Sesame oil is generally used as a finishing drizzle to add a burst of flavor.
Chow fun is the Chinese name for rice noodles.
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.
Spicy and satisfying, this Chinese restaurant favorite is easy to re-create at home. Serve with steamed rice.
Don’t be fooled by the name. This delightful blend of orange, ginger, mint, and fresh vegetables is so much more than a cabbage-y side salad.
Preparing Dolsot Bibimbap Rice in the oven frees up your stove top for the steamed tofu and egg toppings.
Literally translated, the name for this salad in Chinese is “cold mix.”
Pear is an unexpected addition to this subtly sweet and spicy dish.
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.