Chinese Side
On a Chinese table the side is not subordinate. Stir-fried greens with garlic, smashed cucumbers in vinegar, peanuts and chile that travel between dishes. Each contributes a flavor the rest of the table needs.
Featured chinese side recipes
- Garlic bok choy, fast wok — Iris · Guangzhou, China · Hot wok, oil, garlic, bok choy, salt, splash of stock. Ninety seconds.
- Smashed cucumber, vinegar — Iris · Beijing, China · Smashed with the side of a knife, salted, vinegar, garlic, sesame oil.
- Tofu in chile-bean sauce — Chen Wei · Chongqing, China · Chen Wei: the side version of mapo. Less meat, same heat.
- Cold eggplant, sesame — Iris · Sichuan, China · Steamed eggplant, torn, dressed in chile oil and sesame.
- Vegetable lo mein — Iris · Guangzhou, China · Egg noodles, mushroom, scallion, soy. Dinner side or weekday lunch.
- Gai lan, oyster sauce — Mei Wong · Hong Kong · Mei: blanched, finished with oyster sauce. The dim-sum side.
- Egg fried rice, simple — Iris · Beijing, China · Day-old rice, eggs, scallion, salt. Dinner becomes lunch becomes side.
- Pickled mustard greens — Iris · Sichuan, China · Salt-cured mustard greens, three days. Adds funk to noodle bowls.
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