Chinese recipes

Looking for Chinese recipes? We’ve got you covered with a wide variety of simple, delicious, and easy-to-follow options you’ll love.

Chinese-Style Cashew Chicken

with Garlicky Rice and Veggies

Spicy Kung Pao Chicken

with Peanuts and Ginger Rice

Spicy Hoisin Chicken Stir-Fry

with Bok Choy and Rice

Chow Mein-Style Chicken

with Mixed Veggies

Chinese-Style Almond Chicken

with Garlicky Bok Choy and Rice

Ginger Beef Burger

with Asian Slaw and Sweet Potato Wedges

Chinese-Style Beef Bowl

with Garlic-Ginger Rice and Green Veggies

Veggie Dan Dan-Style Noodles

with Mushrooms and Spicy Peanut Sauce

Carb Smart Egg Roll Bowl

with Green Onions

Cantonese-Style Noodles

with Beyond Meat®

Cal Smart Honey Shrimp and Broccoli

with Ginger Rice

Shrimp and Bacon Fried Rice

with Hoisin

Sweet 'n Sour Chicken

with Veggie Fried Rice

Sesame and Peanut Pork Chow Mein

with Snap Peas

Peking Style Duck Wraps

with Cucumber Relish and Fried Rice

Honey Shrimp and Broccoli Stir-Fry

with Ginger Rice

Chinese recipes

#FreshTips

Chinese recipes

How To Master A Stir-Fry

Stir-frying is a quick and easy cooking technique that has become a standard method used in Chinese recipes. Here are some of the basics to get you sizzling in the kitchen.

  • Make the pan hot
    Whether you’re using a wok or a sauté pan, you should always make sure its surface is very hot before cooking a stir-fry. Heat an empty pan for 5-10 minutes on high, before adding your choice of oil (pick one that can the heat, like peanut). Let the oil heat up for at least one minute before adding other ingredients to the stir-fry.
  • Fry in batches
    You don’t want to crowd the pan with ingredients, this will steam your food instead of stir-fry. If you’re using meat, cook it first in batches, then remove it from the pan. Cook your veggies next and then bring it all back together at the end.
  • Prep your carb
    Whether you’re making a stir-fry with rice, like this Chinese Cashew Pork Stir-Fry, or noodles, like a Barramundi Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time. Stir-frying doesn't take long, so when everything is ready, be prepared to throw it all together so you can enjoy it while it’s hot.
  • Keep it moving
    The key to a good stir-fry is to keep your ingredients moving. Once the pan is hot, things will cook fast, so keep stirring with a wooden spoon or shake the pan to let it move. You’ll want your vegetables to be cooked tender-crisp, with a bit of snap.
  • Sauce finale
    A stir-fry sauce should be sweet, acidic and salty. For example, a standard sauce combines soy sauce, oyster sauce, mirin and rice vinegar. Mix them together and leave the sauce to pour over your cooked meat and vegetables at the end of the cooking process.

#FreshTips

Chinese recipes

How To Master A Stir-Fry

Stir-frying is a quick and easy cooking technique that has become a standard method used in Chinese recipes. Here are some of the basics to get you sizzling in the kitchen.

  • Make the pan hot
    Whether you’re using a wok or a sauté pan, you should always make sure its surface is very hot before cooking a stir-fry. Heat an empty pan for 5-10 minutes on high, before adding your choice of oil (pick one that can the heat, like peanut). Let the oil heat up for at least one minute before adding other ingredients to the stir-fry.
  • Fry in batches
    You don’t want to crowd the pan with ingredients, this will steam your food instead of stir-fry. If you’re using meat, cook it first in batches, then remove it from the pan. Cook your veggies next and then bring it all back together at the end.
  • Prep your carb
    Whether you’re making a stir-fry with rice, like this Chinese Cashew Pork Stir-Fry, or noodles, like a Barramundi Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time. Stir-frying doesn't take long, so when everything is ready, be prepared to throw it all together so you can enjoy it while it’s hot.
  • Keep it moving
    The key to a good stir-fry is to keep your ingredients moving. Once the pan is hot, things will cook fast, so keep stirring with a wooden spoon or shake the pan to let it move. You’ll want your vegetables to be cooked tender-crisp, with a bit of snap.
  • Sauce finale
    A stir-fry sauce should be sweet, acidic and salty. For example, a standard sauce combines soy sauce, oyster sauce, mirin and rice vinegar. Mix them together and leave the sauce to pour over your cooked meat and vegetables at the end of the cooking process.

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