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Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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This tart side salad uses prepared coleslaw mix with cucumber and tomato for a quick accompaniment to your lunch or dinner.
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Get Hand Pulled Pan Fried Noodles Recipe from Food Network
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This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.
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Need a new way to cook all that summer squash? This recipe combines zucchini, yellow squash, cabbage and onions, cooked in chicken broth. Easy and delicious!
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Gin is the secret ingredient in the soy-ginger marinade for this appetizer.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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Chinese chews, a sweet treat made with chopped dates and walnuts, and sprinkled with powdered sugar.