Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

• 
  
  1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  
  


• 
  
  2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1/4 tsp. Asian sesame oil
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  
  


• 
  
  2 large cloves garlic, peeled and thinly sliced
  
  


• 
  
  One 1/2-inch square of ginger, peeled and cut into thin matchsticks
  
  

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)


In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.


In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.


Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  
  


• 
  
  1/4 lb. lean ground pork
  
  


• 
  
  2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  
  


• 
  
  1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 tsp. cornstarch
  
  


• 
  
  1/8 tsp. Asian sesame oil; more as needed
  
  


• 
  
  20 square wonton wrappers
  
  


• 
  
  2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  
  

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Sichuan Braised Cod

This one-pot meal is so flavorful, it's hard to believe that you can prepare it in under 30 minutes. You'll be tempted to save this recipe exclusively for company, but don't. A Monday night is as good as any night to treat yourself to this warming dish.

• 
  
  1/2 cup plus 2 tsp. cornstarch
  
  


• 
  
  2 Tbs. rice vinegar, more to taste
  
  


• 
  
  3/4 cup low-salt canned chicken broth
  
  


• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  1-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 eggs, beaten
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 dried Thai chiles or other small whole chiles
  
  


• 
  
  4 scallions, thinly sliced, white and green parts separated
  
  


• 
  
  1-1/2 Tbs. minced ginger
  
  

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper. Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste. Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 
  
  6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  
  


• 
  
  1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  2 tsp. Asian chile sauce or paste
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  4 tsp. minced fresh ginger
  
  


• 
  
  2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
  
  


• 
  
  1/2 cup toasted cashews, coarsely chopped
  
  

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Stir-Fried Beef & Broccoli with Black Bean Sauce

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.

• 
  
  11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 small clove garlic, minced (1 tsp.)
  
  


• 
  
  6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  
  


• 
  
  1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
  
  


• 
  
  2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  2 tsp. Asian chile sauce or paste
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 tsp. minced fresh ginger
  
  


• 
  
  2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
  
  


• 
  
  1/2 cup toasted cashews, coarsely chopped
  
  

Combine the steak, soy sauce, and garlic in a small bowl and set aside.


Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.


Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-high heat.


Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture, the stir-fried beef and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Eggplant, Scallop, and Broccolini Stir-Fry

A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.

• 
  
  1 8-oz. bottle clam juice
  
  


• 
  
  2 Tbs. lower-sodium soy sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian red chile sauce (such as sambal oelek or Sriracha)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3-1/2 Tbs. vegetable oil; more as needed
  
  


• 
  
  1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
  
  


• 
  
  1 to 1-1/4 lb. all-natural dry-packed sea scallops, side muscles removed
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 scallions, thinly sliced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces
  
  

Tip:

If you can’t find Broccolini, substitute small broccoli florets.

Combine the clam juice, soy sauce, sesame oil, vinegar, cornstarch, sugar, chile sauce, and 1/2 tsp. pepper in a glass measuring cup or medium bowl.

Heat 1-1/2 Tbs. of the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Working in batches, cook the eggplant in a single layer until almost tender and starting to brown, about 3 minutes per side. Transfer each batch to a paper-towel-lined plate when done and add more oil between batches as needed.

Heat 1-1/2 Tbs. of the oil in the same skillet over medium-high heat until very hot. Lightly sprinkle the scallops with salt and pepper and cook until brown and almost cooked through, 2 to 3 minutes per side. Transfer to a plate.

Add the remaining 1/2 Tbs. oil and the scallions, ginger, and garlic to the skillet; stir until fragrant, about 30 seconds. Add the Broccolini, sprinkle with salt, and stir until heated through, about 1 minute. Cover and cook until crisp-tender, stirring occasionally, 6 to 8 minutes. Stir the broth mixture to combine and add to the skillet. Bring to a simmer, stirring constantly. Add the eggplant and the scallops and simmer just until heated through, 2 to 3 minutes. Serve.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Chinese-Style Braised Oxtails with Baby Bok Choy

Chinese cooking makes frequent use of under-appreciated fattier cuts such as pork belly, pork shoulder, and oxtails. In this recipe, licorice-flavored star anise gives the meat its characteristic flavor. You can use oxtails from traditional grain-finished beef or grass-fed beef, which, though leaner, will have ample fat. This dish is best made ahead.

