486 chinese recipes

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Cantonese tomato beef stir-fry with thinly sliced flank steak, fresh tomato wedges, garlic, and a sweet-tangy ketchup sauce. A 20-minute Chinese-American takeout classic.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Steamed salmon with fermented black beans, ginger, sherry, and sesame oil. A classic Chinese-style steamed fish that cooks in about 10 minutes for a light, clean-flavored dinner.

Barbara Tropp's China Moon chili-lemon oil infused with Szechuan peppercorns, red pepper flakes, ginger, and bright lemon zest. Homemade Chinese-inspired condiment for drizzling on noodles, dumplings, or grilled meats.

Silky crab meat stir-fried with ginger, scallions, and cooking wine, finished with wispy egg white and poured over blanched baby bok choy. A light, elegant Chinese seafood dish ready in 35 minutes.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.