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- General Tso’s Chicken. A Tangy Twist on Tradition. One of the most iconic dishes, General Tso’s Chicken, offers a tantalizing balance of sweet and savory flavors.
- Kung Pao Chicken. A Sizzling Sichuan Classic. Kung Pao Chicken is a spicy and aromatic dish that hails from the Sichuan province of China. In its American iteration, it combines diced chicken, peanuts, and dried red chilies, all stir-fried to perfection.
- Orange Chicken. Citrusy Sweet Delight. Orange Chicken is a crowd-pleaser with its crispy battered chicken chunks coated in a zesty and sweet orange-flavored sauce.
- Crab Rangoon. A Creamy Seafood Indulgence. Crab Rangoon, an American-Chinese invention, is a delectable treat that features creamy crab and cream cheese filling enclosed in crispy wonton wrappers.
- Chop Suey
- General Tso’s Chicken
- Egg Foo Young
- Sweet and Sour Pork
- Fried Wontons
- Beef and Broccoli
- Mongolian Beef
- Fortune Cookie
The Dish:Meat, bean sprouts, celery, and cabbage are tossed in a wok with sauce and starch, cooked together into a thick stir-fry, and served over rice or fried chow mein noodles. The Origin: As early as the 1800s, chop suey was one of the first Chinese dishes to proliferate in the US. The source of this dishvaries depending on who you ask. Some in...
The Dish:General Tso’s Chicken — as well as its brethren orange chicken and sesame chicken — represents some of the longest-lasting ingenuity to emerge from the canon of American Chinese food. Succulent, deep-fried chunks of chicken thigh, perfectly crispy, are tossed in a sweet and tangy sauce. This staple dish is iconic, and we must all salute th...
The Dish:You might see egg foo young described on menus as a “Chinese omelette” — which is not wholly inaccurate. Beat your eggs, throw in some minced ham, and then add vegetables such as bean sprouts, bamboo shoots, and water chestnuts. Cook them all together, et voilá — a Chinese breakfast. The Origin: Egg foo young actually comes from fu yung eg...
The Dish:Sweet and sour pork is another time-honored classic. Pork is battered and fried until crispy, coated in a sweet, tangy sauce, and served with onion, bell peppers, and pineapple. The Origin: To find the ancestor of sweet and sour pork, we must once again look to Cantonese food. The Cantonese dish gulaorou(咕噜肉 or 古老肉) is surprisingly similar...
The Dish: Wontons are generally served in soups, but the deep-fried version of the dish is the most popular with American tastebuds. The concept of fried dumplings has proliferated in American Chinese restaurants to such an extent that crab rangoon, a deep fried pocket of imitation crab and cream cheese, is considered by most to be a Chinese food (...
The Dish:The draw in this dish comes from the balance between the marinated flank steak and the broccoli, stir-fried together in a fragrant sauce. The Origin: Jielan niurou (芥兰牛肉) — also “beef and broccoli” — is in fact a real dish in China. Here’s the catch, though: it’s a totally different broccoli. In China, the word “jielan” (芥兰) refers to a le...
The Dish:Ah, Mongolian beef — sliced steak, onions, and mixed vegetables cooked in a tangy brown sauce. Is this dish from Mongolia, mainland China, or the United States? The Origin:Surprise, the answer is: none of them. Though beef is a staple meat in Mongolian cuisine, this recipe was actually one of the first dishes created in Taiwan’s “Chinese b...
The Dish:We’ve arrived at the Holy Grail, the icon, the symbol, the mythos of American Chinese food. What’s a meal of Chinese takeout without popping one of these open and sharing your fortune with the table? Centuries of Chinese wisdom, distilled into a crunchy palette-cleanser for the modern day. The Origin:If you think fortune cookies really com...
Feb 21, 2022 · Leave small stalks whole; chop large stalks as directed under prep to add to noodle or grain dishes. Or, allow to cool and pack into containers to freeze. Stir-fry: Prep the gai lan as directed under Prep. Heat just enough oil to coat the bottom of a wok or stir-fry pan (or use a little water if you cook oil-free).
Apr 24, 2023 · How to Use Broccoli Rabe. Trim off the stem ends of broccoli rabe before using; then, cut the vegetable into pieces to suit your cooking method or recipe. Broccoli rabe is popular in pasta, with sausage, and as a side; try our Sautéed Broccoli Rabe with pinenuts and lemon zest. Wachiwit / GETTY IMAGES.
Aug 23, 2022 · Like other Brassicaoleracea veggies, the main Chinese broccoli benefits are that it's incredibly nutrient-dense and low in calories and fat. The nutritional value per 100 grams of gai lan includes ...
Gai lan is a cool season crop that grows best between 18 and 28 °C (64 and 82 °F). It withstands hotter summer temperatures than other brassicas such as broccoli or cabbage. Gai lan is harvested around 60–70 days after sowing, just before the flowers start to bloom. The stems can become woody and tough when the plant bolts.
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May 11, 2021 · Remove the wok lid. Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. This will create a searing, wok hei effect. Next add the salt, sugar, white pepper and msg (if using). Stir-fry for another 30 seconds, or until the gai lan has reached the desired tenderness.
