Vicky Wasik

Turkish hot pepper paste, found in Turkish markets or online, adds heat to an emulsified sauce made with tomato, anchovy filets, egg, capers, tuna, Dijon, and oil. Pour it over the freshest in-season tomatoes you can get your hands on and garnish with basil leaves for a cool. spicy, summery salad.

Leafy greens like bok choy, gai lan, and Chinese spinach have a fresh, vegetal flavor that can easily be overshadowed. Cooking them quickly and simply is the best way to preserve that flavor—here, we use a handful of aromatics and subtle seasonings to highlight the bok choy.

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.

Anyone who's spent a significant amount of time in or around New York City should be intimately familiar with scallion pancakes, the flaky, savory disks studded with chopped scallions and fried. We use a laminated dough here (much as you would if making puff pastry) to create layer upon layer of very thin sheets of flavorful pastry. Frying them in oil is traditional; for a puffier, crispier experience, try cooking them on the grill .

Cooking fresh Chinese wheat noodles in a big pot of water doesn't produce a high enough concentration of starch to be effective, but cooking it in far less water than is recommended (I cook eight ounces of fresh noodles in about a quart of salted water) yields you a pot full of silky, semi-opaque liquid that combines marvelously with the sauce base.

They don't always get as much attention as the noodles , stews , or barbecue , but stir-fries are a major part of Korean cuisine. If you need an introduction to Korean stir-fries, try this spicy-sweet dish made with pork shoulder marinated in gochujang (Korean chile paste) and gochugaru (Korean dried-chile powder).

The problem with so many steam-table iterations of this dish lies in the broccoli: It's too often mushy and bland. To keep it crisp and flavorful here, and get a good sear on the strips of beef without overcooking them, we stir-fry the ingredients over very high heat, using a wok or a wok insert over a grill.

On top of steak cooked on the stovetop, pile cold cucumbers, red peppers, and peanuts, then drizzle with a spicy sauce made with fish sauce and dried Thai chiles. Eat it right away or refrigerate it overnight because it's even better the next day.

Heftier and chewier than chow mein, lo mein noodles are rarely accompanied by more than tiny bits of vegetables and meat when served takeout-style; what starts out delicious can wind up monotonous by the last bite. These stir-fried lo mein noodles get an injection of brightness from a mixture of crisp purple and Napa cabbage and julienned carrots. We soak the slivers of pork in baking soda before browning them, lending the meat a tender and juicy texture.

"When pairing with Chinese food, you're looking for wines that are spicy, soft, and on the richer side. Chinese food is a generous cuisine, bringing expressive and muscular wines is important. For Mapo tofu, you're looking for spice and energy to match the dish. Red wines from the Douro in Portugal would play well with this dish. Mushu pork has a crunchy and fresh tone. Cabernet Francs from the Loire Valley, Cote de Beaune Reds, and Austrian Blaufrankisch would be a good fit, offering bright fruit and a fresh nature. Peking duck needs some richness and sweetness. Try rich and bold California Cabernets or Grenaches from the Languedoc Roussillon. Experience this dish with a mature Maury (fortified wine from Roussillon)—a great combination."— Adrien Falcon, Bouley (NYC)

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 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.

"For Chinese food, acidity in wine is the key! With spicier noodle food reviews|https://Noodleinsight.com/ like Szechuan cuisine, I love off-dry Riesling. Especially from the Mosel valley in Germany. The sweetness and cold temperature of the wine will cool off your palate and the crisp acidity will cleanse your mouth and get you ready to eat more! For something fatty with a bit of sweetness like Peking duck, I've found that drier styles of Riesling are great or Chenin Blanc from the Loire valley."— Joe Campanale, L'Apicio, Anfora (NYC)