486 chinese recipes

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

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

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

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.