Chinese

The slow-simmered broth is a true labor of love.

It's my family's favorite celebration meal.

He's been cooking Chinese food for more than 50 years, and this is one of his signature recipes.

The spirals are hypnotizing — and made even more distinct with the addition of a little matcha in the water dough.

This sweet-and-salty mooncake is filled with rich and nutty red bean paste. 

It comes together in less than five minutes with easy-to-find ingredients.

It's my favorite way to quickly cook up a medley of vegetables.

Chinese eggplant soaks up flavor like a sponge.

It's fast, it's refreshing, and it's jam-packed with flavor.

In my family, brunch isn't complete without it.

It's the ultimate reward for a day of patience.

This comforting, hearty soup from Mister Jiu's cookbook is full of meaty oxtails, roasted veggies, star anise, ginger, and two kinds of peppercorns.

Stir-fry it with greens or noodles, make a decadent XO and egg fried rice, or spoon it on top of simply steamed fish

This Cantonese steamed fish is topped with ginger, green onions, and fermented black beans.

It’s generally made to accompany pork ribs, but it's also great with grilled sardines, thin strips of beef stir-fry, broiled octopus, and roasted chicken thighs.

I'll walk you through making the dim sum favorite of soft fluffy buns filled with sweet Chinese barbecued pork (char siu).

Add this veggie-packed dish to your Lunar New Year menu.

Tender braised shiitake mushrooms and velvety sauce over a bed of vibrantly colored baby bok choy.

It's the best kind of fast food.

My entire family loves it.

It's hearty and filling — and ready in just 20 minutes.

Heavy cream and hot sauce combine to create a spicy, decadent sauce for stir-fried shrimp and tender-crisp veggies.

Of the many versions of kung pao chicken that I’ve eaten, this is one of my favorites.

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions.

Szechuan peppercorns, dried chiles, and white pepper join forces in this spicy Chinese stir-fry.

The craving: General Tso’s chicken from your favorite Chinese takeout spot. The problem: You’ve got different diners eating at different times. The best solution: General Tso’s chicken from your slow cooker. Yes, you’ll be investing a little more time than dialing for takeout, but you’ll make the best General Tso’s you can at home without stir-frying and you can feed your family in shifts as they stagger in the door tired and hungry.

It takes just 20 minutes to turn chicken breasts into this takeout favorite.

This better-than-takeout is low-carb, gluten-free, and Whole30-friendly.

Eggplant can be a polarizing vegetable. There are those who don’t care for it, but I’m in the other camp. I love eggplant in any form, whether roasted, grilled, or even puréed into baba ganoush. But my absolute favorite? When eggplant is stir-fried with lots of garlic and coated with a glossy, savory sauce that I can spoon over a big bowl of steamed rice. I’m not vegan, but this recipe can lean that way if you can get your hands on vegetarian oyster sauce.

It's super crispy and saucy, with no deep-frying required.

It comes together in just 30 minutes.

Perhaps the most time-intensive element of this recipe is waiting for the tofu to dry out. That’s when you do the rest of the prep — making the sauce and cutting the veggies — so by the time you pop everything into the oven to cook, the 10 minutes or so it takes goes by in a flash. Would you expect anything less from a recipe from Damn Delicious?

I am a firm believer in the power of dumplings and soup. Not only is the combination tasty and comforting, but a little upfront effort also yields prepped emergency meals to stash in my freezer — and who doesn’t want that? These easy wontons are full of juicy, savory ground pork and swim in a 15-minute gingery broth that starts with boxed chicken broth. Best of all, the ingredients are all easy-to-find, and the wontons use a simple but pretty wrapping technique.

With its long-simmered slices of tender beef and hearty broth, it's one of my absolute favorite comfort foods.

One of my favorite soups is hot and sour soup, and I was flabbergasted to discover that it’s really quite easy — and cheap! — to make. Who woulda thunk it? Called suan la t’ang in Chinese, it gets its tang from the addition of white vinegar. Let me share a secret with you — not only did this recipe mark the first time I made hot and sour soup, but it also marked the first time I tasted it. Trust me, no one is more surprised than me.

Yes, you can make chicken fried rice at home without a wok in under an hour.

Skip the delivery and make this easy noodle dish at home.

Stir-fried tofu is not, perhaps, at the top of your list of scintillating weeknight dinners. But in its own humble, unassuming way, tofu can be downright sexy. Give it some time by itself in a hot wok, and you’ll get golden edges and bouncy texture that will surprise you with its ability to make you swoon. Let me be upfront: this is not the kind of crispy, crunchy tofu that comes from a deep-fryer.

Tender stir-fried beef and broccoli in a savory sauce is a takeout favorite, especially spooned over a bowl of steamed rice. We’ve paired up this classic Chinese-American dish with another takeout staple, fried rice, resulting in a one-pan meal loaded with crisp-tender broccoli, savory ground beef, and fragrant, garlicky rice. It’s a two-for-one dish that means you don’t have to pick up the phone and order delivery for dinner.

Stir-fries are in my regular dinner rotation because they’re fast and I can cook veggies and proteins together all in one pan. One day I spotted the bag of frozen Asian dumplings that I always stock for quick lunches and an idea percolated in my head: What about using dumplings instead of meat or tofu in a stir-fry instead? And then a one-pan meal was born.

Chinese barbecue pork, crunchy veggies, and saucy noodles come together in this Chinese stir-fry.

Trader Joe’s Mandarin orange chicken is beloved by fans (in fact, the store itself has said it’s been the top pick by customers for two years in a row). I find it to be just as good as takeout, but so much cheaper and faster. And while preparing it as the package suggests is fine, there’s plenty of room to play around.

