When a Chinese food craving hits, do you call your phone for takeout, anxiously waiting for the delivery person to arrive? Or do you envision duplicating those bold flavors in your own kitchen, with fewer grease and sodium? This cookbook adventure will revolutionize your home cooking with recipes that equal your favourite restaurant choices. From crunchy appetizers such as crab Rangoon to comforting mains such as sesame chicken, these foods are easy, tasty, and easy to prepare. Be rid of takeout and serve classic Chinese restaurant flavors on your table with these 15 must try recipes, ideal for weeknights or entertaining guests.
Instant Pot Sesame Chicken
Instant Pot Chicken Adobo
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Equipment
- 1 Instant Pot Multi-Cooker Essential for pressure cooking and sautéing
- 1 Tongs For handling hot chicken pieces
- 1 Measuring Cups and Spoons For precise ingredient measurements
- 1 Serving Platter For presentation of the finished dish
- 1 Small Bowl or Plate For temporarily holding browned chicken
Ingredients
Main
- 4 chicken legs thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic smashed
- 2 bay leaves
- 1 large yellow onion sliced
- 2 scallions sliced
- Cooked rice for serving
Instructions
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Notes
Achieving a good sear on the chicken is crucial for developing deep flavor before pressure cooking; don't overcrowd the pot, browning in batches if necessary. The reduction phase is vital for the adobo's signature rich, thick sauce, so be patient and stir occasionally to prevent scorching. For an extra layer of complexity, consider adding a splash of coconut milk during the final reduction, which can mellow the acidity and add a subtle richness. Always taste and adjust seasoning after reduction, as flavors concentrate significantly. A touch of freshly cracked black pepper at the end can elevate the dish's aroma and finish.
This weeknight savior serves up great sesame chicken in only 20 minutes, thanks to the Instant Pot. Ideal for novice cooks, this dish pairs chicken breasts, sesame oil, soy sauce, and rice for a delicious, filling meal. Replace soy sauce with gluten free tamari to make it gluten free without sacrificing flavor. The rich, indulgent sauce envelops moist chicken, and it’s a winner for hectic nights when you crave comfort food in a hurry. You’ll turn to this recipe again and again in your kitchen.
Chinese Boneless Spare Ribs
Takeout-Style Chinese Spare Ribs
This recipe delivers authentic takeout-style Chinese spare ribs, focusing on long marination for deep flavor and a two-stage grilling process. The ribs are slow-cooked on indirect heat until exceptionally tender, then finished with a quick char over direct heat and a honey drizzle for a perfectly caramelized, sticky, and flavorful exterior. It's an intermediate recipe yielding tender, flavorful pork ribs reminiscent of your favorite Chinese restaurant.
Equipment
- 1 Metal Non-Reactive Bowl For mixing the marinade
- 1 Large Zip-Top Bag For marinating the ribs
- 1 Grill Charcoal or gas, capable of two-zone cooking
- 1 Wire Rack To elevate ribs on the grill for even cooking
- 1 Basting Brush For applying marinade
Ingredients
Main
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons honey plus a bit extra to finish
- 1 tablespoon five-spice powder
- 1 teaspoon granulated garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon red food coloring
- 2 racks spare ribs 8 to 10 pounds, St. Louis-style work best, individually sliced into single ribs
Instructions
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
Notes
For optimal flavor penetration, marinate the ribs for at least overnight. Ensure you use a non-reactive bowl for mixing the marinade to prevent metallic off-flavors. When preparing the ribs, consider removing the silver skin membrane from the bone side if it hasn't been done by your butcher; this allows for better seasoning absorption and a more tender bite. The low and slow cooking on indirect heat is crucial for achieving fall-off-the-bone tenderness, while the final direct charring provides that desirable caramelized, slightly crispy exterior characteristic of takeout ribs. Always discard any marinade that has come into contact with raw meat, using only the reserved fresh marinade for basting to maintain food safety. The red food coloring is primarily for visual authenticity, mimicking the vibrant color often seen in commercial Chinese BBQ.
Love the savory sweet ribs from your go to Chinese spot? These boneless spare ribs are ready in 35 minutes, ideal for family dinners or entertaining. Using pork loin or shoulder, hoisin sauce, and Chinese five spice powder, this beginner friendly dish captures the essence of Chinese barbecue. A touch of food coloring in the marinade gives that authentic red hue. The result is tender, flavorful ribs that bring restaurant vibes home.
