Unlock the secrets to simple yet sensational Chinese cooking with our roundup of 21 delicious recipes perfect for beginners! Whether you’re craving quick weeknight dinners, comforting classics, or eager to explore new flavors, these easy-to-follow dishes will bring the vibrant tastes of China right to your North American kitchen. Dive in and discover how effortless it can be to create authentic Chinese meals at home!
Kung Pao Chicken
Alright, let’s dive straight into making Kung Pao Chicken—a fiery, nutty stir-fry that’s all about bold flavors and crunch.
Ingredients
- For the marinade: 1 lb chicken breast (cut into 1-inch cubes), 2 tbsp soy sauce, 1 tbsp cornstarch
- For the sauce: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornstarch, 1/2 cup water
- For the stir-fry: 2 tbsp vegetable oil, 3 dried red chilies (halved), 1 tsp Sichuan peppercorns, 1/2 cup roasted peanuts, 3 garlic cloves (minced), 1 inch ginger (minced), 2 green onions (chopped)
Instructions
- Marinate the chicken: In a bowl, combine chicken with soy sauce and cornstarch. Let sit for 15 minutes.
- Make the sauce: Whisk together soy sauce, rice vinegar, sugar, cornstarch, and water in a small bowl. Set aside.
- Heat the oil: In a wok or large skillet, heat vegetable oil over high heat until shimmering, about 1 minute.
- Stir-fry aromatics: Add chilies and Sichuan peppercorns. Stir for 30 seconds until fragrant.
- Cook the chicken: Add marinated chicken. Stir-fry for 4-5 minutes until no longer pink.
- Add peanuts and sauce: Toss in peanuts, then pour the sauce over. Stir-fry for 2 minutes until thickened.
- Finish with aromatics: Mix in garlic, ginger, and green onions. Cook for 1 more minute.
Here’s the deal: The chicken’s tender, the peanuts add a killer crunch, and that sauce? Bold with a hint of sweet and sour. Serve it over steamed rice or wrap it in lettuce cups for a low-carb twist.
Sweet and Sour Pork
Yearning for a dish that’s a riot of flavors? Sweet and Sour Pork delivers with its crispy pork, tangy sauce, and vibrant veggies—ready in under 30 minutes.
Ingredients
- For the pork:
- 1 lb pork shoulder, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable oil, for frying
- For the sauce:
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 1 tbsp cornstarch, mixed with 2 tbsp water
- For the stir-fry:
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup pineapple chunks
Instructions
- Marinate the pork: In a bowl, mix pork cubes with beaten egg, salt, and pepper. Coat each piece evenly with cornstarch.
- Fry the pork: Heat oil in a deep pan to 375°F. Fry pork in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
- Make the sauce: In a saucepan, combine ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice. Bring to a simmer over medium heat.
- Thicken the sauce: Stir in cornstarch slurry. Cook until sauce thickens, about 2 minutes.
- Stir-fry veggies: In a wok, sauté bell pepper and onion over high heat for 2 minutes. Add pineapple chunks and cook for another minute.
- Combine everything: Add fried pork to the wok. Pour sauce over and toss to coat evenly. Cook for 1 minute to heat through.
Get ready for a textural masterpiece—crispy pork meets velvety sauce, with a sweet and tangy punch. Serve over steamed rice or stuff into lettuce wraps for a crunchy twist.
Beef and Broccoli
You won’t believe how easy it is to whip up this Beef and Broccoli—bold flavors, quick steps, and no fuss.
Ingredients
- For the marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- For the sauce:
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- For the stir-fry:
- 2 cups broccoli florets
- 2 tbsp vegetable oil
Instructions
- In a bowl, combine sliced beef, soy sauce, cornstarch, and water. Let marinate for 15 minutes—no skipping for tender meat.
- Whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic in a separate bowl for the sauce.
- Heat 1 tbsp vegetable oil in a large pan over high heat. Add beef in a single layer; cook for 2 minutes per side until browned. Remove and set aside.
