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.
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.
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.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
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.
There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
Gung Bao Chicken7/13
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.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck's got no room left for the quack.
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.
Wok-Fried Pea Shoots10/13
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.
Chinese Tea Eggs11/13
Pssst. Wanna know the secret behind the marbled look and unforgettable flavor of Chinese tea eggs? It couldn't be simpler.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong'an county.