Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 2 Tbs. oyster sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. dark soy sauce
• 2 tsp. Shaoxing wine
• 2 tsp. granulated sugar
• 2 tsp. cornstarch
• Pinch of freshly ground white pepper
• 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

• 1/4 cup peanut oil
• 1 1/2-inch piece fresh ginger, peeled and smashed
• 2 small serrano chiles, minced (2 tsp.)
• 1 medium carrot, cut into matchsticks
• 1/2 medium red bell pepper, cut into matchsticks
• 1/2 small cucumber, cut into matchsticks
• 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
• 1/2 cup canned bamboo shoots, drained and cut into matchsticks
• 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
• 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
• 1 tsp. cornstarch
• 2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Chinese Restaurant-Style Sautéed Green Beans

Choose young, fresh green beans that are all about the same size for this dish. I think it’s easiest to start out stirring the beans with tongs and then switch to a heatproof spatula to add the garlic and sauce.

• 1 Tbs. less-sodium soy sauce
• 1 Tbs. honey
• 1 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 12 oz. green beans, trimmed
• Kosher salt
• 1 Tbs. minced garlic

Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)

Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.

Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
• 1/4 cup Chinese rose wine (mei kuei lu chiew)
• Kosher salt and freshly ground white pepper
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1 3-inch piece fresh ginger, peeled and smashed
• 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Shrimp with Red Chiles, Ginger, Garlic & Scallions

• 1-1/2 lb. large shrimp, peeled and deveined
• Kosher salt
• 5 Tbs. extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
• 1 Tbs. finely chopped fresh ginger
• 2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. fresh lemon juice; more to taste

Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.

Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Vegetarian Eggrolls

Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.

• 2 Tbs. canola or peanut oil, divided
• 3 scallions, white and green parts, sliced thinly
• 1 Tbs. finely minced fresh ginger
• 1 cup shredded carrots
• 5 cups thinly sliced napa cabbage
• 2 cups mung bean sprouts (if available)
• 1 to 2 Tbs. soy sauce, to taste
• 1 package spring roll shells
• 1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good 

Tip:

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.

In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.

Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.

Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.

Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.

Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They’re easier to maneuver in the pan.

For the pickle

• 2/3 cup very thinly sliced red bell pepper (from about half a pepper)
• 1/2 Tbs. peeled and very finely julienned ginger (from a knob about 1/2 x 1-1/2 inches)
• 1 tsp. peanut, vegetable, or grapeseed oil
• 1 clove garlic, thinly sliced
• 2 Tbs. plain seasoned rice vinegar
• 2 Tbs. mirin
• 1 scallion, trimmed, cut crosswise into 1-1/2-inch lengths, and thinly slivered lengthwise
• 1 tsp. Asian sesame oil

For the spice rub:

• 1 Tbs. finely grated orange zest
• 1 Tbs. light brown sugar
• 1-1/2 tsp. kosher salt
• 1 tsp. five-spice powder
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne

For the fish:

• 4 skinless halibut fillets (about 6 oz. each)
• 3 Tbs. peanut, vegetable, or grapeseed oil

Heat the oven to 425°F.

Make the pickle: In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin, and 2 Tbs. water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 minutes and up to 1 hour.

Make the spice rub: In a small bowl, mix the spice rub ingredients. Use your fingertips to blend the zest well with the spices.

Sear-roast the fish: Coat all sides of the halibut fillets with the rub and set on a plate. Heat the oil in a heavy 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the halibut fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. (Note: watch carefully so the sugar in the rub doesn’t burn. If necessary, reduce the heat.) When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked in the middle, 5 to 6 minutes. (If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub.) Remove the pan from the oven and transfer the halibut to serving plates.

Drain the pickled red pepper and ginger, discarding the liquid, and toss with the scallion and sesame oil in a small bowl. Top each portion of halibut with some of the pickle and serve.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Orange Chicken with Scallions

Make sure to get all of your slicing and dicing done first, because once you start cooking, things move quickly when making this stir-fry, which isn’t overly sweet, but just sweet enough. 

• 1 large navel orange
• 1 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. light brown sugar
• 1/8 tsp. crushed red pepper flakes
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 3/4 tsp. kosher salt
• 2 large egg whites
• 1/3 cup cornstarch
• 3 to 4 Tbs. canola or peanut oil
• 4 scallions, trimmed and thinly sliced (keep whites and greens separate)

Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, cornstarch, and the remaining 1/4 tsp. salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.

Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through (check by cutting into a thicker piece), 1 to 2 minutes. If the chicken isn't cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 1/4 cup honey
• 4 tsp. reduced-sodium soy sauce
• 1-1/2 tsp. five-spice powder
• 2 large cloves garlic, minced
• Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
• Nonstick cooking spray
• 1 lb. slender green beans, trimmed
• 2 tsp. canola oil
• 1 tsp. Asian sesame oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. toasted sesame seeds
• 1 tsp. lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Hoisin Pork with Napa Cabbage

Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together. 

• 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
• 1 tsp. kosher salt; more to taste
• 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
• 2 Tbs. soy sauce
• 1 Tbs. balsamic vinegar
• 3 Tbs. canola or peanut oil
• 2 tsp. minced garlic
• 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
• 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
• 1/4 cup thinly sliced fresh chives

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Sesame Chicken with Ginger & Snow Peas

• 1 to 1-1/4 lb. boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
• 2 Tbs. soy sauce
• 1 Tbs. Asian sesame oil
• 1 Tbs. plus 1 tsp. rice vinegar
• 2 Tbs. ketchup
• 8 scallions
• 6 oz. snow peas, trimmed (about 1-1/2 cups)
• 2 Tbs. minced fresh ginger
• 3 Tbs. canola oil
• 2 Tbs. lightly toasted sesame seeds

In a large bowl, toss the chicken with 1 Tbs. of the soy sauce, 1-1/2 tsp. of the sesame oil, and 1 tsp. of the rice vinegar.

