1,305 chinese recipes

Quick and easy to prepare. Crispy veggies, perfectly cooked shrimp with a nicely balanced sweet and sour glaze that highlight the flavor of the tender shrimp.

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious.

Quick, easy and tasty. Why order out for Chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

Sometimes nothing is better than a delicious stir-fry dish that's both healthy and scrumptious.

One of our favorite chicken crock pot recipes. An easy slow cooker chicken recipe with ample sweet and sour sauce and a variety of textures that everyone loves.

Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

An excellent super quick and easy Chinese stir-fry that highlights the crisp textures and flavors. Very nicely balanced and it's ready in less than 15 minutes flat! Faster than Chinese take out.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.