Chinese Recipes
269 recipes found
Deluxe Fried Rice (Yangzhou Chau Fan)
Savory Suzhou Mooncakes
Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season, and this variety is specific to Suzhou, China, a city on the outskirts of Shanghai. Stuffed with juicy ground pork, these savory, glazed mooncakes burst with the flavor of sweetened soy sauce. The shells are crisp and flaky, a texture achieved by layering then rolling two types of dough with lard. This recipe comes from “My Shanghai: Recipes and Stories From a City on the Water” by Betty Liu, whose mom made them each year when autumn rolled around. Traditionally, the pastries are cooked on the stovetop in a giant cast-iron skillet, but popping them into the oven ensures an even bake.
Chinese Stir-Fried Long Beans
Red-Cooked Fish With Tangerine Peel
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.
Chinese Steamed Chicken
Chicken Cooked With Rice
Broiled Cornish Hens With Spicy Salt
Shrimp With Lobster Sauce
Stir-Fried Rice Noodles With Beets and Beet Greens
I like to use golden or Chioggia beets for this stir-fry. Whatever beets you use, slice them very thin; for best results use a mandolin. Use a wok, not a pan, for stir-fried noodles as noodles will spill out of a pan. Tongs are a good tool for stirring and tossing the noodles, but a long-handled spatula will also work.
Sashimi, Chinese Style
Chinese Cold Boiled Chicken
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen with a night in the fridge. The recipe in three sentences: Season the thighs with salt and pepper, ginger, star anise and scallions, cover with water and simmer slowly. Remove the chicken, reduce the cooking liquid, then pour it back over the meat. Wait until it’s well chilled. To serve, sprinkle the ice-cold jelly-clad chicken with sesame oil, scallions, cilantro and jalapeño slices. Give it a squeeze of lime. If you want something extra, add cucumber, avocado and crisp lettuce leaves. Or take off the skin, shred the chicken and have it with cold noodles.
Stir-Fried Brown Rice With Red Chard and Carrots
A lush bunch of red Swiss chard that I got at the farmers’ market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
Spicy Ginger Pork Noodles With Bok Choy
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.
Stir-Fried Goat With Fresh Coriander
Chinese Eggplant
Pork Won Ton
Chinese Marinated Fish
Chinese Eggplant Dip
North Chinese Roast Eggplant
Stir-Fry Peppers and Onions
Pork Supreme Chow Mein San Yan Wong, Hunan Garden
Fried Cucumber with Purple Perilla
Spinach and Bean Thread Soup (Bor Choi Fun See Tong)
