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Read MoreChinese food is tasty…damn tasty actually. But it can also be a nutritional nightmare.
For example, take PF Chang’s Walnut Shrimp with Melon. It sounds “clean” enough but packs a walloping 1,380 calories, 104 grams of fat and 1,830 milligrams of sodium. And the rest of their menu is full of similarly fattening and bloating dishes.
Well, there’s a better way to enjoy the delicious taste of Chinese food, including everything from potstickers to a honey walnut shrimp stir fry, and the following 20 easy Chinese recipes show you how.
Enjoy!
Picture courtesy of Bee Yinn Low
Who says you have to go out for dim sum?
When you make potstickers at home, it’s fun to play around with a variety of fillings. If assembly seems tricky, get a step-by-step guide to fold and pleat Chinese dumplings in Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao. The cookbook is by Bee Yinn Low of the popular food blog Rasa Malaysia.
Serves 4 / Makes 24
Ingredients
1/2 lb. ground pork
5 medium shrimp
1 leaf Napa cabbage, finely cut
Handful chopped cilantro
1/4 tsp. white pepper powder
1 tsp. Shaoxing wine (or sake)
1/2 tsp. sesame oil
1/2 tsp. salt
2 Tbsp. (about 2”) freshly grated ginger
2 Tbsp. oil, for frying
1/2 cup water
Nutrition Facts (Per Serving)
Calories: 161
Protein: 16 grams
Carbs: 1 gram
Fat: 10 grams
Picture courtesy of The Woks of Life
This spicy noodle dish, called dandanmian, is popular to order in Sichuan restaurants. Since you’ll need to make four different parts to assemble this authentic Chinese noodle dish, it’s no wonder.
While it’ll take a bit more work than ramen, it’s worth the time investment to slurp up a bowl of noodles that tastes a whole lot better. Plus, you can break down the work into several trips to the kitchen to make it less labor-intensive.
Serves 4
Ingredients
Chili Oil:
2 Tbsp. Sichuan peppercorns
1” cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
Meat:
3 tsp. oil
8 oz. lean ground pork
2 tsp. sweet bean sauce (or hoisin sauce)
2 tsp. Shaoxing wine
1 tsp. dark soy sauce
1/2 tsp. five-spice powder
1/3 cup sui mi ya cai (Sichuan preserved mustard greens)
Sauce:
2 Tbsp. sesame paste (tahini)
3 Tbsp. soy sauce
2 tsp. sugar
1/4 tsp. five-spice powder
1/2 tsp. Sichuan peppercorn powder
1/2 cup prepared chili oil (above)
2 cloves garlic, finely minced
1/4 cup hot water from cooking the noodles
Noodles:
1 lb. Shanghai-style noodles (cu mian) or udon, medium thickness
1 small bunch bok choy (or spinach)
1/4 cup peanuts, chopped (optional)
1 scallion, sliced (optional)
Nutrition Facts (Per Serving)
Calories: 524
Protein: 17 grams
Carbs: 20 grams
Fat: 43 grams
Picture courtesy of Fav Family Recipes
Make Crock Pot Chinese chicken in the morning, and you won’t have to pick up take-out at night.
Place the chopped chicken in a plastic bag with flour, and shake to coat. While you brown it in a hot skillet real quick, stir the sauce together in the slow cooker. Then leave it all to set for a few hours. When your stomach starts rumbling, boil rice on the stove (or pop some frozen rice in the microwave).
Serves 6
Ingredients
2 lb. chicken breasts, cut into 1” pieces
1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper
2 Tbsp. vegetable oil
1/2 cup granulated sugar
1/2 cup soy sauce
1/2 cup unsweetened pineapple juice
1/2 cup white distilled vinegar
3 cloves garlic, crushed
2 tsp. (about 2/3”) freshly grated ginger
1/4 tsp. cayenne pepper
1/4 cup cornstarch (mixed with 1/4 cup water)
4 green onions, sliced
Nutrition Facts (Per Serving)
Calories: 518
Protein: 48 grams
Carbs: 43 grams
Fat: 16 grams
Picture courtesy of Jeanette’s Healthy Living
If someone in your family has limited taste buds, trick them into eating Chinese food with these sweet and sticky ribs.
