If you can't find choy sum, whole baby bok choy makes a fine substitute.
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
Red onions impart a sweetness to this out-of-the-ordinary stir-fry.
With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish.
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
This vegetable dish from South India is a dry curry made with a single type of vegetable.
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.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Flavorful and simple to prepare, this is a typical vegetable dish found in Indian households at lunchtime.
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
Does Not Apply
These crisp-tender green beans may be served with rice as a meal unto themselves or as a side dish.