495 chinese recipes

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

A clean, light Asian-style soup of tender napa cabbage and celery in a simple broth, topped with cooked shrimp and fresh scallions. Just 6 ingredients and under 50 calories per bowl.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Chinese-style roast pork tenderloin marinated in oyster sauce, soy sauce, rice wine, five spice, ginger, and garlic. Roasted at high heat then sliced thin.

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Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.