With only five, easy-to-find ingredients, these ribs are worth a try. They pair well with an Asian side dish like tofu noodle salad or stir-fried veggies, or you can go for an American barbecue classic like tangy coleslaw.
Serves 6
Ingredients
1 1/2 lb. lean spareribs, cut into roughly 1 1/2” long pieces
3 cups cold water
3 Tbsp. pure honey
1/2 tsp. sea salt
2 Tbsp. soy sauce
1 Tbsp. extra-virgin olive oil
Nutrition Facts (Per Serving)
Calories: 503
Protein: 33 grams
Carbs: 9 grams
Fat: 37 grams
Picture courtesy of Rosellyn
How can a vegetarian stir fry be as filling as one with meat? With tempeh, a tofu alternative that uses the whole soybean during the fermentation process. That equals greater nutrition value, including higher protein content, more dietary fiber, and a larger amount of vitamins.
But tempeh also has a stronger flavor, which some prefer because it adds an umami element that’s close to mushrooms.
Serves 2
Ingredients
1 large bok choy
1/2 block (4 oz.) tempeh
1 Tbsp. vegetable oil
2 tsp. coconut oil
4 Tbsp. low-sodium soy sauce
2 Tbsp. sunflower seed butter (or peanut butter)
1/2 Tbsp. pure honey
1 clove garlic
2 tsp. vinegar
1/8 tsp. freshly ground black pepper
2 Tbsp. + 2 tsp. water
Chili paste to taste (optional)
Nutrition Facts (Per Serving)
Calories: 384
Protein: 22 grams
Carbs: 26 grams
Fat: 26 grams
Picture courtesy of All Day I Dream about Food
The pear and ginger is a classic combo, but you can just as easily use a citrus marmalade or plum sauce.
This recipe is a must-keep if you’re lucky enough to have a relative who loves canning homemade jam – but of course you can go to a gourmet grocery or farmers’ market to get awesome preserves too.
Serves 6
Ingredients
1/4 cup pear preserves
1 Tbsp. apple cider vinegar
2 tsp. coconut aminos (or soy sauce)
1 tsp. freshly grated ginger
2 1/2 lb. chicken thighs and drumsticks
Salt and freshly ground black pepper to taste
Nutrition Facts (Per Serving)
Calories: 374
Protein: 35 grams
Carbs: 5 grams
Fat: 23 grams
Picture courtesy of A Communal Table
If you’re having a backyard barbecue, there’s nothing like char sui, which you probably know as the insanely succulent Chinese pork.
This recipe makes use of small rolls so that the meat can go farther – so there’s room for juicy steak or sticky ribs too! These mini Chinese sandwiches are also a great lunch or snack that’s easy to pack.
Serves 24
Ingredients
2 pork tenderloins (about 20 oz. each)
1/2 cup ketchup
1/2 cup hoisin sauce
2 Tbsp. toasted sesame oil
2 Tbsp. minced garlic
2 Tbsp. low-sodium soy sauce
1 fresh pineapple, cored and cut into 1/2” slices
1 bunch cilantro, stemmed
24 King’s Hawaiian sweet rolls, sliced diagonally across the top
Nutrition Facts (Per Serving)
Calories: 229
Protein: 17 grams
Carbs: 32 grams
Fat: 4 grams
Picture courtesy of iFood Real
For good reason, stir-fry is the most popular way to make your own version of Asian take-out. Once you get a feel for the technique, you can virtually (but not practically) prepare dinner with your eyes closed.
If you’re a beginner in the kitchen, get started with a simple stir fry like this Chinese beef, which requires little more than steak, frozen veggies, and a hot pan.
