Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.
In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Any variety of mushroom will love this glossy, tangy sauce.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.