Gung Bao Chicken1/35
Er, what's the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
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.
One of the most beloved—and most commonly ordered—Chinese dishes in America, this quick stir-fry makes simple seem superlative.
There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
For this embarrassingly easy roast, a tingling rub of Szechuan pepper, black pepper, and nutmeg (yes, nutmeg) coats pork butt or loin before it's roasted to tender incredibleness.
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.
The chewiness of rice, the sweetness of pork, the easiness of a made-for-weeknight recipe, and the loveliness of Asian flavors such as ginger, scallion, and sesame.
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 unequivocally and resoundingly clear.
As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.
Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.
Pork dumplings with a filling that's ethereally light and fluffy. You'll never guess the secret ingredient.
Red Cooked Pork12/35
A Chinese classic that you can make at home with fewer ingredients and less fuss than you'd ever imagine.
Char Siu Pork13/35
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.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
Chinese Roast Pork15/35
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.
Sticky Pork Ribs16/35
Sweet. Sour. Sticky. It's a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.
Chinese chicken salad is just like those salads you get at the restaurants with the oranges and cashews and the lovely balance of crunchy and tender and sweet and savory.
For those nights when you want the ease and comfort of roast chicken without the usual predictability of roast chicken.
Moo Goo Gai Pan19/35
A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.
Fried Pork Dumplings20/35
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.
Wok-Fried Pea Shoots21/35
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.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck's got no room left for the quack.
You know how sometimes you try to recreate a restaurant classic at home and it doesn't work? This isn't one of those times.
Chile Oil ~ Hong You24/35
Sure, you could just buy chile oil. But it won't come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
Chinese Tea Eggs25/35
Pssst. Wanna know the secret behind the marbled look and unforgettable flavor of Chinese tea eggs? It couldn't be simpler.
What's that you ask? When's an appropriate time to serve pot stickers? We honestly can't think of a time that's not appropriate.
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.
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.
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
Try your hand at homemade fortune cookies that you can stuff with you own zany fortunes. Feel your luck changing already?
Chinese Five-spice cookies. Essentially sugar cookies perfumed with Chinese five-spice powder. Say hello to your newest holiday tradition.
Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can't seem to get enough of whatever the day of the week or time of the year.
A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.