599 chinese sauce recipes

Quick Chinese wok stir-fry with thin-sliced pork and crisp bok choy in a ginger-garlic sauce with dry sherry. From cutting board to table in just 15 minutes. Serves 4.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

Quick Chinese stir-fried chicken with hoisin sauce, bamboo shoots, ginger, and crushed red pepper. Marinated in sherry and soy for a glossy, savory-sweet glaze that's ready in under an hour.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.

A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.

A classic Chinese cold dish featuring simmered pork shoulder and crisp lotus root slices drizzled with a tangy sweet-and-sour sauce. Elegant enough for a banquet, simple enough for a weeknight.

A 15-minute Chinese pepper steak stir-fry with tender sirloin, crisp green bell peppers, and onions tossed in savory stir-fry sauce. Faster than takeout and ready in one hot wok.

Soy-and-sherry marinated chicken hits a screaming hot wok with colorful sweet peppers, mushrooms, and bamboo shoots in this low-calorie Chinese-style stir-fry. Crisp veggies, tender chicken, glossy sauce.

Stir-fried tofu and vegetables over flat noodles with soy sauce, sherry, ginger, and sesame oil, topped with toasted cashews and sesame seeds. A loaded vegetarian Chinese noodle dish with serious crunch.

Chinese sliced pork rolls with cucumber sticks wrapped in thin-cut simmered pork, drizzled with a garlic chili sauce of dark soy, sesame oil, and chili oil. A cold appetizer with crunch and heat.

Chinese-style lamb hot pot with paper-thin slices cooked tableside in boiling chicken broth, dipped in a soy, sesame, peanut butter, and bean curd sauce. Served with spinach, cabbage, and cellophane noodles.

Stir-fried pork with dried black mushrooms, celery, onion, and scallions in soy sauce, ready to toss with chow mein or lo mein noodles. A versatile Chinese noodle topping that comes together in minutes.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.

Scallops stir-fried with bamboo shoots, carrots, and snow peas in a ginger-gin sauce, served inside a crispy deep-fried potato basket. A Chinese banquet showpiece you can pull off at home.