Chinese recipes

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

Why Chinese stir-fry is popular, not only it's quick and easy to make, but also packed with delicious flavor. The Chinese ingredients in this recipe should be easily found in almost all the grocery stores. Serve it over a bed of rice to make a tasty meal.

One skillet Chinese style beef and pepper stir fry. Makes a quick and easy all in one weeknight meal.

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Traditional south indian idlis with a twist of chinese taste.This is a fusion of north and south Indian recipe. Serve as a snack or starter. Tastes delicious with schezuan sauce!

If you just need a quick dinner, this scrumptious salad is the perfect dish for you!

This tangy and delicious chicken dish made with a variety of spices is best served with hot Chinese noodles.

Easy to make but incredibly delicious. Perfect for a healthy life.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

An exciting blend of vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying! I’ll keep it short today. I’d like to think that all or almost all of you already know how to make spring rolls. They are one of my fave finger foods and ever since I’ve come across the oven-baked version, I’ve nominated them as my no1 Savoury Stuff, way better than deep fried street food and packaged crisps/ chips.

These delicious cola barbecued ribs will for sure satisfy your tummy.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe