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Stir-Fry
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Easy (15)
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Pork (22)
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Rice (2)
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Main Course (13)
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Chinese (20)
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Thanksgiving (1)
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Recipe (22)

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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 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
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
11/17/2005
Pork and Shrimp Sauce
This incredibly rich and savory sauce is a great addition to anything, from seafood to plain rice.
Issue #73
08/24/2011
Zhurou Chao Mogu (Pork and Mushroom Stir-Fry)
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry.
Issue #140
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
01/17/2008
Stir-Fried Smoky Bacon with Smoked Tofu
This dish is a perfect example of tofu's versatility.
Issue #95
01/28/2008
Fried Rice
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Issue #93
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
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
02/03/2011
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
01/17/2008
Hunanese Home-Style Tofu
A spicy Chinese dish using the smooth and earthy tasting tofu.
Issue #95
10/25/2005
Dan Dan Noodles
Of all Sichuanese street snacks, this one is the best known.
Issue #82
11/16/2005
Tainan Style Noodles
Of Fukien origins, this noodle dish is now synonymous with Tainan—thanks to the expertise of noodle cooks like those at Slow Season, who gave us this recipe.
Issue #73
07/18/2007
Kway Teow Soup with Shrimp and Pork
This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.
Issue #8
10/23/2000
Eggplant in Garlic Sauce
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
Issue #35
03/12/2002
Chinese-American Thanksgiving Turkey
A delicious Chinese take on a traditional American feast.
Issue #22
03/23/2007
Stir-Fried Chinese Cabbage with Ham
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
Issue #6
08/09/2010
The Joy Luck Club: Eggplant in Garlic Sauce
The focal point of The Joy Luck Club is the strength of women and family, and this spicy Sichuan dish, which is delicious either hot or cold, will keep your own family coming back to the table.
Does Not Apply
07/11/2011
Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions)
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute.
Issue #140
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