Asian, Chinese Recipes
41 recipes found
Shrimp And Ginger Ravioli With Beurre Blanc
Crazy Chicken Salad
Chinese-Style Barbecued Duck
Stir-Fried Vegetables
Chicken With Ginger
Snow Peas With Sesame Seeds
Braised Chicken With Ginger and Chestnuts
Gish Jen, the author of “Mona in the Promised Land,” shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything — the sweet and the sour.
Chicken With Black Mushroom Soup
Candied Walnuts
Beef With Red and Green Peppers Chinese Style
Sauteed Scallops With Orange and Sesame
Traditional Spring Rolls
Tea-Smoked Chicken Thighs With Pomegranate Glaze
Cauliflower Manchurian
This vegetarian version of chicken Manchurian was a menu highlight at Devi, Hemant Mathur and Suvir Saran's excellent Indian restaurant in Manhattan, which closed in 2007. The deep-fried florets were coated there in a mysterious and spicy red sauce that contained a secret ingredient: ketchup, a fact I learned from my colleague Mark Bittman. Caramelized in a wide pan and made fiery with cayenne, it cloaks the cauliflower in a blanket of deep, pungent flavor. Do not recoil at the thought of deep-frying the florets! Using a Dutch oven will reduce the amount of spatter, and a full head of cauliflower can be fried in as little as two batches.
Craig Claiborne’s Lemon Chicken
Orange Beef
This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through — the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef — is in fact fast and easy work, and much, much better than takeout.
Forbidden Rice Pudding With Blueberries
This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.