50 Delicious Chinese Dinner Recipes to Savor
Craving a taste of China right at home? Dive into this collection of 50 Chinese dinner recipes that bring beloved flavors to your kitchen. From comforting noodles to sizzling stir-fries, each recipe is designed to be easy to follow, whether you’re a seasoned chef or just starting out. Let’s get cooking!
Sweet and Sour Pork
Sweet and sour pork is a classic dish that combines tender pieces of pork with a vibrant sauce that balances sweetness and tanginess. The contrast between the juicy pork and the crunchy vegetables creates a satisfying texture that’s hard to resist.
This recipe is simple to make and perfect for a weeknight dinner. With colorful bell peppers and pineapple, it’s not only delicious but also visually appealing, making it a hit with both kids and adults alike.
Ingredients
- 1 pound pork tenderloin, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 bell pepper, chopped
- 1 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Pork: Coat the pork pieces in flour, shaking off any excess.
- Cook the Pork: In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables: In the same skillet, toss in the bell pepper and cook for 2-3 minutes until slightly tender.
- Make the Sauce: In a bowl, whisk together the rice vinegar, ketchup, sugar, and soy sauce. Pour the mixture into the skillet and add the pineapple. Bring to a simmer.
- Thicken the Sauce: Stir in the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.
- Combine: Return the pork to the skillet, tossing to coat with the sauce and vegetables. Cook for an additional minute to heat through.
- Serve: Enjoy your sweet and sour pork over steamed rice or noodles!
Peking Duck with Hoisin Sauce
Peking Duck is a classic Chinese dish known for its crispy skin and tender meat. The rich flavors come from a combination of spices and the signature hoisin sauce, which adds a sweet and savory kick. While it may seem a bit tricky to prepare, with some patience and the right techniques, you can create this beloved dish at home.
This recipe brings together the perfectly roasted duck served with thin pancakes, fresh veggies, and that delicious hoisin sauce. It’s a delightful meal that’s sure to impress your family and friends, making for an unforgettable dinner experience.
Ingredients
- 1 whole duck (about 5-6 pounds)
- 1 tablespoon salt
- 1 teaspoon five-spice powder
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/4 cup hoisin sauce
- 8-10 Chinese pancakes or tortillas
- 1 cucumber, julienned
- 3 green onions, sliced
Instructions
- Prepare the Duck: Rinse the duck thoroughly under cold water and pat dry. Rub the entire surface with salt and five-spice powder, making sure to coat well.
- Marinate: In a small bowl, mix the honey and soy sauce. Brush this mixture over the duck, then let it marinate in the refrigerator for at least 4 hours or overnight for best results.
- Roast the Duck: Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan, breast side up. Roast for about 1.5 hours, basting occasionally with the remaining marinade until the skin is crispy and golden brown.
- Prepare the Pancakes: While the duck is roasting, steam or warm the Chinese pancakes according to package instructions.
- Serve: Once the duck is done, let it rest for about 10 minutes. Carve the duck into thin slices, serve with pancakes, hoisin sauce, cucumber, and green onions on the side, allowing everyone to build their own wraps.
Kung Pao Shrimp with Peanuts
Kung Pao Shrimp with Peanuts is a delightful dish that combines tender shrimp with vibrant vegetables and crunchy peanuts, all tossed in a savory and slightly spicy sauce. The explosion of flavors makes this dish a favorite for many, offering a satisfying balance of heat and sweetness that keeps you coming back for more.
This recipe is not only delicious but also simple to whip up. With just a few ingredients and a quick cooking process, it’s perfect for a weeknight dinner or a casual gathering with friends. Get ready to impress with this colorful and tasty stir-fry that brings a taste of Chinese cuisine right to your table!
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup bell peppers, diced
- 1 cup zucchini, chopped
- 3 cloves garlic, minced
- 1/4 cup unsalted peanuts
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 teaspoon red pepper flakes (optional)
- Green onions, for garnish
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp, soy sauce, rice vinegar, and cornstarch. Let it sit for about 15 minutes.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add garlic and sauté for about 30 seconds until fragrant.
- Add the Shrimp: Toss the marinated shrimp into the pan and cook for 2-3 minutes until they turn pink and opaque. Remove from the pan and set aside.
- Stir-Fry the Veggies: In the same pan, add bell peppers and zucchini. Stir-fry for about 3-4 minutes until just tender.
- Combine Everything: Return the shrimp to the pan, add hoisin sauce, sesame oil, peanuts, and red pepper flakes if using. Stir to combine and cook for an additional 2 minutes.
- Serve: Garnish with chopped green onions and enjoy your Kung Pao Shrimp with Peanuts!
Mongolian Beef with Green Onions
Mongolian Beef with Green Onions is a savory dish that showcases tender beef and vibrant green onions in a flavorful sauce. This recipe brings a delightful balance of sweetness and soy sauce, making it a favorite among many. Plus, it’s quick and simple to prepare, perfect for a weeknight dinner.
The combination of tender beef and aromatic green onions creates a delicious experience that pairs well with rice or noodles. You’ll love how the slightly sweet sauce coats the meat and vegetables, making every bite satisfying. Get ready to enjoy a tasty meal that’s easy to whip up!
Ingredients
- 1 lb flank steak, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoons ginger, minced
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice for serving
Instructions
- Prepare the Beef: In a bowl, combine the sliced flank steak with cornstarch and let it sit for about 10 minutes to tenderize.
- Cook the Beef: Heat vegetable oil in a skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove and set aside.
- Sauté Aromatics: In the same skillet, add garlic and ginger. Sauté for about 30 seconds until fragrant.
- Make the Sauce: Pour in the soy sauce, brown sugar, and red pepper flakes. Stir until the sugar dissolves and the sauce thickens slightly.
- Combine and Serve: Return the beef to the skillet, add the chopped green onions, and toss to coat. Serve over cooked rice.
Mapo Tofu with Ground Pork
Mapo Tofu is a classic Sichuan dish known for its bold flavors and delightful textures. This recipe combines silky tofu with savory ground pork in a spicy, aromatic sauce that excites the palate. The dish strikes a balance between heat and richness, making it a favorite among fans of Chinese cuisine.
Making Mapo Tofu is quite straightforward, even for those new to cooking. With just a handful of ingredients, you can whip up this flavorful dish in under 30 minutes, perfect for a weeknight dinner or a special gathering with friends.
Ingredients
- 14 ounces soft tofu, cut into cubes
- 1/2 pound ground pork
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup chicken broth
- 1 teaspoon Sichuan peppercorns
- 2 green onions, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Fresh chili peppers for garnish (optional)
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the ground pork to the pan and cook until browned, breaking it apart with a spatula.
- Stir in the doubanjiang and soy sauce, cooking for an additional minute to combine the flavors.
- Add the chicken broth and bring the mixture to a gentle simmer. Carefully add the tofu cubes, making sure they stay intact.
- Sprinkle in the Sichuan peppercorns and let everything simmer for about 5 minutes.
- Mix the cornstarch with water to create a slurry, then add it to the pan to thicken the sauce. Gently stir everything together.
- Once the sauce has thickened, remove from heat and garnish with chopped green onions and fresh chili peppers if desired.
- Serve hot with steamed rice for a complete meal.
Vegetable Lo Mein
Vegetable Lo Mein is a delightful dish that’s packed with colorful veggies and perfectly cooked noodles. It’s known for its savory flavor, with a hint of sweetness from the sauce that coats everything beautifully. This recipe is not only tasty but also quick and simple to prepare, making it an ideal choice for busy weeknights.
