Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lily Loh

  • How-To

    Wrapping Up a Savory Stir-Fry

    Chewy, paper-thin pancakes made from an easy flour-and-water dough make mu-shu pork irresistible

  • Recipe

    Mandarin Sauce

    Spread this sauce on the warm Mandarin pancakes before adding the mu-shu pork filling. Hoisin sauce, a sort of Chinese barbecue sauce, is available in most supermarkets.

  • Recipe

    Mu-Shu Pork

    Cloud ears, also called wood ears, are a dried black mushroom used in Chinese stir-fries. Golden needles, the dried buds of tiger lilies, are often simply called lily buds. Both…

  • Recipe

    Mandarin Pancakes

    These thin pancakes are used to wrap up the Mu-shu Pork filling, and the recipe can be doubled easily. After cooking, the pancakes may be refrigerated for three to four days…

  • Recipe

    Steamed Vegetable Dumplings

    The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.

  • Recipe

    Pan-Fried Pork and Cabbage Pot Stickers

    These little dumplings are an essential part of many Chinese festivities, including the Lunar New Year. The fry-and-steam cooking method makes them crunchy on the outside and juicy inside.

  • How-To

    Fun-to-Make Chinese Dumplings

    Fold and cook these tasty take-out favorites with friends and family

  • How-To

    Crunchy Baskets for Serving and Eating

    Turn plain noodles and dumpling wrappers into delicious deep-fried serving pieces