Search Results (1,582 found)
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish.
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A dark, fruity sauce instills pork spareribs with mouthwatering flavor!
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This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
cooking.nytimes.com
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper
Ingredients: flour, water, vegetable oil
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Cabbage cooked cooked in bacon drippings and topped with crumbled bacon is a savory side dish.
Ingredients: bacon, bacon drippings, cabbage
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An Asian inspired dish that combines shredded cabbage with crunchy ramen noodles.
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
cooking.nytimes.com
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation’s emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island’s tables.