Easy Chicken Fried Rice
Chicken Fried Rice
This easy Chicken Fried Rice recipe transforms leftover rice and pre-cooked chicken into a flavorful meal in just 20 minutes. With aromatic ginger, garlic, and crisp vegetables, finished with savory soy and sesame oil, it's a quick and satisfying one-pan dish perfect for a weeknight dinner.
Equipment
- 1 Large Nonstick Sauté Pan
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon canola oil
- 2 tablespoons toasted sesame oil
- 2 large eggs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly grated ginger
- 2 medium carrots peeled and diced
- 2 cloves garlic minced
- 3 cups cold cooked rice
- 1 cup frozen peas thawed
- 3 scallions chopped, dark green parts reserved for sprinkling
- 3 tablespoons soy sauce
- 1 grilled chicken breast cut into bite-sized cubes
Instructions
- Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.
Notes
For the best fried rice, always use cold, day-old cooked rice; this prevents clumping and ensures a superior crispy texture. When adding the eggs, stir gently to create distinct, fluffy pieces rather than a scrambled mess. Ensure your pan is adequately hot before pressing the rice mixture to achieve that desired crispy bottom, which is a hallmark of good fried rice. Feel free to adjust soy sauce to taste, and remember to use high-quality toasted sesame oil for maximum aroma and flavor. Using pre-cooked chicken is key for the rapid preparation time of this dish.
Chicken fried rice is a takeout staple you can make in 30 minutes with just eight ingredients at home. This intermediate recipe employs garden vegetable rice, eggs, and rotisserie chicken, but feel free to substitute tofu for a veggie option or add some extra veggies for an extra nutritional kick. It’s a convenient, filling meal that became a staple for one contributor after the birth of her first child, demonstrating it’s ideal for busy schedules.
Salt and Pepper Shrimp
Salt and Pepper Shrimp
This recipe guides you through preparing crispy, flavorful Salt and Pepper Shrimp, a classic dish. Large shrimp are butterflied, then coated in a light cornstarch batter seasoned generously before being deep-fried to golden perfection. A quick stir-fried aromatic mixture of chilies, garlic, ginger, soy sauce, and sake is then poured over the hot shrimp, finishing this savory and slightly spicy appetizer or main dish.
Equipment
- 1 Kitchen Shears
- 1 Wok or Deep Skillet
- 1 Deep-Fry Thermometer
- 1 Large Mixing Bowl
- 1 Slotted Spoon or Spider For safely removing shrimp from hot oil
Ingredients
Main
- 2 pounds extra-large shrimp shells on
- Peanut oil for frying
- 2 large eggs
- 1 cup chilled club soda
- 3 cups cornstarch
- Kosher salt and freshly ground black pepper
- 2 serrano chilies sliced
- 2 cloves garlic finely chopped
- 1 1-inch piece fresh ginger, peeled and finely chopped
- 2 tablespoons chopped fresh cilantro plus more for garnish
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sake
Instructions
- With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside.
- Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
- While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
- Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
- When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro.
Notes
Precision in oil temperature (375°F) is paramount for perfectly crispy, non-greasy shrimp; use a thermometer and fry in small batches to maintain heat. Immediately season the shrimp with salt and pepper upon removal from the oil for optimal adherence. Ensure your batter is lump-free and the consistency of heavy cream for even coating. After frying, swiftly remove any batter bits from the oil to prevent burning and preserve oil quality. When stir-frying the aromatics (chilies, garlic, ginger), cook quickly to release their fragrance without browning, then immediately add the soy sauce and sake, pouring this vibrant mixture over the hot shrimp for maximum flavor absorption.
Seafood lovers, rejoice. Salt and pepper shrimp brings a crunchy shell with fewer oils than takeout, making it a healthy, beginner friendly victory. Sichuan peppercorns, shrimp, garlic, and salt come together in a strong, pungent dish. Cooking shells on keeps the shrimp juicy and crunchy, although you may remove them (retain the tails for presentation). Basic ingredients provide dazzling results in this mouthwatering recipe.
Shrimp Egg Foo Young
Shrimp Egg Foo Young
This recipe outlines the preparation of classic Shrimp Egg Foo Young, featuring sautéed vegetables and shrimp folded into an egg batter, pan-fried until golden, and garnished with fresh green onions. It's a flavorful and satisfying dish, perfect for a hearty meal.