- In the same pan, heat remaining oil. Add broccoli; stir-fry for 3 minutes until bright green but crisp.
- Return beef to pan. Pour sauce over; toss to coat. Simmer for 2 minutes until sauce thickens—watch closely to avoid overcooking.
Keep it sizzling hot with a side of steamed rice or get creative by serving over crispy noodles for that extra crunch.
Egg Fried Rice
Ditch the takeout menu—this Egg Fried Rice is your new weeknight hero. Whip up fluffy grains, toss in crispy veggies, and crackle with golden eggs for a dish that’s faster than delivery.
Ingredients
- For the rice: 2 cups cooked white rice (cooled), 2 tbsp vegetable oil
- For the eggs: 2 large eggs, 1/2 tsp salt, 1/4 tsp black pepper
- For the veggies: 1/2 cup frozen peas and carrots (thawed), 2 green onions (sliced)
- For seasoning: 1 tbsp soy sauce, 1/2 tsp sesame oil
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
- Scramble eggs with salt and pepper in a bowl, then pour into the skillet. Cook for 2 minutes until just set, then remove and chop roughly.
- Add remaining 1 tbsp oil to the skillet. Toss in peas and carrots, stir-frying for 2 minutes until vibrant.
- Mix in cooled rice, breaking up any clumps. Drizzle soy sauce and sesame oil, stirring to coat evenly.
- Fold in scrambled eggs and green onions, cooking for another minute to heat through.
- Tip: Use day-old rice for the best texture—fresh rice can turn mushy.
- Tip: Keep the heat high to get that signature smoky wok flavor.
- Tip: Customize with a splash of sriracha or a sprinkle of sesame seeds for extra flair.
Mouthwatering and satisfying, this Egg Fried Rice boasts a perfect balance of fluffy, chewy, and crispy textures. Serve it straight from the skillet or top with a fried egg for Instagram-worthy brunch vibes.
Chow Mein
Hungry for a quick, flavor-packed meal? Chow Mein delivers crispy noodles, fresh veggies, and a savory sauce in under 30 minutes.
Ingredients
- For the noodles:
- 8 oz chow mein noodles
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- For the stir-fry:
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced cabbage
- 2 cloves garlic, minced
Instructions
- Boil chow mein noodles according to package instructions, then drain and set aside.
- Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add noodles and cook for 2-3 minutes until crispy. Remove and set aside.
- In the same pan, heat remaining 1 tbsp oil. Add garlic and stir for 30 seconds until fragrant.
- Add carrots, bell peppers, and cabbage. Stir-fry for 3-4 minutes until veggies are tender-crisp.
- Mix soy sauce, oyster sauce, sugar, and sesame oil in a bowl. Pour over veggies and stir to coat.
- Return noodles to the pan. Toss everything together and cook for another 2 minutes.
- Serve hot, garnished with green onions if desired.
Just like that, you’ve got a dish with crunchy noodles, vibrant veggies, and a sauce that’s sweet, salty, and utterly addictive. Try topping with a fried egg for extra richness!
Mapo Tofu
Make your taste buds dance with this fiery, umami-packed Mapo Tofu—a Sichuan classic that’s all about bold flavors and silky textures.
Ingredients
- For the tofu: 1 block (14 oz) soft tofu, cubed
- For the sauce: 2 tbsp Sichuan peppercorns, 1 tbsp doubanjiang (fermented bean paste), 1 tsp soy sauce, 1 tsp sugar, 1 cup chicken stock
- For the meat: 1/2 lb ground pork
- For garnish: 2 green onions, thinly sliced
Instructions
- Heat a wok over medium-high heat and dry roast Sichuan peppercorns for 1 minute until fragrant. Grind and set aside.
- In the same wok, add 1 tbsp oil and stir-fry ground pork until no longer pink, about 3 minutes. Remove and set aside.
