Long ingredients lists, lengthy preparation, and a foreign cooking process often make stir-fries seem impossible for weeknight cooking. For that very reason, cookbook author Pam Anderson set out to demystify stir-fry.
soy sauce
Crispy Scallion + Sesame Pancakes
These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.
Steven Raichlen’s KB Sauce (Korean Barbecue Sauce)
Defined by the umami flavors of gochujang (a pungent spicy condiment made from fermented soybeans and sticky rice) and the slow burn of hot pepper powder, Korean barbecue satisfies our inexhaustible hunger for barbecue, fire, and spice.
Helen You’s Pork and Chive Dumplings
If you’re seeking the most classic Chinese dumpling, look no further than pork and chives. The combination represents all of the balance that makes a great dumpling: sweet, rich meat plus bright, fresh vegetables.
Helen You’s Salmon and Dill Dumplings
Salmon and dill may not be a classic northern Chinese flavor pairing, but that didn’t stop Helen You from using them to create a fantastic dumpling filling.
Spicy, Garlicky Cashew Chicken
Here’s a way to thrill your pals for The Super Bowl or any weekend gathering. This recipe is a favorite of mine, adapted from a recipe by the very talented Melissa Clark, and originally published in The New York Times Essential Cookbook. —Faith Middleton