Equipment
- 1 Large Skillet
- 1 Non-stick Skillet Essential for easy flipping of patties
- 1 Whisk
- 1 Mixing Bowl
- 1 Ladle For portioning the batter
Ingredients
Main
- 4 tablespoons canola oil
- 1/4 cup yellow onion chopped
- 2 cups shredded cabbage
- 6 eggs
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup sliced bamboo shoots
- 1/2 cup cooked small salad shrimp or large dice medium cooked shrimp
- 2 tablespoons green onion tops sliced, for garnish
Instructions
- Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
- Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
- Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.
Notes
1. Thoroughly draining the cooked cabbage and onion mixture is crucial; excess moisture will make the Egg Foo Young patties watery and difficult to hold shape. Press gently to extract as much liquid as possible. 2. A true non-stick pan is vital for easy flipping and achieving a golden crust without sticking. 3. Monitor heat carefully; medium-high allows for good browning without burning and ensures the egg cooks through evenly. 4. For an authentic touch, prepare a savory brown gravy (often made with chicken broth, soy sauce, and cornstarch) to serve over the finished patties. 5. While the recipe calls for cooked shrimp, quickly blanching raw shrimp before adding can yield a fresher flavor.
Egg Foo Young can be rich, but this version reduces fat and calories with egg whites and low sodium soy sauce without sacrificing taste. This intermediate dish mixes oyster sauce, shrimp, and egg whites for a great patty. For a veggie version, omit the shrimp and use vegetable broth. It’s a guilt free, adaptable method for enjoying a Chinese classic that’s ideal for fans.
Slow Cooker Mongolian Beef
Slow-Cooker Mongolian Skirt Steak Tacos
One of the best things about this recipe is filling your house with the smell of a delicious dinner that's just on the horizon. All you have to do is make a sauce, and then toss it along with the steak into your slow cooker. A few hours later you have delicious, aromatic, tender skirt steak. Like the term Mongolian barbecue, the dish we commonly know as Mongolian beef was popularized by Taiwanese and later American Chinese restaurants. The steak in this recipe is loosely based on those versions, with the addition of tahini for richness and depth of flavor. Here we serve the melting tender beef with rice and cabbage slaw in tacos, although you can enjoy it more traditionally just over rice if you prefer.
Equipment
- 1 Slow Cooker Essential for tenderizing the skirt steak over a long period.
- 1 Whisk For thoroughly combining the sauce ingredients.
- 1 Cutting Board For preparing aromatics and cabbage.
- 1 Chef's knife For chopping scallions, slicing ginger, and preparing cabbage.
- 1 Medium Bowl For preparing and mixing the cabbage slaw.
Ingredients
Main
- 1/2 cup reduced-sodium soy sauce
- 1 cup beef or chicken broth plus more as needed
- 1/4 cup brown sugar light or dark, packed
- 1 tablespoon tahini
- 4 scallions finely chopped
- 4 cloves garlic crushed
- One 2-inch piece ginger thinly sliced
- 1 pound skirt steak
- 1 1/2 cups green or purple cabbage finely shredded
- 2 tablespoons sour cream
- Juice of 1 lime
- 1/2 teaspoon smoked paprika
- 6 small flour tortillas
- 1 1/2 cups cooked rice for serving
Instructions
- Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
- Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
- Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!
Notes
1. For enhanced depth of flavor, consider searing the skirt steak in a hot pan for 2-3 minutes per side before adding it to the slow cooker. This caramelizes the exterior, locking in juices and adding a layer of savory complexity. 2. The tahini in the sauce provides a unique nutty richness; ensure it's well-whisked to prevent clumping. If the sauce seems too thick, a little extra broth can thin it out. 3. The cabbage slaw offers a crucial fresh, tangy counterpoint to the rich, savory beef. Adjust lime juice to your preference for brightness. For extra texture, add a sprinkle of toasted sesame seeds to the slaw or over the finished tacos. 4. Skirt steak can become stringy if overcooked; it's done when easily shredded with a fork but still moist.
This Mongolian beef, inspired by Taiwanese cuisine, is a slow cooker’s dream, combining garlic, red pepper flakes, hoisin sauce, soy sauce, and sesame oil for intense flavor. Preparing with beef flank steak and rice, this intermediate dish cooks for 4 hours and 10 minutes with little effort. Add Sriracha for a kick. It’s a simple, delicious meal that competes with takeout, great for those days when you’d like dinner to be ready when you are.
