chinese

There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

• (1)
• 25 M
• 25 M
• 2

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are resoundingly clear.

• (1)
• 20 M
• 25 M
• 18

A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.

• Quick Glance
• 15 M
• 2 H, 15 M
• 0

A Chinese classic that you can make at home with fewer ingredients and less fuss than you’d ever imagine.

• (1)
• 35 M
• 2 H
• 4

A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.

• Quick Glance
• 1 H
• 1 H
• 4

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.

• (1)
• 1 H, 40 M
• 1 H, 40 M
• 6

This is, quite frankly, the loveliest hot and sour soup we’ve ever had, with none of the usual gloppiness of takeout Chinese. And it’s on the table in just 20 minutes.

• (14)
• 20 M
• 20 M
• 48

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.

• (3)
• 30 M
• 30 M
• 7

These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant’s worthiness. Although now you don’t have to leave it to chance. You can simply make them at home.

• (3)
• 20 M
• 20 M
• 6

A modern riff on a Cantonese classic. This leaner version relies on pork tenderloin rather than more indulgent cuts but tastes every bit as authentic as the real deal and is redolent of five spice powder, garlic, and ginger.

• (1)
• 20 M
• 1 H, 30 M
• 4

Crisp, crackling BBQ pork belly just like what you find in Chinatown. Like most Chinese barbecue, It’s impossibly tender, slightly sweet, and surprisingly easy to make at home.

• Quick Glance
• 25 M
• 5 H, 20 M
• 0

Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.

• (2)
• 25 M
• 25 M
• 8

Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.

• (2)
• 40 M
• 1 H, 10 M
• 5

Spicy, salty, and sweet. That’s what you get from a handful of simple Asian ingredients, less than 25 minutes, and this recipe. You’re welcome.

• Quick Glance
• 15 M
• 25 M
• 0