Chinese

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

These simple stir-fried greens are quickly cooked over high heat in a wok, so that the vegetables remain bright green in color.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Tomato and egg, a classic Chinese dish packed with sweet and umami flavors, is combined with shakshuka for easy brunch or dinnertime showstopper.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

These tofu vegetable skewers are a little sweet and a little salty with tons of umami from chili bean paste. 

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.