"When pairing with Chinese food, you're looking for wines that are spicy, soft, and on the richer side. Chinese food is a generous cuisine, bringing expressive and muscular wines is important. For Mapo tofu, you're looking for spice and energy to match the dish. Red wines from the Douro in Portugal would play well with this dish. Mushu pork has a crunchy and fresh tone. Cabernet Francs from the Loire Valley, Cote de Beaune Reds, and Austrian Blaufrankisch would be a good fit, offering bright fruit and a fresh nature. Peking duck needs some richness and sweetness. Try rich and bold California Cabernets or Grenaches from the Languedoc Roussillon. Experience this dish with a mature Maury (fortified wine from Roussillon)—a great combination."— Adrien Falcon, Bouley (NYC)
To make the roasted chile oil, just toast a handful of whole Chinese chiles (or if you want, red pepper flakes) in a dry skillet until fragrant and ever-so-slightly smoking (about 30 seconds). Transfer them to a food processor with a cup of neutral oil, like canola, and whiz the whole thing up. Let it sit in a sealed container in the fridge for a week or so, and you're good to go. You can even top up the jar with more oil and toasted chiles every time you seem to be running low. Make some, have it on hand at all times, and it will revolutionize your mapo tofu, ramen, dumplings, stir-fries, and countless other dishes.
Who doesn't love empanadas, particularly when they're deep fried to a perfectly crisp, flaky finish? These pastry pockets are stuffed with a mixture of cooked potatoes and capers flavored with a touch of chipotle and a dash of madras curry powder. The flavor combo is perhaps a bit unusual, but it's pretty fantastic, especially drizzled with a spicy cilantro chutney.
Preserved mustard root like this (often labeled "Sichuan Preserved Vegetable") can be found in cans or jars in your Chinese market. Once opened, they'll last for months in a sealed container in the fridge. You don't need much to add big flavor to dishes.
The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.
The beauty of the wok is that you can use it for all sorts of techniques , but its real purpose in life is stir-frying. The convenience, versatility, and pure deliciousness of stir-fry makes it the perfect weeknight meal. No matter what the contents of your fridge look like, you can have an awesome stir-fry on the table in virtually no time. We've rounded up 33 of our favorite recipes, from kung pao chicken multiple ways and crab fried rice to vegetarian lo mein and Korean-style pork, to illustrate the incredible variety that's just a wok away.
Dried and fresh Thai chiles, sugar, fish sauce, and lime juice make a bold and delicious dressing for this Isan-style salad. Toss the dressing with tomatoes, bean sprouts, and pork rinds that soak up the flavorful dressing.
"A lot of people like sparkling wines with really robust, spicy food because it is clean and the bubbles accentuate the dish's spice. On the other hand, if the food is really spicy, I love wines that help to tame the fire and have relatively low alcohol (chances are, I'll be drinking a lot of it very quickly!); my favorites are classic Mosel kabinett or spätlese rieslings. For sweeter dishes, especially ones that showcase crispy duck or pork, I'm a huge fan of cru Beaujolais. For either category, try to find wines from classic vintages and quality-minded producers. The more specific the site, the better; if the most you know of the wines provenance is "Mosel", it might be a good opportunity to dig deeper to find one with a town and vineyard designation. The wine will reward you."— Eamon Rockey, formerly of Aska (Brooklyn)
Perhaps the biggest key to making excellent dan dan noodles is to make your own roasted chile oil. When done right, it gets a rich, fruity, smoky flavor that none of the store-bought stuff can touch. It's really quite simple. Toasted Sichuan peppercorns have a sweet, citrus-like aroma with a mouth-numbing quality, while roasted chile oil brings on the heat.
Anyone who's spent a significant amount of time in or around New York City should be intimately familiar with scallion pancakes, the flaky, savory disks studded with chopped scallions and fried. We use a laminated dough here (much as you would if making puff pastry) to create layer upon layer of very thin sheets of flavorful pastry. Frying them in oil is traditional; for a puffier, crispier experience, try cooking them on the grill .
Done right, takeout fried rice is a thing of satisfying, well-balanced beauty. But it's frequently served clumpy and over-sauced, or, worse, bland and oily. Making it at home gives you more control over the final dish, plus it's a great way to use up leftovers. Our approach busts a few myths—no, your rice doesn't have to be medium-grain, or day-old, for that matter. While this version calls for vegetables, like carrots and peas, you can easily bulk it up with pork , kimchi and Spam , https://Noodleinsight.com/ Thai-style crab , chicken, or your protein and garnishes of choice.