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Featured in Recipes

Oct 18, 2000
Recipes

Steamed Clams

This is our version of ”steamers”. Steamed Clams This is our version of ''steamers''. Yield: serves 2 Ingredients 5 lb. … Continued
Oct 18, 2000
Recipes

Bok Choy with Black Mushrooms

Chinese dried black mushrooms are shiitakes. Some Chinese cooks prefer the darker, thicker caps because they feel they taste better. … Continued
Oct 18, 2000
Recipes

Red Chile Oil

Many Chinese cooks use this robustly flavored oil in many of their dishes. Red Chile Oil Many Chinese cooks use … Continued
Oct 18, 2000
Recipes

Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans

In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, … Continued
Oct 18, 2000
Recipes

Eggplant with Spicy Sauce

Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy. … Continued
Oct 18, 2000
Recipes

Beijing-Style Congee

This is the simplest possible version of congee, or rice porridge, and is meant to be eaten with such spicy … Continued
Oct 18, 2000
Recipes

Sweet-Dough Pies

The ”yams” in this recipe are actually orange sweet potatoes. Sweet-Dough Pies The ''yams'' in this recipe are actually orange … Continued
Oct 18, 2000
Recipes

Garlic Noodles

Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ”grab” the … Continued
By Oct 18, 2000
Recipes

Minced Chicken in Lettuce Cups

This dish is based on a famous Cantonese recipe for squab. Minced Chicken in Lettuce Cups This dish is based … Continued
Oct 17, 2000
Recipes

Snails in the Skillet

The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze. Snails are plentiful in Crete, easily … Continued