Sticky Sesame Cauliflower
Sticky Sesame Cauliflower
This recipe creates a vibrant and flavorful Sticky Sesame Cauliflower, transforming humble florets into a satisfying plant-based dish. Cauliflower is roasted to perfection, then coated in a glossy, savory-sweet, and slightly tangy sauce infused with garlic, ginger, and sesame. Garnished with sesame seeds and scallions, it makes an excellent main course or a flavorful side dish, showcasing delightful textures and bold Asian-inspired flavors.
Equipment
- 1 Large Baking Sheet
- 1 Large Skillet or Wok
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 1 small head cauliflower chopped (6 1/2 cups florets)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pure maple syrup honey, or agave
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 ½ tsp toasted sesame oil
- ½ tsp powdered ginger
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds and scallions for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with a tablespoon of neutral oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast cauliflower for 20-25 minutes, or until tender-crisp and lightly browned, flipping halfway through.
- While cauliflower roasts, prepare the sauce: In a medium bowl, whisk together soy sauce, maple syrup (or chosen sweetener), rice vinegar, minced garlic, toasted sesame oil, and powdered ginger.
- In a small separate bowl, dissolve cornstarch (or arrowroot) in 1/4 cup cold water to create a slurry.
- Once cauliflower is roasted, heat a large skillet or wok over medium heat. Pour in the sauce mixture and bring to a gentle simmer.
- Gradually whisk in the cornstarch slurry into the simmering sauce. Continue whisking constantly until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes.
- Add the roasted cauliflower florets directly into the thickened sauce in the skillet.
- Gently toss the cauliflower until each floret is thoroughly coated with the sticky sauce.
- Transfer the sticky sesame cauliflower to a serving dish.
- Garnish generously with toasted sesame seeds and freshly sliced scallions before serving warm.
Notes
For optimal texture, roast the cauliflower florets until tender-crisp and lightly caramelized before tossing with the sauce. This develops deeper flavor and prevents sogginess, which can occur if steamed. When preparing the sauce, ensure the cornstarch is fully dissolved in cold water before adding to the hot liquid to prevent lumps; whisk continuously as it thickens. Taste the sauce before adding the cauliflower and adjust sweetness or tanginess to your preference. A pinch of red pepper flakes can introduce a pleasant heat. Garnish generously with toasted sesame seeds and thinly sliced scallions for visual appeal and a fresh aromatic finish. Serve immediately with steamed rice for a complete meal.
This veggie appetizer shows that plant based foods can shine. Baked, not fried, sticky sesame cauliflower, an intermediate recipe, has a crispy texture with less fat. Cauliflower, dry bread crumbs, adobo seasoning, beer, and teriyaki sauce make for a tasty bite that’s just as good as sesame chicken. Made to reduce calories without reducing flavor, this is a healthy, tasty alternative for veggie enthusiasts.
Crispy Crab Rangoon
Air Fryer Crab Rangoon
The appeal of crab Rangoon is the contrast between the crispy fried wonton wrappers and melty cheese and crab filling. Making the popular American Chinese restaurant appetizer whose origins are traced back to Trader Vic’s Polynesian-themed restaurant at home just got easier thanks to the air fryer. This handy machine combines the simplicity of baking (no spattering oil to deal with) and the flavor of deep-frying (hello crispy, craggy wonton shells) for irresistible results.
Equipment
- 1 Air Fryer
- 1 Medium Bowl For mixing the filling
- 1 Rubber Spatula For combining ingredients smoothly
- 1 Small Bowl For the egg wash
- 1 Cutting Board For preparing scallions
Ingredients
Main
- 4 ounces lump crabmeat
- 8 ounces cream cheese at room temperature
- 3 scallions white parts finely diced and green parts thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 large egg beaten
- 28 square wonton wrappers
- Nonstick cooking spray
- Sweet chili sauce for serving
Instructions
- Stir together the crabmeat, cream cheese, scallion whites and Worcestershire sauce in a medium bowl with a rubber spatula until combined. Place the egg in a small bowl.