With its mix of fresh vegetables, including bell peppers, carrots, and scallions, this dish brings a burst of nutrition and vibrant colors to your table. Plus, it’s super customizable! You can add your favorite vegetables or proteins to make it your own. Enjoy this comforting meal with family and friends.
Ingredients
- 8 oz Lo Mein noodles
- 1 cup bell peppers, sliced (red, green, and yellow)
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/2 cup scallions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
Instructions
- Cook the Noodles: In a pot of boiling water, cook the Lo Mein noodles according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the bell peppers, carrots, and broccoli, cooking for about 5 minutes until tender-crisp.
- Add Noodles and Sauce: Stir in the cooked noodles, soy sauce, oyster sauce, and sesame oil, mixing well to combine and heat through. Toss in the scallions at the end for added freshness.
- Serve: Plate the Vegetable Lo Mein and enjoy it warm, garnished with extra scallions if desired.
Szechuan Spicy Chicken Stir-Fry
Szechuan Spicy Chicken Stir-Fry is a lively and vibrant dish that brings a delightful punch of flavor to your dinner table. With tender chicken pieces, colorful bell peppers, and a fiery sauce, this recipe is perfect for those who love a bit of heat in their meals. It’s not only delicious but also quick to prepare, making it a great option for busy weeknights.
The combination of Szechuan peppercorns and chili peppers creates a unique spicy and numbing sensation that’s characteristic of this cuisine. Just a few ingredients and a short cooking time will leave you with a satisfying dish that pairs wonderfully with steamed rice or noodles.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4-5 dried red chilies
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 tablespoons Szechuan sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce and cornstarch. Let it marinate for at least 15 minutes.
- Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat. Add marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes.
- Add Vegetables: Add the red and green bell peppers, dried chilies, garlic, and ginger. Stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
- Make the Sauce: Stir in Szechuan sauce and rice vinegar, coating everything well. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot with steamed rice or noodles.
Beef and Broccoli in Oyster Sauce
Beef and Broccoli in Oyster Sauce is a delightful dish that brings together tender beef and vibrant broccoli, all enveloped in a rich and savory sauce. The combination of flavors creates a satisfying meal that is both comforting and nutritious. Plus, it’s simple to make, making it perfect for a weeknight dinner.
This dish boasts a wonderful balance of sweetness and umami, thanks to the oyster sauce that gives it depth. Paired with fluffy rice, it’s a complete meal that everyone will enjoy. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and sure to impress.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 1 tablespoon sugar
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Prepare the Beef: In a bowl, mix the sliced beef with soy sauce and cornstarch. Let it marinate for about 15-20 minutes.
- Stir-Fry the Broccoli: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli and stir-fry for 2-3 minutes until it turns bright green and slightly tender. Remove from the pan and set aside.
- Cook the Beef: In the same skillet, add the remaining oil and the minced garlic. Stir for a few seconds, then add the marinated beef. Stir-fry until the beef is browned and just cooked through, about 3-4 minutes.
- Add the Sauce: Return the broccoli to the pan. In a small bowl, mix the oyster sauce, beef broth, and sugar. Pour this mixture over the beef and broccoli, stirring to coat everything evenly. Allow it to simmer for an additional 2-3 minutes until the sauce thickens.
- Serve: Season with salt and pepper to taste. Serve hot over cooked rice.
Honey Garlic Chicken
Honey Garlic Chicken is a delightful dish that brings together sweet and savory flavors in a harmonious way. The chicken is coated in a sticky honey garlic sauce that’s sure to please everyone at the dinner table. Plus, it’s quick and simple to prepare, making it an ideal option for busy weeknights.
The combination of honey and garlic creates a mouthwatering glaze that caramelizes beautifully as the chicken cooks. This dish pairs perfectly with rice or stir-fried vegetables, and it’s a fantastic way to enjoy a taste of Chinese cuisine at home.
Ingredients
- 1.5 pounds chicken thighs or breasts, boneless and skinless
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Prepare the Sauce: In a bowl, mix together honey, soy sauce, minced garlic, ginger, and sesame oil. Set aside.
- Cook the Chicken: In a large skillet over medium heat, add the chicken and cook for about 5-7 minutes on each side until golden and cooked through.
- Add the Sauce: Pour the honey garlic sauce over the chicken and let it simmer for about 5 minutes, allowing the flavors to meld.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to make a slurry. Add it to the skillet and stir until the sauce thickens.
- Serve: Garnish with sesame seeds and sliced green onions, and enjoy with rice or vegetables.
Chow Mein with Mixed Veggies
Chow Mein with mixed veggies is a delightful and easy dish that packs a punch of flavors. The combination of tender noodles and fresh vegetables creates a satisfying meal that’s perfect for a busy weeknight. The savory soy sauce, paired with the crunch of bell peppers and carrots, makes every bite enjoyable.
This recipe is not only simple to make but also allows for creativity. You can customize it with your favorite vegetables or proteins, making it a versatile option for any palate.
Ingredients
- 8 oz chow mein noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snow peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Cook the Noodles: In a large pot of boiling water, cook the chow mein noodles according to package instructions. Drain and set aside.
- Stir-Fry the Vegetables: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the garlic and sauté for 30 seconds, then add the bell peppers, carrots, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the Noodles: Toss the cooked noodles into the skillet with the stir-fried vegetables. Pour in the soy sauce, oyster sauce, and sesame oil. Mix everything well and cook for another 2-3 minutes until heated through.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy your delicious chow mein!
Egg Drop Soup with Chives
Egg Drop Soup is a comforting classic that brings warmth and simplicity to any dinner table. It’s known for its silky texture and a delicate balance of flavors, making it a delightful starter or a light meal. The combination of beaten eggs and fragrant chives creates a soothing broth that is both satisfying and easy to prepare.
This recipe is straightforward, allowing you to whip up a delicious bowl in no time. Whether you’re looking to impress guests or just want a quick weeknight dinner, this dish delivers on both taste and convenience.
Ingredients
- 4 cups chicken or vegetable broth
- 2 large eggs
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh chives
- Salt and white pepper to taste
- Optional: soy sauce for extra flavor
Instructions
- Bring the broth to a gentle simmer in a pot over medium heat.
- In a bowl, beat the eggs until they are well mixed.
- Slowly stir in the cornstarch mixture to the broth, allowing it to thicken slightly.
- With the broth still simmering, pour the beaten eggs slowly into the pot while gently stirring to create egg ribbons.
- Add the chopped chives, and season with salt and white pepper. Serve hot, with soy sauce if desired.
Beef Chow Fun with Bean Sprouts
Beef Chow Fun with Bean Sprouts is a savory and satisfying dish that brings together tender beef, chewy rice noodles, and crunchy bean sprouts. The flavors are rich and slightly smoky, making every bite a delight. This dish is not only tasty but also simple to prepare, making it a great option for a weeknight dinner.
Whether you’re a fan of stir-fry or just looking for a quick meal, this recipe has you covered. With its straightforward steps and easily accessible ingredients, you’ll find cooking this dish a breeze. It’s a wonderful introduction to Chinese cuisine and a surefire way to please your family or guests.
Ingredients
- 8 oz wide rice noodles
- 1 lb beef flank steak, sliced thinly
- 2 cups bean sprouts
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
- Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, cornstarch, salt, and pepper. Let it marinate for at least 15 minutes.
