Wok
Ants on a Tree
(Spicy Pork with Bean-Thread Noodles)
In this classic Chinese preparation, delicate, clear bean-thread noodles are dressed with a spicy sauce and flecked with bits of pork — the "ants" of the dish's curious name.
Can be prepared in 45 minutes or less.
Sugar Snap Peas with Ginger and Garlic
Ginger and garlic give these pea pods a hint of Asian flavor, but we think they're a good all-purpose side dish.
Spinach with Bamboo Shoots
By Michael Tong
Chop Suey
Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.
Spring Rolls
By Michael Tong
Chinese Curry Chicken
By Susan Bishop-Sauter
Beef and Snow Peas with XO Sauce
This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of "extra old" fine brandy (though there is none in the recipe). Many versions of this sauce exist, but they all include dried scallops (sometimes called conpoy), an ingredient highly prized in Chinese cooking for its flavor and texture, and costly Chinese Yunnan ham, which is unavailable in the U.S.
Beef and Broccoli Stir Fry
By Megan Baskins
Szechuan Shrimp with Peppers
Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.