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02/24/2013
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
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
10/22/2012
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Issue #150
10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
09/06/2012
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
Issue #150
10/19/2011
Ackee, Jamaica's national fruit, is the highlight of this sauté.
Issue #142
09/19/2011
Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Issue #141
09/19/2011
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
Issue #141
05/24/2013
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
04/23/2011
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile.
Issue #137
09/15/2010
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
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
04/11/2010
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
Issue #129
04/11/2010
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Issue #129
04/04/2010
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
Issue #129
04/04/2010
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
04/04/2010
This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat.
Issue #129
04/04/2010
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
04/04/2010
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
Issue #129
04/12/2009
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
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