- Stir-Fry the Beef: Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes, until browned and cooked through. Remove and set aside.
- Cook the Vegetables: In the same pan, add minced garlic and chopped green onions. Stir-fry for about 1 minute before adding the bean sprouts. Cook for another 2 minutes.
- Combine All Ingredients: Add the cooked noodles and beef back into the pan with the vegetables. Toss everything together for about 2-3 minutes until heated through. Adjust seasoning if needed.
- Serve: Plate the Beef Chow Fun and garnish with additional green onions if desired. Enjoy your meal!
Garlic Shrimp Fried Rice
Garlic Shrimp Fried Rice is a delightful dish that brings together the savory flavors of garlic and shrimp with the comforting essence of fried rice. This recipe is not only quick to prepare, but it also highlights fresh ingredients and spices, making it a fantastic option for a weeknight dinner or a special meal.
This dish is light yet filling, featuring tender shrimp, colorful veggies, and perfectly cooked rice, all infused with a rich garlic flavor. It’s simple enough for beginners and satisfying enough to impress your family or guests.
Ingredients
- 2 cups cooked jasmine rice
- 1 pound shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 cup peas and carrots (fresh or frozen)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes. Remove and set aside.
- In the same skillet, add the remaining oil and garlic. Stir until fragrant, about 30 seconds.
- Add the peas and carrots, cooking for another 2-3 minutes until tender.
- Pushing the vegetables to one side of the skillet, pour in the beaten eggs. Scramble them until fully cooked, then mix everything together.
- Add the cooked rice, soy sauce, oyster sauce, and shrimp back to the skillet. Stir well to combine and heat through. Season with salt and pepper.
- Garnish with chopped green onions before serving. Enjoy your Garlic Shrimp Fried Rice!
Black Bean Chicken Stir-Fry
Black Bean Chicken Stir-Fry is a flavorful dish that combines tender chicken with vibrant vegetables and the bold taste of black bean sauce. It’s a delightful mix of savory and slightly sweet flavors, making it enjoyable for everyone at the dinner table. Plus, it’s quick and easy to whip up, perfect for a busy weeknight meal.
With its colorful array of bell peppers and the richness of black beans, this stir-fry not only pleases the palate but also adds a splash of color to your plate. Whether you serve it over rice or noodles, it’s a satisfying meal that packs a punch of flavor without requiring hours in the kitchen.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 bell pepper (red, green, or yellow), sliced
- 1 medium onion, sliced
- 1 cup canned black beans, drained and rinsed
- 3 tablespoons black bean sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken pieces, seasoning with salt and pepper, and stir-fry until they are no longer pink, about 5-7 minutes.
- Add the garlic, ginger, onions, and bell peppers, and stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
- Stir in the black beans, black bean sauce, and soy sauce, mixing everything well. Cook for an additional 2-3 minutes until heated through.
- Serve hot over steamed rice or noodles and enjoy your delicious homemade stir-fry!
Sesame Tofu with Broccoli
Sesame Tofu with Broccoli is a delightful dish that combines the nutty flavor of sesame with the freshness of broccoli. It’s an easy and satisfying meal that brings together simple ingredients for a tasty experience. The crispy, golden tofu pairs perfectly with tender broccoli, making it a colorful and nutritious option for dinner.
This recipe is perfect for anyone looking to prepare a quick and healthy meal. With just a few steps, you’ll have a dish that’s not only good for you but also full of flavor. Let’s get cooking!
Ingredients
- 1 block firm tofu, drained and pressed
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Toss the tofu with cornstarch, soy sauce, and a pinch of salt and pepper.
- Cook the Tofu: Heat vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- Sauté the Broccoli: In the same skillet, add a little more oil if needed, and sauté the minced garlic for about 30 seconds. Then, add the broccoli florets and cook until tender, about 5 minutes.
- Combine: Add the tofu back to the skillet with the broccoli. Drizzle with sesame oil and sprinkle sesame seeds on top. Stir to combine and cook for an additional minute.
- Serve: Plate the sesame tofu and broccoli while hot. Enjoy it on its own or with rice for a more filling meal.
Crispy Spring Rolls with Dipping Sauce
Crispy spring rolls are a delightful addition to any Chinese dinner, offering a satisfying crunch with every bite. Filled with a mix of fresh vegetables and sometimes meat, these rolls are not only tasty but also a fun way to enjoy a variety of flavors. They are easy to make at home and are perfect for sharing, making them a great choice for gatherings or a cozy family meal.
The contrast between the crispy exterior and the flavorful filling is what makes spring rolls so enjoyable. Pair them with a tangy dipping sauce, and you have a dish that’s sure to please everyone at the table. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding.
Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced bell peppers
- 1/4 cup chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 package spring roll wrappers
- Oil for frying
- Cilantro for garnish
Instructions
- Prepare the Filling: In a large bowl, combine cabbage, carrots, bell peppers, green onions, garlic, ginger, and soy sauce. Mix well until all vegetables are coated.
- Wrap the Spring Rolls: Take a spring roll wrapper and place a spoonful of the filling at one end. Fold the sides over the filling, then roll tightly from the end closest to you. Seal the edge with a little water.
- Fry the Rolls: Heat oil in a deep pan over medium heat. Carefully place the spring rolls in the hot oil, frying until golden brown on all sides. Remove and drain on paper towels.
- Serve: Arrange the spring rolls on a plate, garnish with cilantro, and serve with your favorite dipping sauce.
Cantonese Steamed Fish
Cantonese Steamed Fish is a delightfully simple dish that showcases the natural flavors of fresh fish, typically topped with soy sauce, ginger, and scallions. The steaming process keeps the fish moist and tender, resulting in a light and healthy meal that’s packed with flavor.
This dish is not only easy to prepare but also brings a taste of traditional Cantonese cooking right to your home. Perfect for a weeknight dinner or a special occasion, it pairs well with steamed rice and is sure to impress your family and friends.
Ingredients
- 1 whole fish (such as tilapia or snapper), cleaned and scaled
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 inches fresh ginger, julienned
- 3-4 scallions, cut into 2-inch pieces
- 1 tablespoon rice wine or sherry
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Prepare the Fish: Rinse the fish under cold water and pat dry. Make a few diagonal slices on each side of the fish to help it cook evenly. Season the inside and outside of the fish with a little salt.
- Setup for Steaming: Place the fish on a heatproof plate. Scatter the julienned ginger and half of the scallions inside and on top of the fish. Drizzle the soy sauce and rice wine over the fish.
- Steam the Fish: Fill a steamer pot with water and bring it to a boil. Place the plate with the fish in the steamer and cover. Steam for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Add the Finishing Touches: Once cooked, carefully remove the plate from the steamer. Heat the sesame oil in a small pan until hot and pour it over the fish. Garnish with the remaining scallions and cilantro before serving.
Hot and Sour Soup with Tofu
Hot and Sour Soup with Tofu is a delightful blend of flavors that offers both a spicy kick and a tangy twist. This classic Chinese dish is not only comforting but also packed with nutritious ingredients like tofu and mushrooms. It’s surprisingly easy to prepare, making it a great choice for a cozy dinner at home or a quick weeknight meal.
The balance of heat from white pepper and the sourness from vinegar creates a satisfying depth of flavor. Plus, the silky texture of the tofu complements the broth beautifully. With a few simple steps, you can whip up this comforting soup that warms the soul.
