Vegan Recipes Mains Soups Salads Breakfasts Sandwiches Appetizers Slideshow

To make the roasted chile oil, just toast a handful of whole Chinese chiles (or if you want, red pepper flakes) in a dry skillet until fragrant and ever-so-slightly smoking (about 30 seconds). Transfer them to a food processor with a cup of neutral oil, like canola, and whiz the whole thing up. Let it sit in a sealed container in the fridge for a week or so, and you're good to go. You can even top up the jar with more oil and toasted chiles every time you seem to be running low. Make some, have it on hand at all times, and it will revolutionize your mapo tofu, ramen, dumplings, stir-fries, and countless other dishes.

This recipe is a true hybrid. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. An unconventional gremolata topping turns a run-of-the-mill wacky lentil soup into something downright fancy tasting.

One of the problems with ordering dan dan noodles at a Chinese restaurant is that you never know exactly what you'll get. Are they gonna deliver the hardcore Sichuan version swimming in red-hot chile oil and laced with pickled zha cai (mustard root) and mouth-numbing Sichuan peppercorns? Or can you expect the equally delicious but totally different Chinese-American version with more pork, a vinegary soy-based sauce, perhaps some greens, and a sprinkling of peanuts?

There's nothing wrong with packing your fried rice full of other ingredients, but we typically prefer to keep the focus on the rice itself. That means going easy on the mix-ins (in this case, peas, carrot, onion, and scallion) and seasoning with just a teaspoon each of soy sauce and sesame oil. Despite what you might have heard, you don't necessarily need to use day-old rice; fresh rice fries up just fine.

A little spicy, a little sweet, a little salty, chewy Chinese noodles with cucumbers, peppers, and scallions coated in a chunky peanut sauce is a tasty, filling meal that's hard to get tired of. This version is made with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast.

One of the secrets to making a restaurant-style stir-fry is water-velveting —marinating meat with egg white, wine, and cornstarch, then blanching it, allows it to achieve an almost unnatural level of silkiness. This recipe shows off the technique, pairing water-velveted chicken with savory oyster sauce and both fresh and rehydrated dried mushrooms.

Looking for something more vegetable-heavy? This recipe is for you—it uses a half-pound of green beans per two cups of rice, along with garlic, scallions, Thai chiles, tons of basil, and an egg. As with any other stir-fry, don't forget to cook everything in batches rather than all at once, to avoid steaming the ingredients instead of stir-frying them.

Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.

Especially if you're not blessed with a really good Chinese-American restaurant close by, having the recipes to make your own sesame chicken or crab rangoons can open up a whole world of fun dinner options to scratch that very specific itch. Here are our DIY takes on 10 staples of Chinese takeout, including General Tso's and kung pao chicken, scallion pancakes, vegetable chow mein, and more.

Fish sauce adds saltiness and umami depth, and dried red chiles add spice to these garlicky, crowd-pleasing grilled chicken wings. Plan ahead—they need to marinate for 12 hours before hitting the hot grill.

A riff on tandoori-style chicken, these chicken kebabs are marinated in a yogurt mixture with smoked and hot paprika plus cayenne for at least four hours. Thread onto water-soaked skewers and grill for an easy chicken kebab dish you'll return to again and again.

To Finish : Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using a spatula or a spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.

Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.

The problem with potato salads is, most of them rely on mayonnaise for richness, an ingredient that unfortunately vegans can't consume. With this recipe, you get all the delicious creaminess of a traditional potato salad, without all click the up coming web site trouble of making a vegan mayonnasie.