A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This little squash loves big-flavor toppings.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.