In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 Tbs. soy sauce, 1 Tbs. vinegar, and 1-1/2 tsp. sesame oil.

Trim the scallions and separate the dark-green tops from the light-green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.

Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.

Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.

Vegetarian Eggrolls

Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.

• 2 Tbs. canola or peanut oil, divided
• 3 scallions, white and green parts, sliced thinly
• 1 Tbs. finely minced fresh ginger
• 1 cup shredded carrots
• 5 cups thinly sliced napa cabbage
• 2 cups mung bean sprouts (if available)
• 1 to 2 Tbs. soy sauce, to taste
• 1 package spring roll shells
• 1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good 

Tip:

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.

In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.

Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.

Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.

Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.

Chinese Pork and Shrimp Dumplings (Jiao Zi)

A savory pork, shrimp and salted cabbage filling, seasoned with ginger, garlic and scallions, is the most traditional filling for jiao zi. Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• 2 cups finely chopped napa cabbage
• Kosher salt
• 12 oz. ground pork
• 8 oz. peeled, deveined shrimp, coarsely chopped
• 3 medium scallions, thinly sliced
• 3 large cloves garlic, minced
• 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1-1/2 Tbs. grated fresh ginger
• 1 Tbs. soy sauce
• 2 tsp. toasted Asian sesame oil
• 1/2 tsp. granulated sugar
• Freshly ground black pepper

To finish the dumplings:

• Vegetable oil, as needed (for pan-fried dumplings)
• Kosher salt, as needed (for boiled dumplings) 
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

In a medium bowl, toss the cabbage with 2 tsp. salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much liquid as possible.


In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4 tsp. pepper. Stir until well mixed. Refrigerate for at least 20 minutes.

Cut and roll the dough:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce,.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• Nonstick cooking spray
• 1/2 cup hoisin sauce
• 1/4 cup medium sherry, preferably amontillado
• 2 Tbs. soy sauce
• 1 Tbs. oyster sauce
• 2 large cloves garlic, minced
• 3/4 tsp. Chinese five-spice powder
• 1/8 tsp. crushed red pepper flakes
• 1-1/4 lb. boneless, skinless chicken thighs
• 1/4 cup toasted sesame seeds
• 1/4 cup thinly sliced scallions

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Chinese Egg and Scallion Dumplings (Jiao Zi)

One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• 4 large eggs
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 1/2 tsp. toasted Asian sesame oil
• 2 medium cloves garlic, minced
• 1 cup thinly sliced scallions

To finish the dumplings:

• Kosher salt, as needed (for boiled dumplings)
• Vegetable oil, as needed (for pan-fried dumplings)
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

In a small bowl, lightly beat the eggs with 1/2 tsp. salt and 1/4 tsp. pepper.


Heat the vegetable and sesame oils in a 12-inch nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the eggs and cook, stirring occasionally with a heatproof rubber spatula, until large curds form, 30 to 40 seconds. Add the scallions and stir to mix evenly. Continue cooking until the eggs are cooked through but still moist, a few seconds more. Transfer to a bowl and let cool.

Cut and roll the dough:

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings:

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

Roasted Chinese Chicken Salad

You can roast the chicken and eggplant ahead of time, but don’t toss them with the vinaigrette until you’re ready to serve or the chicken will turn mushy.

• 1 whole chicken (about 4 lb.)
• 1 Tbs. soy sauce
• 2 Tbs. molasses
• 1 tsp. toasted sesame oil 
• 1-1/2 lb. small Italian eggplant, sliced into 1/4-inch-thick rounds
• Peanut or vegetable oil to brush on the eggplant

For the dressing:

• 1-1/2 Tbs. fresh minced ginger
• 3 cloves garlic, chopped
• 1 jalapeño chile, halved and seeded
• 1/4 cup rice vinegar
• 5 Tbs. soy sauce  
• 1 Tbs. toasted sesame oil
• 3 Tbs. peanut or vegetable oil
• 1 cup loosely packed cilantro (tough stems removed), half coarsely chopped, half left whole
• 6 scallions (white and green parts), thinly sliced on the diagonal 
• Salt and freshly ground black pepper to taste
• 1 Tbs. sesame seeds, toasted

Heat the oven to 450°F. Put the chicken in a roasting pan, breast side up. In a small bowl, mix together the soy sauce, molasses, and sesame oil.

Line a baking sheet with foil or parchment. Lightly brush the eggplant slices with peanut or vegetable oil and put them on the baking sheet. Put the eggplant and the chicken in the oven. Bake the eggplant, turning once, until it’s lightly browned and tender when poked with a knife, about 10 minutes. Set aside to cool. (Cut the slices in half if large.) Continue to roast the chicken for another 5 minutes. (for 15 minutes total) at 450°F, and then reduce the heat to 375°F. Brush the chicken with the soy sauce mixture and continue to roast, basting frequently, until the skin is golden and crispy, the internal temperature of the thigh is 170°F, or the juices run clear when the thigh is pricked with a fork, another 55 to 65 minutes. Remove from the oven and let cool.

Meanwhile, make the dressing. In a blender or food processor, combine the ginger, garlic, jalapeño, rice vinegar, and soy sauce; process until smooth. With the motor running, add both the oils in a steady stream.

When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones and skin (or eat the skin as a treat). Pull the meat into 2-inch strips, put it in a large bowl, and add the eggplant, chopped cilantro, and scallions. Add the dressing and toss gently. Season with salt and pepper. Garnish with the sesame seeds and whole cilantro leaves and serve immediately.