Chinese recipe collection

Steak and shrimp wonton filling with marinated beef, lemon-kissed shrimp, water chestnuts, and cilantro. A surf-and-turf twist for fried or boiled dumplings.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

No-bake Oriental chews made with toasted chow mein noodles and coconut mixed into melted chocolate and butterscotch chips with slivered almonds. Crunchy, chewy, and sweet, these set on wax paper in minutes.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Asian-style turkey salad with cooked turkey breast, snow peas, red bell pepper, carrot and green onion tossed in a creamy soy-ginger mayo dressing. A fast, fridge-cold leftover-turkey solution served on lettuce.

Sea scallops stir-fry with broccoli, napa cabbage, snow peas, and shiitakes in a star anise-spiced soy-vinegar sauce. Light Chinese seafood dinner over steamed rice.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

I enjoyed this pan fried catfish with the whole family, they all love it so much!

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Pigs' ears salad simmers the ears with star anise and ginger until tender, then slivers them cold with carrots, cucumber, and plum sauce. A classic Chinese cold appetizer with gelatinous crunch.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.