Search Results (442 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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Delicious meat and veggie dumplings combine beef, cabbage, carrot, and onions. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
www.chowhound.com
As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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This is the most delicious salsa that doesn't require any cooking!
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Eggplant is sliced into fries, then breaded and fried. This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!