Recipes

Hand-Torn Chicken: A Steamed Favorite with a Fragrant Sichuan Sauce

Tender steamed chicken, torn into shreds and tossed with a warm, aromatic sauce - a simple home classic that fills a table with flavor.

Leafy Greens, Three Ways: Blanched, Stir-Fried, and Endlessly Adaptable

Master the two simplest ways to cook Chinese leafy greens - blanching and high-heat stir-fry - plus easy ideas for making them your own.

Cumin Shredded Potato Stir-Fry: Crisp, Vegan, and Ready in Minutes

A vegan take on the classic Chinese shredded potato, tossed with toasted cumin seeds for a warm, spicy, utterly satisfying side.

Tomato and Ground Pork Sauce: A Weeknight Comfort Classic

Juicy tomatoes melt into savory ground pork with ginger, garlic, and onion - a fast, forgiving sauce that loves rice and noodles.

Crisp Jicama, Velvety Meat: A Fast Two-Step Stir-Fry

Crisp, lightly sweet jicama stir-fried with silky slices of pork or chicken - a lesson in texture and technique you can use all week.

Steamed Garlic Shrimp over Glass Noodles

Plump shrimp steamed over silky glass noodles, crowned with sizzling garlic, black beans, and a splash of seafood soy - a showpiece in about 15 minutes.