1,338 chinese recipes

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

Chinese family-style shredded beef stir-fried with celery, ginger, chili, and nam yuey in a hot wok. A fast, fiery weeknight dish with layers of savory, tangy heat.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Chinese-style fried shrimp balls with minced shrimp, water chestnuts, bamboo shoots, and ginger, bound with egg white and cornstarch then deep-fried golden and crispy.

Chinese-style drunken chicken salad marinated overnight in sherry, then served cold on red lettuce with toasted sesame seeds, cilantro, and scallions. Elegant, refreshing, and make-ahead friendly.

Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.

Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.

Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.

Homemade hoisin sauce: garlic and five-spice bloomed in oil, then whisked with the savory-sweet base and simmered until thick. A fresh, fast take on the classic Chinese condiment.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Restaurant-style Szechuan shrimp flash-fried in peanut oil and tossed in a fiery chili-hoisin sauce with ginger, garlic, and dried chilies. An authentic Chinese wok recipe with serious heat.

Stir-fried pork with dried black mushrooms, celery, onion, and scallions in soy sauce, ready to toss with chow mein or lo mein noodles. A versatile Chinese noodle topping that comes together in minutes.

Silky crab meat stir-fried with ginger, scallions, and cooking wine, finished with wispy egg white and poured over blanched baby bok choy. A light, elegant Chinese seafood dish ready in 35 minutes.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.