- Place a wonton wrapper on a work surface; keep the remaining wonton wrappers in their package or cover them with a towel to prevent them from drying out as you work. Place 2 teaspoons crab filling in the center of the wrapper. Dip your finger into the egg and run it around the edges of the wrapper. Seal the wonton into a pyramid shape by pulling two corners up and pressing them together with your fingertips, then drawing up the other two corners and doing the same. Repeat with the remaining wrappers and filling. Spray the outside of the wrappers all over with nonstick spray.
- Preheat the air fryer to 350 degrees F. Add the crab Rangoon to the basket of the air fryer in a single layer so they don’t touch, working in batches if necessary. Cook until the wonton wrappers are golden in places, bubbly and crispy, about 5 minutes. Garnish with scallion greens and serve with sweet chili sauce for dipping.
Notes
Ensure cream cheese is at true room temperature for a smooth, homogenous filling; cold cream cheese will be lumpy. When filling wontons, be precise with the 2 teaspoons to prevent overfilling, which can lead to bursting during cooking. Proper sealing with egg wash is crucial for keeping the filling contained and achieving that classic pyramid shape. Do not overcrowd the air fryer basket; cook in batches to allow for proper air circulation, ensuring each rangoon becomes uniformly crisp and golden. A light, even spray of nonstick oil is essential for achieving a desirable golden-brown exterior without deep-frying. For an elevated flavor, consider adding a pinch of white pepper or a tiny dash of sesame oil to the crab mixture.
Crab Rangoon is complicated looking but is surprisingly simple using store bought wonton wrappers. This 30 minute appetizer, which is of intermediate skill level, combines cream cheese and mock crabmeat to create a rich, savory filling. Freeze the filled puffs first to avoid leaks and crunchiness. One of our contributors mastered this recipe to duplicate her husband’s favourite P.F. Chang’s appetizer, and it’s an ideal make ahead party food.
Chicken Lo Mein
Chicken Lo Mein
This recipe segment details the 'velvetizing' technique for chicken, a vital preparatory step for many Asian dishes including Lo Mein. By marinating chicken in a baking soda solution, it becomes exceptionally tender and moist, ensuring a superior texture in the final dish.
Equipment
- 1 Large Mixing Bowl For marinating the chicken
- 1 Measuring Cups For water
- 1 Measuring Spoons For baking soda
- 1 Whisk To dissolve baking soda
- 1 Colander For rinsing the chicken
Ingredients
Main
- 2 cups water
- 11/2 teaspoons baking soda
- ½ pound of boneless skinless chicken cubed
Instructions
- In a large mixing bowl, combine the 2 cups of water with 1 1/2 teaspoons of baking soda.
- Whisk the mixture thoroughly until the baking soda is completely dissolved, ensuring no undissolved particles remain.
- Add the ½ pound of cubed boneless, skinless chicken to the baking soda solution, making sure all pieces are fully submerged.
- Stir the chicken gently to ensure it's evenly coated by the solution.
- Allow the chicken to marinate in the solution for at least 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Once marinated, transfer the chicken to a colander and rinse it thoroughly under cold running water for several minutes.
- Agitate the chicken gently while rinsing to ensure all baking soda residue is removed. This step is crucial to prevent a soapy taste.
- After rinsing, pat the chicken pieces very dry with paper towels to remove as much excess moisture as possible. This ensures better browning when cooked later.
- The tenderized chicken is now ready to be used in your Chicken Lo Mein or other stir-fry recipes.
- Proceed with your main Lo Mein recipe, adding the velvetized chicken during the appropriate cooking stage.
Notes
The use of baking soda, a technique often called 'velvetizing' in Asian cuisine, is crucial here. It tenderizes the chicken by slightly raising the pH, breaking down muscle fibers, resulting in an exceptionally tender and moist texture. Ensure the baking soda is fully dissolved before adding chicken. After marinating, thoroughly rinse the chicken under cold running water to remove all baking soda residue, which prevents a soapy or metallic taste. Pat the chicken very dry post-rinsing for optimal browning in subsequent cooking steps for your Lo Mein.
Ditch takeout with this easy chicken lo mein, full of umami flavor. This easy recipe is great for beginners and includes lo mein noodles that are tender and coated in a rich sauce with chopped fresh vegetables adding crunch and nutrition. It’s a whole meal that’s quick to make and provides the hearty flavor of your favourite Chinese restaurant. Great for a fast, filling dinner everyone will enjoy.
