From Wok to Table: 15 Irresistible Chinese Recipes You’ll Crave to Cook at Home

There’s something irresistibly enchanting about Chinese food, isn’t there? That comforting mix of salty, sweet, and sometimes spicy flavors that makes you feel like you’re receiving a big hug with every bite. Just imagine how great it would be to cook those favorite takeout dishes at home, but better   less grease, less salt, and all the zesty flavor you desire. With these kinds of recipes, the kitchen is transformed into a culinary drama stage, dishing out restaurant-standard fare within the time delivery takes to arrive.

We’re thrilled to share this food journey with you, where simple ingredients turn into masterpieces on a plate. From crispy wonton appetizers such as crab rangoon to nourishing main courses such as sesame chicken and beef stir-fries, this book is designed to entice any appetite and have you in command of what goes onto your plate. No more mystery ingredients or waits just down-to-earth, homemade goodness that delights your dinner table.

Get ready to embark on a flavorful journey through 15 incredible Chinese recipes, perfect for busy weeknights or leisurely weekends. We’ll explore quick-cooking classics, vegetarian delights, and dishes steeped in tradition, all crafted to make your home cooking experience exciting and rewarding. Let’s roll up our sleeves, fire up the stove, and make every meal a celebration of Chinese cuisine!

1. Instant Pot Sesame Chicken

Sesame chicken is a restaurant standard for good reason sweet-savory sticky sauce-coated chicken that dances across your tongue. Restaurant standard in hand with the Instant Pot, it’s on the table in 20 minutes flat, a godsend for those wild nights when you just want to get dinner on the table in a flash. It’s the ultimate marriage of convenience and luxury, a testament to the power of homemade to equal any takeout order.

The beauty of this recipe lies in its simplicity. With just a handful of ingredients chicken breasts, sesame oil, soy sauce, and a touch of honey you can create a dish that feels restaurant-worthy. Serve it over fluffy rice, and you’ve got a meal that’s as comforting as it is flavorful. Plus, it’s beginner-friendly, so even novice cooks can whip up something spectacular without breaking a sweat.

This dish is also incredibly versatile, adapting to your dietary needs with ease. Want to make it gluten-free? Swap soy sauce for tamari, and you’re set. Karen Kelly from Germantown, Maryland, sums it up perfectly: “Your family will love the flavorful sauce that coats this chicken, and you’ll love how quick and easy it is for a weeknight dinner!” Here’s what you’ll need:

• Should-Have Ingredients: Chicken breasts, sesame oil, soy sauce, honey, rice.
• Tips for Success: Instead of the regular soy sauce, use low-sodium soy sauce for a healthier choice; use honey to your desired sweetness level.
• Serving Tip: Serve with steamed broccoli or snap peas to make it a meal.

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2. Chinese Boneless Spare Ribs

There’s nothing quite like biting into fall-off-the-bone tender, full-flavored ribs infused with the warm, aromatic flavor of Chinese cuisine. These boneless spare ribs are a scrumptious blend of savory and sweet, ideal for family nights or get-togethers with friends. And the best part is that they’re surprisingly easy to make, bringing big flavor without hours of kitchen work.

The magic is in the marinade of hoisin sauce, soy sauce, and Chinese five-spice powder that infuses the pork with rich, full-bodied tastes. After a quick baking, the meat is juicy and tender, with its gleaming, caramelized crust being irresistible. The red food coloring, where used, gives that retro takeout look, but the flavor is what really takes center stage.

These ribs are great for someone who loves a dish that is flavorful but simple to make. Taste of Home Test Kitchen employs, “The reddish color is the result of food coloring, but you can omit it if you want a more natural color at the cost of flavor.” This is the way they can be prepared to be noticed:

• Chief Ingredients: Pork loin or shoulder, Chinese five-spice powder, hoisin sauce, soy sauce.
• Tips for Success: Marinate at least an hour for deeper flavor; baste when baking to give extra sheen.
• Serving Suggestion: Serve the stir-fried greens and jasmine rice on the side for a complete plate.

Chinese Boneless Spare Ribs

This recipe delivers succulent Chinese Boneless Spare Ribs by marinating boneless pork loin in a savory-sweet blend of soy, hoisin, red wine, garlic, and Chinese five-spice. The pork is then baked until tender and caramelized, offering a classic takeout experience at home, perfect for a flavorful weeknight dinner.

