Braised Oxtails with Star Anise and Chinese GreensNoel Barnhurst
What to drink: D'Arenberg 2004 The Footbolt Shiraz from South Australia ($19), with lovely cocoa and blackberry notes that go well with Chinese flavors.
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.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Chewy noodles, tinned fish, and hardy greens in an umami broth.