Chinese Recipes
279 recipes found
Ken Hom's Shrimp With Cashew Nuts
Rice With Anise Flavoring
Stir-Fried Squid With Chinese Vegetables
Tea-Smoked Squab
Tea and Anise-Flavored Chicken Livers
Diana Chang's Chinese Salad
Spicy Mussels With Chinese Seasonings
Braised Mushrooms, Chinese Style
Sweet Shrimp With Mayonnaise Sauce
Spinach with Crab Meat And Crab Roe
Fried Catfish With Pepper-Wrapped Scallions
Steamed Sea Bass in Ginger
Chicken With Bamboo Shoots and Chili
Beef and Black Beans With Noodles
Winter Bamboo Shoots
15-Minute Shrimp Toast
Easy Kung Pao Chicken
Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions)
The Shanghainese dish of seasoned and steamed eggplant is typically served cold, but this version can also be eaten warm or at room temperature. Steaming eggplant is a revelation — it brings out the vegetable’s gentle, earthy flavor and creates an astonishingly silky, light texture that soaks up sauces efficiently. Here, the eggplant is topped with an aromatic mix of garlic, ginger and scallions, which release their intoxicating fragrance when hot oil is poured over. Regular globe eggplant is fine, and long Japanese or Chinese eggplant works just as well (use the same weight). A steamer insert, bamboo steamer or stainless steel trivet is a smart investment that makes steaming in a wide, deep skillet simple, but you can also use stainless steel cookie cutters or balls of aluminum foil. Use tamari in place of soy sauce for an easy gluten-free substitution.
Stir-Fried Lettuce With Crispy Garlic and Fried Eggs
In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it’s sheng cai, which sounds like the words for “growing wealth” in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.
Soy-Braised Tofu With Bok Choy
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Vegan Dan Dan Noodles With Eggplant
Sichuan dan dan noodles are traditionally made with ground pork, a spicy sauce and sui mi ya cai, or pickled vegetables, but this vegan version features pan-fried eggplant in place of the meat. Cutting the eggplant into relatively chunky pieces and covering the pot with a lid while cooking is the key to achieving the right texture: It locks in moisture, ensures that the pieces don’t fall apart, and allows the flesh to become tender and smoky. Once tossed with the noodles and sauce, the eggplant breaks up and becomes creamy. If you don’t have tahini, you can substitute it with smooth peanut butter or almond butter.
Tea Eggs
In the 18th century, the Qing dynasty scholar Yuan Mei wrote about cooking eggs in a solution of tea leaves and salt in “The Way of Eating.” Now, tea eggs are prepared throughout China, Hong Kong, Taiwan, Southeast Asia and in diaspora communities the world over. Known for their marbled design and savory soy flavor, the eggs are boiled, then cracked and soaked in tea blended with spices. The liquid seeps beneath the cracks to form fine lines all over the eggs while seasoning them. You can also simply marinate them without their shells and end up with a more robust taste. Adjust the seasonings below to your taste, if you like, and then enjoy the eggs on their own with a cup of tea or any way you would enjoy boiled eggs — in rice bowls, noodles, salads and other vegetable dishes.
Black Sesame Shortbread
Snappy and crumbly, these not-too-sweet cookies are the sort of treats that make you take a deep breath and slow down. Immediately loveable and layered with complex nutty, toasty and savory notes from black sesame, they’re great with tea. The slice-and-bake dough comes together entirely in a food processor (only one bowl to wash!) and can be refrigerated as a wrapped log for a few days before baking.
Mapo Tofu
You can order mapo tofu from many Chinese restaurants, but it’s also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as “toban djan”) at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala — tingly zing — and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo’s intensity with rice and steamed or stir-fried broccoli.