Recipes from China
Chinese cooking respects the wok and the clock — high heat for a fast stir-fry, slow simmer for a stew, oil bloomed with garlic and Sichuan pepper before anything else hits the pan.
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Kung Pao Chicken
Chinese chicken with peanuts and chilli — sweet-spicy, ready in 25 min.
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Sweet and Sour Chicken
Sweet and sour chicken as it exists outside China is largely a Cantonese export, shaped by the diaspora restaurants of the mid-twentieth century.
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Mapo Tofu
Mapo tofu is an emblematic dish of Sichuan cuisine — silken tofu cubes cooked in an intense red sauce of fermented bean paste (doubanjiang), chili oil, and…