- Add doubanjiang to the wok and stir-fry for 30 seconds to release its aroma. Tip: Use medium heat to prevent burning.
- Pour in chicken stock, soy sauce, and sugar. Bring to a simmer.
- Gently add tofu cubes and simmer for 5 minutes. Tip: Avoid stirring too much to keep the tofu intact.
- Return the pork to the wok and simmer for another 2 minutes. Tip: The sauce should thicken slightly.
- Sprinkle with ground Sichuan peppercorns and green onions before serving.
Authentic Mapo Tofu boasts a mouth-numbing spice and a velvety sauce that clings to each tofu cube. Serve it over steamed rice or with a side of crunchy cucumber salad for contrast.
Pork Dumplings
Whip up these juicy pork dumplings that’ll have your taste buds dancing faster than a TikTok trend. Perfect for a quick dinner or a fun cooking session with friends, these dumplings are a game-changer.
Ingredients
- For the filling:
- 1 lb ground pork
- 2 cups finely chopped cabbage
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- For cooking:
- 2 tbsp vegetable oil
- 1/2 cup water (for steaming)
Instructions
- In a large bowl, mix ground pork, cabbage, garlic, ginger, soy sauce, and sesame oil until well combined. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes.
- For the dough, combine flour, water, and salt in a bowl. Knead until smooth, then cover and rest for 15 minutes. Tip: The dough should be soft but not sticky.
- Roll the dough into a long rope, then cut into 24 pieces. Roll each piece into a thin circle.
- Place a spoonful of filling in the center of each dough circle. Fold and pleat the edges to seal. Tip: Dab water on the edges to help them stick better.
- Heat oil in a large pan over medium heat. Add dumplings and cook until bottoms are golden, about 2 minutes.
- Pour 1/2 cup water into the pan, cover, and steam for 8 minutes or until water evaporates. Remove lid and cook for another 2 minutes to crisp up.
Now, these pork dumplings boast a crispy bottom with a tender, flavorful filling that’s downright addictive. Serve them with a spicy dipping sauce or over a bed of steamed greens for an extra pop of color and nutrition.
Spring Rolls
Get ready to roll with these crispy, veggie-packed spring rolls that’ll have everyone reaching for seconds. Perfect for a quick snack or a party appetizer, they’re as fun to make as they are to eat.
Ingredients
- For the filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For assembly:
- 12 spring roll wrappers
- 1 cup warm water (for softening wrappers)
- For frying:
- 2 cups vegetable oil
Instructions
- Heat 1 tbsp sesame oil in a large pan over medium heat. Add cabbage, carrots, and green onions. Stir-fry for 3 minutes until slightly soft.
- Pour in 2 tbsp soy sauce. Cook for another 2 minutes, then remove from heat. Let the filling cool slightly.
- Fill a shallow dish with 1 cup warm water. Dip one spring roll wrapper into the water for 5 seconds until pliable.
- Lay the wrapper flat. Place 2 tbsp of filling in the center. Fold the sides over the filling, then roll tightly from the bottom up.
- Repeat with remaining wrappers and filling.
- Heat 2 cups vegetable oil in a deep pan to 350°F. Fry spring rolls in batches for 2-3 minutes until golden brown. Drain on paper towels.
Enjoy these spring rolls hot for the ultimate crunch. Serve with a side of sweet chili sauce for dipping, or slice them up for a colorful salad topper.
Hot and Sour Soup
Viral for a reason, this Hot and Sour Soup packs a punch with its bold flavors and comforting warmth. Perfect for those chilly nights or when you’re craving something with a bit of zing.
Ingredients
- For the broth:
- 6 cups chicken broth
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp white pepper
- For the mix-ins:
- 1/2 cup bamboo shoots, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/4 cup firm tofu, cubed
- For the thickening:
- 2 tbsp cornstarch
- 1/4 cup water
- For finishing:
- 1 egg, beaten
- 1 tsp sesame oil
- 2 green onions, sliced
Instructions
- In a large pot, bring the chicken broth to a boil over high heat.