Slow Cooker Beef and Broccoli
Slow Cooker Beef and Broccoli
This slow cooker beef and broccoli recipe delivers tender, thinly sliced beef simmered in a rich, savory Asian-inspired sauce. It's a convenient and flavorful dish, perfect for a weeknight meal. The broccoli is added at the end to maintain its crisp texture and vibrant color. Serve it over steamed rice for a complete and satisfying meal.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Sharp Knife
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- * 2 lb boneless beef chuck roast thinly sliced
- * 1 cup beef broth
- * 1/4 cup soy sauce
- * 1/4 cup oyster sauce
- * 1/4 cup packed light brown sugar
- * 1 tbsp sesame oil
- * 3 clove garlic minced
- * 2 tbsp corn starch
- * 2 head broccoli
Instructions
- Thinly slice the boneless beef chuck roast against the grain.
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Place the sliced beef into the slow cooker. Pour the prepared sauce mixture over the beef, ensuring it is evenly coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
- About 30-60 minutes before serving, prepare the cornstarch slurry by whisking corn starch with 2 tablespoons of cold water until smooth.
- Stir the cornstarch slurry into the slow cooker, mixing well to incorporate into the sauce.
- Cut the broccoli heads into bite-sized florets.
- Add the broccoli florets to the slow cooker, stirring gently to submerge them in the sauce.
- Continue cooking until the sauce has thickened and the broccoli is tender-crisp, typically 30-60 minutes more.
- Serve hot over steamed rice, if desired.
Notes
For best results, partially freeze the beef chuck roast for 30-45 minutes before thinly slicing against the grain; this makes it much easier to achieve uniform pieces. Consider browning the sliced beef in a hot pan briefly before adding to the slow cooker to develop deeper flavor through the Maillard reaction. Ensure the cornstarch is fully dissolved in a small amount of cold water before whisking into the sauce to prevent lumps. Add the broccoli heads during the last 30-60 minutes of cooking to ensure they remain tender-crisp and retain their vibrant green color, preventing them from becoming mushy.
For a low effort, high flavor dinner, this slow cooker beef and broccoli is a champion. At 6 hours and 50 minutes, this intermediate level recipe is perfect for hectic days. Brown the beef first to seal in flavor and optimal texture. A family favourite for one contributor, it’s a good introduction to intense Asian inspired flavors without the hassle.
Quick Ginger Pork
Roasted Sweet Potato Quick Bread
This easy quick bread recipe features roasted sweet potato, warmly spiced with ginger, cloves, and cinnamon, brightened by orange zest. The tender loaf is finished with a glistening honey-orange glaze, offering a delightful balance of sweet and aromatic flavors. It's perfect for breakfast, a snack, or dessert.
Equipment
- 1 Electric Mixer with whisk attachment
- 1 8x4-inch Baking Dish
- 1 Rubber Spatula
- 1 Small Saucepan for glaze
- 1 Toothpick or Paring Knife for testing doneness
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup roasted sweet potato skinned and mashed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- Zest and juice from 1 large navel orange
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
- Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
- Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
- Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
- Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
Notes
For the best flavor and texture, ensure your sweet potatoes are roasted until deeply tender and slightly caramelized before mashing; this concentrates their natural sweetness. Avoid overmixing the batter once the dry ingredients are added, as this can develop the gluten too much, resulting in a tough bread. When making the honey glaze, watch it closely as honey can burn quickly. Remove it from the heat before adding the orange juice to prevent sputtering and to preserve the vibrant citrus notes. Allow the bread to cool sufficiently before unmolding to ensure it sets properly and doesn't break. For an extra layer of texture, consider folding in toasted pecans or walnuts into the batter, or a touch of finely diced candied ginger for a sharper spice kick.
This 20 minute ginger pork is a busy night lifesaver. With juicy pork tenderloins, garlic, and fresh ginger, this easy to make dish is gourmet modiified with green onions and toasted sesame seeds. A contributor who’s an empty nester loved it for downsized dinners, showing you don’t have to have a multitude to have outstanding flavor.
Black Pepper Chicken
Better-Than-Takeout Black Pepper Chicken
This recipe focuses on crafting a savory, aromatic black pepper sauce that transforms simple chicken into a "better-than-takeout" experience. It's designed for quick preparation, yielding a dish with a bold, peppery flavor profile that’s perfect for a weeknight meal, emphasizing fresh ingredients and proper stir-frying technique.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying.
