The secret to getting flaky layers is all in the folding. Try out this easy Chinese scallion pancake method along with my go-to dipping sauce.
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What’s the secret to super crispy General Tso’s chicken? I’ll show you in this recipe.
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Mapo tofu ramen is a hybrid dish that has become a big part of Japan’s ramen culture.
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This Sriracha fried rice is vegetarian, but you can easily make it meaty by adding fresh or leftover chicken, pork, or shrimp.
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In this recipe that's a favorite of home cooks in China, Cola-Cola and soy sauce meld to form a great sweet and savory glaze for the chicken.
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This delicious tomato salad is based on a traditional Yunnan dish. They’re like an appetizer and dessert in one.
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A delicious, vegan Kung Pao dish that is filling and packed with smoky heat.
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This version of cashew chicken is for the spicy food lovers out there.
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Sichuan mapo tofu traditionally has pork for flavoring, but there is a lesser-known vegetarian version called mala tofu.
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A popular ingredient in Korean cooking in recent years, black garlic gets its color and flavor from fermentation.
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This spicy orange chicken with tomatoes is a healthier take on takeout orange chicken.
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What about proteins can you use with a kung pao sauce? Bacon, for one.
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Dried-fried green beans is one of my favorite side dishes to order in Sichuan restaurants. They're crisp and well-cooked without being bland.
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If I had to make a list of my top favorite comfort foods of all time, mapo tofu would be among the top 10.
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This is one of my favorite Sichuan dishes of all time, with a deliciously spicy sauce that is positively addictive.
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