Chinese Recipes

269 recipes found

Stir-Fried Bean Sprouts With Pork
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Stir-Fried Bean Sprouts With Pork

20m4 servings
Egg Foo Yong With Oysters
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Egg Foo Yong With Oysters

15m4 servings
Won Ton
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Won Ton

40m90 to 100 won tons
Red-Cooked Tofu, Family Style
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Red-Cooked Tofu, Family Style

25m4 servings
Chicken Peking
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Chicken Peking

30m2 servings
Five-Spice Jasmine Rice With Portobello Mushrooms
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Five-Spice Jasmine Rice With Portobello Mushrooms

40m6 servings
Rosados and Duck
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Rosados and Duck

30m4 to 6 servings
Barbecued Eggplant Chinese Style
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Barbecued Eggplant Chinese Style

15m4 servings
Red-Cooked Tofu
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Red-Cooked Tofu

45m4 servings
Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu
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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.

7m4 servings
Jook
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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.

2h 30m6 servings
Squash With Oyster Sauce
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Squash With Oyster Sauce

20m4 servings
Soft-Shell Crabs With Ginger and Black Bean Sauce
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Soft-Shell Crabs With Ginger and Black Bean Sauce

30m6 servings
Crab Dumpling and Rice Vermicelli Soup
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Crab Dumpling and Rice Vermicelli Soup

40mSix servings
Tea-Smoked Cornish Hens With Sesame Vinaigrette
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Tea-Smoked Cornish Hens With Sesame Vinaigrette

1h 15mSix servings
Twice-Cooked Duck With Pea Shoots
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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.

1h 20m4 to 6 servings
Soy-Steamed Fish With Scallions and Pistachio
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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.

30m2 servings
Red-Cooked Beef Short Ribs With Daikon
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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.

1h 30m4 to 6 servings
Grilled Swordfish With Sweet-and-Sour Sauce
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Grilled Swordfish With Sweet-and-Sour Sauce

20m2 servings
Lamb Egg-Lemon Soup
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Lamb Egg-Lemon Soup

25m6 servings
Steamed Open-Topped Dumplings
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Steamed Open-Topped Dumplings

55m44 dumplings or six servings
Scallop Pancake With Chinese Greens
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Scallop Pancake With Chinese Greens

45m4 servings
Pang Pang Sauce
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Pang Pang Sauce

15mAbout 3/4 cup
Beef Short Ribs with Star Anise and Tangerine
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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.

2h 30m4 to 6 servings