- 1 Small Mixing Bowl For whisking together the sauce ingredients.
- 1 Whisk To ensure the sauce ingredients are well combined.
- 1 Cutting Board For preparing chicken and any vegetables.
- 1 Chef's knife For precise cutting and dicing.
Ingredients
Main
- 1/4 cup chicken broth
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce I use Red Boat
- 1 teaspoon freshly ground black pepper see Note
- 1/4 teaspoon ground ginger
Instructions
- In a small bowl, whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, freshly ground black pepper, and ground ginger; set aside.
- Prepare your chicken (not listed in ingredients, but typical for this dish) by cutting it into bite-sized pieces and patting it dry.
- Heat your wok or large skillet over high heat until it just begins to smoke.
- Add a tablespoon of high-smoke point oil (e.g., avocado or peanut oil) to the hot pan and swirl to coat.
- Add the chicken pieces to the hot pan in a single layer, ensuring not to overcrowd, and sear until browned and cooked through, about 3-5 minutes.
- Remove cooked chicken from the pan and set aside.
- If desired, quickly stir-fry any aromatics or vegetables (e.g., garlic, bell peppers, onions) for 1-2 minutes.
- Return the cooked chicken to the pan.
- Give the reserved sauce mixture a quick re-whisk, then pour it over the chicken and vegetables in the pan.
- Stir constantly until the sauce thickens and coats the chicken evenly, about 1-2 minutes, then serve immediately.
Notes
The key to exceptional Black Pepper Chicken lies in the quality of your black pepper; always grind fresh for maximum aroma and pungency. When stir-frying, ensure your wok or skillet is screaming hot before adding chicken to achieve a beautiful sear and prevent steaming. Cook the chicken in batches if necessary to avoid overcrowding, which drops the pan temperature. The sauce should be added last and cooked just until it thickens slightly, coating the chicken evenly. Taste and adjust seasoning; the coconut aminos provide sweetness, but a touch more fish sauce can deepen the umami if desired. Serve immediately over steamed rice to fully enjoy the peppery kick.
This 45 minute black pepper chicken brings an explosion of flavor. Make it with boneless, skinless thighs for the most juiciness in this intermediate recipe. Slice against the grain for evenness. Slightly sweet and strongly peppery, it is best served over rice to cut the heat. One reviewer is obsessed with its irresistible scent, making it an excellent meal.
Ginger Pork Wontons
Wonton Soup Dinner
This easy and flavorful wonton soup recipe comes together in just 30 minutes, making it perfect for a quick weeknight dinner. It features fragrant garlic, ginger, and scallions, savory shiitake mushrooms, tender baby bok choy, and convenient frozen wontons in a rich chicken broth, finished with a touch of soy sauce.
Equipment
- 1 Medium Pot or Dutch Oven
- 1 Microplane or Fine Grater For garlic and ginger
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons vegetable oil
- 2 cloves garlic finely grated with a rasp
- 1 tablespoon fresh ginger grated with a rasp
- 3 scallions thinly sliced, greens and whites separated
- 4 ounces shiitake mushrooms sliced
- 5 cups chicken bone broth or low-sodium chicken broth
- 4 heads baby bok choy quartered lengthwise
- 2 tablespoons soy sauce
- One 12-ounce package frozen wontons about 20
- Kosher salt
Instructions
- In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
- Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
- Ladle into bowls, then top with the scallion greens. Serve immediately.
Notes
Using fresh ginger and garlic, finely grated, provides a more pungent and aromatic base than pre-minced options. Ensure your chicken broth is high quality; bone broth adds depth, but a good low-sodium chicken broth works well. Avoid overcooking the baby bok choy; it should be tender-crisp. Similarly, frozen wontons cook quickly, so watch them closely to prevent them from becoming mushy. Taste and adjust seasoning with kosher salt and additional soy sauce at the very end to balance flavors. For a richer soup, consider browning a small amount of ground pork or chicken with the aromatics before adding the broth.
Don’t be afraid to fry these ginger pork wontons are easy to get the hang of. This 40 minute intermediate level recipe utilizes a deep cast iron or electric skillet to fry each batch in less than three minutes. Crispy wrappers hold a flavorful pork filling with strong ginger flavor. These finger foods are perfect for parties and have your guests talking.
Mandarin Pork Stir Fry
Chicken and Broccoli Stir-Fry
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Equipment
- 1 Large Nonstick Skillet or Wok Essential for effective stir-frying at high heat.