Ingredients
- 4 cups vegetable broth
- 1 cup firm tofu, cubed
- 1 cup sliced mushrooms (shiitake or button)
- 1/4 cup bamboo shoots, sliced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 egg, beaten
- 2 green onions, chopped
- Fresh cilantro (for garnish)
Instructions
- In a large pot, bring the vegetable broth to a simmer over medium heat.
- Add the cubed tofu, sliced mushrooms, and bamboo shoots to the pot. Cook for about 5 minutes until the mushrooms are tender.
- Stir in the soy sauce, rice vinegar, and white pepper. Allow the mixture to simmer for another 2-3 minutes.
- Gradually add the cornstarch mixture to the soup while stirring gently to avoid lumps. Let it cook for an additional minute until the soup thickens slightly.
- Slowly drizzle in the beaten egg while stirring the soup to create egg ribbons. Remove from heat and garnish with chopped green onions and cilantro before serving.
Maple Soy Glazed Salmon
Maple Soy Glazed Salmon is a delicious and easy-to-make dish that brings together the sweet and savory flavors of maple syrup and soy sauce. The combination of these ingredients creates a rich glaze that complements the tender salmon perfectly, making it a satisfying meal for any night of the week.
This recipe is not only simple to prepare but also quick to cook, making it an ideal choice for busy evenings. Serve it over fluffy rice with a side of vegetables for a complete and nutritious dinner that everyone will love.
Ingredients
- 4 salmon fillets
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Marinate the Salmon: In a bowl, whisk together soy sauce, maple syrup, olive oil, garlic, and ginger. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it sit for at least 15 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake the Salmon: Arrange the marinated salmon on a lined baking sheet. Sprinkle sesame seeds on top and season with salt and pepper. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork.
- Serve: Plate the baked salmon over cooked rice and drizzle with any remaining glaze. Enjoy with your favorite vegetables.
Szechuan Noodles with Chili Oil
Szechuan Noodles with Chili Oil are a delightful blend of flavors that bring a kick to your dinner table. These noodles are not only spicy but also savory, making them a satisfying meal for any noodle lover. The combination of fresh ingredients and bold chili oil creates a deliciously aromatic dish that’s both easy to prepare and bursting with flavor.
This recipe is simple to make, perfect for busy weeknights when you crave something quick yet full of character. With just a few ingredients, you can whip up a plate of Szechuan noodles that are sure to leave everyone wanting more!
Ingredients
- 8 oz. Szechuan noodles (or your choice of noodles)
- 3 tablespoons chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 small red bell pepper, diced
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- Cook the Noodles: In a pot of boiling water, cook the Szechuan noodles according to package instructions. Drain and set aside.
- Prepare the Sauce: In a bowl, mix together chili oil, soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and grated ginger. Stir until well combined.
- Sauté the Vegetables: In a skillet over medium heat, add a splash of oil and sauté the diced red bell pepper until slightly tender. Add the cooked noodles and pour the sauce over them, tossing everything together.
- Finish and Serve: Stir in the chopped green onions and sprinkle with salt to taste. Serve hot, garnished with sesame seeds if desired.
Hunan Spicy Chicken
Hunan Spicy Chicken is a delightful dish known for its bold flavors and fiery heat. Originating from the Hunan province in China, this recipe combines tender chicken pieces with vibrant vegetables and a spicy sauce that packs a punch. It’s a fantastic choice for those who enjoy a little kick in their meals.
Not only is this dish bursting with flavor, but it’s also simple to prepare, making it perfect for a weeknight dinner. With just a few ingredients and easy steps, you can whip up this spicy favorite in no time!
Ingredients
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 3-4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2-3 red chilies, sliced (adjust for spice level)
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon chili paste
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the chicken strips to the skillet, cooking until browned and cooked through, about 5-7 minutes.
- Stir in the sliced bell peppers and red chilies, cooking for an additional 3-4 minutes until the vegetables are tender.
- In a small bowl, mix together the soy sauce, black vinegar, chili paste, and sugar. Pour this sauce over the chicken and vegetables, stirring to combine. Allow to cook for another 2-3 minutes.
- Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro before serving.
Braised Eggplant in Garlic Sauce
Braised eggplant in garlic sauce is a delightful dish that perfectly balances savory and aromatic flavors. The eggplant absorbs the rich sauce, making each bite comforting and satisfying. It’s a simple recipe that doesn’t require a lot of cooking skills, making it accessible for everyone to try.
This dish is traditionally served as a side but can also stand alone as a main course, especially when paired with steamed rice. The garlic sauce adds a depth of flavor, while the tender eggplant provides a silky texture that complements the dish beautifully. It’s a great way to enjoy healthy vegetables without sacrificing taste.
Ingredients
- 2 large eggplants, sliced into rounds
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh cilantro, for garnish
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat them dry.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
- Add Eggplant: Place the eggplant slices in the skillet and cook for about 5 minutes, turning occasionally, until they start to soften.
- Add Sauce: Stir in the soy sauce, rice vinegar, brown sugar, and water. Bring the mixture to a simmer and cook for an additional 10-15 minutes, until the eggplant is tender.
- Thicken the Sauce: Add the cornstarch mixture to the skillet, stirring well to combine. Cook until the sauce thickens, about 2-3 minutes.
- Serve: Transfer the braised eggplant to a serving dish, garnish with fresh cilantro, and enjoy with rice.
Pork Dumplings with Soy Sauce
Pork dumplings are a delightful dish that brings a burst of flavor with every bite. These tasty treats are filled with seasoned pork and wrapped in soft dough, making them a satisfying option for dinner or a snack. The combination of soy sauce and other dipping sauces elevates the taste, adding a savory touch that complements the dumplings perfectly.
Making pork dumplings is easier than you might think! With just a few ingredients and simple steps, you can create a delicious meal that will impress your family and friends. Whether you choose to steam, boil, or pan-fry them, these dumplings are sure to be a hit at your dinner table.
Ingredients
- 1 pound ground pork
- 1/2 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package dumpling wrappers
- Water (for sealing)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are incorporated.
- Assemble the Dumplings: Place a dumpling wrapper in your hand, spoon about 1 tablespoon of filling in the center, and wet the edges with water. Fold the wrapper in half and pinch to seal, making sure no filling escapes.
- Cook the Dumplings: You can steam, boil, or pan-fry the dumplings. For steaming, place them in a steamer for about 10-12 minutes. If boiling, cook for 5-7 minutes until they float. For pan-frying, heat some oil in a skillet, add the dumplings, and cook until golden brown on one side before adding water to steam.
- Serve: Enjoy your dumplings hot with soy sauce or your favorite dipping sauce!
Crispy Orange Chicken
Crispy Orange Chicken is a delightful dish that combines tender, crunchy chicken pieces with a tangy orange sauce. The sweetness of the orange balances perfectly with the savory flavors, making it a satisfying choice for dinner. Plus, it’s relatively easy to whip up at home, making it a fantastic weeknight meal or a special treat on the weekend.
This recipe is not only flavorful but also offers a wonderful texture contrast. The crispy coating of the chicken pairs beautifully with the sticky sauce, while served over fluffy rice, it becomes a complete meal that everyone will enjoy. Let’s get cooking!