• 
  
  4 lb. oxtails, most external fat trimmed
  
  


• 
  
  2 cups homemade beef stock, canned low-sodium chicken broth, or water
  
  


• 
  
  2 whole star anise
  
  


• 
  
  6 1/4-inch rounds fresh ginger
  
  


• 
  
  2 cups halved and sliced onions
  
  


• 
  
  8 garlic cloves, sliced
  
  


• 
  
  1/2 cup soy sauce
  
  


• 
  
  3 Tbs. dark brown sugar
  
  


• 
  
  1 Tbs. Chinese brown bean paste (also called ground bean paste)
  
  


• 
  
  12 baby bok choy, washed
  
  


• 
  
  1/2 cup thinly sliced scallions (white and light green parts)
  
  


• 
  
  Steamed rice (I use jasmine rice), for serving
  
  

Tip:

Possible substitutions: beef or bison shanks for the oxtails; snow peas, sugar snap peas, Napa cabbage cut into 6 wedges, Chinese broccoli (gai lan), regular broccoli, shiitake mushrooms, or Chinese mustard greens for the baby bok choy. Snow peas and sugar snap peas need only 1 to 2 minutes of  cooking, while broccoli will need 5 to 6 minutes.

Arrange the oxtails in a large Dutch oven. Add the stock, star anise, ginger, onions, garlic, soy sauce, brown sugar, and bean paste, making sure the oxtails are covered in liquid; if necessary, add water to cover. Bring to a boil, then reduce to a simmer and cook, partially covered, for 3 hours, or until the meat is almost falling off the bone. If not tender, continue to cook, checking every 30 minutes. At this point, the oxtails are best if cooled and refrigerated in their liquid for up to 3 days so that the surface fat congeals and the meat develops a rich, savory flavor.

When ready to serve, remove the congealed fat and bring the oxtails to a simmer. Heat for 10 minutes. If the sauce is thin, remove the oxtails and boil the sauce to reduce until it becomes flavorful. Don’t overreduce, or the sauce will become too salty. Discard the star anise and ginger. Return the oxtails to the pot and rewarm while you cook the bok choy.

Bring a pot of salted water to a boil. Add the bok choy and cook for 3 to 4 minutes, or until tender. Drain.

To serve, place 2 bok choy in each of six shallow soup bowls. Ladle over the oxtails and sauce and sprinkle generously with the scallions. Serve steamed rice on the side.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Crispy Tofu with Sesame Asparagus and Dipping Sauce

A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.

• 
  
  1 14-oz. package extra-firm tofu, drained
  
  


• 
  
  1/2 cup plus 3 Tbs. hoisin sauce
  
  


• 
  
  4 Tbs. seasoned rice vinegar
  
  


• 
  
  3/4 tsp. Asian chili garlic sauce
  
  


• 
  
  2 large eggs
  
  


• 
  
  4 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups panko
  
  


• 
  
  1/2 cup cornstarch
  
  


• 
  
  1/4 cup plus 1 Tbs. peanut oil
  
  


• 
  
  1 lb. medium asparagus, trimmed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. toasted sesame seeds
  
  

Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices, to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well.

In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside.

In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one.

Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook, turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu.

Wipe out the skillet, add the remaining 1 Tbs. peanut oil and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side.

Chile-Butter Lobster Bao

The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making it that much more rich and luscious. A combination of red Thai chiles and Sriracha, a Southeast Asian-style chili-garlic sauce, gives the lobster a dose of mild heat and bright flavor.

