Chinese green beans, also called long beans, make an easy stir-fry with Sichuan peppers, red chilis, and sesame oil. This dish is ready in only 15 minutes from start to finish!
Author: Garrett McCord
A delicious version of Chinese ribs. Serve with fried rice and/or noodles.
Author: Ward
Great as a appetizer! a little different but still all good. This is one of those recipes to use with the old timey electric woks that were so popular in the early 90's! That is where is developed from...
Author: Shawn C
I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.
Author: mianbao
Make and share this Chicken.....authentic Chinese Lemon Chicken recipe from Food.com.
Author: Timothy H.
These crunchy, deep-fried sesame balls are one of my favorite treats during the Chinese New Year. In Cantonese, it means 'laughing dates' because these sesame balls crack open like a laughing mouth. They...
Author: siulinskitchen
A terrific chinese dish from Barbara Fisher of tigersandstrawberries blog. Not sickly sweet just a great balance of flavors
Author: MarraMamba
Frog legs are very tender meat. If you prefer, the frog legs can also be substituted with chicken meat.
Author: Kim Ong
This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hope you like it as much as I do.
Author: Linda Johnson
This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh,...
Author: Cook4_6
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or...
Author: tgobbi
Easy to make and delicious with steamed rice! A dish I grew up with; something my mom always makes :)
Author: simonechow
Savory pork roast recipe for the barbecue. Use this Chinese spiced pork alone, in stir-fries, or in soup. Serve sliced with veggie fried rice, Asian coleslaw, and grilled pineapple. This pork is tasty...
Author: Manx
This is a simple yam pudding that is traditionally served by the Foo Chow people. Traditionally, pork lard is used to enhance the flavor, but it can be substituted with vegetable oil.
Author: iken
Make and share this Pork Tenderloins With Asian Peanut Sauce recipe from Food.com.
Author: Virginia Cherry Blo
My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.
Author: evelynathens
These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting...
Author: FERNNG
This batter is delicious, so fluffy. Mushrooms, sweet potatoes, broccoli, tempeh . . . everything tastes good in it. I used it to batter tempeh for a sweet and sour dish.
Author: VegBear
Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good...
Author: Cyndi
It was originally a "random stir-fry" because I simply used what I had in my refrigerator. I also experimented with Worcestershire sauce this time. It's not a traditional ingredient that we would use for...
Author: RuPei
These noodle cakes have a yummy, crispy outside and a soft inside. Mmmmm. If you'd like to spice things up, replace the dark sesame oil with hot chile sesame oil.
Author: Candice
Make and share this Chinese New Year Whole Fish With Sweet and Sour Vegetables recipe from Food.com.
Author: Wendys Kitchen
Healthy, easy and oh-so yummy! A favorite in Chinese restaurants.
Author: IS15BJC
Make and share this Spicy Sesame Chicken for Two recipe from Food.com.
Author: angeldawn89
A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste.
Author: Chef Kate
When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference...
Author: tgobbi
This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the...
Author: Leslie in Texas
This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston,...
Author: Bren in LR
Razor Clam in Sha Cha Sauce is one of my favorite dishes. Sha Cha is a type of sauce which is actually from my hometown. I was so glad to find it in the US, it makes this dish so tasty. I almost felt like...
Author: Tao,RN
A simple sauce that goes great with egg rolls or potstickers. It can also be used as a salad dressing, or a sauce over grilled chicken or pork.
Author: lazyme
Congee is a type of rice porridge eaten in many Asian countries. This recipe is Chinese. It's easiest made in a rice cooker, but a pot will do as well. On a personal note: congee is also a popular late...
Author: AmandaInOz
Make and share this Chinese Cabbage, Snow Pea and Mushroom Stir-Fry recipe from Food.com.
Author: Wendys Kitchen
Make and share this Chinese Garlic Sauce recipe from Food.com.
Author: WildlifeDi
This recipe tastes remarkably like my favorite dish at the vegan chinese place in new york. I got it from a website of vegan recipes: http://www.vegan-food.net/recipe/1180/Pineapple-Sweet-and-Sour/
Author: cassandra.snyder
This marinade works great with most meats, especially pork tenderloin, see recipe 90325. It goes well with beef short ribs, pork, or even chicken. Red pepper flakes control how spicy you would like it...
Author: Always in the kitch
Tired of the same ol' honey shrimp? Try a few CrAzY things to twist it up! Honey shrimp with a citrus and pineapple punch! I made due with what I had at home and they turned out GREAT!. The recipe was...
Author: MrLowery
Sea Cucumbers ("beche de mer" in French) with its gelatinous texture is a delicacy in Chinese cuisines. The Sea Cucumber is flavorless, however it has the ability to soak up the flavors of foods and seasonings...
Author: SkipperSy
Make and share this Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce recipe from Food.com.
Author: FLKeysJen
Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.
Author: Kana K.
Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles are fantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste.
Author: Candice
Make and share this Chinese Pearl Balls (Appetizers) recipe from Food.com.
Author: Olha7397
Shanghai-style chow mein is known as hakka noodles in India, where Chinese cuisine is relished. This is a speedy dish to put together and tastes fantastic.
Author: KristinV
Make and share this Stir-Fried Cellophane Noodles recipe from Food.com.
Author: Dienia B.
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Author: Mandi Zainab Raimi
Make and share this Spring Onion Pancakes recipe from Food.com.
Author: WaterMelon
This is a popular dish in Singapore, usually found in hawker centers. The chicken stock makes the rice very fragrant and delicious. Serve with chile sauce and dark soy sauce.
Author: wllew
This is a seafood version of the popular Chinese appetizer of minced pork and vegetables wrapped in lettuce leaves. I also do a vegetarian version which I will post when I find that recipe.
Author: Wendys Kitchen
For this lovely light dish you can use either Chinese cabbage or Bok Choi. This is an unusual preparation from eastern China. Taken from Kenneth Lao's Complete Encyclopedia of Chinese Cooking.
Author: alvinakatz