- Stir in soy sauce, rice vinegar, and white pepper. Reduce heat to medium and let simmer for 5 minutes.
- Add bamboo shoots, shiitake mushrooms, and tofu to the pot. Simmer for another 5 minutes.
- In a small bowl, mix cornstarch and water until smooth. Slowly stir into the soup to thicken.
- While stirring the soup in a circular motion, slowly pour in the beaten egg to create ribbons.
- Remove from heat and drizzle with sesame oil. Garnish with green onions before serving.
Mouthwatering and tangy, this soup’s silky texture and spicy kick make it a standout. Serve it with a side of crispy wonton strips for an extra crunch.
Char Siu (Chinese BBQ Pork)
Oozing with sticky, sweet, and savory flavors, Char Siu is your ticket to an irresistible Chinese BBQ pork that’s crispy on the outside, tender inside. Let’s dive straight into making this crowd-pleaser.
Ingredients
- For the marinade: 1/2 cup hoisin sauce, 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp Chinese rice wine, 1 tbsp five-spice powder, 2 cloves garlic (minced), 1 tbsp grated ginger
- For the pork: 2 lbs pork shoulder (cut into 2-inch thick strips)
- For the glaze: 1/4 cup honey, 2 tbsp water
Instructions
- In a bowl, whisk together hoisin sauce, honey, soy sauce, rice wine, five-spice powder, garlic, and ginger for the marinade.
- Place pork strips in a large resealable bag, pour marinade over, seal, and refrigerate for at least 4 hours, preferably overnight. Tip: Massage the bag occasionally to ensure even marination.
- Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
- Remove pork from marinade, letting excess drip off, and place on the rack. Reserve marinade.
- Roast pork for 25 minutes. Tip: For even cooking, rotate the baking sheet halfway through.
- Brush pork with reserved marinade and roast for another 10 minutes.
- In a small saucepan, simmer honey and water for the glaze over low heat until slightly thickened, about 3 minutes.
- Brush pork with glaze and roast for 5 more minutes until caramelized. Tip: Watch closely to prevent burning.
- Let rest for 10 minutes before slicing.
Velvety with a perfect char, this Char Siu shines in bao buns or atop a steaming bowl of rice. The balance of sweet and savory? Absolutely unmatched.
Wonton Soup
Get ready to slurp your way to happiness with this Wonton Soup—packed with juicy pork, fragrant spices, and a broth that hugs your soul.
Ingredients
- For the wontons: 1/2 lb ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp grated ginger, 1/4 tsp white pepper, 20 wonton wrappers
- For the broth: 4 cups chicken stock, 2 cups water, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, 2 green onions (sliced)
Instructions
- In a bowl, mix ground pork, soy sauce, sesame oil, ginger, and white pepper until well combined.
- Place 1 tsp of the pork mixture in the center of a wonton wrapper.
- Fold the wrapper diagonally to form a triangle, pressing the edges to seal. Tip: Dab the edges with water for a better seal.
- Bring chicken stock and water to a boil in a pot over high heat.
- Add soy sauce, sesame oil, and sugar to the pot, stirring to combine.
- Drop wontons into the boiling broth and cook for 5 minutes, or until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
- Garnish with sliced green onions before serving. Tip: For an extra kick, add a dash of chili oil to each bowl.
Hot, savory, and utterly comforting, this wonton soup boasts tender dumplings and a rich, aromatic broth. Serve it with a side of crispy wonton strips for added crunch.
Sesame Chicken
Make your taste buds dance with this crispy, saucy sesame chicken that’s faster than takeout and twice as delicious.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp sesame seeds
Instructions
- Preheat a large skillet over medium-high heat and add vegetable oil.
- Dredge chicken pieces in cornstarch, then dip in beaten eggs.
- Fry chicken in batches until golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure crispiness.
- Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, reduce heat to medium and add soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Stir to combine.