For the buns

• 
  
  17-1/4 oz. (3-3/4 cups) bleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1 cup warm (105°F to 115°F) water
  
  


• 
  
  1/4 cup warm (105°F to 115°F) heavy cream
  
  


• 
  
  1-1/2 tsp. active dry yeast
  
  


• 
  
  Vegetable oil as needed
  
  

For the lobster

• 
  
  Kosher salt
  
  


• 
  
  4 1-lb. live lobsters (or equivalent)
  
  


• 
  
  6 dried Thai red chiles
  
  


• 
  
  8 oz. (1 cup) unsalted butter
  
  


• 
  
  3 Tbs. Sriracha
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  

Tip:

Don’t substitute precooked lobster meat for fresh here—it’ll overcook in the butter.

Make the buns

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and baking powder at low speed. In a medium bowl, combine the water, cream, and yeast and whisk to dissolve. Add the wet ingredients to the dry ingredients and mix on medium speed until the dough comes together, about 10 seconds. Switch to the dough hook and mix on medium speed until the dough looks smooth and feels tacky, 3 to 5 minutes.

Lightly coat a medium bowl with oil and transfer the dough to it. Cover with plastic wrap and let rest at room temperature for 30 minutes.

Divide the dough in half and roll each half into a 16-inch-long rope. Cut each rope into 8 equal pieces. Using your hands, gently flatten each piece into a 2-1/2 x 3-1/2-inch oval that’s 1/4 inch thick. Lightly oil a large rimmed baking sheet. Brush the top of each oval with oil, fold in half widthwise, and arrange in a single layer on the sheet. Cover loosely with plastic wrap and set them in a warm spot until puffy and roughly doubled in thickness, about 1-1/2 hours.

Parcook the lobsters

Put about 1 inch of well-salted water in a 16- to 20-quart steamer pot, cover, and bring the water to a rolling boil. Meanwhile, kill the lobsters (optional). 

When the pot fills with steam, put in the lobsters: Holding them by the body, arrange them two by two on top of each other, facing in different directions so the steam can circulate around them easily.

Cover the pot and steam the lobsters for 6 minutes for 1-lb. lobsters, 2 minutes longer for each additional 1/4 lb.

Using tongs, transfer the cooked lobsters to a rimmed baking sheet and let sit at room temperature until they’re cool enough to handle. Remove the rubber bands from the claws and then remove the meat from the shells (reserve the shells and bodies for making lobster stock, if you like). 

Cut the meat into bite-size pieces. Set aside.

Steam the buns

Soak the bottom layer of a 2-tiered 10-inch bamboo steamer in water for at least 20 minutes before steaming the buns so that it doesn’t burn.

Fill a 14-inch wok with enough water to just touch the bottom edge of the steamer (about 4 cups). Bring to a boil.

Tip:

If you don’t have a wok and bamboo steamer but you do have a pasta pot with both a shallow steamer insert and a deeper pasta insert, then you’re all set. Simply fill the pot with water to just under the level of the deeper insert, line the bottom of both inserts with perforated parchment rounds, and proceed with the recipe.

Line both tiers of the steamer with rounds of parchment that have been perforated in several places with a hole punch or skewer. Arrange 4 of the buns on each tier of the steamer. Put the soaked tier in the wok, and stack the second tier on top. Cover and steam the buns until they’re puffed up and less tacky, about 15 minutes, checking occasionally to make sure the water hasn’t boiled away. Transfer the steamed buns to a baking sheet, gently open them, and cover with foil. Replenish the boiling water in the wok and steam the remaining buns.

The buns can be served warm or at room temperature, but if they’re not going to be served within 2 hours, they should be frozen. Defrost by steaming or microwaving, covered with a damp paper towel, for 30 to 60 seconds.

Poach the lobster meat

In a 2- to 3-quart saucepan, dry-toast the chiles over medium heat, stirring occasionally, until they darken, 1-1/2 to 2 minutes. Add the butter. Once it has melted, add the Sriracha and lemon juice. Turn the heat to low, add the parcooked lobster meat, and stir occasionally until the lobster is just cooked through, 2 to 3 minutes. Remove from the heat, discard the chiles, and season to taste with salt.

Assemble the bao

With a slotted spoon, distribute the lobster meat among the buns. Serve immediately.

