Eileen Yin-Fei Lo’s new “My Grandmother’s Chinese Kitchen: 100 Family Recipes and Life Lessons” is a beautiful book. As an object, it’s charming, though not in a coffee-table or chef-opus way. The ...

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much ...

4 ounces garlic chives, washed, dried, green leaves cut into 1 1/2-inch-long pieces, harder ends cut into 1/4- inch pieces, reserved separately 6 ounces chicken cutlet, cleaned thoroughly, dried and ...

Bean sprouts with tofu – a quick, clean dish that’s healthy and delicious. (Rasa Malaysia pic) Ah, the ever-popular bean sprout: is there a more simple, versatile ingredient? You can cook it in a ...

Fill a wok or deep-fat fryer one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds. Add the tofu in two batches and deep-fry for two minutes ...

Chadol sukju bokkeum, a stir-fried blend of tender beef brisket and crisp mung bean sprouts, brings together flavors and textures that satisfy any appetite. The juice from the bean sprouts balances ...

Bean sprouts are a common ingredient, especially in Asian cuisine, made from beans by sprouting. Moong beans are germinated to sprout edible shoots which are most commonly used around the world. These ...