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Make your favorite restaurant lettuce wraps at home by stir-frying tofu with crunchy vegetables and creating that special sauce you love.
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This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
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While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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Get Camouflage Salad Recipe from Food Network
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Though marinated only briefly with lime juice, garlic, ginger and soy sauce, the Cornish hens and vegetables nevertheless have a deliciously intense flavor.
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When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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Chinese egg noodles are topped with shredded chicken and a blend of sesame paste and spices for a delicious hot weather meal.
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Get Hot Dog Fried Rice Recipe from Food Network