Chinese Recipes

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

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!

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

A crunchy Chinese chicken salad with napa cabbage, romaine, snow peas, and carrots topped with rotisserie chicken, chopped peanuts, and fresh mint, all tossed in a smoky chipotle peanut butter dressing.

Interactive Chinese hot pot with beef, chicken, shrimp, and fresh vegetables cooked tableside in simmering broth. A fun, social dining experience perfect for gatherings.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

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

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.