Active time: 30 min Start to finish: 30 min
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
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.