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Course lunch/dinner

Cuisine Chinese

Servings 4 people

Calories 1469.4 kcal

Equipment

• 1 Large Mixing Bowl For marinating the pork
• 1 Whisk To combine marinade ingredients thoroughly
• 1 Baking Sheet with Wire Rack For even cooking and proper airflow around the ribs
• 1 Sharp Chef’s Knife For trimming and portioning the pork loin
• 1 Set of Measuring Spoons and Cups For accurate ingredient measurements

Ingredients

  

Main

• 1.5 pounds boneless pork loin or boneless spare ribs
• 1/3 cup soy sauce *see note
• 1/3 cup hoisin sauce *see note
• 1/4 cup dry red wine
• 1 tablespoon sugar
• 1/2 tablespoon minced garlic
• 1/2 teaspoon Chinese Five Spice
• 2 drops natural red food coloring

Instructions

 

• Trim any excess fat from the boneless pork loin and cut it into 1-inch thick, rib-like pieces.
• In a large mixing bowl, whisk together the soy sauce, hoisin sauce, dry red wine, sugar, minced garlic, Chinese Five Spice, and red food coloring until well combined.
• Add the pork pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for maximum flavor.
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup, and place a wire rack on top.
• Remove the pork from the marinade, allowing any excess to drip off, and arrange the pieces in a single layer on the prepared wire rack.
• Bake for 20-25 minutes, or until the pork is cooked through and tender.
• For a deeper caramelization, increase the oven temperature to 400°F (200°C) during the last 5-7 minutes, or finish under a broiler for 2-3 minutes, watching carefully to prevent burning.
• If desired, boil the remaining marinade in a small saucepan for 5-7 minutes until it thickens slightly into a glaze. Brush this glaze over the ribs during the last few minutes of baking.
• Remove the ribs from the oven and let them rest for 5 minutes before serving.
• Serve hot, garnished with sesame seeds or chopped scallions if desired.

Notes

For optimal flavor, marinate the pork loin for at least 4 hours, or preferably overnight, allowing the robust flavors of soy, hoisin, and five-spice to deeply penetrate the meat. When baking, ensure the ribs are arranged in a single layer for even caramelization. A final brush of the reserved marinade (boiled down to safety) or additional hoisin sauce during the last 10 minutes of cooking will create a beautiful glaze and enhance the signature sticky texture. If using natural red food coloring, remember it’s primarily for visual appeal; its absence won’t affect the taste. For a richer, more tender result, consider finishing under a broiler for extra char on the edges, watching carefully.

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3. Easy Chicken Fried Rice

Fried rice is the ultimate comfort food, a takeout staple that’s absurdly easy to prepare at home. With just eight ingredients and 30 minutes, you can create a tasty, attractive dish that matches your favorite restaurant’s fried rice. This easy chicken fried rice is proof that fast food can be not only great-tasting but also fulfilling.

At its essence, this dinner combines light garden veggie rice, soft rotisserie chicken, and only scrambled eggs for a texture and flavor play. With the quick cooking time having you out of the kitchen, the powerful flavors ensure that every bite is perfection. It’s a weeknight staple for those times you crave comfort food in a flash.

The greatest thing about fried rice is how easy it is to make your own variation. Replace the chicken with tofu or pork, include more vegetables such as carrots or peas, or spice it up with a few dashes of chili oil. Alicia Gower of Auburn, New York, states, “When I had my first child, I needed filling but speedy meals. This fried rice is now a family favorite.” Here’s the way you can make it your own:

• Key Ingredients: Rotisserie chicken, garden vegetable rice, eggs, soy sauce.
• Secrets of Success: Have cold, day-old rice on hand for perfect texture; high-heat stir-frying provides smoky flavor.
• Service Suggestion: Top with green onions and sesame seeds for added crunch.

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.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course lunch/dinner

Cuisine Chinese

Servings 4 people

Calories 3734 kcal

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.

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4. Salt and Pepper Shrimp

Foodies are sure to love this salt and pepper shrimp dish. It gives a crispy, spicy bite with less oil than takeout alternatives, making it a healthier option but no less rich. The fresh zest and satisfying crunch in every bite ensure pure heaven.

