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Chinese

  • Recipe

    Chile-Butter Lobster Bao

    The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making…

  • Recipe

    Wonton Soup

    Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover…

  • Recipe

    Sweet and Spicy Sesame Chicken Kebabs

    A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes…

  • Recipe

    Red-Cooked Pork Shoulder and Chestnuts

    Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into…

  • Recipe

    Yangchow Fried Rice

    Yangchow fried rice is one of the classic dishes served at a Chinese banquet, customarily toward the end of the meal. The dish originated in eastern China, in Yangchow, but…

  • Recipe

    Stir-Fried Chili Scallops with Baby Bok Choy

    This is a simple, elegant stir-fry, perfect for entertaining. Scallops have a delicate flavor that is complemented by strong seasonings; in this recipe chili bean sauce, ginger, and garlic bring…

  • Recipe

    Classic Dry-Fried Pepper and Salt Shrimp

    There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and…

  • Recipe

    Slow-Cooker Five-Spice Pork with Snap Peas

    Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest…

  • Recipe

    Steamed Chicken with Preserved Black Beans and Ginger

    What’s remarkable about this dish, from San Francisco chef Charles Phan, is that instead of developing flavor step-by-step, you stir together a bunch of ingredients—chicken, ginger, soy sauce, preserved black…

  • Recipe

    Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

    Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.