Serves 4
Ingredients
1 package (16 oz.) frozen mixed veggies
1 lb. flank steak, sliced
1/3 cup hot water
4 Tbsp. low-sodium soy sauce
2 Tbsp. teriyaki sauce
1 Tbsp. cornstarch
1 Tbsp. extra-virgin olive oil
1 tsp. stevia
Nutrition Facts (Per Serving)
Calories: 344
Protein: 36 grams
Carbs: 19 grams
Fat: 13 grams
Picture courtesy of Rachel Cooks
Thanks to a unique stir fry sauce, this is shrimp like you’ve never tasted it before. And it doesn’t take more than a handful of ingredients.
The yogurt sauce is flavored with garlic powder, red pepper flakes, and honey. And to enhance the walnuts, they’re tossed in a bit of Truvia (or real sugar). Aside from that, all you need to complete this Chinese shrimp dish is a bowl of rice or noodles.
Serves 4
Ingredients
1/4 cup Truvia
1/2 cup walnut halves
1/4 cup nonfat plain Greek yogurt
1/4 tsp. red pepper flakes
1/4 tsp. salt
2 1/2 Tbsp. pure honey
1 Tbsp. coconut oil
1 lb. shrimp, peeled and deveined
1 green onion, sliced (optional garnish)
Nutrition Facts (Per Serving)
Calories: 307
Protein: 30 grams
Carbs: 20 grams
Fat: 15 grams
Picture courtesy of Divine Healthy Food
If you get some soup on the stove during your weekend downtime, you won’t have to stop by the restaurant on the corner when a craving for sweet and sour hits.
This recipe can be made a few days ahead, or you can even freeze it for several months. If you’re always stocked up on homemade hot and sour soup, you’ll be prepared to weather any cold or flu that hits your household.
Serves 6
Ingredients
1 Tbsp. coconut oil
8 oz. shiitake mushrooms, thinly sliced
2 cloves garlic, finely minced
1 Tbsp. (about 1”) freshly minced ginger
1 tsp. red chili paste
1/2 tsp. crushed red pepper
1/2 cup sliced bamboo shoots
1/4 cup reduced-sodium soy sauce
4 cups low-sodium vegetable broth
14 oz. firm tofu, cut into 1” cubes
1/4 cup rice vinegar
2 Tbsp. cornstarch
1 large egg, lightly beaten
Leaves of 6 fresh cilantro sprigs
Nutrition Facts (Per Serving)
Calories: 140
Protein: 9 grams
Carbs: 12 grams
Fat: 6 grams
Picture courtesy of Feed Me Phoebe
To increase the nutritional value of traditional Chinese fried rice, replace your average white rice with rare black rice.
Of course, brown rice is a good choice too because it’s less processed than white rice and therefore contains more fiber. But forbidden rice is another variety altogether, offering more antioxidants, iron, and phytonutrients.
Serves 4
Ingredients
2 Tbsp. coconut oil
2 medium carrots, diced
1 small yellow onion, diced
1 bunch scallions, thinly sliced with white and green parts separated
1 cup snap peas, thinly sliced
2 cloves garlic, minced
1 Tbsp. (about 1”) freshly minced ginger
3 cups cooked black rice (1 cup uncooked)
3 Tbsp. liquid aminos
2 tsp. toasted sesame oil
1 tsp. Sriracha
2 large eggs, beaten
1 Tbsp. shelled hemp seeds
Nutrition Facts (Per Serving)
Calories: 350
Protein: 12 grams
Carbs: 122 grams
Fat: 15 grams
Picture courtesy of China Sichuan Food
An amazing stir-fry doesn’t need meat to be substantial. When you need a healthy, low-calorie dinner on a dime, this Chinese cabbage stir fry should be a go-to. It’s great to serve with fried rice, which has eggs for protein.
But if your inner carnivore needs to be sated, you can add your favorite type of pork to this dish, such as bacon or sausage.
