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.
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.
In this simple stir-fry, the salty-sweet tomatoes and fluffy eggs balance each other perfectly.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
To celebrate Chinese Lunar New Year, gather friends in your kitchen and teach them how to wrap dumplings for a grand dumpling feast.
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