“I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.” Ready In: 1hr Ingredients: 17 1 (8 ounce) package rice noodles (the wider ones, about the width of fettucine noodles) 4 tablespoons vegetable oil 2 lbs fresh shrimp, shelled and deveined 4 eggs, beaten
This recipe for spicy stir-fried amaranth, a hearty, sustaining green with a flavor similar to spinach, gets a triple dose of heat from dried Thai chiles, chile powder, and pleasantly numbing Szechuan peppercorns. If you can’t find amaranth, the recipe also works with a variety of different kinds of leafy greens, including chrysanthemum greens or
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“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my sister to Chongqing; it took close to six months. Crossing different provinces, I found out the foods are quite different. In the north, for instance, people eat a lot of sorghum, millet and
Ingredients 3 tablespoons oyster sauce 2 tablespoons soy sauce 2 teaspoons toasted sesame oil 2 teaspoons fish sauce 1 teaspoon granulated sugar 1/4 cup coconut oil 1 small white onion, halved and thinly sliced 6 scallions, cut into 2-inch pieces 8 garlic cloves, minced 1 tablespoon drained green peppercorns 2 pounds cleaned squid, scored in a crosshatch pattern
Ingredients:1 lb bean sprouts1 (8 ounce) package rice noodles (the wider ones, about the width of fettucine noodles)3 garlic cloves , minced4 tablespoons vegetable oil1 1/2 teaspoons paprika1 (8 ounce) package fried tofu , sliced thin1 onion , finely chopped8 tablespoons brown sugar10 green onions , cut 2-inch long6 lemon wedges2 lbs fresh shrimp
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Not your fast-food Chinese restaurant’s beef with broccoli. Why It Works Blanching the Chinese broccoli first guarantees tender greens that will cook through without burning during stir-frying.Stir-frying in batches keeps the wok as hot as possible for the best flavor. If I were to write a list of the top five classic Cantonese dishes, beef…