Serves 2
Ingredients
1 medium head cabbage, shredded
2 cloves garlic, sliced
1” fresh ginger, peeled and minced
3 dried chili peppers (more to taste)
1/2 tsp. Sichuan peppercorns
1 Tbsp. light soy sauce
1/2 tsp. black vinegar
1/2 tsp. salt
1 Tbsp. vegetable oil
2 green onions, white parts chopped and green parts cut into 2” slices
Nutrition Facts (Per Serving)
Calories: 194
Protein: 7 grams
Carbs: 30 grams
Fat: 7 grams
Picture courtesy of Tastes Lovely
You know Thai curry. You know Indian curry. But how about Chinese curry?
This sauce is good for multiple uses, from a dipping sauce to a way to liven up plain chicken breast. Either way, you’ll find it to be a delicious new take on curry made with beef stock, garlic, ginger, and paprika.
Serves 4
Ingredients
1 Tbsp. vegetable oil
13.5 oz. beef stock, hot
2 Tbsp. flour
1 1/4 tsp. garlic powder
1/2 tsp. ground ginger
Salt to taste
1 tsp. chili powder
2 tsp. mild curry powder
1 tsp. sweet paprika
Nutrition Facts (Per Serving)
Calories: 62
Protein: 2 grams
Carbs: 5 grams
Fat: 4 grams
Picture courtesy of The Iron You
Whether you’re serving a Chinese buffet, or need a quick vegetarian dinner, this spicy eggplant is a winner. It’s great as a side dish to barbecue tofu or tender beef, but it’s also tasty on its own over brown rice.
If you want a little more plant-based protein, you can have it over a bowl of quinoa instead.
Serves 4
Ingredients
2 Tbsp. vegetable oil, divided
3 small Chinese eggplants, cut into long strips
2 cloves garlic, minced
1 red chili, finely chopped (or 1 tsp. red pepper flakes)
1 Tbsp. (about 1”) freshly grated ginger
1 scallion, green parts chopped
1 Tbsp. soy sauce (or coconut aminos)
1 Tbsp. rice wine vinegar
1/2 tsp. coconut sugar (or pure honey)
Nutrition Facts (Per Serving)
Calories: 183
Protein: 5 grams
Carbs: 28 grams
Fat: 8 grams
Picture courtesy of The Fit Housewife
These healthy lo mein noodles are an awesome appetizer, light lunch, and picnic-worthy noodle salad. And you don’t really need the peanuts for it to be delicious; feel free to substitute almond butter, cashew butter, or sesame tahini.
Not only is it a cinch to assemble, but it’s also a quick dish to make a day or two ahead of time.
Serves 6
Ingredients
1 lb. Chinese lo mein noodles
1 Tbsp. coconut oil
2 tsp. minced garlic
1 Tbsp. (about 1”) freshly minced ginger
1/2 tsp. red pepper flakes
1 lb. pork tenderloin, cut into strips
1 red bell pepper, finely diced
1 cup finely julienned carrots
1 cup snow peas, halved
1/4 cup natural peanut butter
2 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 Tbsp. fish sauce
1 Tbsp. rice wine vinegar
1/2 cup hot water
1/4 cup chopped green onions
Nutrition Facts (Per Serving)
Calories: 519
Protein: 32 grams
Carbs: 69 grams
Fat: 13 grams
Picture courtesy of Christine’s Recipes
Almonds and rice are transformed into a delectable pudding with a bit of water, sugar, and patience. Altogether, this takes about 20 minutes and zero expertise to make.
But you’ll have to revisit the pudding recipe a few times until it’s done, first soaking the almonds and rice, then blending them together. The liquid is strained out and cooked with sugar until thick. Finally, the resulting Chinese pudding can be served hot immediately, or chilled to eat cold later.
