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Perfect your stir-fries by 'velveting' chicken breasts, an easy Chinese restaurant-style technique that gives you impossibly succulent meat.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Ground pork and firm tofu are cooked together with spicy black bean sauce in this quick and easy, traditional recipe. If you like spicy Chinese food, you'll love this!
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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 creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
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Get Chairman Mao's Cherry Cola Skirt Steak Recipe from Food Network
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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Broccoli is stir-fried with water chestnuts with a fragrant citrus sauce.
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It's time to take Chinese takeout into your own hands.