The magic is in the shape of an uncomplicated combination of raw shrimp, Sichuan peppercorns, garlic, and salt. The combination produces a peppery, fragrant crust that’s flawlessly balanced and totally addictive. The secret is how to get that classic crunchy shell, which takes the dish to restaurant territory without the hassle of deep-frying.

To find the optimal flavor, cook the shrimp in their shells, says Jeannie Chen of Brooklyn, New York: “The shells preserve the moistness of the meat and provide a nice crunchiness.” If you’d like to have the shells off, leave on the tails for an upscale presentation. Here’s how to do it right:

• Key Ingredients: Fresh shrimp, Sichuan peppercorns, garlic, salt.
• Success Tips: Dry the shrimp prior to seasoning so that it would be crispy; pan-fry it in a hot pan for a short while.
• Serving Tip: Serve with a side dish of cucumber salad so that the spiciness would be offset.

Roasted Shrimp Cocktail

This easy recipe prepares a classic roasted shrimp cocktail. Jumbo shrimp are seasoned with olive oil, salt, and pepper, then quickly roasted until just cooked. A zesty cocktail sauce is made by combining chili sauce, ketchup, horseradish, lemon juice, and sauces. Serve the cooled shrimp with the flavorful dipping sauce as an appetizer.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 6 people

Calories 906.8 kcal

Equipment

• 1 Sheet Pan
• 1 Mixing Bowl
• 1 Measuring Spoons
• 1 Cutting Board for prepping shrimp

Ingredients

  

Main

• 2 pounds 12 to 15-count shrimp
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chili sauce recommended: Heinz
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce recommended: Tabasco

Instructions

 

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Notes

Ensure shrimp are in a single layer on the sheet pan for even roasting. Roasting time is crucial; shrimp cook very fast and overcooked shrimp are tough. Watch them closely, they should just turn pink and opaque. Allow the roasted shrimp to cool completely, ideally chilling them in the refrigerator, before serving for the best texture and classic presentation. Adjust the amount of horseradish and hot sauce in the cocktail sauce to control the spice level to your preference.

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5. Shrimp Egg Foo Young

Egg Foo Young is Americanized Chinese cuisine, a pale and airy omelet-like dish smothered in rich full-bodied gravy. Our lighter version uses whole eggs substituted with egg whites and reduced-sodium soy sauce, so you get all the flavor you want with less calories. It’s a guilt-free pleasure with takeout favorite in the comfort of home.

The main ingredients succulent shrimp, oyster sauce, egg whites, and rich gravy are turned into a nourishing but sophisticated dish. By laying the lighter ingredients at the bottom first, this recipe maintains the dish’s distinctive texture and flavor without losing its healthiness. It’s the best demonstration of how small changes can bring about great magic.

This dish is extremely versatile. Enjoy it as a veggie dish by substituting mushrooms for shrimp and vegetable broth for the gravy. Quimberley Rice of Decatur, Georgia, says, “This shrimp egg foo young has all the flavor without the guilt it’s become a family favorite!” Here’s how to make it really shine:

• Key Ingredients: Shrimp, egg whites, oyster sauce, reduced-sodium soy sauce.
• Tips for success: Beat egg whites vigorously to provide a light texture; serve hot gravy.
• Serve Suggestion: Serve over steamed rice or low-calorie vegetable stir-fry.

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.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Breakfast

Cuisine Chinese

Servings 4 people

Calories 985.9 kcal

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.

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6. Slow-Cooker Mongolian Beef

Imagine coming home to dinner that’s had the taste of just rolling out of the wild Taiwanese stir-fry kitchen floor but has been simmering all day in your slow cooker. This Mongolian beef recipe is loaded with robust, saucy flavor with minimal effort on your part, making it perfect for a wild day when you still want a full-flavored meal.

The combination of beef flank steak, hoisin sauce, sesame oil, and a sprinkle of red pepper flakes is a spicy, addictive sauce. The slow cooker tenderizes the beef until it’s fall-apart, and every bite is melt-in-your-mouth. It’s a set-it-and-forget-it meal without loss of flavor.

Kick it up: drizzle with Sriracha, the Taste of Home Test Kitchen suggests: “This recipe uses affordable ingredients to bring big flavors with minimal effort.” Here’s how to kick it up:

• Key Ingredients: Beef flank steak, hoisin sauce, sesame oil, red pepper flakes.
• Tips for Success: Brown beef first when slow-cooking for extra flavor; add broccoli in last 30 minutes.
• Service Suggestion: Serve over rice topped with scallions for added freshness.

