230 chinese recipes

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

A 30-minute skillet dinner with browned beef, frozen vegetables, and ramen noodles simmered together for a quick, budget-friendly Chinese-inspired weeknight meal the whole family will eat.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

Put down the take-out menus, and make this Chinese favorite in the comfort of your home.

A quick, easy and tasty dish, and it's a perfect week-day supper.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

A simple seasoning recipe that can add a kick to any of your meals.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.