Chinese

Editor's note: The recipe and introductory text below are from Simply Ming by Ming Tsai. It's part of a menu he created for Epicurious's Wine.Dine.Donate program. This is a great dipping sauce for all dim sum — pot stickers, shu mai, spring rolls, scallion pancakes, to name a few — but it's also good with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in a fridge, it's so easily prepared that I recommend you make just as much as you need when you need it.

Editor's note: The recipe below is from Ming Tsai's book, Ming's Master's Recipes. Use 1 cup of glaze as a dipping sauce for Ming Tsai's pork potstickers and cranberry-crab rangoons and the other cup to make his braised short ribs.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.

Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five-alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce, perfect for spooning over rice.

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

China The most challenging part of this recipe is cutting the pork into thin shreds; freeze the meat for 30 or even 60 minutes first, which will make it easier.... (If you want to serve rice with this, which you should, cook it beforehand and keep it warm.) Don't mince the garlic; you want its flavor to be strong in this dish. Serve this with white rice.

One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked food. But if the wok itself is too much to tackle, Young gives us permission to stir-fry in a skillet, as her parents did when they emigrated from China to San Francisco.... Young tells us that the Cantonese word for lettuce sounds like the words for "growing fortune," which makes this an auspicious dish to serve for the lunar New Year.

The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.

Editor's note:
This recipe is adapted from chef Joseph Poon. He also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Poon and Cantonese cuisine, click here. Chop suey is an Americanized Cantonese dish that dates back to the late 1800s, when it was served in Western mining camps and in San Francisco's Chinatown. The usual components are bean sprouts, sliced celery, onions, meat, and water chestnuts, all stir-fried with soy sauce. Chef Poon updates and lightens the dish by using a sophisticated array of vegetables and tofu instead of meat, and blanching the ingredients instead of frying.

This tried and true recipe, a Hong Kong tradition of chicken roasted in the Chinese manner, has a long history in my family. It is the dish I have made when, because of circumstances, our family has not eaten together: my older son off to swimming practice, my daughter to ballet, and my younger son to lacrosse. Or I am off to a cooking class and I must leave dinner in the oven.

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For Young's article on Cantonese cooking, click here. Chef Yip Wing Wah, of the Spring Moon Restaurant in Hong Kong, garnishes these exquisite dumplings with a dollop of crab roe, which can be substituted for the carrots.

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For Young's article on Cantonese cooking, click here. Chef Lee Wan Ching of Yee Hen restaurant on Lantau Island, Hong Kong, taught me this recipe. Traditionally ginger is always cooked with broccoli — its warmth balances the coolness of yin vegetables such as broccoli. Just a small amount of ginger juice intensifies the flavor of the vegetables. To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

Toss the takeout! This slimmed-down dish is delish. Traditional Chinese cuisine is among the healthiest, but the American version of sweet-and-sour pork is sugary and fatty. Ying Chang Compestine, author of Secrets From a Healthy Asian Kitchen (Penguin Putnam), gave the recipe a healthy revamp — hers uses the leanest part of the pig and gets its sweetness from fruit. So break out the chopsticks and savor these Far East flavors straight from your stove top.

Pa-O Long Beans Finding long beans is worth the effort — the high heat of the wok is just too much for green beans, which aren't as hearty.

Note that the chops need to marinate for at least three days, so begin preparing this dish well in advance. What to drink: A white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.