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Narrow Results You've Selected: Fry Recipe Chinese Medium Remove all Source Saveur (7) Main Ingredient Vegetables (5) Pork (2) Chicken (1) Fruit (1) Nuts (1) Show all... Pasta (1) Shellfish (1) Shrimp (1) Course Main Course (4) Appetizers (2) Side Dish (2) Breakfast/Brunch (1) Salad (1) Season Spring (2) Summer (2) Fall (1) Winter (1) 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 = "Difficulty:Medium"; var omni_prop8 = "Technique:Fry,Topic:Recipe,Cuisine:Chinese,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 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 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 09/05/2008 Vegetable Curry In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong. Issue #114 04/17/2008 Crab Rangoon This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's. Issue #111 01/16/2008 Sweet and Sour Pork 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. Issue #96 01/01/1970 Scallion Cakes In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes. Issue #47 11/08/2000 Two Sides Brown' This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein. Issue #25