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

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Narrow Results You've Selected: Saveur Stir-Fry Spring Remove all Difficulty Easy (15) Medium (2) Main Ingredient Vegetables (9) Fish (2) Pork (2) Shellfish (2) Beans (1) Show all... Chicken (1) Fruit (1) Rice (1) Shrimp (1) Course Side Dish (10) Main Course (7) Appetizers (2) Cuisine Chinese (10) Asian (3) Indian (2) Central/South American (1) Japanese (1) Show all... Southern/Soul Food (1) Vegan (1) Vegetarian (1) Topic Recipe (17) 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 = "Season:Spring"; var omni_prop8 = "Source:Saveur,Technique:Stir-Fry,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 01/05/2009 Asian Greens with Garlic Sauce If you can't find choy sum, whole baby bok choy makes a fine substitute. Issue #117 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 07/13/2007 Stir-Fried Yam Leaves with Onions Red onions impart a sweetness to this out-of-the-ordinary stir-fry. Issue #104 03/01/2007 Red-Cooked Pork Belly (Hong Shao Rou ) With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish. Issue #100 03/01/2007 Red-Cooked Chicken (Hong Shao Ji) Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld. Issue #100 03/01/2007 Stir-Fried Shrimp with Snow Peas This Cantonese-style dish, from a Chinese cooking expert, is light and luscious. Issue #100 03/01/2007 Red-Cooked Fish (Hong Shao Yu) 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. Issue #100 12/12/2005 Lee Wan Ching's Sizzling Pepper and Salt Shrimp 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. Issue #78 03/30/2007 Skillet Asparagus Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Issue #66 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 04/11/2007 Yellow Fish Curry This curry is full of flavor and color, enhancing the fish with a sweet warmth. Issue #58 11/08/2007 Fresh Green Beans with Coconut This vegetable dish from South India is a dry curry made with a single type of vegetable. Issue #45 10/23/2000 Eggplant in Garlic Sauce 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. Issue #35 08/30/2007 Drunken Prawns This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore. Issue #8 01/23/2007 Stir-Fried Cabbage and Carrots Flavorful and simple to prepare, this is a typical vegetable dish found in Indian households at lunchtime. Issue #4 12/04/2012 Andean Paella (Quinoa Paella) 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 02/06/2007 Stir-Fried Green Beans à la Tang These crisp-tender green beans may be served with rice as a meal unto themselves or as a side dish.