Here are some Chinese takeout staples to start making and stop buying:
1. Pork and Celery Lo Mein
No one (no one worth knowing, anyway) doesn’t have a permanent place in their heart and stomach for stir-fried noodles. And perhaps lo mein’s finest quality is that even if you try your best to screw it up by throwing whatever random veggies and meat you have in there, it’ll still be awesome.
2 tablespoons canola oil
1 1/2 cup yellow onion, julienned
3 tablespoons fresh garlic, minced
1 cup green onion, sliced thinly
3 cups Chinese celery, stem and leaves, finely chopped
2 cups cooked, shredded fatty pork or cooked ground pork
2 tablespoons Chinese rice wine or sherry
1/3 cup soy sauce, low sodium variety
2/3 cups chicken or pork stock
16 ounces Fresh Hong Kong style thin egg noodles, cooked (reserve 1/2 cup cooking liquid)
1/2 teaspoon sesame oil
Heat a 14-inch wok or sauté pan over high heat. Add the oil and then the onions. Cook until they start to caramelize. Add the garlic and stir. Add the Chinese celery, pork and half the green onions. Stir to combine and continue to sauté and stir until the celery becomes tender.
Add the rice wine and let the alcohol burn off. Next add the soy sauce and stock. Bring to a boil and then reduce the heat.
Add the noodles to the pork and celery. Add the sesame oil and toss to combine. If needed, add a little reserved noodle cooking liquid to thicken the sauce.
Serve in bowls and garnish with the remainder of the green onions.
3. Scallion Pancakes
No Chinese feast is complete without the obligatory mountain of scallion pancakes. They’re really fun to make and will serve as the perfect foundation layer to support all of your other homemade creations. Get the full recipe at Food52.
6. Shu Mai Dumplings
Dumplings make the world a better place. Which means that when you make them, YOU are making the world a better place. When you start with pre-made dumpling wrappers, you can fill them with whatever your heart desires and be devouring them in mere minutes. Get the full recipe at Food52.
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