- Simmer sauce for 2 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
- Return chicken to the skillet, tossing to coat evenly in the sauce.
- Sprinkle with sesame seeds and serve immediately. Tip: For extra crunch, toast the sesame seeds before sprinkling.
Crispy on the outside, tender on the inside, this sesame chicken packs a sweet and savory punch. Serve it over steamed rice with a side of stir-fried veggies for a complete meal that’ll have everyone asking for seconds.
General Tso’s Chicken
Punch up your dinner game with this crispy, saucy General Tso’s Chicken that’s faster than takeout and twice as tasty.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a bowl, toss chicken pieces with salt, pepper, and cornstarch until fully coated.
- Dip each piece into beaten eggs, then back into cornstarch for a double coat. Tip: This ensures extra crispiness.
- Heat oil in a large skillet over medium-high heat to 375°F. Fry chicken in batches until golden, about 3-4 minutes per side. Drain on paper towels. Tip: Don’t overcrowd the pan to keep the oil hot.
- In a separate pan, combine all sauce ingredients. Simmer over medium heat until slightly thickened, about 5 minutes. Tip: Stir constantly to prevent burning.
- Toss fried chicken in the sauce until evenly coated. Serve immediately.
Outrageously crunchy on the outside, tender inside, and dripping with that signature sweet-spicy sauce. Try it over steamed rice or with a side of stir-fried veggies for a full-on feast.
Chinese Scrambled Eggs with Tomatoes
Zesty and vibrant, this Chinese Scrambled Eggs with Tomatoes dish is a quick fix for any meal. Whip up this classic comfort food in minutes, and watch it disappear just as fast.
Ingredients
- For the eggs: 4 large eggs, 1/4 tsp salt, 1/4 tsp white pepper, 1 tbsp vegetable oil
- For the tomatoes: 2 medium tomatoes (cut into wedges), 1 tbsp vegetable oil, 1/4 tsp salt, 1 tsp sugar
- For finishing: 1 green onion (chopped)
Instructions
- Crack 4 large eggs into a bowl. Add 1/4 tsp salt and 1/4 tsp white pepper. Beat until fully mixed.
- Heat 1 tbsp vegetable oil in a non-stick pan over medium heat (350°F). Pour in the eggs. Stir gently until just set, about 2 minutes. Remove and set aside.
- Tip: For fluffier eggs, don’t overcook—they’ll finish cooking later.
- Heat another 1 tbsp vegetable oil in the same pan. Add tomato wedges, 1/4 tsp salt, and 1 tsp sugar. Cook until tomatoes soften, about 3 minutes.
- Tip: Sugar balances the tomatoes’ acidity—don’t skip it.
- Return the eggs to the pan with the tomatoes. Gently fold together until eggs are fully cooked, about 1 minute.
- Tip: Folding preserves the eggs’ texture—avoid stirring too much.
- Garnish with chopped green onion before serving.
Unbelievably simple, this dish delivers a silky texture with a sweet-tangy kick. Serve it over steamed rice or with a side of crusty bread to sop up every last bit of sauce.
Steamed Fish with Ginger and Scallions
Transform your dinner into a light, fragrant masterpiece with this steamed fish. Toss aside heavy sauces—this dish is all about fresh, zingy flavors that sing.
Ingredients
- For the fish:
- 1 whole white fish (about 1.5 lbs), cleaned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the topping:
- 1 inch ginger, julienned
- 2 scallions, sliced into thin strips
- 2 tbsp vegetable oil
Instructions
- Rinse the fish under cold water and pat dry with paper towels. Score the skin on both sides with 3 diagonal cuts.
- Place the fish on a heatproof plate that fits inside your steamer. Drizzle with soy sauce and sesame oil.
- Fill a wok or steamer pot with water until it’s 1 inch below the steamer basket. Bring to a boil over high heat.
- Once boiling, place the plate with the fish in the steamer. Cover and steam for 8-10 minutes, or until the flesh flakes easily with a fork.