- 1 Medium Mixing Bowl For marinating the chicken.
- 1 Small Bowl For preparing the cornstarch slurry.
- 1 Chef's knife For cubing chicken and mincing aromatics.
- 1 Cutting Board
Ingredients
Main
- 1 pound chicken breast about 2 breasts, cubed
- 3 scallions whites only, thinly sliced on a bias
- 2 tablespoons sugar
- 1 tablespoon dark sesame oil
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1- inch piece peeled fresh ginger minced
- 1 tablespoon plus 1 teaspoon cornstarch
- Kosher salt and freshly ground black pepper
- About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli florets and sliced stalks keep the 2 cuts separate
- 3/4 to 1 teaspoon red chili flakes optional
- 1 tablespoon hoisin sauce
- Toasted sesame seeds for serving, optional
- Jasmine rice for serving, optional
Instructions
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes
Achieving a true stir-fry requires high heat; ensure your skillet or wok is smoking hot before adding ingredients to get proper searing and prevent steaming. Marinating the chicken, even for a short 15 minutes, significantly enhances its tenderness and flavor absorption. Separate broccoli stems and florets as they cook at different rates; stems need a head start for optimal crisp-tender texture. Always have all your ingredients prepped (mise en place) before you begin cooking, as stir-frying is a very fast process. Taste and adjust seasoning at the very end, as soy sauce and hoisin already contribute considerable saltiness.
This colorful mandarin pork stir fry cooks in 25 minutes, ideal for weeknights. The citrusy sauce, seasoned with orange juice and mandarin oranges, provides a tangy kick. An intermediate level recipe, it’s a bright, tasty alternative. One contributor made it to wow her then boyfriend, finding a passion for Asian food with her first wok.
Asian Chicken Dumplings
Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings
This recipe crafts a fragrant Asian-inspired chicken soup, featuring a whole chicken slow-cooked with five-spice, ginger, and soy for a rich, aromatic broth. It is enhanced with fresh zucchini and carrot 'spaghetti' and complemented by savory shiitake dumplings, offering a comforting and flavorful meal.
Equipment
- 1 Large Stock Pot For simmering the chicken and broth.
- 1 Sharp Knife For preparing ingredients and shredding chicken.
- 1 Cutting Board Essential for safe and efficient prep.
- 1 Fine-mesh Sieve For straining the broth to ensure clarity.
- 1 Large Mixing Bowl For preparing the dumpling dough.
Ingredients
Main
- 1 free range chicken 3 to 4 pounds
- 1 teaspoon five-spice powder
- 1 tablespoon soy sauce
- 8 slices ginger
- 6 scallions cut into 2-inch pieces
- 1 medium zucchini turned into spaghetti
- 1 medium peeled carrot turned into spaghetti
- Salt and white pepper to taste
- 2 eggs
- 1/2 cup milk
- 4 tablespoons oil
- 2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley save half for garnish
- 2 tablespoons chopped cilantro
- 1 tablespoon minced fresh thyme
- 2 tablespoons Sauteed sliced scallions
- 1/2 cup sauteed and minced shiitake mushrooms
Instructions
- In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning.
- PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley.
Notes
The provided recipe lacks specific instructions for preparing the shiitake dumplings, despite listing relevant ingredients. Based on the ingredient list, it appears to be a drop-style dumpling. To create them, combine the dry ingredients (flour, baking powder, salt, pepper) first, then whisk in the wet ingredients (eggs, milk, oil) to form a soft dough. Fold in the sautéed scallions, shiitake, parsley, cilantro, and thyme. Drop spoonfuls directly into the simmering broth until cooked through, typically 10-15 minutes, depending on size. Ensure the chicken steeps for the full hour after cooking to maximize flavor extraction and tenderness. Strain the broth meticulously for a clear, refined soup base. Add the vegetable 'spaghetti' just before serving to maintain their crisp-tender texture. Adjust seasoning at the end, as the five-spice and soy will contribute significant flavor.
Take your cooking to a higher level with these Asian chicken dumplings, an advanced recipe in 50 minutes. Ground ginger and Chinese five spice powder add a lively zing to the chicken filling. A contributor modified this recipe from a version using pork to honour her daughters’ heritage and make it a special dish for Lunar New Year or for a boost of luck and flavor on any day.
