Author: Diana Kuan
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.
Author: Shirley Cheng
Author: Gina Marie Miraglia Eriquez
Author: Michael Tong
Author: Shirley Cheng
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton...
Author: Lillian Chou
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Author: Kylie Kwong
Author: Grace Young
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...
Author: Lillian Chou
Author: Rozanne Gold
Author: Diane Sandoval
No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
Author: Lillian Chou
Author: Andrea Albin
Author: Joanie Moscoe
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
Author: Eileen Wen Mooney
Author: Grace Young
Author: Grace Young
Author: Andrea Reusing
Author: Lillian Chou
Author: Grace Young
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the...
Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.
Author: Fuchsia Dunlop
Author: Deborah Madison
Author: Lesley Porcelli
An easy Quick Beef with Broccoli recipe. Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
Author: Lillian Chou
Author: Grace Young