Ingredients:4 ounces dried sweet potato noodles14 ounces Chinese cabbage5 ounces minced pork2 teaspoons Shaoxing wine1 teaspoon finely chopped fresh ginger1 teaspoon finely chopped spring onion4 large eggs1 quart stock1 tablespoon lard¾ teaspoon dark soy sauce2 ½ teaspoons light soy sauce1 tablespoon thinly sliced green onions, green parts onlyCooking oilSalt and ground white pepper
No fish here—this flavor-packed classic applies the garlic, ginger, and pickled chiles of Sichuan fish cookery to tender, fried eggplant. Serious Eats / Vicky Wasik Why This Recipe Works Salting the eggplant draws out excess moisture.A potato-starch slurry thickens the sauce just enough without making it gloopy.An optional oven method (see note) means you don’t…
Xi’an Famous Foods in New York knows that lamb and cumin go hand in hand. They serve this stew on noodles or in a bun (pictured). . Robyn Lee 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle Neutral oil, for marinade and cooking 4 tablespoons cumin seeds,…
Advertisement Directions Instructions Checklist Step 1 Rub the chicken with the sesame oil; sprinkle with the pepper and salt. Place in a 5- to 6-quart slow cooker. Whisk together the stock, honey, soy sauce, and garlic in a small bowl; pour over the chicken in the slow cooker. Cover and cook on LOW until the…
Photo by Anna Billingskog Prep time 5 minutes Cook time 8 minutes Serves 2 Author Notes The secret ingredient to all stir-fries, let alone Cantonese cuisine, wok hei, is elusive, but not totally impossible to pull off at home. This tastes exactly like it purports to: charred, the “breath of the wok.” Set yourself up…
Why It Works A 10-hour sous vide cook leaves gives the pork a soft, buttery texture with a bit of chew. The reduced cooking liquid provides a flavorful base for a sandwich spread. A brief pass under the broiler gives the pork a crisp texture. Thick-cut braised-then-crisped pork belly is one of the easiest things in the…
Incorporating a few fermented black beans to a vegetable stir-fry—like this crisp version with baby bok choy—instantly adds a punch of flavor. Magical flavor beans (as I like to call them) are salty, a little funky, and a wonderful ingredient to have in your kitchen if you stir-fry frequently. Note: Hearty stem greens such as…
How would you rate Grilled Five-Spice Chicken?This is one of my favourite chicken recipes. It is utterly delicious!I loved this recipe- best grilled chicken I have made. I used chicken thighs and skinned them prior to grilling. Also, I don’t care for turmeric so I cut the amount in half and doubled the five spice…
I have long resented the use of the word “vanilla” to mean bland, blah, and boring. Real vanilla is deep and complex. The white soft-serve that too often passes for “vanilla” is a sorry imitation of one of the great ice cream flavors. Vanilla, especially in bean form, has a dark, rich flavor that makes…
Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Chicken, basted with a soy glaze inspired by Chicago Chef Stephanie Izard, offers a fresh take on the everyday bird. Jennifer Olvera Recently, Chicago’s Stephanie Izard (Girl & the Goat, Little Goat…