“classic chinese food,you will love it!” Ready In: 20mins Ingredients: 13 Serves: 2 2 tablespoons garlic 10 pieces dired chilies 3 jalapenos 1 tablespoon xanthoxylum seeds 1 teaspoon ginger 1 tablespoon cooking wine 1 tablespoon soy sauce 1 tablespoon premium dark soy sauce 3 tablespoons vegetable oil 1 tablespoon salt 2 tablespoons hot black bean
Baoshao (包烧) is a popular way to prepare food in southern Yunnan. Dai cuisine features many herbs and foraged local ingredients, such as banana leaves. Because of Yunnan’s proximity to Vietnam, Laos, and Thailand, some of the flavors here may seem more reminiscent of flavors from those regions than what a lot of Americans might
Photo by JIN Serves 2 Author Notes Spicy rice cake, known as ‘Tteokbokki’ is an ultimate Korean street food. Although rice cake itself is enough to be eaten on its own, it can never be a complete dish without the boiled eggs. And when you try the heavenly combination of rich egg yolk with spicy
In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the
Be the first to rate & review! While many seem to enjoy a yeast bread-based “stuffing” alongside their turkeys each November, my family always has cornbread “dressing” to eat with our bird. Each family and every individual cook has their own way that they like to prepare dressing, often following intuition rather than an exact
Virginia-based chef and restaurateur Peter Chang has been a Chinese food legend on the East Coast of the United States for nearly two decades. But few people know that the classically trained Chinese chef was born and raised in Wuhan—a province known for its hot and dry (served without a soup or broth) dishes. And
Photo by Bobbi Lin Prep time 1 hour Cook time 30 minutes Serves 2 cups Author Notes My paternal nonna (grandmother) was the quintessential Italian cook. She was short, a bit on the round side, and everything she cooked in her kitchen was Italian—even after living in a Latin American country for over 30 years.
If you’ve never had fish balls before, you know what they say: it’s never too late. They’re among my top Chinese food pantry staples and are a quick way to get some pescatarian-friendly dose of protein into your diet. Walking that delicious line between sweet and savory, bouncy, tender fish balls soak up flavor as readily
There are lots of ways to add spice to your meals, but when we’re looking for something really special, we turn to Sichuan peppercorns. These peppers bring a unique herbal spice with a gentle numbing effect to the lips and tongue. You’ve probably encountered them in Chinese food dishes like Sichuan Chicken, and they’re also surprisingly
Ingredients:3 cups canola oil4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish4 cloves garlic, minced1 (2″) piece ginger, peeled and minced2 tbsp. douban jiang (Chinese red chile bean paste)2 tbsp. light soy sauce1 tsp. sugar2 tsp. Chinkiang