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Showing only recipes by “Martin Yan.”

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20353
sweet-plum-vinaigrette

Sweet Plum Vinaigrette

Chinese cooks can think of 101 uses for plum sauce and are taking advantage of the unique tart and sweet flavor to brighten up salads. Th...

20354
sweet-vinegar-peanuts

Sweet Vinegar Peanuts

Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the ...

20355
fortune-noodle-meatball-soup

Fortune Noodle Meatball Soup

Soup is the ultimate comfort food, and this is the ultimate soup. I love this soup on a cold, wintry day. It has everything I like: meatb...

20356
rich-homemade-broth

Rich Homemade Broth

A good broth has saved the reputation of countless chefs and home cooks. In a professional kitchen, two different types of stock are made...

20357
chili-oil

Chili Oil

Do not confuse this with vegetable oil, which is commonly used for stir-frying and deep-frying food. Chili oil is a flavoring agent; a li...

20358
dry-fried-green-beans

Dry-Fried Green Beans

Green beans have had a rough time in North America. For generations, they have had the misfortune of being overcooked and served bland an...

20359
steamed-tofu-with-black-bean-sauce

Steamed Tofu with Black Bean Sauce

I’ve heard the complaint countless times: tofu is too bland. Instead of seeing it as a flaw, however, I see it as a strength. The n...

20360
black-bean-sauce

Black Bean Sauce

Salted black beans might not be the most attractive ingredient in your kitchen, but they deliver a classic sauce. As this was one of my m...

20361
red-and-gold-fried-rice

Red and Gold Fried Rice

This dish combines two Canton classics: tomato beef and fried rice. Tasty and fulfilling, it’s also quick and easy to make. The das...

20362
noodle-salad-with-peanut-dressing

Noodle Salad with Peanut Dressing

These days, chilled noodles are lauded as a new discovery in the West. Of course, in Sichuan, noodles have been served chilled as long as...

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