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.

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Cook Time 25 minutes mins

Total Time 8 hours hrs 25 minutes mins

Course lunch/dinner

Cuisine asian

Servings 2 people

Calories 2384.6 kcal

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.

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7. Sticky Sesame Cauliflower

A vegan alternative to sesame chicken, the sticky sesame cauliflower is a winner. It takes the sweet, savory glaze of the original recipe and replaces chicken with cauliflower to create a vegetable version or main course that’s just as filling as it is healthy. It’s evidence that vegetables can be the heroes.

The bread crumb batter, adobo seasoning, and small beer coating on the cauliflower makes it crispy on the outside but golden. The rich teriyaki glaze puts everything together with that sweet, sticky texture. Baking rather than deep frying makes it light and a cinch to clean up, so this is a home cook’s worst enemy.

Anthony Ashmore of Bohemia, New York, adds, “This recipe gives me all the sesame chicken flavor I love with fewer calories it’s a game-changer.” Here’s how to make it yours:

• Key Ingredients: Cauliflower, bread crumbs, adobo seasoning, teriyaki sauce, beer.
• Tips for Success: Chop cauliflower into uniform florets for uniform cooking; bake on a wire rack for an extra-crunchy finish.
• Serving Suggestion: Serve with toothpicks as an appetizer or as an entree served with rice.

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.

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Course lunch/dinner

Cuisine Chinese

Servings 4 people

Calories 500.4 kcal

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.

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8. Crispy Crab Rangoon

Crab rangoon is the classic Chinese appetizer golden, crispy wontons filled with a rich, savory center. This easy recipe at home is made possible with wonton wrappers in the store and is identical to the restaurants, only without the steep price. Great for special weeknight dinners or entertaining.

The imitation crab meat and cream cheese filling come together in a flash, and a quick pre-freeze keeps the wontons’ seal and crunch intact. The recipe belongs to Cathy Blankman of Warroad, Minnesota, who perfected it after visiting P.F. Chang’s restaurant half a dozen times or so it’s a family favorite! To make it shine, try this:

• Key Ingredients: Imitation crabmeat, cream cheese, wonton wrappers.
• Success Tips: Freeze filled wontons 10 minutes before frying; use thermometer to keep oil at correct temperature.
• Serving Suggestion: Serve dipping sweet chili sauce.

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.

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Cook Time 20 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine Chinese

Servings 8 people

Calories 3169.2 kcal

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.

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9. Chicken Lo Mein

Chicken lo mein is comfort food at its finest, with its gooey lo mein, tender chicken, and rainbow of vegetables all swimming in rich, meaty sauce. This from-scratch take on the dish is so delicious, you’ll never again consider takeout. It’s an umami love letter that’s guaranteed to please on any occasion.

Individual ingredients may vary, but find a blend of lo mein noodles, chicken breast, and stir-fry vegetables like bell peppers and snap peas, all tossed together in a dressing of soy sauce, sesame oil, and a touch of sweetness. The finished result is a balanced dish with a great mix of textures and flavors.

This recipe’s strength is its flexibility. Substitute shrimp or tofu for the chicken, or mix in your choice of vegetables for a personalized touch. Here’s how to personalize it:

• Key Ingredients: Lo mein noodles, chicken breast, bell peppers, soy sauce, sesame oil.
• Tips for Success: Cook the noodles al dente to prevent mushiness; stir-fry vegetables briefly to preserve crunch.
• Serving Suggestion: Top with sesame seeds and cilantro for an herbaceous finish.

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.

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Course lunch/dinner

Cuisine Chinese

Servings 4 people

Calories 487.6 kcal

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.

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10. Slow-Cooker Beef and Broccoli

This slow-cooker beef and broccoli is bringing the old Chinese standby onto your plate with little to no effort on your part. The slow cooker softens stringy beef to its full, rich flavor, and the broccoli soaks in a full-flavored sauce that’s just simply comforting. It’s a zany day night dinner that kids can tolerate, perfect for crazy days.

Star ingredients like beef top sirloin, broccoli florets, and a soy-ginger sauce come together to create a healthy and satisfying meal. Pre-browning the beef, which experts recommend, provides a robust flavor that takes the dish to new levels. Brandy Stansbury of Edna, Texas, says, “This is one of our favorites, and I make it often.”

