440 chinese fish recipes

Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Authentic hot and sour soup with shredded pork, wood ear mushrooms, seaweed, and bean curd in a tangy black-pepper-and-vinegar broth. The Sichuan-style takeout classic, made from scratch.

Quick stir-fried chicken with hoisin sauce, bamboo shoots, and red pepper flakes. This spicy Chinese dish is ready in just 22 minutes, perfect over steamed rice.

Beef and mushroom stir-fry with bell pepper, snow peas, water chestnuts, and a soy-cornstarch glaze. A 30-minute Chinese-American weeknight dinner served over hot rice.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Chinese cashew chicken stir-fries sliced chicken breast with snow peas, mushrooms, bamboo shoots, and toasted cashews in a savory soy-cornstarch sauce. A classic takeout favorite from scratch.

Chinese cashew chicken stir-fry with snow peas, mushrooms, bamboo shoots, and toasted cashews in a soy-cornstarch sauce. A classic takeout favorite made from scratch at home.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

A quick and easy simple chicken stir fry. Very flexible can add what ever extra veggies you wish.

Deep-fried chicken chunks in a water chestnut flour batter, tossed with crispy peanuts and scallions in a fiery sauce of chili-garlic paste, dark soy, red vinegar, and sesame oil. Authentic Chinese restaurant-style kung pao.