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 1 cup orange juice
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Prepare the Chicken: In a bowl, season chicken pieces with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and then coat with cornstarch.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- Make the Orange Sauce: In a separate saucepan, combine orange juice, sugar, soy sauce, rice vinegar, ginger, and garlic. Bring to a simmer, then add the cornstarch mixture to thicken the sauce, stirring until smooth.
- Combine and Serve: Add the fried chicken to the pan with the orange sauce, tossing to coat evenly. Serve over cooked rice and enjoy!
Moo Shu Pork with Pancakes
Moo Shu Pork is a delightful stir-fry that combines tender slices of pork with a medley of colorful vegetables, all enveloped in a savory sauce. The dish is not only tasty but also offers a wonderful balance of textures, thanks to the crispy vegetables and tender meat. Served with thin pancakes, it’s a fun, hands-on meal that invites everyone to roll their own wraps!
This recipe is straightforward, making it perfect for both novice cooks and seasoned chefs alike. With just a few key ingredients, you can whip up a satisfying dinner that will impress your family and friends. Let’s get cooking!
Ingredients
- 1 pound pork tenderloin, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups cabbage, shredded
- 1 cup mushrooms, sliced
- 1 cup bell peppers, diced
- 2 green onions, chopped
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 8 small pancakes (store-bought or homemade)
Instructions
- Marinate the Pork: In a bowl, combine pork slices, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for about 15-20 minutes.
- Stir-Fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
- Add Vegetables: In the same pan, add cabbage, mushrooms, bell peppers, ginger, and garlic. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
- Combine: Return the cooked pork to the pan with the vegetables. Add green onions and stir everything together for an additional 2 minutes to heat through.
- Serve: Warm the pancakes according to package instructions. Serve the stir-fry mixture on the pancakes, allowing everyone to create their own rolls.
Thai Basil Chicken Stir-Fry
Thai Basil Chicken Stir-Fry is a delightful dish that brings a burst of flavor to your dinner table. The combination of tender chicken, vibrant bell peppers, and fragrant Thai basil creates a satisfying meal that is both savory and slightly spicy. It’s an easy recipe that allows you to whip up a delicious dinner in no time.
This stir-fry is not only quick to prepare but also offers a fantastic balance of textures and flavors. The basil’s aromatic taste pairs beautifully with the chicken and vegetables, making it a favorite among Thai cuisine lovers. Let’s dive into the ingredients and instructions to make this tasty dish!
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced (red or yellow)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili flakes (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the diced chicken and cook until it is browned and cooked through, about 5-7 minutes.
- Stir in the sliced bell pepper and cook for another 2-3 minutes until slightly tender.
- Mix in the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Stir well to combine.
- Finally, add the Thai basil leaves and toss everything together until the basil is wilted. Serve hot with steamed rice.
Vegetable Fried Rice
Vegetable Fried Rice is a delightful blend of flavors and textures, making it an enjoyable meal any night of the week. With its colorful mix of vegetables and perfectly cooked rice, this dish offers a satisfying bite that’s both tasty and nutritious.
Not only is it easy to prepare, but it also allows for creativity in the kitchen. You can customize it based on what vegetables you have on hand. Whether you’re a beginner or an experienced cook, this recipe is sure to please everyone at the table.
Ingredients
- 3 cups cooked rice (preferably day-old)
- 1 cup green peas
- 1 cup diced carrots
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
- Add the diced carrots and green peas, stirring for about 3-4 minutes until the vegetables are tender.
- Push the veggies to one side of the pan and add the cooked rice. Stir well to combine.
- Pour in the soy sauce, mixing everything together. Cook for an additional 3 minutes, allowing the rice to fry slightly.
- Season with salt and pepper, then top with sliced green onions before serving.
Beef and Green Pepper Stir-Fry
Beef and green pepper stir-fry is a quick and flavorful dish that brings together tender beef and vibrant green peppers, all coated in a savory sauce. This recipe is not only delightful but also straightforward, making it an ideal choice for busy weeknights.
The combination of crispy peppers and juicy beef creates a satisfying meal that pairs well with steamed rice or noodles. Plus, it can be whipped up in under 30 minutes, offering a delicious taste of Chinese cuisine without the fuss!
Ingredients
- 1 pound beef sirloin, sliced thinly
- 2 green bell peppers, sliced
- 1 red bell pepper, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef, soy sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
- Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking until fragrant. Toss in the sliced green and red bell peppers and stir-fry for about 3-4 minutes until they are tender yet crisp.
- Cook the Beef: Push the peppers to the side of the skillet and add the remaining oil. Add the marinated beef to the skillet and cook for 4-5 minutes, stirring frequently until the beef is browned and cooked through.
- Combine Everything: Mix the beef and peppers together in the skillet, seasoning with salt and pepper to taste. Stir-fry for an additional 1-2 minutes to blend the flavors.
- Serve: Remove from heat and serve hot over rice or noodles.
Eggplant and Ground Pork Stir-Fry
This Eggplant and Ground Pork Stir-Fry is a delightful dish that brings together the rich flavors of savory pork and the tender texture of eggplant. With its slightly sweet and spicy sauce, it’s a dish that’s satisfying yet easy to prepare, making it perfect for a weeknight dinner. The combination of ingredients creates a comforting meal that is sure to please everyone at the table.
If you’re looking for a simple recipe that packs a punch in flavor, this stir-fry is just what you need. You’ll love how quickly it comes together, allowing you to enjoy a delicious homemade meal in no time!
Ingredients
- 1 pound ground pork
- 2 medium eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili paste (optional)
- 2 green onions, sliced
- Cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula.
- Add the minced garlic and ginger, cooking for another minute until fragrant.
- Stir in the eggplant pieces and cook until they are tender, about 5-7 minutes.
- Mix in the soy sauce, hoisin sauce, and chili paste if using. Cook for an additional 2-3 minutes, letting the flavors meld together.
- Garnish with sliced green onions and cilantro before serving. Enjoy your stir-fry with steamed rice or noodles!
Steamed Vegetable Dumplings
Steamed vegetable dumplings are a delightful and healthy option for dinner. They are filled with colorful vegetables and herbs, creating a fresh and crispy bite. The light, fluffy dough complements the savory filling, making each dumpling a treat. Plus, they are pretty easy to make, making them perfect for both weeknight meals and dinner parties.
These dumplings can be customized to your taste by adding different vegetables or spices. Pair them with soy sauce or a tangy dipping sauce for an extra kick. Enjoy them as a light meal or as an appetizer to share with friends!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 teaspoon salt
- 1 cup finely chopped cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped mushrooms
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
Instructions
- Make the Dough: In a bowl, combine flour and salt. Gradually add water, mixing until a dough forms. Knead for about 5 minutes until smooth. Cover with a towel and let rest for 30 minutes.
- Prepare the Filling: In a separate bowl, mix cabbage, carrots, mushrooms, scallions, soy sauce, sesame oil, and ginger. Stir until well combined.
- Shape the Dumplings: Roll the rested dough into small balls, then flatten each into a circle. Place a spoonful of filling in the center, fold over, and pinch the edges to seal.
- Steam the Dumplings: Arrange the dumplings in a steamer basket lined with parchment paper. Steam over boiling water for about 15 minutes until the dough is translucent.
- Serve: Enjoy the dumplings warm with soy sauce or your favorite dipping sauce.
Sichuan Garlic Noodles
Sichuan Garlic Noodles are a delightful dish that packs a punch with bold flavors. This recipe features a spicy garlic sauce that beautifully coats the noodles, making every bite a tasty experience. If you’re a fan of garlic and a little heat, this dish is right up your alley!
