The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.
"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says Recipe Tester Fiona Kennedy
Long-grain glutinous rice, also known as sticky rice, is steamed rather than boiled, and has a chewy texture.
Known as neutralized duck in Buddhist cooking, this dish is meant to re-create the taste and texture of roasted duck. Yuba, or bean curd sheets, which are formed by heating soymilk, resemble thin, delicate noodle sheets. The best ones can be found in the frozen section of Chinese grocery stores.