Monthly Archives

May 2012

Chinese "velveting" technique makes the beef tender and moist in this delightful stir-fry with green peppers.

Meat• [Stir-frying]

Stir-fried beef with green peppers (青椒牛柳)

If you like empanadas, calzones, or any type of savory pies, chances are you’ll be charmed by Chinese garlic chive turnovers. With alluring golden shell and luscious filling, these tasty parcels have a lot in common—warming, comforting, versatile, and perfect as a snack, appetizer, or one-dish meal.

Dumplings, dim sum, and snacks• [Pan-frying]

Garlic chive turnovers (韭菜盒子)

Pea shoots are the immature tips of young pea plants, which include leaves, tendrils, and stems—all deliciously tender and crisp with a fresh pea flavor. Here, they are mixed with garlic and fermented tofu and steamed briefly atop shiitake mushroom caps.

Vegetables• [Steaming]

Steamed pea shoots with shiitake mushrooms

In this iconic Shanghainese dish, the scallions are used not as an aromatic but a key ingredient. Red-cooking creates a rich and aromatic sauce and a red, glossy look for the dish.

Fish and shelfish• [Simmering]

Shanghai-style red-cooked fish with scallions (葱烤鲫鱼)