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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

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