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--- chinese_takeout_ecipes [2026/01/20 12:51] – created penneykittredge
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-Perhaps the biggest key to making excellent dan dan noodles is to make your own roasted chile oil. When done right, it gets a rich, fruity, smoky flavor that none of the store-bought stuff can touch. It's really quite simple. Toasted Sichuan peppercorns have a sweet, citrus-like aroma with a mouth-numbing quality, while roasted chile oil brings on the heat.
+Our kung pao fish takes its cues from the intense Sichuan version of the stir-fry, not the mild American-style takeout dish. That means lots of mouth-numbing Sichuan peppercorns and funky doubanjiang, or chile-bean sauce, plus garlic, scallions, and peanuts. Go with a firm white fish, like catfish or tilapia for this recipe.
-As former Serious Eats editor Adam Kuban put it, crab rangoons, those little parcels of creamy filling surrounded by crunchy shell, are "just a big ol' excuse for crazy non-Chinese people to eat deep-fried cream cheese." And it's true—but that admission doesn't make them any less delicious. At your local Chinese-American joint, the crab rangoons are almost certainly made with surimi, those artificially colored sticks of reconstituted fish that you find in California rolls. Using real crab instead will give the dumplings a more assertive fish flavor; stick with surimi if you'd like to re-create the "crab" puffs of your youth.
+This take on fried rice looks to the sea for inspiration—we make the dish with fresh crab (if you can get it; use canned if you can't) and season it with fish sauce. We tend to prefer jasmine, medium-grain white, or sushi rice for this and all our fried rice recipes. Long-grain rice works, but it doesn't get the same chewy-tender texture as shorter varieties.
-The challenge with stir-frying at home is that most home ranges don't have a powerful enough burner to stir-fry in big batches, like restaurants do. The solution is to break the stir-fry into stages, which avoids overcrowding the pan. We start by searing the vegetables in smoking-hot oil, then transfer them to a plate—they should be singed here and there, while still retaining a fresh bite.
+Looking for something more vegetable-heavy? This recipe is for you—it uses a half-pound of green beans per two cups of rice, along with garlic, scallions, Thai chiles, tons of basil, and an egg. As with any other stir-fry, don't forget to cook everything in batches rather than all at once, to avoid steaming the ingredients instead of stir-frying them.
-If you've never tried a marinated kale salad, it might just rock your world. Here's how it works. Take your raw kale, dress it with a standard vinaigrette, let it sit overnight in the fridge, and boom—what was once a tough, leafy green is now tender and crisp. The greatest part about it is that after marinating, the salad will last for days and days without losing its crispness. This salad also calls for chickpeas and onions, making it a hearty side or light lunch.
+This is a light, virtuous version of takeout lo mein that starts with a simple rainbow of vegetables: carrots, snow peas, Napa cabbage, shiitake mushrooms, and green onions. You can cut these up however you want (you can even buy shredded carrots for ease), but in my version I use a vegetable peeler to cut strips of the carrots, cut the snow peas into matchsticks by hand (the only fiddly part—you could just halve them), and shred up the cabbage, mushrooms, and green onions.
-The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.
+Chow mein is another Chinese-American standard that's so easy to make at home and customize to your liking, you may never feel the need to order it again. For this DIY version, we quickly cook vegetables (chives, julienned carrots and scallions, bean sprouts) and tofu in a wok, then combine them with long, slender chow mein noodles and a soy-based sauce. Add extra vegetables, more tofu, or meat to turn it into a heartier meal.
-If you were so inclined, you could do as the street vendors of Chengdu did: make the aromatics and sauce base in larger batches, store them together in a sealed container in the fridge, and have them ready to go at moment's notice whenever you want a quick snack. All you have to do is cook the noodles, add some starchy cooking liquid to the sauce base, pour it on top, and you're good to go. Due to its high oil, salt, and acid content, the pre-made and mixed sauce should stay good in a sealed container in the fridge for several weeks at least.
+Now, you're just ten minutes away from dinner. Flash stir fry the veggies in a skillet. Then add freshly grated garlic and ginger and pre-cooked lo mein noodles. Once the garlic and ginger are fragrant and the noodles and veggies have become tangled together, just add soy sauce. Then, get your chopsticks ready, and dig in.
-It's not as popular with the U.S. audience as it is with the British (yet), but it seems that as palates are shifting and folks are becoming more and more accustomed to spicier foods, jalfrezi is getting primed to win over this side of the pond as well. With its origins in China, jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. This one incorporates chickpeas, potatoes and spinach, and a simple chutney of cilantro, garlic, chile, and lime juice finishes it off.
+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 .
-To Finish : Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using a spatula or a spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.
+J. Kenji López-Alt
-To make sure the pork stays nice and tender, even when smacked with the high heat of a wok, we first soak it for 15 minutes in a baking soda solution. This is a trick we picked up from Cook's Illustrated , and, having tested it side by side with unsoaked pork, we can confirm it makes a huge difference. Thanks to the alkalizing effects of the baking soda, the pork retains more moisture and tenderness, even as it browns and crisps on its exterior—an important step for building flavor, but one that can toughen up the meat at the same time.
+Recipes abound for General Tso's chicken, one of the most iconic dishes in the takeout canon. All of them, however, seem to consist of chicken fried in a crispy shell, then tossed in a sweet, glossy sauce flavored with garlic, ginger, dried chilies, soy sauce, and sesame oil, among other ingredients. Our biggest complaint about the formula is that overly sugary sauce, which we balance in this recipe with a good amount of vinegar. A couple of tablespoons of vodka and a little marinade added to the batter result in a supremely crunchy, well-textured coating.
-A little spicy, a little sweet, a little salty, chewy Chinese noodles with cucumbers, peppers, and scallions coated in a chunky peanut sauce is a tasty, filling meal that's hard to get tired of. This version is made with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast.
+A little spicy, a little sweet, a little salty, chewy Chinese noodles with cucumbers, peppers, and  [[https://noodleinsight.com/|noodle Game missions|https://noodleinsight.com/]] scallions coated in a chunky peanut sauce is a tasty, filling meal that's hard to get tired of. This version is made with far fewer noodles and many more vegetables. Indeed, it's now more of a vegetable salad with a few noodles added in for textural contrast.
-Spring rolls are great, as are the flavors of bánh mì, so why not stick 'em together? These rolls are stuffed with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro. The sauce is made with a mixture of homemade vegan mayonnaise and spicy chili-garlic sauce. Creamy, spicy, crispy, tangy, and a little greasy, they hit all the notes you want in a [[https://noodleinsight.com/|Noodle game Cheats|Https://noodleinsight.com/]] time snack.
+Preserved mustard root like this (often labeled "Sichuan Preserved Vegetable") can be found in cans or jars in your Chinese market. Once opened, they'll last for months in a sealed container in the fridge. You don't need much to add big flavor to dishes.
-Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.
+(Image: [[http://www.imageafter.com/image.php?image=b2objects041.jpg&dl=1|http://www.imageafter.com/image.php?image=b2objects041.jpg&dl=1]])Heat 1 teaspoon oil in a wide nonstick skillet over high heat until shimmering. Add mushrooms and cabbage and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to a medium bowl. Add 1 more teaspoon oil to wok and return to high heat until lightly smoking. Add carrot and snow peas and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to bowl with mushrooms and cabbage.
+These 'shrooms are marinated in a miso-based sauce that adds a rich, meaty flavor to the already umami-filled mushroom. They're then roasted and sliced thin, served carpaccio-style: sprinkled with coarse salt, black pepper, lemon zest, greens, and really good olive oil. Crushed pistachios add their nutty sweetness.
+Toast drizzled with extra-virgin olive oil and sprinkled with parsley, garlic, and red pepper flakes? As long as you don't mind the effects it might have on your breath, it makes for a fine start to the day.