Wok The Best Wok for Stir-Frying at Home, Tested and Reviewed Plus steaming! And deep-frying! A good wok should do it all, so we tested seven top-rated models to find the very best. ByHsiao-Ching Chou Bean Sprout Stir-Fry With Chicken and Garlic Chives Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp. ByBetty Liu Sweet and Sour Chicken Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu. ByJ. Kenji López-Alt Mala Xiang Guo (Mala Dry Pot) Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. ByJess Eng Easy Fried Rice This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice. ByGenevieve Yam Khao Phat Kai (Fried Rice With Chicken) This is the street food fried rice of my childhood. ByLeela Punyaratabandhu Mabo Don This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version. ByTadashi Ono Kung Pao Chicken Kung pao chicken is a beloved Chinese take-out staple, but its balance of salt, sweet, tang, and heat is easy to re-create at home. ByDiana Kuan Flan with Ginger Step away from the oven—this flan is cooked on the stovetop. ByTung Nguyen,Katherine Manning, andLyn Nguyen The Secret to Stir-Frying On a Wimpy Electric Stove Stir-frying on an electric stove can be done well—but it takes a little patience. ByCarolyn Phillips Mapo Tofu Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor. ByEileen Wen Mooney Youtiao (Chinese Savory Doughnuts) Crisp, golden brown youtiao is a staple at the Chinese breakfast table. ByJeremy Pang Big Plate Chicken Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles. ByKei Lum ChanandDiora Fong Chan Ants Climbing a Tree (Sichuan Braised Pork and Vermicelli Noodles) There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles. ByDiana Kuan Fish-Fragrant Eggplant With Minced Pork Give the humble eggplant the attention it deserves with a rich and spicy sauce. ByJeremy Pang Lanzhou Chile Oil This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo. ByBrandon Jew 3 Fruits of the Earth Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map. ByCarolyn Phillips Dan Dan Mian (Dan Dan Noodles) Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it. ByCecilia Chiang Salt and Pepper Chile Squid Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid. ByJeremy Pang Chaozhou Flavor-Potted Tofu Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again. ByKian Lam Kho Previous 1的17 Next
