5,350 wor recipes

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.

A light yet flavorful salad. It's refreshing, tasty and easy to make. Lots of textures and flavors. Creamy, crunchy and delicious.

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!

Solo stir-fry for one with marinated chicken, beef, or pork tossed with broccoli and celery in a quick ginger-garlic sauce. Single-serving Chinese-style dinner ready in 30 minutes.

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a savory onion soup-mix sauce. A pantry-friendly weeknight dinner in 30 minutes.

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Fresh lotus root stir-fried with black mushrooms, tree ears, water chestnuts, and snow peas in a ginger-sesame glaze. A crunchy, earthy vegetarian dish that's as beautiful as it is satisfying.

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

Crockpot Chicken Stew with Pepper and Pineapple recipe

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Super tasty and loaded with goodness. This is one of my favorite stew that I'd like to make on a chilly day. It warms me up instantly with tons of great flavor and lots of good-for-me nutrients. I like enjoying it with some good bread that helps to pick up all the yummy sauce.