1 pound pork spare ribs, cut into bite-size pieces (ask butcher to cut bones crosswise into 1 1/2-inch pieces) Instructions: Place ribs in a container, cover with cold water and let soak for 1 hour, ...

1. Combine the salted black beans, garlic, soy, sugar, hoisin, oyster sauce and water. 2. Place a very large wok (or large cast iron pot or heavy enameled casserole) on high heat. Preheat for 2-3 ...

A reader wrote last fall about the Bakery Boutique's viewing party to celebrate Ryan Cimorelli's premiere on TLC's "Next Great Baker" with Buddy Valastro, the Cake Boss. Many good things happened that ...

1. For the marinade: Combine the ingredients in a small mixing bowl and mix well. 2. Cut pork butt into 3 batons. With a fork, prick the meat all over. Place the meat pieces into a zip-lock bag and ...

With lunch specials, a bustling to-go counter, and a good standing with young families and the geriatric crowd, Golden Wok makes no claims at breaking culinary boundaries. The restaurant was started ...

The Chinese technique of red cooking involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it ...

In Chinese cuisine, "gwa" - usually translated as squash or melon - covers a wide variety of vegetables and fruits such as watermelon, fuzzy melon, winter melon, Chinese okra and bitter squash. In ...

Place the ribs in a large saucepan with the ginger, chillies, garlic, spring onions and soy sauce. Cover with chicken stock and simmer for one and half hours or until the ribs are tender. Allow to ...

If you have the time, mix the meat with the marinade and leave at room temperature for about 45 minutes, or for several hours in the fridge. I love the crunchy coating that water chestnut flour gives ...