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Asian
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04/01/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
02/24/2013
Lu Rou (Triple-Cooked Spareribs with Chiles)
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/24/2013
Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
10/24/2011
Ikan Sumbat (Chile Fried Fish)
In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.
Issue #141
07/11/2011
Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
Issue #140
04/07/2010
Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai)
These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. Continue...
Issue #128
04/05/2010
Korean Fried Chicken
Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Continue...
Issue #127
04/13/2009
Sizzling Rice Crêpes
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
Issue #120