The best part? It’s quick and simple to prepare, making it a perfect weeknight dinner. With just a handful of ingredients, you can whip up a delicious meal that will impress your family or guests.
Ingredients
- 8 ounces spaghetti or your preferred noodles
- 4 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1-2 tablespoons Sichuan peppercorns, crushed
- 2 tablespoons soy sauce
- 1 tablespoon chili oil (or to taste)
- 1 tablespoon rice vinegar
- 1/4 cup scallions, chopped
- Fresh cilantro for garnish
- Chili flakes for garnish (optional)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and crushed Sichuan peppercorns, cooking until fragrant, about 1-2 minutes.
- Add the Noodles: Toss in the cooked noodles, soy sauce, chili oil, and rice vinegar. Stir well to combine everything, allowing the noodles to absorb the flavors for about 2-3 minutes.
- Garnish and Serve: Remove from heat and mix in the chopped scallions. Serve hot, garnished with fresh cilantro and chili flakes if desired.
Ginger Garlic Chicken
Ginger Garlic Chicken is a delightful dish that harmonizes the warm, earthy flavors of ginger and garlic with tender chicken, creating a comforting meal that’s both satisfying and flavorful. This recipe is not only easy to prepare but also brings a hint of heat and sweetness to your dinner table, making it a favorite among families.
The dish is perfect for a busy weeknight or a cozy weekend dinner. With its vibrant colors and aromatic spices, Ginger Garlic Chicken is sure to impress while requiring minimal effort. Pair it with steamed rice or noodles for a complete meal that everyone will love.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 cup mixed bell peppers, sliced
- 1 cup green beans, trimmed
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix together garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, and black pepper. Add the chicken thighs, coating them well. Let marinate for at least 30 minutes or up to 2 hours in the fridge.
- Heat the Oil: In a large skillet, heat vegetable oil over medium heat. Once hot, add the marinated chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through.
- Add the Vegetables: Toss in the sliced bell peppers and green beans to the skillet. Stir-fry for another 5 minutes until the vegetables are tender-crisp.
- Serve: Transfer the Ginger Garlic Chicken and vegetables to a serving dish. Garnish with chopped green onions and serve warm with rice or noodles.
Fried Tofu with Black Bean Sauce
Fried Tofu with Black Bean Sauce is a delightful dish that brings together the savory flavors of black bean sauce with crispy, golden tofu. This recipe offers a satisfying combination of textures, where the soft interior of the tofu contrasts perfectly with its crispy exterior. The rich, umami flavor of the black bean sauce elevates the dish, making it an appetizing option for both vegetarians and meat-lovers alike.
Not only is this dish tasty, but it’s also quite simple to prepare, making it a great choice for a weeknight dinner. With a few basic ingredients and quick cooking steps, you can whip up a delicious meal in no time, perfect for serving alongside steamed rice or stir-fried vegetables.
Ingredients
- 1 block firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup black bean sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup bell peppers, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Toss the tofu cubes in cornstarch until well-coated.
- Fry the Tofu: In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and ginger, stirring until fragrant. Then, add the black bean sauce, soy sauce, and sugar, mixing well.
- Add Vegetables: Toss in the sliced bell peppers and cook for another 2-3 minutes until they are just tender.
- Combine: Return the fried tofu to the skillet, gently tossing to coat the tofu in the sauce. Cook for an additional 2 minutes to heat everything through.
- Serve: Garnish with chopped green onions and fresh cilantro before serving with steamed rice or noodles.
Spicy Korean Fried Chicken
Spicy Korean Fried Chicken is a delightful dish that packs a punch with its crispy exterior and fiery sauce. The combination of sweet, spicy, and savory flavors makes each bite a true treat for your taste buds. Plus, it’s relatively simple to prepare at home, making it perfect for a cozy dinner or a fun gathering with friends.
This dish is all about the crispy coating and the sticky sauce. With a few key ingredients, you can create a mouthwatering meal that’s sure to impress. Serve it with some rice or a side of veggies, and you have a satisfying feast.
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cold water
- Oil for frying
- 1/2 cup Korean chili paste (gochujang)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- Prepare the Chicken: In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Mix well. Add cold water to create a batter.
- Coat the Chicken: Dip each chicken wing into the batter, ensuring it’s fully coated. Shake off any excess batter and place on a wire rack.
- Heat the Oil: In a deep pot or fryer, heat the oil to 350°F (175°C). Carefully add the wings in batches, frying until golden brown and crispy, about 10-12 minutes per batch.
- Make the Sauce: In a separate bowl, mix gochujang, honey, soy sauce, sesame oil, and rice vinegar. Adjust the spice level to your preference.
- Combine: Once the wings are cooked, toss them in the sauce until well coated. Serve immediately, garnished with sesame seeds.
Coconut Curry Shrimp
Coconut Curry Shrimp is a delightful dish that combines the sweetness of coconut milk with the warmth of aromatic spices. This recipe celebrates the flavors of shrimp, making it a quick and satisfying meal perfect for any night of the week. It’s not only rich and creamy, but also has a hint of spice that adds depth to each bite.
With just a few simple ingredients and minimal prep time, this recipe is user-friendly for both seasoned cooks and those just starting out. In under 30 minutes, you can have a bowl of comforting curry that feels both exotic and homey, making it a wonderful addition to your dinner rotation.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup bell peppers, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant. Add the red curry paste and cook for 1 minute, mixing well.
- Pour in the coconut milk, fish sauce, and sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Add the shrimp and sliced bell peppers, cooking for 5-7 minutes until the shrimp are pink and cooked through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Braised Pork Belly with Soy Sauce
Braising pork belly in soy sauce creates a dish that’s both savory and rich, with a wonderful balance of sweetness from the sauce. This recipe is not overly complicated and is perfect for a cozy dinner at home. The tender meat, combined with a glossy glaze, makes for a meal that feels indulgent yet achievable.
The combination of soy sauce, sugar, and aromatics brings out deep flavors while keeping the pork belly juicy. Pair this dish with steamed rice or vegetables for a satisfying meal that everyone will enjoy.
Ingredients
- 1 lb pork belly, cut into chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 2 slices ginger
- 1/2 cup water
- 2 green onions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Brown the Pork: In a large pot, heat sesame oil over medium heat. Add the pork belly pieces and brown on all sides.
- Combine Ingredients: After browning, add garlic, ginger, soy sauce, brown sugar, and water to the pot. Stir well to combine.
- Braise: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 hours, stirring occasionally.
- Final Touches: Once the pork is tender, remove the lid and let the sauce reduce for an additional 15-20 minutes. Season with salt and pepper as needed.
- Serve: Garnish with chopped green onions and serve hot with rice.
Five Spice Chicken Wings
If you’re looking to elevate your chicken wing game, these Five Spice Chicken Wings are a delightful option. They are packed with the warm, aromatic flavors of Chinese five spice, offering a sweet and savory taste that is hard to resist. Plus, they’re super easy to whip up, making them perfect for a casual dinner or a special gathering.
The five spice blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, giving the wings a unique flavor profile. Whether you bake, grill, or fry them, these wings are sure to be a hit at your dinner table.
Ingredients
- 2 pounds chicken wings
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 teaspoon five spice powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
- In a large bowl, combine soy sauce, vegetable oil, honey, five spice powder, garlic powder, salt, and pepper. Mix well.
