This recipe celebrates that “other” drawer in your kitchen. You know the one; it’s packed with take-out menus and chopsticks of dinners long gone. Somewhere between the giant serving spoon, chip clips, and unpaired plastic utensils, you too have those little sauce packets from Chinese delivery. Today is their day. Fish ‘em out and follow the recipe, or play around with ratios depending on what you’ve got.
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Simple but flavorful, this Chinese ginger chicken salad is set atop rice noodles and dressed with a very simple yet versatile lime vinaigrette and dandelion greens to make it seasonal. Don’t forget toasted peanuts for crunch and happiness!Recipe courtesy of The Hungary Buddha.
The best part about these protein-packed lil’ thangz is that they’re not manipulated to fall under the category of gluten-free, GAPS, or paleo. They just traditionally are. — Wok Like MeFor more recipes like this one, visit Wok Like Me.
Chinese spareribs, also known as Cantonese BBQ or char siu, are spareribs that are marinated in hoison sauce, soy sauce, and spices and barbecued or roasted. This chinese spareribs recipe is easily one of our best spareribs recipes due to its ability to deliver the taste and texture of ribs you can typically only find at your local Chinatown. It doesn’t require you buy esoteric ingredients for the marinade or pork. Both Kansas City-style and St.Louis-style spareribs can be used.
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Our Sublemonal Message is potent and tart – we let the natural flavor of meyer lemons shine – and with the added ginger it makes a delightful glaze for meats or base for sauces. This chicken stir-fry uses those flavors for a quick and memorable entrée.With half a cup of Sublemonal Message you’ll have a delicious dinner for four in no time. The Meyer lemon rind in our marmalade gives this stir-fry a burst of citrus flavor and saves you the time of zesting yourself, and the rice wine vinegar and soy sauce up the savory factor resulting in a balanced, healthy dish.Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.
January’s toe-numbingly cold weather in New York discouraged long walks to our favorite farmers’ market, and for days on end my wife and I didn’t feel like looking much beyond the refrigerator for ingredients. This was a challenge one evening when we needed a dish to share the menu with Chinese-style red-cooked pork belly drawn from Fuchsia Dunlop’s book Land of Plenty (published in the U.K. as Sichuan Cookery).The least unlikely vegetable in the fridge was a celery root (celeriac). True, it is not commonly used in Chinese cooking, yet it has a fine flavor and, when shredded and eaten raw or cooked as in this recipe, an appealing crunchy texture. Its spheroid form and solidity reminded me of potatoes, which in turn evoked an excellent stir-fry that a Chinese friend used to cook for us: julienned potatoes with chiles (I think she used poblanos, but I could be wrong). The potatoes were left slightly al dente; though underdone potatoes are taboo in most cooking traditions, the thin shreds were delightful to eat, and the potato flavor was somehow heightened by quick cooking.Using celery root in the same way was an experiment that succeeded; absent any fresh chiles, I used a sweet pepper and infused the frying oil with Sichuan peppercorns to add heat and tie the dish to the regional origin of Ms. Dunlop’s red-cooked pork. This worked well in a subtle but palpable way, and the simple, clear-flavored dish provided just what we needed: a contrast with the intense, fat-heavy pork belly.
These chewy-crisp pockets of goodness are fun to make and even better to eat. They are a popular Chinese snack filled with the slight garlicky bite of Chinese chives and the savory depth of seasoned pressed tofu. Clear cellophane noodles add body and egg binds the ingredients together. Some cooks add dried shrimp, but I prefer to avoid muddling the flavors.
The turnovers are a great snack or can be served with a bowl of soup, plate of dumplings, and/or a salad. Use regular grocery store flour for the best results. The bit of oil in dough yields a slightly rich finish.
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In some ways, this recipe epitomizes my passion for simple, fresh sauces. It’s just hot oil infused with garlic and chiles and loaded with sliced scallions. It’s served crackling hot, poured straight from a wok onto whole fish, grilled steaks, roasted potatoes, or even bowls of plain rice. I call it “Chinese” because it reminds me of some of my favorite dishes. It’s part sauce, part condiment, and part stir-fry. The steely perfume of a hot wok or cast-iron skillet is an important ingredient in this preparation. I’ve made this with just about any greens I’ve had on hand. Try it with chopped ramps, kale, bok choy greens, arugula, or garlic chives. Chopped romaine lettuce works too.Make sure all of the ingredients are ready before you start. This is a last-minute preparation that is best made and served immediately.