Ingredients:4 ounces uncooked rice noodles or rice2 tablespoons low-sodium soy sauce, divided1 (1-pound) pork tenderloin, trimmed and thinly sliced3/4 cup fat-free, less-sodium chicken broth1/4 cup hoisin sauce1 tablespoon cornstarch1 tablespoon honey4 teaspoons dark sesame oil, divided3 cups snow peas, trimmed (about 1/2 pound)1/2 cup sliced red bell pepper1 tablespoon bottled ground fresh ginger1 teaspoon bottled…
Note: Char siu can be found at Chinese barbecues. If it’s unavailable, regular ham, or ground pork cooked with 1 tablespoons of hoisin sauce, can be used to replace. 1 tablespoon vegetable oil 1 medium carrot, julienned or grated on the large holes of a box grater 1/2 pound Napa cabbage (about 1/2 small head), finely…
The first time I tasted rose water in a milky pudding, as a child in Turkey, I was overwhelmed by its intensity. Always the curious eater, I tried again, wondering whether I could ever like this flavor, and then again — and again and again. Rose water has this effect on you. Its concentrated, bold…
Advertisement Directions Instructions Checklist Step 1 Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside. Advertisement Step 2 Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl. Step 3 Heat grapeseed (or avocado) oil in a large flat-bottom…
Ingredients:2 tablespoons canola oil1 (2-pound) boneless pork shoulder roast2 onions, peeled and halved horizontally4 cups unsalted chicken stock4 cups water1/4 cup lower-sodium soy sauce, divided12 ounces shiitake mushrooms2 tablespoons dark sesame oil1 (7 x 3-inch) piece kombu1 (2-inch) piece peeled ginger, cut into 6 slices12 ounces uncooked fresh Chinese noodles (or brown rice fresh ramen,…
Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok. This classic Chinese chicken stir-fry is laden with Sichuan peppercorns, chili peppers, and spices. Cooking the mixture in a very hot wok gives it that extra smokiness known as wok-hai. 1 1/2 pounds boneless skinless…
Ingredients:10 ounce refrigerated fresh spaghetti noodles1/3 cup extra-virgin olive oil5 garlic cloves, thinly sliced2 dried red Chinese chiles or chiles de arbol, seeded and sliced into rings2 tablespoons fresh lemon juice1 tablespoon fish sauce3/8 teaspoon kosher salt2 tablespoons chopped fresh Thai basil1 tablespoon chopped fresh parsley1 tablespoon fried garlic (optional)
Stun your guests with this simple noodle dish. Why It Works Nuts are finely chopped so that they coat each noodle strand.Preserved mustard greens and a drizzle of chili oil add depth to the dish. The first time I tasted these noodles in China, it was in Beijing and from one of those little hole-in-the-wall…
Notes: Mei cai, or Chinese preserved vegetables, have been fermented with a salt brine. Preserved turnip is a common choice for this dish, though I used a jar labeled as “vegetables”. It can be purchased in packets or in jars in Asian supermarkets. If you can’t find it, either omit or use a lesser amount…
