Chinese Takeout

From America's Test Kitchen Season 3

In this episode


Kung Pao Shrimp

Tired of the dull, gloppy restaurant renditions of this Sichuan classic? With a few Asian pantry staples, you can make a spicy kung pao that puts most restaurant versions to shame.


Fried Rice with Shrimp, Pork, and Shiitakes

If you prefer your Chinese BBQ in fried rice, we've included two variations that incorporate the pork directly in the rice—which is also a great way to use up any leftovers.

Taste Tests

Long-Grain Rice

Since white rice is neutral in flavor, does it matter which kind you use? We tasted six products to find out.

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