554 chinese recipes

Chinese whole crab wok-fried with fresh ginger, scallions, and red pepper in a glossy sherry-soy sauce thickened with cornstarch. Messy, hands-on, and absolutely worth it.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Instant Korean kimchi (gut churi) ready in 15 minutes with no fermentation needed. Crunchy napa cabbage tossed with garlic, red pepper flakes, soy sauce, and vinegar for a fresh, fiery side.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.

Chilled asparagus salad with pickled red ginger, sesame oil, and soy dressing. A crisp, refreshing Japanese-inspired side dish that takes just 20 minutes to prepare.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Homemade sweet and sour dip with crushed pineapple, brown sugar, and vinegar. Thick, glossy, and freezer-friendly. Skip the bottled stuff and make your own in minutes.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Honey walnut prawns are crispy cornstarch-battered shrimp tossed in a creamy honey-mayo-lemon sauce and topped with candied walnuts. A popular Chinese-American restaurant dish made at home.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.