Serves 2
Ingredients
1 cup almonds
3 1/3 cups water
1/5 cup rice
2 1/2 Tbsp. sugar
1 egg white
Nutrition Facts (Per Serving)
Calories: 167
Protein: 5 grams
Carbs: 25 grams
Fat: 6 grams
Picture courtesy of Ary Zauq
Bet you didn’t know how easy it is to make this Asian takeout appetizer at home.
As long as you have a food processor or blender, it takes just a few minutes to mix up the spread. Make a fish paste with flour, an egg, an onion, salt, and pepper. Spread it onto the bread, and quickly fry it in a pan of hot oil. Your quick snack or appetizer will be ready in mere minutes.
Serves 3
Ingredients
1/2 lb. fish
3 slices bread, diagonally sliced in quarters
1 large egg
1 small onion
1/2 tsp. freshly ground black pepper
1 tsp. salt
2 Tbsp. oil
Nutrition Facts (Per Serving)
Calories: 243
Protein: 18 grams
Carbs: 15 grams
Fat: 12 grams
Picture courtesy of Omnivore’s Cookbook
Cooking fish doesn’t have to be difficult. If you use this traditional Chinese technique, there’s no need to even remove the meat from the bones.
This is an especially great recipe if you’ve just returned from a fishing trip and can’t wait to dig in. Once you get everything prepped, the fish will take less than 10 minutes to steam to perfection.
Serves 2
Ingredients
1 small head-on sea bass (about 20 oz.), scaled and gutted
1” fresh ginger, sliced
1 cup chopped green onion
2 Tbsp. Shaoxing wine
1 tsp. sesame oil
1 Tbsp. peanut oil
2 dried chili peppers
1/2 tsp. Sichuan peppercorn
2 Tbsp. seasoned soy sauce
Nutrition Facts (Per Serving)
Calories: 353
Protein: 48 grams
Carbs: 6 grams
Fat: 15 grams
Picture courtesy of Tarla Dalal
To make tasty Chinese tofu, prepare a simple marinade, and toss it in a hot pan. It’s even easier than pan-frying meat because you don’t have to worry about it being undercooked.
All you need is to make sure all the sides are crisp and brown. To cook these noodles in the true Hakka style, gently toss them in the wok or frying pan while cooking, rather than just stir-frying them.
Serves 4
Ingredients
Noodle Salad:
2 cups cooked noodles
1 cup (8 oz.) firm tofu cubes
2 tsp. sesame seeds
1 cup julienned carrots
1 cup sliced green onion, white parts only
1 tsp. soy sauce
1 Tbsp. sugar
2 Tbsp. sesame oil
Salt to taste
2 Tbsp. chopped green onions (optional garnish)
Marinade:
1 tsp. soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. minced garlic
1/2 tsp. Chinese five-spice powder
1 tsp. sugar
1/2 tsp. dry red chili flakes (or paprika)
Salt to taste
Nutrition Facts (Per Serving)
Calories: 274
Protein: 8 grams
Carbs: 17 grams
Fat: 25 grams
Picture courtesy of Elinluv’s Sweet Delights
If sweet potatoes are your favorite superfood, you’ll love to serve this unique sweet soup for dessert.
First, the broth is made by stirring crushed ginger, pandan leaves, and palm sugar into a pot of boiling water. Then, the special ingredient – sago, which can be found at an Asian grocery, or substituted with tapioca pearls – is added along with the cubes of purple sweet potatoes and pumpkin. Like many dessert soups, this one can be served hot or chilled.
Serves 4
Ingredients
1 lb. purple sweet potatoes, cubed and steamed
1 segment pumpkin (about 1 cup), cubed and steamed
1/4 cup sago (or tapioca pearls), cooked in boiling water until transparent
1” fresh ginger, crushed
3 pandan leaves, tied into a knot
1/4 cup palm sugar (or more to taste)
8 1/2 cups water
Nutrition Facts (Per Serving)
Calories: 239
Protein: 3 grams
Carbs: 57 grams
Fat: < 1 gram
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