Post-Gazette