- While steaming, heat the vegetable oil in a small pan until shimmering. Add ginger and scallions, stir for 30 seconds until fragrant.
- Remove the fish from the steamer. Pour the hot oil with ginger and scallions over the fish. Serve immediately.
Bright and tender, the fish melts with each bite, while the ginger and scallions add a crisp, aromatic kick. Pair it with steamed rice and a side of stir-fried greens for a meal that’s as balanced as it is bold.
Stir-Fried Green Beans
Kickstart your weeknight dinners with these crisp-tender stir-fried green beans. They’re quick, flavorful, and pack a punch with minimal effort.
Ingredients
- For the beans:
- 1 lb fresh green beans, trimmed
- 2 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
Instructions
- Heat a large skillet over medium-high heat and add the vegetable oil.
- Add the green beans to the skillet, spreading them out in a single layer for even cooking.
- Cook the beans for 5 minutes, stirring occasionally, until they start to blister and turn bright green.
- While the beans cook, whisk together the soy sauce, sesame oil, sugar, garlic, and ginger in a small bowl.
- Pour the sauce over the beans and stir to coat evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and serve immediately for the best texture.
Relish the crunch of these beans paired with their glossy, savory-sweet coating. Try topping with toasted sesame seeds or crushed peanuts for an extra layer of texture.
Chinese Corn Soup
Yes, you need this Chinese Corn Soup in your life—creamy, comforting, and ready in minutes. Perfect for those chilly evenings or when you’re craving something light yet satisfying.
Ingredients
- For the soup base:
- 4 cups chicken broth
- 1 can (15 oz) cream-style corn
- 1 cup whole kernel corn, drained
- For thickening:
- 2 tbsp cornstarch
- 1/4 cup water
- For finishing:
- 1 egg, beaten
- 1 tsp sesame oil
- Salt, to taste
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the cream-style corn and whole kernel corn to the pot, stirring to combine.
- In a small bowl, mix the cornstarch and water until smooth to create a slurry.
- Slowly pour the slurry into the soup, stirring constantly to thicken the soup.
- Reduce the heat to low and slowly drizzle in the beaten egg, stirring gently to create ribbons.
- Remove the pot from the heat and stir in the sesame oil and salt to taste.
- Tip: For a smoother texture, blend half of the soup before adding the egg.
- Tip: Adjust the thickness by adding more or less cornstarch slurry.
- Tip: Garnish with green onions for a fresh, colorful finish.
Velvety and rich, this soup boasts a sweet corn flavor with a silky texture from the egg. Serve it with a sprinkle of crispy fried wonton strips for an irresistible crunch.
Pork Belly Braised in Soy Sauce
Bold flavors meet tender textures in this Pork Belly Braised in Soy Sauce—a dish that’s all about depth and simplicity. Get ready to transform your kitchen into a flavor lab with just a few steps.
Ingredients
- For the braise: 2 lbs pork belly, 1 cup soy sauce, 1/2 cup brown sugar, 4 cloves garlic (minced), 1 inch ginger (sliced), 2 cups water
- For garnish: 2 green onions (sliced), 1 tbsp sesame seeds
Instructions
- Cut the pork belly into 2-inch cubes. Pat dry with paper towels to ensure a good sear.
- Heat a large pot over medium-high heat. Sear the pork belly cubes on all sides until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to get a perfect sear.
- Add the soy sauce, brown sugar, garlic, ginger, and water to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the pork is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
- Remove the lid and increase the heat to medium. Cook for another 10 minutes to reduce the sauce slightly. Tip: The sauce should coat the back of a spoon when ready.
- Garnish with sliced green onions and sesame seeds before serving.
Yield to the melt-in-your-mouth pork belly, where each bite is a perfect balance of savory and sweet. Serve it over steamed rice or with a side of pickled vegetables for an extra crunch.