- Add the chicken wings to the bowl and toss them in the marinade until they are evenly coated. Let them marinate for at least 30 minutes (or overnight in the fridge for more flavor).
- Arrange the wings on the prepared baking sheet in a single layer. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
- Garnish with chopped green onions before serving, and enjoy your delicious five spice chicken wings!
Cantonese Shrimp Fried Rice
Cantonese Shrimp Fried Rice is a delightful dish that brings together tender shrimp, colorful vegetables, and fluffy rice, all stir-fried to perfection. It’s a quick and simple recipe that captures the essence of Cantonese cuisine, balancing savory flavors with a hint of sweetness from the veggies.
This dish is perfect for a weeknight meal or to impress guests at a dinner party. With just a few ingredients and minimal prep time, you’ll have a satisfying meal that tastes just like what you’d find in a restaurant.
Ingredients
- 2 cups cooked jasmine rice
- 1 cup shrimp, peeled and deveined
- 1/2 cup peas
- 1/2 cup diced red bell pepper
- 1/2 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add shrimp and cook until they turn pink, about 2-3 minutes.
- Stir in the red bell pepper and peas, cooking for another 2 minutes.
- Add the cooked jasmine rice and stir well to combine all ingredients.
- Pour in the soy sauce and oyster sauce, mixing thoroughly to ensure the rice is evenly coated.
- Season with salt and pepper to taste, and sprinkle chopped green onions on top.
- Serve hot and enjoy your homemade Cantonese shrimp fried rice!
Honey Soy Glazed Brussels Sprouts
Honey Soy Glazed Brussels Sprouts are a delightful blend of sweetness and savory flavors. The honey adds a touch of natural sweetness, while the soy sauce brings a rich umami taste that elevates the Brussels sprouts from a simple side to a standout dish.
This recipe is easy to whip up, making it perfect for a weeknight dinner or a special occasion. With just a few ingredients and minimal prep time, you can create a dish that’s both appealing to the eyes and the palate.
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 clove garlic, minced
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the Brussels sprouts with olive oil, honey, soy sauce, and minced garlic. Toss until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Season with salt and pepper.
- Bake for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.
- Remove from the oven, sprinkle with sesame seeds if desired, and serve warm.
Crispy Salt and Pepper Squid
Crispy Salt and Pepper Squid is a delightful dish that packs a punch with its bold flavors and satisfying crunch. The tender squid is coated in a light batter and seasoned with salt and pepper, creating a snack that’s both savory and irresistible. It’s perfect as an appetizer or a main dish, and it’s quite straightforward to prepare.
This recipe is ideal for those looking to impress at dinner parties or simply enjoy a tasty treat at home. With just a few ingredients and simple steps, you can whip up this delicious dish that everyone will love.
Ingredients
- 500g squid, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- Vegetable oil for frying
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Squid: Rinse the squid rings under cold water and pat them dry with paper towels.
- Make the Coating: In a bowl, mix the flour, salt, black pepper, garlic powder, paprika, and chili powder until well combined.
- Coat the Squid: Dredge the squid rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- Heat the Oil: In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- Fry the Squid: Carefully add the coated squid rings to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Transfer the crispy squid to a serving platter, garnish with fresh herbs, and serve with lemon wedges on the side.
Traditional Chinese Hot Pot
Traditional Chinese hot pot is a fun and interactive dining experience that brings family and friends together. This dish consists of a simmering pot of broth at the center of the table, surrounded by a variety of fresh ingredients like meats, seafood, and vegetables. Each person can cook their chosen ingredients in the broth, allowing for a personalized meal full of rich, savory flavors.
Making hot pot at home is quite simple and allows for endless customization based on your taste preferences. The communal aspect of hot pot makes it a delightful way to share a meal, encouraging conversation and connection. To get started, gather your favorite ingredients and prepare a flavorful broth that suits your palate.
Ingredients
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1-2 green onions, chopped
- 8 ounces thinly sliced beef or pork
- 8 ounces shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 cup bok choy or spinach
- 1 cup tofu, cubed
- Dipping sauce (soy sauce, chili oil, sesame paste, etc.)
Instructions
- Prepare the Broth: In a large pot, combine the chicken or vegetable broth, soy sauce, sesame oil, garlic, ginger, and green onions. Bring to a simmer over medium heat.
- Set Up the Table: Arrange the sliced meats, shrimp, mushrooms, bok choy, tofu, and dipping sauces in small bowls around the hot pot.
- Cook the Ingredients: Once the broth is simmering, use chopsticks or a slotted spoon to add your chosen ingredients to the pot. Cook each item for a few minutes until fully cooked or tender.
- Enjoy: Using a slotted spoon or chopsticks, retrieve your cooked ingredients and dip them in your favorite sauce before enjoying!
Chicken and Vegetable Stir-Fry
This chicken and vegetable stir-fry is a quick and delicious way to enjoy a balanced meal. It’s packed with vibrant colors and flavors that will make your taste buds dance. The combination of tender chicken, fresh vegetables, and a savory sauce offers a delightful experience that’s both satisfying and healthy.
The best part? It’s super easy to make! In just about 30 minutes, you can have a wholesome dinner on the table. Perfect for busy weeknights, this stir-fry is a fantastic way to use whatever veggies you have on hand. Let’s dive into the recipe!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
- Next, toss in the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce and honey. Pour this sauce over the chicken and vegetables, and add the cornstarch mixture to thicken the sauce. Stir well and cook for another 2 minutes.
- Serve hot over cooked rice or noodles, and enjoy your homemade chicken and vegetable stir-fry!
Sesame Chicken Salad
Sesame chicken salad is a delightful blend of flavors and textures, combining tender chicken pieces with vibrant greens and a nutty sesame dressing. The dish offers a fresh and satisfying option for dinner, making it a popular choice for those who enjoy a lighter meal without sacrificing taste.
This salad is simple to prepare, making it perfect for busy weeknights. With a balance of sweet and savory notes, it’s a dish that pleases a variety of palates.
Ingredients
- 2 cups cooked chicken, diced
- 4 cups mixed greens (like romaine and spinach)
- 1/2 cup cucumber, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup red bell pepper, sliced
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and minced garlic. Season with salt and pepper to taste.
- Mix the Salad: In a large bowl, combine the mixed greens, diced chicken, cucumber, shredded carrots, and red bell pepper.
- Add Dressing: Pour the sesame dressing over the salad and toss gently to combine.
- Garnish: Sprinkle sesame seeds on top before serving for added flavor and crunch.
Sweet Potato Noodles with Vegetables
Sweet potato noodles with vegetables is a delightful dish that combines the earthy sweetness of the noodles with the crunch of fresh vegetables. It’s a quick and simple recipe, making it perfect for busy weeknights. This dish not only satisfies your hunger but also offers a burst of colors and flavors that will brighten your dinner table.
The texture of the sweet potato noodles adds an interesting twist, unlike traditional pasta. Tossed with vibrant veggies, this meal is light yet filling, making it an excellent choice for a wholesome dinner.
Ingredients
- 8 oz sweet potato noodles
- 1 tablespoon sesame oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, chopped
Instructions
- Cook the Noodles: In a pot of boiling water, cook the sweet potato noodles according to package instructions until tender. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat sesame oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add the bell pepper, zucchini, and broccoli, cooking until the vegetables are just tender.