Here’s how to do it:

• Must-Have Ingredients: Pork tenderloin, broccoli, ginger, soy sauce.
• Success Tips: Brown pork to enhance flavor; add broccoli during the last 30 minutes so it won’t get too tough.
• Serving Tip: Serve over rice with sesame seeds sprinkled on top.

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.

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Course lunch/dinner

Cuisine Chinese

Servings 12 people

Calories 2978.1 kcal

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.

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11. Quick Ginger Pork

When time is short but you’re craving something bold and delicious, quick ginger pork comes to the rescue. Ready in just 20 minutes, this stir-fry combines tender pork with the zesty kick of fresh ginger for a meal that’s as fast as it is flavorful. It’s perfect for busy weeknights.

The plain old ingredients pork tenderloin, garlic, and ginger yield an elegant yet easy-to-make meal. A quick stir-fry assures tender pork, a splash of fresh taste contributed by the ginger. Esther Johnson of Danielson, Pennsylvania, says, “This recipe is perfect for empty nesters like us who require good-flavored, downsized meals.”

Tips to make it shine:

• key ingredients: Pork tenderloin, garlic, fresh ginger.
• Success Tips: Slice pork thin to cook quickly; serve with green onion garnish.
• serving Suggestions: Serve over steamed noodles or rice for a complete meal.

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12. Black Pepper Chicken

Black pepper chicken is a peppery, aromatic meal with a sweet, subtle aftertaste. Preparing thighs instead of breasts ensures juicy, tender morsels, and the sauce, made from reduced-sodium soy sauce and curry powder, adds depth and class. It’s restaurant-quality dinner that you can have in the comfort of your own home.

The key to success is cutting the chicken against the grain for maximum tenderness, as suggested by experts. Oakdale, Minnesota’s Barbie Miller states, “The aroma of this recipe is out of this world, and it’s the perfect heat.” Serve over rice to mellow out strong flavors.

This is how to make it work:

• ting ingredients: Chicken thighs, low-sodium soy sauce, black pepper, curry powder.
• Success Tips: Slice chicken uniformly for uniform cooking; pepper to taste.
• Serving Tip: Serve with brown rice and steamed vegetables and enjoy a complete meal.

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13. Ginger-Pork Wontons

Homemade wontons are a delight, and ginger-pork wontons are no exception. Filled with a flavorful, juicy mixture and fried to a crisp, they’re the ideal finger food for entertaining or a pleasant snack. And yet, despite the fact that they’re guaranteed to wow with their massive flavor, amazingly, they’re not very difficult to make.

The gingerroot and pork filling, full of rich flavor within thin wonton wrappers. These wontons are a success at each gathering crispy, meaty, and bursting with flavor, says Sandra Parton of Halifax, Nova Scotia. A heavy pan is the secret to effortless frying with golden results promised.

Here’s how to make them shine:

• tip Key Ingredients: Ground pork, fresh gingerroot, wonton wrappers.
• Success Tip: Close wontons tightly so they won’t leak; fry batches at a time so that they fry evenly.
• Serving Tip: Serve with dipping soy sauce or chili oil.

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14. Mandarin Pork Stir-Fry

Light, refreshing, and packed with taste, this mandarin pork stir-fry is a fantasy come true for a citrus lover. Sour orange juice and mandarin oranges in the sauce add richness to silky pork and crunchy sugar snap peas, a vibrant dish ready in just 25 minutes. It’s an anytime weeknight winner with special-occasion flavor.

The sweet and savory blend of flavors makes this stir-fry one for the books. “I found this recipe when I began making Asian meals for my husband it’s a family favorite now,” says Laurie Martignon of Niagara, Wisconsin. It’s a reminder of what great things can be achieved with modest ingredients.

Here’s how to master it:

• Key Ingredients: Pork tenderloin, orange juice, mandarin oranges, sugar snap peas.
• Success Tips: Squeeze orange for added flavor; stir-fry for a brief time to preserve peas’ crunch.
• Serving Suggestion: Serve over rice scattered with sesame seeds.

