599 chinese sauce recipes

Crispy wok-fried chicken in sweet-tangy sauce with dried chili heat, garlic, and ginger. Restaurant-style Chinese takeout made at home in under 90 minutes.

Classic Chinese tofu and broccoli stir-fry in a silky ginger-garlic sauce with soy, sesame oil, and dry sherry. Tender-crisp veggies, 20 minutes, vegetarian.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.

Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.

Spicy Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red chili peppers. Marinated in sherry and soy, wok-ready in 10 minutes.

Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.

Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.

Customizable noodle bowls with savory pork sauce, fresh vegetables, and egg strips. This interactive Chinese dish lets everyone build their perfect bowl, served hot or cold.

Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Chinese steamed whole fish with ginger, scallions, and a savory stock-gin sauce finished with sizzling peanut oil. A classic Cantonese technique for flaky, tender fish.

A fast Chinese wok stir-fry of shrimp with crunchy mung bean sprouts, sliced onion, and soy sauce. Just 6 ingredients and 25 minutes from start to plate. Simple, satisfying, and light.

Crispy cornstarch-battered shrimp tossed in a sweet and spicy Peking-style sauce with garlic, sherry, scallions, and hot chili peppers. A Chinese restaurant classic at home.