Shrimp fried rice is a one-pan wonder, full of plump shrimp, fluffy eggs, and toasty rice that can be adapted to your mood and the contents of your refrigerator. Plus, it’s satisfying enough to be served on its own, and it’s incredibly easy to make. Our version below goes from prep to plate in less than 30 minutes — which is even faster (and we think tastier!) than takeout. 1. You start with leftover rice. Cold, cooked rice is actually a better choice here than freshly cooked.

Before the Beijing Olympics end, we want to share this dish, which we found out about from a friend who lived in China for many years.

Have the vegetables and meats to stir-fry, but not sure what sauce you’d like to finish them in? In this post I’ll list six simple stir-fry sauces to try. Put down the take-out menu and grab your wok – this will be fun and easy!

This is take-out menu beef and broccoli stir-fry — but so much better. No sad broccoli. No chewy, dry pieces of beef. No gloppy sauce. Replace all those with crisp-tender broccoli and savory bites of beef tossed with a simple three-ingredient stir-fry sauce. Chinese “take-out” night will never be the same. For this quick stir-fried dish, flank steak or skirt steak are your best choices.

Vegetarians will rejoice. (And so will die-hard carnivores).

Put that takeout menu back in the drawer — we’re coming upon asparagus season, so it’s time to take full advantage of its short appearance! This Chinese-style stir-fry can be made in the same time it takes for takeout to arrive. Pick up some flank steak, asparagus, and mushrooms at the grocery store and break out the wok when you get home. Flank steak is a great choice for stir-fries because it’s lean, flavorful, and has lots of beefy flavor.

Chicken and vegetable stir-fry should be a staple of every home cook’s weekly meal plan — it’s quick-cooking, flavorful, and can be better than takeout with just a few key ingredients and one brilliant step. If you’ve spent anytime at the stove trying to stir-fry without a wok and found that your chicken and vegetables sauté rather that stir-fry, then this recipe is for you.

Kung pao chicken has a lot going for it. The Chinese takeout favorite boasts tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. With a few basic stir-frying techniques, you can make this satisfying dish at home anytime the craving strikes. Here’s how to do it. Kung pao chicken originated in Sichuan, although you can now find it all over China.

Admit it — most of us have a slightly codependent relationship with frozen potstickers. Sometimes I truly wonder if they were invented to be the perfect solo meal — finger food with a five-minute cooking time being the two major qualifications for my lazy solo meals, anyway. Pierogies, the Eastern European dumpling equivalent of potstickers, make an equally ideal snack, either when dining solo or when making appetizers for a crowd.

Take the ingredients for Chinese chicken salad and stuff them into colorful, fresh rolls that are perfect for spring.

And it's easier, too — the slow cooker does all the work for you.

It will be on your table in 30 minutes.

As a Chinese-American girl growing up on everything from pot roast and pasta to tofu and stir-fries, I’ve always had a rather eclectic appreciation for food. But for those really busy workweeks, I always find myself — in an unironically stereotypical sort of way — coming back to one basic strategy from my Chinese roots. I call it the “serve with rice” strategy.

For over ten years, I’ve been making these show–stopping fortune cookies for holidays and special occasions. They are absolutely delicious to taste and striking to behold. Plus, writing your own fortunes is a laugh. Mine have improved greatly since my first batch of fortune cookies at age twelve, when I was a little confused on the concept of advice–giving. My “Please Flush . . .

In our recent post on how to poach a chicken, a reader mentioned Mark Bittman’s version of Hainanese chicken with rice. It’s a pure, simple meal: Chicken poached with garlic and ginger, then shredded. The light, ginger-scented chicken broth is used to cook rice, and then the chicken and rice are served with a sprinkle of scallions and cilantro, and a drizzle of sesame oil.It sounded like heaven on a plate, a nourishing meal for spring. And you know what? It is.

When my family and I moved out of our first home, it meant leaving behind friends, neighbors, and our favorite takeout restaurants. After a few disappointing deliveries in our new neighborhood, I decided it was time to re-create some of our go-to restaurant meals at home, beginning with my all-time favorite: beef and broccoli. After a bit of experimenting, I mastered the thin slices of tender beef, the crunchy broccoli, and that mysteriously savory sauce that makes the dish so darn delicious.

Take your summer tomatoes beyond salad.

Spicy, crispy, and packed with flavor, Chicken 65 is considered an Indo-Chinese recipe; a cuisine that is hugely popular in both India and Pakistan.

One of the most awe-inspiring moments of my childhood occurred when my father brought home a winter melon so large, it rivaled my own height and weight! Commonly used in Chinese cuisine, these impressively sized gourds are mild, slightly sweet, and the perfect ingredient for a clean, restorative soup. Generally harvested in fall or early winter, a whole winter melon (dong gua in Chinese) can be stored for months. Many Asian markets also sell them in more manageable slices.

From a simple bowl of rice porridge to luo buo gao, a savory steamed turnip cake served thinly sliced and fried, Chinese breakfasts are one of the most satisfying ways to start the day. Want to try your hand at making these and other dim sum favorites? Check out the recipes below!1. Scallion Pancake – This savory pancake is crispy, chewy and layered with nuggets of green onion.2.

Q: Does anyone have a recipe for Chinese pizza? I don’t know if it has another name but that’s the only one I know. It’s like a thin crepe/tortilla, crunchy on the bottom, kind of chewy and topped with a thin layer of egg and a lot of chives. It’s really nice and I wish to be able to do it at home.

All week we’re sharing Asian food recipes and inspiration here at The Kitchn. Here are some refreshing drinks to sip alongside your East, South, and Southeast Asian meals – or just to cool down on a hot summer day.