Mandarin Pork Stir-Fry

This recipe creates a vibrant Mandarin Pork Stir-Fry, combining tender pork loin with a colorful medley of celery, carrots, bell pepper, onion, and kale. It’s all tossed in a sweet and savory sauce featuring fresh orange juice, soy sauce, orange marmalade, ginger, honey, sesame oil, and a hint of Sriracha. A quick, flavorful, and balanced main course.

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Course lunch/dinner

Cuisine Chinese

Servings 6 people

Calories 1281.5 kcal

Equipment

• 1 Wok or Large Skillet Essential for high-heat stir-frying and even cooking.
• 1 Chef’s knife For precise and uniform chopping of pork and vegetables.
• 1 Cutting Board For safe and efficient ingredient preparation.
• 2 Mixing Bowls One for sauce, one for prepped vegetables/pork.
• 1 Spatula or Stir-Fry Tool For constantly moving ingredients in the wok.

Ingredients

  

Main

• 1 pound pork loin roast chopped into bite size pieces
• 2 stalks celery chopped
• 1 carrot chopped
• 1 red pepper chopped
• 1 yellow onion chopped
• 2 cups chopped kale
• 2 cloves garlic
• 1/4 cup fresh squeezed orange juice mandarin orange
• 1/4 cup soy sauce
• 2 tablespoons orange marmalade
• 2 teaspoons minced ginger jarred
• 2 teaspoons liquid honey
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon hot sauce Sriracha sauce

Instructions

 

• Prepare all vegetables: chop celery, carrot, red pepper, yellow onion, kale into bite-sized pieces, and mince garlic.
• Chop pork loin into uniform bite-sized pieces for even cooking.
• In a small bowl, whisk together the orange juice, soy sauce, orange marmalade, ginger, honey, sesame oil, and hot sauce to create the stir-fry sauce.
• Heat a wok or large skillet over high heat; add a tablespoon of high-smoke-point oil (like canola or peanut).
• Add the chopped pork to the hot wok and stir-fry until browned and cooked through. Remove pork and set aside.
• Add celery, carrots, red pepper, and onion to the wok. Stir-fry for 3-5 minutes until vegetables begin to soften but remain crisp-tender.
• Add minced garlic and kale to the wok and continue to stir-fry for another 1-2 minutes until the kale wilts slightly.
• Return the cooked pork to the wok. Pour in the prepared stir-fry sauce.
• Toss everything together continuously until all ingredients are well coated and the sauce has thickened slightly.
• Serve the Mandarin Pork Stir-Fry immediately, ideally over steamed rice or noodles.

Notes

Achieve restaurant-quality results by ensuring all ingredients are prepped before you start cooking; stir-fries move quickly. Marinate the pork for at least 15 minutes, or up to an hour, in a tablespoon of soy sauce and a pinch of cornstarch for extra tenderness. Cook the pork in batches if your wok isn’t large enough to avoid overcrowding, which steams rather than browns. The key to crisp-tender vegetables is high heat and quick cooking. Adjust the Sriracha to your preferred spice level. Serve immediately over steamed rice or noodles.

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15. Asian Chicken Dumplings

Asian chicken dumplings are more than a dinner, they’re an experience and taste extravaganza, historically designed to deliver good fortune to the Chinese. All that heritage comes out on your plate in the form of a bold filling comprising ground meat, Chinese five-spice, and ginger wrapped in chewy-crunchy wrappers. It’s something to make even the most experienced home cook nervous.

While high-tech, the project is well worth it with dumplings that will rival any restaurant. Joy Olcott of Millersville, Pennsylvania, says, “I adapted this recipe to celebrate my daughters’ heritage, and we love to prepare it together.” It’s a great way to celebrate culinary heritage and make memories that will last a lifetime.

To get them to sparkle, try these tricks:

• Essential Ingredients: Ground chicken, Chinese five-spice powder, ginger, potsticker wrappers.
• Success Tips: Steam or pan-fry for different textures; freeze leftovers for a quick meal.
• Serving Tip: Serve with a dipping sauce of soy, vinegar, and chili oil.

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.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4 people

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.

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And voila! A bold, flavorful journey of 15 Chinese dishes bringing the magic of takeout to your table! From convenient weeknight fixes to dishes with a storied past, these recipes empower you to create healthier, tastier meals that can stand up to any restaurant. So round up your ingredients, tie on your chef’s hat, and turn every meal into a culinary adventure in Chinese food. Your palate will thank you!