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.

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.

Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails or mixed with seltzer for a nonalcoholic drink.

• 
  
  2 medium ripe pineapples (about 3 lb. each)
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/2 cup small fresh mint sprigs; more for garnish
  
  


• 
  
  4 cups ripe strawberries, hulled, halved lengthwise if large
  
  


• 
  
  16 fresh lychees, shelled and pitted, or one 20-oz. can lychees, drained, rinsed, and halved lengthwise if large
  
  

Trim the pineapples and quarter them lengthwise. Cut away the cores and rinds of each quarter and cut the pineapple into 1-1/2-inch pieces. Working in batches, pulse the pineapple in a food processor until crushed or about the size of grains of rice (it’s fine if a few pieces are larger or smaller).

In a large nonreactive saucepan, bring 3/4 cup of the sugar and 2 cups of water to a boil over high heat. Add the pineapple and let the mixture return to a hard boil. With a spoon, skim away and discard any foam that rises to the surface. Boil for 1 minute and then remove the pan from the heat. Add the mint sprigs and let the mixture cool to room temperature. Remove and discard the mint. Cover and refrigerate until well chilled, at least 4 hours and up to 2 days.

One hour before serving, in a small bowl, mix the strawberries with the remaining 2 Tbs. sugar and refrigerate.

To serve, drain the liquid from the pineapple in a sieve set over a bowl. Divide the pineapple into clear glasses, saving the syrup for another use. Top with the strawberries and lychees and garnish with a sprig of fresh mint.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 
  
  4 cups mixed mesclun greens
  
  


• 
  
  2 cups coarsely chopped bibb lettuce
  
  


• 
  
  1 cup very thinly sliced green cabbage
  
  


• 
  
  1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
  
  


• 
  
  1 cup fresh mint leaves
  
  


• 
  
  1 cup fresh cilantro leaves, coarsely chopped
  
  


• 
  
  4 small scallions (white and green parts), sliced into 1-inch lengths
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/2 cup very thinly sliced red onion
  
  


• 
  
  1/2 cup very thinly sliced red bell pepper
  
  

For the dressing:

• 
  
  2-1/2 Tbs. fresh lime juice
  
  


• 
  
  2-1/2 Tbs. honey
  
  


• 
  
  2 tsp. fish sauce
  
  


• 
  
  1/8 tsp. minced garlic
  
  


• 
  
  2 Tbs. thinly sliced fresh red or green chile or both (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 
  
  4 cups mixed mesclun greens
  
  


• 
  
  2 cups coarsely chopped bibb lettuce
  
  


• 
  
  1 cup very thinly sliced green cabbage
  
  


• 
  
  1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
  
  


• 
  
  1 cup fresh mint leaves
  
  


• 
  
  1 cup fresh cilantro leaves, coarsely chopped
  
  


• 
  
  4 small scallions (white and green parts), sliced into 1-inch lengths
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/2 cup very thinly sliced red onion
  
  


• 
  
  1/2 cup very thinly sliced red bell pepper
  
  

For the dressing:

• 
  
  2-1/2 Tbs. fresh lime juice
  
  


• 
  
  2-1/2 Tbs. honey
  
  


• 
  
  2 tsp. fish sauce
  
  


• 
  
  1/8 tsp. minced garlic
  
  


• 
  
  2 Tbs. thinly sliced fresh red or green chile or both (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

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.

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.

Tilapia with Scallions and Black Bean Sauce

Tilapia is readily available and it takes no time to cook, making it a great choice for weeknight dinners. It's also a mild-flavored fish, so it's the perfect vehicle for the flavor-packed sauces in this dish. You can find Chinese black bean garlic sauce and Asian chile sauce in the Asian section of your supermarket. They’re also good additions to marinades and sauces.

• 
  
  3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 tsp. lower-sodium soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. rice vinegar
  
  


• 
  
  1-1/2 lb. tilapia fillets, cut into 2-inch pieces
  
  


• 
  
  1 cup long-grain white rice, preferably jasmine
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  2 small bunches scallions, trimmed and cut into 1-inch lengths
  
  


• 
  
  1 Tbs. Asian chile sauce, such as Sriracha
  
  

In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Add the fish and stir gently to coat. Cover and let sit for 20 minutes. Meanwhile, cook the rice according to package directions and keep warm.


Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously. Add the fish all at once, distributing it evenly around the pan. Cook without stirring for 3 minutes. Add the scallions and stir gently. Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.


Serve with the rice, drizzled with chile sauce.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 
  
  3 Tbs. (1-1/2 oz.) unsalted or salted butter
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. freshly squeezed orange juice
  
  


• 
  
  Grated zest of 1 orange, preferably organic
  
  


• 
  
  10 Tbs. granulated sugar
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3/4 cup unblanched or blanched sliced almonds
  
  


• 
  
  2 Tbs. white sesame seeds
  
  


• 
  
  1-1/2 tsp. black sesame seeds
  
  

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 
  
  1/4 lb. dried rice sticks (vermicelli)
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  4 oz. baby spinach (4 lightly packed cups)
  
  


• 
  
  Asian chile sauce, like Sriracha (optional)
  
  

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

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.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

• 
  
  1/4 lb. dried rice sticks (vermicelli)
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  4 oz. baby spinach (4 lightly packed cups)
  
  


• 
  
  Asian chile sauce, like Sriracha (optional)
  
  

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.


Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.


In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.


Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.


Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 
  
  2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. dark soy sauce
  
  


• 
  
  2 tsp. Shaoxing wine
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Pinch of freshly ground white pepper
  
  


• 
  
  3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips
  
  

For the stir-fry

• 
  
  1/4 cup peanut oil
  
  


• 
  
  1 1/2-inch piece fresh ginger, peeled and smashed
  
  


• 
  
  2 small serrano chiles, minced (2 tsp.)
  
  


• 
  
  1 medium carrot, cut into matchsticks
  
  


• 
  
  1/2 medium red bell pepper, cut into matchsticks
  
  


• 
  
  1/2 small cucumber, cut into matchsticks
  
  


• 
  
  2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
  
  


• 
  
  1/2 cup canned bamboo shoots, drained and cut into matchsticks
  
  


• 
  
  3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
  
  


• 
  
  2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  2 medium cloves garlic, minced
  
  

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Chinese Sausage and Broccoli with Oyster Sauce

This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain its bright green hue and infuses it with delicate flavor. Enjoy the dish on its own for a light meal, or serve it with rice.

• 
  
  8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry
  
  


• 
  
  1 2-inch piece fresh ginger, peeled, halved, and smashed
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed
  
  


• 
  
  4 cups Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  

Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.

In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.

Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it’s cool. Drain well in a colander; discard the ginger.

Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.

Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.

In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 
  
  12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
  
  


• 
  
  1/4 cup Chinese rose wine (mei kuei lu chiew)
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  4 cups Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1 3-inch piece fresh ginger, peeled and smashed
  
  


• 
  
  2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal
  
  

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 
  
  4 cups mixed mesclun greens
  
  


• 
  
  2 cups coarsely chopped bibb lettuce
  
  


• 
  
  1 cup very thinly sliced green cabbage
  
  


• 
  
  1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
  
  


• 
  
  1 cup fresh mint leaves
  
  


• 
  
  1 cup fresh cilantro leaves, coarsely chopped
  
  


• 
  
  4 small scallions (white and green parts), sliced into 1-inch lengths
  
  


• 
  
  1 cup cherry or grape tomatoes, halved
  
  


• 
  
  1/2 cup very thinly sliced red onion
  
  


• 
  
  1/2 cup very thinly sliced red bell pepper
  
  

For the dressing:

• 
  
  2-1/2 Tbs. fresh lime juice
  
  


• 
  
  2-1/2 Tbs. honey
  
  


• 
  
  2 tsp. fish sauce
  
  


• 
  
  1/8 tsp. minced garlic
  
  


• 
  
  2 Tbs. thinly sliced fresh red or green chile or both (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

Chinese Barbecued Roast Pork

This recipe makes more barbecued pork than you need for the Steamed Pork Buns, but that’s a good thing because it’s a delicious, versatile ingredient to have on hand. Freeze what’s left to make another batch of buns, or use it thinly sliced in stir-fries or diced in fried rice.

• 
  
  1 (2-lb.) boneless pork loin roast
  
  


• 
  
  1/2 cup honey
  
  


• 
  
  1/4 cup oyster sauce
  
  


• 
  
  1/4 cup hoisin sauce
  
  


• 
  
  3-1/2 Tbs. double dark soy sauce or double black soy sauce
  
  


• 
  
  3-1/2 Tbs. light soy sauce
  
  


• 
  
  3 Tbs. Shaoxing (Chinese rice wine)
  
  


• 
  
  1-1/4 tsp. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  

Cut the pork loin lengthwise into 4 equal strips. Using a small knife, pierce each strip 4 times to help the marinade penetrate the meat. Put the pork in a shallow bowl.


Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing, five-spice powder, 1/2 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.


Position a rack in the top third of the oven and heat the oven to 450°F. Line a small heavy-duty rimmed baking sheet with heavy-duty foil. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times.


Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the pork until it’s slightly charred in places, about 2 minutes.

Rice Noodles with Shrimp and Cilantro

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.

• 
  
  Kosher salt
  
  


• 
  
  6 oz. 1/4-inch-wide dried rice noodles (pad thai)
  
  


• 
  
  2 medium limes, 1 juiced and 1 cut into wedges
  
  


• 
  
  1-1/2 Tbs. packed light brown sugar
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  1 tsp. fish sauce
  
  


• 
  
  3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 medium red bell pepper, cored, seeded, and finely diced
  
  


• 
  
  1 medium jalapeño, seeded and finely diced
  
  


• 
  
  1 large shallot, finely diced
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  

Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.


In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.


Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.


Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Chicken Noodle Soup with Lemongrass

In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried udon.

• 
  
  2-1/2 Tbs. canola oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
  
  


• 
  
  2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. packed light brown sugar
  
  


• 
  
  5-1/2 cups lower-salt chicken broth
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
  
  


• 
  
  9 oz. fresh udon noodles
  
  


• 
  
  1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
  
  


• 
  
  8 large fresh torn basil leaves; plus sprigs for garnish
  
  


• 
  
  1 medium lime, half juiced and half cut into wedges
  
  


• 
  
  1 Tbs. soy sauce; more to taste
  
  


• 
  
  2 medium scallions, trimmed and sliced, for garnish (optional)
  
  


• 
  
  1 medium carrot, cut into matchsticks, for garnish (optional)
  
  


• 
  
  1/2 cup fresh cilantro leaves, for garnish (optional)
  
  

Tip:

This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.


Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.


Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

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.