71 chinese recipes

No-bake Oriental chews made with toasted chow mein noodles and coconut mixed into melted chocolate and butterscotch chips with slivered almonds. Crunchy, chewy, and sweet, these set on wax paper in minutes.

Ginger-garlic shrimp stir-fries shell-on jumbo prawns in a hot wok with fresh ginger, garlic and scallions. A 15-minute Chinese restaurant-style dish where the shells stay on for flavor.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

A quick and easy Chinese Sichuan sauce with loads of flavor.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

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!

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

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

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

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

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.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.