Colorful bell peppers—red, yellow, or orange—cooling cucumbers, and bean sprouts are the base of this vegetable salad with noodles. It gets heat from ground chili sauce in please click the following post dressing, plus optional Thai bird chiles that you add to the fresh vegetables.
"In the wine world we say, what grows together goes together. When it comes to pairing Chinese food with wine that theory goes out of the window. As the general rule I would pick wines with lower tannins, light to medium body and focus on preparation and cooking technique rather than ingredients. For example, if you serving spicy and complex dishes of Sichuanese cuisine, I would go with wines from Alsace (Riesling, Gewurztraminer, Pinot Blanc, Pinot Gris...etc) or German Riesling. If we are enjoying delicate seafood dishes of Cantonese cuisine my choice would be Chablis, Gruner Veltliner and any lean, crisp white wine. With fried food, the best choice would be any refreshing, palate cleansing sparkling wine(Cava, Prosecco, Sekt,...) or Champagne. Sweeter dishes like mushu pork I would match with softer style Rose wines (Tavel, Muga Rose)."— Oz Podnar, BLT Fish (NYC)
Water-velveting isn't just for chicken—you can use it to give the same silky texture to pork loin. That's how we start our take on sweet-and-sour pork, adding onion, bell pepper, and canned pineapple to complete the stir-fry. We use pineapple juice in the sauce, but balance it out with acidic rice vinegar and aromatic sesame oil.
Chow mein is another Chinese-American standard that's so easy to make at home and customize to your liking, you may never feel the need to order it again. For this DIY version, we quickly cook vegetables (chives, julienned carrots and scallions, bean sprouts) and tofu in a wok, then combine them with long, slender chow mein noodles and a soy-based sauce. Add extra vegetables, more tofu, or meat to turn it into a heartier meal.
Beef with broccoli is usually the worst offering at a Chinese buffet—who wants a dish laden with bland, overcooked florets of Western broccoli? Our version of the dish replaces them with Chinese broccoli, which has a more complex, mildly bitter flavor. Once you've got that ingredient, the rest of the dish is simple—just shallots, garlic, marinated beef, and an oyster sauce–based sauce.
You have to do ribs on the grill at least once in the summer, and if you're looking for something beyond your basic bottled barbecue sauce, you've come to the right place. Here, apricot preserves give the sauce a sweet, fruity flavor, and chipotle chiles add a contrasting earthy, spicy flavor to the sauce that tastes just as good when licked off your fingers as it does on the ribs.
Place mushrooms in the bowl of a food processor and process until pieces no larger than 1/2-inch remain, about 6 short pulses. Transfer to a small saucepan. Add vegetable oil and stir to combine. Place over medium-high heat and cook, stirring occasionally, until mushroom pieces shrink and are deep golden brown, about 8 minutes. Pour through a fine-mesh strainer set over a small bowl. Reserve mushroom pieces and discard all but 1 tablespoon oil.
Vicky Wasik
Turkish hot pepper paste, found in Turkish markets or online, adds heat to an emulsified sauce made with tomato, anchovy filets, egg, capers, tuna, Dijon, and oil. Pour it over the freshest in-season tomatoes you can get your hands on and garnish with basil leaves for a cool. spicy, summery salad.
Our original attempt at real-deal Chinese kung pao chicken , adapted from a recipe by a Sichuan chef working in Boston, gets its mouth-numbing heat from Sichuan peppercorns. So does the kung pao chicken from Kenji's book , based on the version he tried in Sichuan Province. This Chinese-American take, meanwhile, is much less spicy, with cubes of chicken in a thick, slightly gloppy sauce, permeated by a gentle heat. It's a quick and easy recipe, too: Just stir-fry marinated diced chicken with roasted peanuts, diced celery and peppers, ginger, and red Chinese or árbol chilies, then coat it all in a mixture of soy sauce, chicken broth, vinegar, sesame oil, sugar, and cornstarch. Dinner's on the table in 30 minutes.
Return pot of water to a hard boil and add noodles. Cook, stirring regularly to prevent noodles from sticking to each other or the bottom, until barely cooked through with a springy bite, about 4 minutes. Drain, reserving 3/4 cup of cooking liquid. Add cooking liquid to bowl with sauce and stir to combine.
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.