8 recipes found
Dry Pot Baby Bok Choy
A comforting Chinese stir-fry featuring tender baby bok choy wok-tossed with savory pork belly, dried shrimp, and aromatic garlic. The vegetables are briefly blanched then finished in the wok for a delicious caramelized flavor.
Twice-Cooked Pork
A beloved Sichuan classic where pork belly is first boiled until tender, then stir-fried with crisp vegetables and a bold, savory sauce. The result is tender slices with a delightful chew and layers of spicy, aromatic flavor.
Enoki Mushrooms with Duck Eggs
A quick and flavorful stir-fry featuring silky duck eggs paired with crisp enoki mushrooms. This simple dish comes together in minutes and makes a perfect companion to steamed rice.
Sweet and Sour Lotus Root
A crispy, tangy stir-fried lotus root dish with a glossy sweet and sour sauce. Quick to make and full of texture.
Yu Xiang Eggplant
A beloved Sichuan classic featuring silky eggplant pieces draped in a bold, tangy-sweet sauce with a gentle kick. The name translates to fish-fragrant—a clever flavor profile that mimics the savory depth of seafood using pantry staples, balancing sweet, sour, salty, and spicy notes in perfect harmony.
Ham and Vegetable Rice Cake Stir-Fry
A quick, Korean-style dish featuring tender, chewy rice cakes tossed with colorful vegetables and savory ham for a satisfying meal.
Luffa Squash Stir-Fry with Crispy Wheat Gluten
A quick and tasty Chinese stir-fry pairing tender luffa squash with chewy fried wheat gluten. The gluten soaks up all the savory flavors while the luffa stays nice and crisp-tender.
Wok-Charred Pork Kidneys with Bamboo Shoots
Tender pork kidneys scored and seared over blistering heat, then tossed with snappy bamboo shoots in a glossy soy glaze. A bold stir-fry that rewards confident wok work.