1,338 chinese recipes

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Dan dan noodles in the saucy style: chewy noodles topped with a spicy stir-fried ground beef sauce built on hot bean paste, garlic, and ginger, with crisp bean sprouts and scallions. A fast, fiery Sichuan noodle bowl.

This steak is very tasty, the beef should be very fresh, then can get very nice steak!

Slightly sweet and sour. Ginger and garlic Asian dressing was super flavourful. The napa cabbage, carrots, and radishes gave the salad a nice crunch. Definitely will be making it again with my leftover turkey. I'm sure that it works great with chicken as well.

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Traditional Chinese chicken soup with dried lotus seeds, black mushrooms, Smithfield ham, ginger, and sherry, thickened with lotus root powder. A refined, aromatic broth with healing roots.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Home-style Chinese chicken deboned by hand, velveted in egg and cornstarch, twice-fried to a crackling crust, and tossed in a tangy vinegar glaze. Served over wilted garlic spinach restaurant-style.

Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.

Crispy General Tao's chicken coats golden fried chicken in a sticky sweet-and-savory sauce of brown sugar, soy, garlic, and ginger with a kick of chili. Better than takeout, easily made gluten-free with tamari, and ready in about 25 minutes.

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

Cashew chicken made better than takeout: cornstarch-crisped chicken in a glossy hoisin glaze with garlic, green onion, and crunchy cashews over jasmine rice. A 30-minute stir fry.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.