Chinese

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

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Serve this crispy-skinned, exceptionally moist chicken like you would a Peking duck: with Chinese pancakes, sliced scallions, cucumber, and hoisin sauce.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.

The magic is all in the sauce.

Squash’s natural sweetness shines next to savory fermented black beans.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations.