Chinese Recipes
269 recipes found

Stir-Fried Bean Sprouts With Pork

Egg Foo Yong With Oysters

Won Ton

Red-Cooked Tofu, Family Style

Chicken Peking

Five-Spice Jasmine Rice With Portobello Mushrooms

Rosados and Duck

Barbecued Eggplant Chinese Style

Red-Cooked Tofu

Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu
Probably most of you have used broccoli time and again in stir-fries. In this version I cut the stalks into 2-inch julienne, which is almost like adding a separate vegetable to the mix of broccoli flowers and red pepper (also cut in julienne). There’s a lot of texture at play here – crisp-tender vegetables, crunchy peanuts and soft tofu. You can add a little spice if you want, but I’ve made the chili flakes optional.

Jook
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache. It was there that I discovered that this savory Chinese rice porridge was among the world's best breakfasts, especially after a night of indulgence. It is transcendent stuff. You might think of it as Chinese risotto, though infinitely less pretentious. It is delightfully creamy, forgiving in its preparation and variable beyond belief.

Squash With Oyster Sauce

Soft-Shell Crabs With Ginger and Black Bean Sauce

Crab Dumpling and Rice Vermicelli Soup

Tea-Smoked Cornish Hens With Sesame Vinaigrette

Twice-Cooked Duck With Pea Shoots
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce. Leftover broth can be saved for a little noodle soup.) Then, at the last minute, the chopped, cooked meat is briefly stir-fried; showered with aromatics like ginger, orange zest, garlic, cumin and hot pepper; splashed with rice wine; and finished with just-wilted pea shoots.

Soy-Steamed Fish With Scallions and Pistachio
This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Red-Cooked Beef Short Ribs With Daikon
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it is a slow braise, more like a savory stew. Once the stew is assembled and simmering, it’s mostly a matter of waiting. Top off the liquid from time to time, but add only enough to barely cover the meat. The final step of cooking down the sauce intensifies the seasoning, accentuating the pungency of ginger and orange.

Grilled Swordfish With Sweet-and-Sour Sauce

Lamb Egg-Lemon Soup

Steamed Open-Topped Dumplings

Scallop Pancake With Chinese Greens

Pang Pang Sauce

Beef Short Ribs with Star Anise and Tangerine
Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it’s Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always remain juicy. Here, a fragrant Chinese-inspired marinade featuring star anise, cinnamon stick, 5-spice powder and tangerine makes them anything but ordinary. Serve these short ribs in a Western manner with mashed root vegetables, or stick with Asian accompaniments like steamed rice and daikon radish.