Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of…
Why It Works A mortar and pestle draws out flavor from fresh aromatics.Stir-frying in batches ensures that the tofu and green beans sear properly instead of steaming. Stroll by a curry vendor in a Thai food court and you’ll likely see one curry that stands out from the rest: phat phrik khing. Unlike most other…
Calamari is like an upmarket version of fish sticks. It’s both comforting and slightly elevated. A lot of people get nervous about frying, or about seafood in general, but fried seafood is one of the easiest things you can make, and it cooks in less than two minutes. Just take some calamari rings, toss them…
The key to great flavor is extremely high heat. Why It Works Cooking over high heat ensures the meat and vegetables get a strong sear on the outside without overcooking in the middle. A brief marinade seasons the beef ahead of cooking. There’s an old dirty joke about beef with broccoli that is neither particularly appropriate…
Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal. Though the recipe looks long, it’s actually easy to make, especially if you use leftover or rotisserie chicken. For the Chicken: 2 bone-in, skin-on chicken breasts (or 2 cups shredded cooked chicken) 1…
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This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms adds complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original. Note: Kombu, shaoxing wine, broad bean chili paste, and chili oil can be found in most Asian markets.…
Note: For best results, use Popeye’s chicken nuggets or popcorn shrimp. Other brands will work if necessary. 1/4 cup low-sodium chicken stock 1 tablespoon soy sauce 1 tablespoon Shaoxing wine (or dry sherry, in unavailable) 1 tablespoon Chinese black vinegar (Chinkiang vinegar) 1 tablespoon Sichuan fermented chili-bean paste 2 teaspoons sugar 2 teaspoons cornstarch 2…
Scallion pancakes are definitely in that category of “easier-to-make-than-you-think” foods. All those flaky layers point towards hours of work and folding (like homemade croissants or puff pastry), but in reality these babies can come together in no time. Diana Kuan’s scallion pancakes in The Chinese Takeout Cookbook are a prime example. A simple dough of…
