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.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 
  
  2 Tbs. mirin
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  
  


• 
  
  1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2/3 cup shelled edamame (thawed, if using frozen)
  
  


• 
  
  1 tsp. toasted sesame seeds
  
  

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 
  
  3 Tbs. canola oil
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  
  


• 
  
  7 oz. sliced shiitake mushrooms
  
  


• 
  
  4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  
  


• 
  
  4  medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. sesame seeds
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

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.

Stir-Fried Brussels Sprouts with Red Pepper

Look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk bins so you can pick through and get the freshest ones possible.

• 
  
  1 lb. small Brussels sprouts (3 cups)
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  6 medium scallions, thinly sliced
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1 medium red bell pepper, cored, seeded, and chopped
  
  


• 
  
  2 Tbs. lower-sodium soy sauce
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  Kosher salt
  
  

Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside.


Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes.


Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve.

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.

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 
  
  3 Tbs. canola oil
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  
  


• 
  
  7 oz. sliced shiitake mushrooms
  
  


• 
  
  4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  
  


• 
  
  4  medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. sesame seeds
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Korean Bibimbap with Sesame Chicken

Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.

• 
  
  1 cup peeled and grated carrots
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  
  


• 
  
  3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken) 
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  6 cups hot steamed medium-grain rice (long-grain also works fine)
  
  


• 
  
  3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  
  


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


• 
  
  Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
  
  

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil.


Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.


Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.


Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.

Udon with Tofu and Stir-Fried Vegetables

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. dried udon noodles
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1 Tbs. plus 2 tsp. oyster sauce
  
  


• 
  
  1 Tbs. plus 2 tsp. rice vinegar
  
  


• 
  
  4 tsp. Asian sesame oil
  
  


• 
  
  1/4 cup minced fresh ginger
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
  
  


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


• 
  
  1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
  
  


• 
  
  2 medium carrots, cut into matchsticks
  
  


• 
  
  3 medium scallions, trimmed and thinly sliced, for garnish
  
  

Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.


Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.


Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions 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.

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.

Korean Bibimbap with Sesame Chicken

Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.

• 
  
  1 cup peeled and grated carrots
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  
  


• 
  
  3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken) 
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  6 cups hot steamed medium-grain rice (long-grain also works fine)
  
  


• 
  
  3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  
  


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


• 
  
  Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
  
  

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil.


Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.


Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.


Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.

Korean Bibimbap with Sesame Chicken

Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish. Here, carrots, stir-fried zucchini, and shiitake mushrooms adorn the rice, each of them infused with sesame oil.

• 
  
  1 cup peeled and grated carrots
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  
  


• 
  
  3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken) 
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  6 cups hot steamed medium-grain rice (long-grain also works fine)
  
  


• 
  
  3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  
  


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


• 
  
  Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
  
  

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil.


Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few times, until it browns in places and becomes tender, about 4 minutes. Transfer to a large plate.


Return the skillet to the heat and add the remaining 1-1/2 Tbs. canola oil and the garlic. Once it begins to sizzle, add the mushrooms and cook, stirring, until tender and starting to brown, about 3 minutes. Add the chicken and cook, tossing, until heated through, about 2 minutes. Stir in the soy sauce and the remaining 1 tsp. sesame oil and cook for 1 minute. Remove from the heat.


Fluff the rice with a fork and divide it between 4 large bowls. Top each serving with the zucchini on one side, the carrots on the other, and some of the chicken mixture in the middle. Sprinkle with the sesame seeds, then the scallions. Serve immediately with the spicy bean paste if you like.

Shrimp and Pineapple Stir-Fry with Coconut Rice

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

• 
  
  1-1/3 cups jasmine rice
  
  


• 
  
  3/4 cup canned unsweetened coconut milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup golden rum
  
  


• 
  
  1/3 cup fresh lime juice (from 3 medium limes); more to taste
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  
  


• 
  
  1/3 cup coarsely chopped fresh mint
  
  

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.

Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.

Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.

Classic Dry-Fried Pepper and Salt Shrimp

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you'll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.

• 
  
  2 Tbs. plus 1/2 tsp. salt
  
  


• 
  
  1 lb. large shrimp, peeled and deveined
  
  


• 
  
  1/4 tsp. sugar
  
  


• 
  
  1/4 tsp. roasted and ground Sichuan peppercorns (see tip)
  
  


• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced ginger
  
  


• 
  
  1 tsp. minced jalapeño chili, with seeds
  
  

Tip:

To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled, grind them in a mortar, then store them in a jar.

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

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.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 
  
  1 lb. flank steak or skirt steak, cut into thin strips
  
  


• 
  
  1 Tbs. plus 1 tsp. reduced-sodium soy sauce
  
  


• 
  
  1 Tbs. plus 1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  2 tsp. rice vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. sesame seeds, toasted
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  3 Tbs. finely chopped ginger
  
  


• 
  
  10 oz. sugar snap peas, ends trimmed
  
  


• 
  
  1 tsp. cornstarch
  
  

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.