Red-Cooked Tofu

Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a big tofu fan, this easy, aromatic stew might change your mind.

• 
  
  4 medium scallions, thinly sliced (white and green parts separated)
  
  


• 
  
  2 medium carrots, cut into small dice
  
  


• 
  
  1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
  
  


• 
  
  6 Tbs. reduced-sodium soy sauce; more as needed
  
  


• 
  
  1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
  
  


• 
  
  1-1/2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 14-oz. packages firm tofu, cut into 1-inch pieces
  
  


• 
  
  2 Tbs. seasoned rice vinegar
  
  


• 
  
  2 tsp. arrowroot or cornstarch
  
  

In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes.

In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute. Add more soy sauce to taste, sprinkle with the scallion greens, and serve.

Stir-Fried Bay Scallops with Ginger, Red Onion, and Toasted Walnuts

Walnuts complement the nutty flavor of the scallops in this deeply flavored stir-fry. Rice is a natural accompaniment.

• 
  
  1/3 cup walnut pieces
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1/2 large red onion, sliced 1/2-inch-thick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. hoisin sauce
  
  


• 
  
  1/2 tsp. Asian sesame oil
  
  


• 
  
  1/2 lb. dry-packed bay scallops, side muscle removed, if desired
  
  


• 
  
  2 Tbs. finely chopped fresh ginger
  
  


• 
  
  2 Tbs. chopped or sliced fresh cilantro
  
  

Toast the walnut pieces in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Transfer to a plate.

Heat the vegetable oil in the skillet over medium-high heat. Add the onion and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil, and 1 Tbs. water.

Add the  scallops and ginger to the skillet and cook, stirring, until the scallops are just opaque, about 1 minute. Add the soy sauce mixture and stir to coat.

Stir in the walnuts, sprinkle with the cilantro, and serve.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 
  
  1/3 cup salted peanuts
  
  


• 
  
  1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  1 2-inch piece ginger, coarsely chopped
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3/4 lb. ground pork
  
  


• 
  
  1/2 tsp. five-spice powder
  
  


• 
  
  3 scallions, trimmed and sliced (white and green parts kept separate)
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. white vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 lb. fresh Chinese-style egg noodles
  
  

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Ham Lo Mein with Shiitake and Snow Peas

This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton wrappers and tofu).

• 
  
  8 dried shiitake mushrooms (3/8 oz.)
  
  


• 
  
  3/4 lb. fresh Chinese egg noodles
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1/2 Tbs. Asian sesame oil
  
  


• 
  
  3 Tbs. peanut oil
  
  


• 
  
  4 medium scallions, trimmed and thinly sliced (1/2 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1/2 lb. leftover roasted fresh ham (or substitute roasted pork loin), any seasonings removed, cut into thin strips (2 cups)
  
  


• 
  
  6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
  
  


• 
  
  1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Chinese chile or chile-garlic paste
  
  

Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.


Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.


When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.


Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.


Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.


Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.


Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.

Five-Treasure Fried Rice

This recipe makes good use of leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge—asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jícama are all possibilities. The chewy brown rice has a nutty flavor, and you just can't argue with its antioxidant power and fiber. If you order the brown rice with Chinese takeout, bear in mind that the rice has to be well chilled so the starch hardens and becomes fry-able. Use fresh rice and you wind up with a gummy mess.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 cup peeled, finely diced broccoli stems (from about 1-1/4 lb. broccoli)
  
  


• 
  
  3/4 cup finely diced carrots
  
  


• 
  
  3/4 cup finely diced red bell pepper
  
  


• 
  
  3/4 cup frozen shelled edamame
  
  


• 
  
  3/4 cup corn kernels, fresh or frozen
  
  


• 
  
  4 scallions (both white and green parts), thinly sliced
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  4 cups very cold cooked brown rice
  
  


• 
  
  3/4 cup finely diced Canadian bacon (4 oz.)
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  1/4 cup lower-sodium soy sauce
  
  

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems, carrots, and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and Canadian bacon and cook, stirring, until heated through, 3 to 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.