Scallion Pancakes
Viral for a reason, these scallion pancakes are the crispy, flaky answer to your snack cravings. Whip them up in no time and dive into layers of savory goodness.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup hot water
- For the filling:
- 1/4 cup sesame oil
- 1 cup finely chopped scallions
- 1/2 tsp salt
- For cooking:
- 1/4 cup vegetable oil
Instructions
- Mix flour and salt in a large bowl. Gradually add hot water, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
- Divide the dough into 4 equal pieces. Roll each into a thin circle on a floured surface.
- Brush each circle with sesame oil, then sprinkle evenly with scallions and salt.
- Roll each circle into a tight log, then coil the log into a spiral. Flatten gently with your palm.
- Heat vegetable oil in a skillet over medium heat. Cook each pancake for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels before serving. Cut into wedges for easy sharing.
Perfectly crispy on the outside, tender and layered inside, these scallion pancakes are a game-changer. Serve them with a spicy soy dipping sauce or tuck them into your next breakfast sandwich for an extra kick.
Chinese Steamed Buns (Baozi)
Overwhelm your taste buds with these fluffy, pillowy Chinese Steamed Buns (Baozi)! Perfect for breakfast or a snack, they’re stuffed with savory fillings and steamed to perfection.
Ingredients
- For the dough: 2 cups all-purpose flour, 1 tbsp sugar, 1 tsp instant yeast, 1/2 cup warm water (110°F), 1 tbsp vegetable oil
- For the filling: 1/2 lb ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 cup chopped green onions, 1 tsp grated ginger
Instructions
- In a large bowl, mix flour, sugar, and yeast. Gradually add warm water and oil, stirring until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, mix ground pork, soy sauce, sesame oil, green onions, and ginger in a bowl for the filling. Tip: For extra flavor, let the filling marinate for 30 minutes.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-inch circle.
- Place 1 tbsp of filling in the center of each circle. Gather the edges and pinch to seal, forming a bun.
- Place each bun on a parchment-lined steamer basket, leaving space to expand. Cover and let rise for 30 minutes.
- Steam over boiling water for 15 minutes. Tip: Keep the water at a steady boil to ensure even cooking.
- Turn off the heat and let the buns sit for 5 minutes before opening the lid to prevent shrinkage.
Get ready to bite into the softest, most flavorful baozi with a juicy filling that bursts with every bite. Serve them hot with a side of chili oil for an extra kick!
Three Cup Chicken
Bold flavors and minimal effort—this Three Cup Chicken is your weeknight hero. It’s sticky, savory, and packed with umami, ready in under 30 minutes. Let’s get cooking.
Ingredients
- For the chicken: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- For the sauce: 1/4 cup soy sauce, 1/4 cup rice wine, 1/4 cup sesame oil, 2 tbsp brown sugar
- For aromatics: 10 garlic cloves, peeled, 1-inch ginger, sliced, 1 cup fresh basil leaves
- For cooking: 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add chicken pieces in a single layer. Cook undisturbed for 3 minutes to sear, then flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to get a good sear.
- Push chicken to one side, add garlic and ginger. Stir-fry for 1 minute until fragrant.
- Pour in soy sauce, rice wine, sesame oil, and brown sugar. Stir to combine and coat the chicken evenly.
- Reduce heat to medium-low, simmer uncovered for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but not reduce completely.
- Turn off heat, stir in basil leaves until wilted, about 30 seconds. Tip: Basil adds a fresh, peppery kick—don’t skip it!
Velvety chicken with a glossy, umami-rich sauce that clings to every bite. Serve it over steamed rice or with a side of crunchy cucumber slices for contrast.
Conclusion
Looking to dive into Chinese cooking? This roundup of 21 delicious and easy recipes is your perfect starting point! From savory stir-fries to comforting soups, there’s something for every beginner to try. We’d love to hear which dishes become your favorites—drop us a comment below. And if you found this guide helpful, don’t forget to share the love on Pinterest for fellow home cooks to discover!
