Author: Suzanne Tracht
This veggie-packed lo mein is a filling, super fast, super easy noodle stir fry. It uses staple vegetables like cabbage and carrots, with bell peppers for a pop of color. Use what you have on hand - lo...
Author: Nick Evans
Author: Gina Marie Miraglia Eriquez
Author: Anita L. S. Eberhardt
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and "cake" refers to the way the...
Author: Lillian Chou
Author: Dorothy Lee
Check out this easy, authentic South Indian Green Bean and Corn curry from cookbook author Maya Kaimal.
Author: Maya Kaimal
Author: Wang Haibo
Author: Dorothy Lee
Author: Grace Young
Author: Pailin Butterfield
Author: Ying Chang Compestine
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Author: David B. Sussman
Author: Mark Bittman
Author: Paisarn Cheewinsiriwat
This delicious Asian-inspired dish can be served with white rice.
Author: NIBLETS
Author: Charles Phan
Author: Bon Appétit Test Kitchen
Author: Andrea Webster
Maui chicken is a festive dish featuring succulent chicken breast, sweet red and orange peppers and mushrooms. This colorful dish is then simmered in a spicy ginger, garlic, and pineapple sauce. The combination...
Author: CandiceJ
Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.
Author: Lillian Chou
Just a small amount of ingredients, but you will be shocked at the amount of flavor in this dish!
Author: Julie Hanson
Author: Larry Steven Londre
Author: Susan Bishop-Sauter
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: Grace Young
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Author: Shirley Cheng