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Narrow Results You've Selected: Recipe Chinese Saveur Remove all Difficulty Easy (92) Medium (29) Hard (3) Main Ingredient Vegetables (65) Pork (49) Chicken (19) Pasta (12) Shellfish (12) Show all... Shrimp (10) Rice (7) Beef (6) Eggs (5) Duck (4) Fish (4) Fruit (4) Nuts (4) Gin (2) Potato (2) Turkey (1) Course Main Course (64) Side Dish (45) Appetizers (32) Soups & Stews (15) Condiments and Sauces (9) Show all... Beverages (3) Breakfast/Brunch (3) Salad (3) Season Winter (29) Summer (23) Fall (22) Spring (21) Occasion Cocktail Party (2) Thanksgiving (2) Backyard BBQ (1) Christmas (1) Technique Stir-Fry (55) Steam (21) Fry (18) Saute (12) Marinate (8) Show all... Chill (6) No Cook (6) Roast (5) Slow Cook (5) Stew (4) Bake (3) Grill/Barbecue (3) Braise (2) Brine (1) Broil (1) Poach (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 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Cuisine:Chinese,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/31/2013 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 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 02/24/2013 Hong You (Sichuan Red Chile Oil) This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 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 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 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 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan 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 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 12/17/2012 Yuanyang (Hong Kong-style Coffee with Sweetened Tea) Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink. Issue #153 12/13/2012 Congee (Rice Porridge) This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots. Issue #152 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 10/15/2012 Cold Sesame Noodles Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Issue #150 10/10/2012 Gan Bian Si Ji (Dry-Fried Green Beans) Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish. Issue #150 09/04/2012 Cong You Bing (Scallion Pancakes) Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide. Issue #150 04/11/2012 Gan Shao Xia (Sweet and Sour Shrimp) Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce. Issue #146 04/02/2012 Braised "Lion's Head" Meatballs with Napa Cabbage These giant ginger and garlic-spiced meatballs come from home cook Eatty Du. Issue #146 02/21/2012 Tofu Wanzi (Fried Tofu and Bacon Fritters) China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin. Issue #144 « Previous 1 2 3 4 5 . . .8 Next »