For many Jewish families, Christmas holds its own beloved tradition: dinner at a Chinese restaurant followed by a movie. Here are a few recipes to inspire.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
Vastly popular at Vietnamese restaurants, grilled five-spice chicken is easy to make at home. Lemongrass, ginger, soy and fish sauces add zing to the dish.
Cashew Chicken is one of the most beloved Chinese recipes in America. Dark meat, snap peas, carrots, and cashews are seared then tossed in a silky sauce.
Pho bo, a beloved noodle soup, is a complete meal and is best served for breakfast or lunch on a weekend. Its broth is fragrant of beef, anise, and ginger.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions for her new family.
For Chinese squash pancakes, strips of squash, or zucchini, are tossed with peanuts, scallions, egg, soy sauce, and flour and then are fried up in a pan.
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
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