554 chinese recipes

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Bring memories of Thai into your home with this simple and delicious salad made from cucumbers, pineapple and watercress.

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

Lemony chicken crepes filled with seared chicken in a cream of chicken and yogurt sauce, topped with a lemon-mushroom sauce and baked until bubbly. A tangy, creamy main dish.

Pork tenderloin scallion wraps baked in a soy, honey, hoisin, garlic, and ginger sauce. Elegant bite-sized appetizers with Chinese-inspired flavors, ready in 30 minutes.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

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

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It's hot and spicy.delicious and just a little different.