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02/24/2013
Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
Ma Yi Shang Shu (“Ants Climbing a Tree”)
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
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
09/15/2010
Chao Sigua (Stir-Fried Loofah)
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
Issue #132
02/03/2011
Everyday Fried Noodles (Tian Tian Chao Mian)
The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables; a little ground pork gives the dish a savory depth. Step-by-step photo gallery on how to make everyday fried noodles.
Issue #129
04/12/2010
Sweet and Sour Potatoes (Tang Cu Tudou Si)
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Issue #129
04/12/2010
Stir-Fried Beef and Green Chiles (Qingjia Chao Niuliu)
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
Issue #129
04/05/2010
Red-Cooked Pork Belly (Hong Shao Rou)
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
Issue #129
04/05/2010
Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)
Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
Issue #129
04/05/2010
Stir-Fried Pork with Leeks (Cong Bao Rou Si)

This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat.
Issue #129
04/05/2010
Stir-Fried Chicken with Celery (Jirou Chao Qincai)
In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting.
Issue #129
04/05/2010
Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
Issue #129
04/13/2009
Stir-Fried Iceberg Lettuce
This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.
Issue #120
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
07/13/2007
Stir-Fried Yam Leaves with Onions
Red onions impart a sweetness to this out-of-the-ordinary stir-fry.
Issue #104
07/13/2007
Stir-Fried Bitter Melon with Chicken Wings
A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
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
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
01/17/2008
Stir-Fried Smoky Bacon with Smoked Tofu
This dish is a perfect example of tofu's versatility.
Issue #95
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