83 chinese recipes

Quick, easy and delicious. Next time skip the take-out Chinese food, use this recipe to make your own mouth-watering dish.

Looking for a coleslaw recipe that's different and refreshing. Why not try this Asian twist on the classic dish. With its crispy Napa cabbage, Chinese icicle radish, and a touch of sesame seeds, it's a perfect blend of flavors and textures that will make your taste buds sing.

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

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.

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.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Teriyaki chicken wings marinated in a honey-sherry teriyaki glaze with ginger, garlic, and dry mustard. Sticky, sweet, and savory wings for game day appetizers or party platters.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Japanese beef negimaki with thinly pounded steak rolled around scallions, glazed with teriyaki, then grilled and sliced into bite-size pinwheels. A classic three-ingredient izakaya appetizer.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Ginger-infused rice made by frying fresh minced ginger in oil before simmering with short-grain rice. A fragrant, simple side dish that pairs with stir-fries, curries, and grilled meats.

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Chinese cold cucumber salad with soy sauce, sesame oil, and white wine vinegar. A crisp, no-cook side dish that comes together in minutes with just six ingredients.

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.