- Combine: Add the cooked sweet potato noodles to the skillet. Pour in soy sauce, rice vinegar, and red pepper flakes (if using). Toss everything together until well combined and heated through.
- Serve: Garnish with chopped green onions and serve hot. Enjoy your quick, healthy dinner!
Braised Duck with Star Anise
Braising duck with star anise brings out deep, rich flavors that are both warming and comforting. The combination of tender duck and aromatic spices creates a delightful dish that’s perfect for a cozy dinner. This recipe is relatively straightforward, making it accessible for both novice and experienced cooks.
The star anise adds a unique sweetness and a hint of spice that pairs beautifully with the savory duck. As it simmers, the flavors meld together, resulting in a dish that’s savory and slightly sweet, sure to impress your family or guests.
Ingredients
- 1 whole duck (about 4-5 pounds)
- 1 tablespoon vegetable oil
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 3-4 star anise pods
- 1 piece of ginger (sliced)
- 4 cloves garlic (smashed)
- 1 tablespoon sugar
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare the Duck: Clean the duck thoroughly, removing any excess fat. Pat dry and season with salt and pepper.
- Brown the Duck: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the duck, skin side down, and brown it on all sides. Remove the duck and set aside.
- Combine the Ingredients: In the same pot, add the ginger, garlic, and star anise, sautéing them for a minute. Then, pour in the chicken broth, soy sauce, rice wine, and sugar, stirring to combine.
- Simmer: Return the duck to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, until the duck is tender.
- Serve: Once cooked, remove the duck from the pot. Let it rest for a few minutes before carving. Serve with the braising sauce drizzled on top and garnish with cilantro.
Kung Pao Cauliflower
Kung Pao Cauliflower is a delightful twist on the classic Kung Pao Chicken, featuring tender cauliflower florets marinated in a spicy, savory sauce. This dish offers a wonderful blend of textures and flavors, with the nuttiness of peanuts and the crunch of fresh vegetables. It’s not only flavorful but also easy to make, perfect for weeknight dinners or impressing guests.
The balance of heat from the chili peppers and the sweet-sour notes from the sauce create a satisfying dish that pairs wonderfully with rice or noodles. Plus, it’s a great way to enjoy a healthy and vibrant meal that doesn’t skimp on taste!
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 3-4 dried red chilies
- 1/2 cup roasted peanuts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Cauliflower: In a large bowl, toss cauliflower florets with a pinch of salt and pepper. Heat vegetable oil in a pan over medium heat, and add the cauliflower. Sauté until golden brown and tender, about 5-7 minutes.
- Add Aromatics: Stir in dried chilies, garlic, and ginger. Cook for another minute until fragrant.
- Make the Sauce: In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, and sesame oil. Pour the sauce into the pan with the cauliflower.
- Finish Cooking: Add the peanuts and chopped green onions, stirring everything to coat well. Cook for an additional 2-3 minutes until heated through.
- Serve: Remove from heat and enjoy your Kung Pao Cauliflower with steamed rice or noodles!
Hoisin Glazed Eggplant
Hoisin glazed eggplant is a delightful dish that brings together the rich, savory flavors of hoisin sauce with tender, caramelized eggplant. This recipe is not only simple to prepare but also offers a wonderful balance of sweetness and umami, making it a satisfying choice for dinner.
The eggplant absorbs the hoisin sauce beautifully, creating a dish that’s both hearty and flavorful. It’s perfect for a weeknight meal or as a side dish to complement your favorite Asian-inspired main courses.
Ingredients
- 2 medium eggplants
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1/4 cup chopped green onions
- Cilantro for garnish
Instructions
- Prepare the Eggplant: Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture, then rinse and pat dry.
- Make the Sauce: In a small bowl, whisk together hoisin sauce, soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar until well combined.
- Glaze the Eggplant: Preheat your grill or oven to medium heat. Brush the cut sides of the eggplant with the sauce mixture, reserving some for later.
- Cook: Place the eggplant cut-side down on the grill or baking tray. Grill for about 5-7 minutes, then flip and brush the reserved sauce on the flesh side. Cook for an additional 5 minutes until tender and caramelized.
- Serve: Remove from heat and sprinkle with chopped green onions and cilantro before serving. Enjoy your delicious hoisin glazed eggplant!
Char Siu Pork with Rice
Char Siu, or Chinese BBQ pork, is a delicious dish known for its sweet and savory flavor profile. The marinated pork is grilled or roasted to achieve that coveted caramelized exterior while remaining tender and juicy on the inside. This dish is not only flavorful but also fairly straightforward to prepare, making it a wonderful option for a weeknight dinner.
Pairing the char siu with fluffy rice makes for a satisfying meal. The rice absorbs the rich flavors of the sauce, creating a perfect balance with the meat. Whether you’re new to cooking or a seasoned chef, this recipe is sure to impress!
Ingredients
- 1 pound pork tenderloin
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Cooked white rice, for serving
- Sliced green onions, for garnish
Instructions
- Marinate the Pork: In a bowl, mix hoisin sauce, soy sauce, honey, rice vinegar, five-spice powder, garlic, and ginger. Add the pork tenderloin to the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
- Cook the Pork: Remove the pork from the marinade and place it on the prepared baking sheet. Bake for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste with leftover marinade halfway through cooking for extra flavor.
- Let it Rest: Once cooked, let the pork rest for 5-10 minutes before slicing. This helps keep it juicy.
- Serve: Slice the char siu into thin pieces and serve it over a bed of warm, fluffy rice. Garnish with sliced green onions for a fresh touch.
Spicy Garlic Green Beans
Spicy Garlic Green Beans are a delightful side dish that packs a punch! The fresh green beans are sautéed with garlic and red pepper flakes, creating a vibrant mix of flavors that is both spicy and aromatic. This dish is not only quick and easy to prepare, but it also adds a colorful touch to your dinner table.
Whether you’re serving it alongside your favorite stir-fry or grilled protein, these green beans are sure to elevate your meal. Plus, the simple ingredients make it accessible for anyone looking to whip up something tasty in no time!
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.
- Sauté the Garlic: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the Green Beans: Toss the blanched green beans into the skillet, stirring to coat them in the garlic oil. Season with salt and pepper, and cook for an additional 2-3 minutes until heated through.
- Serve: Transfer the green beans to a serving dish and sprinkle with sesame seeds if using. Enjoy your spicy garlic green beans warm!
Lemon Chicken with Stir-Fried Veggies
Lemon Chicken with Stir-Fried Veggies is a zesty dish that combines tender chicken pieces with bright, fresh flavors. The tangy lemon sauce brings a delightful lift to the meal, while the colorful stir-fried veggies add a satisfying crunch. This recipe is not only simple to make but also quick enough for a busy weeknight dinner.
The harmony of citrus and savory elements makes this dish a crowd-pleaser. It’s a great way to enjoy a healthy meal without sacrificing taste. Plus, it’s a versatile recipe where you can mix and match your favorite vegetables!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon cornstarch, mixed with 1 tablespoon water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, lemon juice, honey, and a pinch of salt. Let it marinate for at least 15 minutes.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Toss in the garlic, red and yellow bell peppers, and broccoli. Stir-fry for an additional 3-5 minutes until the veggies are tender but still crisp.
- Thicken the Sauce: Stir in the cornstarch mixture and cook for another minute until the sauce thickens. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot over rice or noodles, garnished with additional lemon wedges if desired.
